Mini Apple Pies

I made mini apple pies in muffin tins. I used my apple pie recipe but if you have one you like use that one.

This is mine:

Flaky Crust:

  • 2 1/2 cups flour
  • 1 tsp salt
  • 3/4 cup chilled shortening
  • 1/4 cup chilled butter, cut into small pieces
  • 4-6 tbsp ice-cold water
  • Make your dough and refrigerate.


  • 4-5 medium-large baking apples
  • 3/4 cups sugar
  • 3 tbsp flour
  • 3/4 tsp cinnamon
  • 1/4 tsp allspice
  • 2 tbsp butter
  • Heavy Cream
  • Sugar



  1. Peel and core the apples and cut into thin slices. Place in a large bowl. Combine the sugar, flour, cinnamon and allspice; toss mixture with apples. Let sit for 30 minutes to 1 hour.
  2. Pour apples and juice into a strainer set over a sauce pan. Let drain for 15 minutes (should have at least 1/2 cup).
  3. Add two tablespoons butter to the pot with the apple juice. Bring to a boil over medium-high heat. Boil until liquid has reduced slightly and mixture is syrupy and lightly caramelized; about 3-5 minutes
  4. To make the mini pies:
  5. Grease muffin tin very well.
  6. Roll out dough. Cut out circles large enough to line the bottom and sides of each muffin well.
  7. Spoon apples into the crust lined wells. Pour the syrup over apples.
  8. Cut 1/2 strips of dough to form the tops. Make the strips into a lattice then cut to the size of the tops of the muffin wells. Slightly pinch the tops to the bottoms and trim if needed.
  9. Brush with heavy cream. Sprinkle with sugar. Bake at 425 for about 15 minutes. Remove foil and continue to bake 25-30 minutes until crust is golden brown and the filling is bubbly.
  10. One batch of dough made I think 10 pies. I used a slightly wider muffin tin.

Source:  Johanna Partridge

Notes:  When I made these mini pies I substituted my pate frize crust for this recipe.

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