If you follow me on Instagram you probably saw my picture of the mini apple pies I made to celebrate national pie day:
Well, since I’ve been rather lazy in the kitchen lately (that pork loin was really the gift that kept on giving), and since I got a request for it… I thought I’d share the recipe. I’m a giver.
These little pies are super tasty and ridiculously easy…perfect for when you need to use up a few apples or when you want a sweet treat without much fuss.
For twelve mini pies, you’ll need:
One recipe heart – healthy pie crust (or your favorite store – bought crust for even less fuss)
3 medium/largeish-5 small apples (whatever variety you love), cored, peeled, and diced
Butter (about a teaspoon per mini pie)*
Caramel sauce (optional)
Preheat your oven to 425°. Spray a muffin tin with a little Pam.
Use a cookie cutter to cut circles out of your rolled out crust. You could also just tear off a chunk and press it into your muffin tin like I did. Either way, get a bottom crust into each hole of the muffin tin. Make sure a little crust hangs over the edge so you can seal the pies easily.
In each crust, add diced apples to the top of the tin. Sprinkle brown sugar, cinnamon, and nutmeg over the apples (I didn’t measure, but maybe 1 to 1 1/2 teaspoons of each?), then either pour about a tablespoon of caramel sauce over everything, or add a dab of butter to the top. *I don’t recommend using both because the filling might get soupy.
Use whatever method you like to form top crusts, then place them over the pies and seal ’em up. Vent each pie by cutting a slit into the top crust. Bake for 18-20 minutes, or until the top crust is golden brown.
Serve warm with more caramel sauce and vanilla ice cream. Prepare to be adored.
Yep, same picture. I just thought you might like to see them again. Now go bake!