It doesn’t get much more all-American than apple pie! This miniature version delivers all the hallmarks of the beloved sweet, with its warm fruity filling and flaky crust, while serving up star-studded charm. Pictured with Lemony Flag Cakes and Peanut Butter & Strawberry Jam Linzer Cookies.
Mini Apple Pies
Serves: 12
Ingredients
- 2 tablespoons unsalted butter
- 3 cups diced sweet firm apple (approximately 2 large apples)
- ½ cup firmly packed light brown sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 3½ teaspoons cornstarch
- 2 tablespoons water, divided
- 1 (14.1-oz) package refrigerated piecrust dough (2 sheets)
- 1 large egg, lightly beaten
Instructions
- In a medium saucepan, melt butter over medium heat. Add apple, brown sugar, lemon juice, vanilla extract, cinnamon, and salt. Cook, stirring often, until apples are soft and tender, 3 to 4 minutes.
- In a small bowl, whisk together cornstarch and 1 tablespoon water. Add cornstarch mixture to apple mixture, and cook, stirring constantly, until mixture thickens and becomes translucent, 2 to 3 minutes. Remove from heat, and let cool completely.
- Preheat oven to 400°. Lightly grease 12 (2½-inch) fluted tartlet pans with baking spray with flour, wiping away excess with a pastry brush or paper towel.
- On a lightly floured surface, roll out 1 dough sheet to a ⅛-inch thickness. Using a 3-inch round cutter, cut 12 rounds from dough, rerolling scraps as needed. Gently press a dough round each into the bottom and up the sides of prepared tartlet pans. Spoon 1½ tablespoons apple filling into each tartlet pan, making sure filling is as flat as possible, as any irregular shaping or bumps could warp the shape of top crusts during baking. Place tartlet pans on a rimmed baking sheet.
- Using a 2½-inch round cutter, cut 12 rounds from remaining dough sheet, rerolling scraps as needed. Using a ½- to 1-inch star-shaped cutter, cut out a decorative vent in the center of each dough round, discarding scraps. Place round on top of filling, and press along top edges to seal and remove excess dough. Freeze pies until firm, approximately 15 minutes.
- In a medium bowl, whisk together egg and remaining 1 tablespoon water to make an egg wash. Lightly brush egg wash on top of chilled pies, making sure not to brush too much along the edge, as that will make pie removal difficult.
- Bake until pie crusts are golden brown, 15 to 18 minutes. Let cool in pans for at least 15 minutes before carefully removing. Serve slightly warm or at room temperature within 2 hours, or place in an airtight container, refrigerate, and serve within 3 days.