Apple pie mini pies

Mini Apple Pies

Nutrition Facts (per serving)
653	Calories
60g	Fat
28g	Carbs
3g	Protein

×

Nutrition Facts
Servings: 12
Amount per serving
Calories	653
% Daily Value*
Total Fat 60g	77%
Saturated Fat 7g	36%
Cholesterol 29mg	10%
Sodium 190mg	8%
Total Carbohydrate 28g	10%
Dietary Fiber 1g	5%
Total Sugars 11g
Protein 3g
Vitamin C 1mg	7%
Calcium 67mg	5%
Iron 1mg	7%
Potassium 77mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These deep fried hand pies are a fun and whimsical way to enjoy a mini apple pie! They are best when served warm with a light dusting of powdered sugar.

They are shaped like turnovers, with a classic cinnamon and apple filling surrounded by a delicate baking powder pastry crust.

Ingredients

Baking Powder Pastry:

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup cold unsalted butter

Apple Pie Filling:

3 cups tart apples , sliced, cored, and pared

2 tablespoons water

1/4 cup granulated sugar

1 tablespoon unsalted butter

1/4 teaspoon ground cinnamon

3 cups vegetable oil

Steps to Make It

Gather the ingredients.

Start by preparing the baking powder pastry. In a large bowl, combine flour, sugar, baking powder, and salt.

Using a pastry blender or two knives in a criss-cross fashion, cut in the cold butter until mixture resembles coarse crumbs.

In a separate small bowl, whisk together the milk and egg.

Gradually stir the egg mixture into flour mixture with fork until just combined and the dough cleans the side of bowl.

On a lightly floured surface, lightly knead for about 1 minute to form a soft dough.

Divide dough in half and wrap each piece in plastic wrap. Refrigerate while you prepare the rest of the recipe.

To make the apple pie filling, heat the apples and water, covered, in a medium saucepan to boiling, then reduce heat to low. All to simmer, covered, until apples soften slightly, about 5 minutes. Remove the cover and cook, stirring constantly until liquid evaporates, about 3 minutes.

Stir in the granulated sugar and butter. Cook, uncovered for 3 minutes and then stir in the cinnamon.

Mash the mixture with a fork or potato masher to form a chunky puree. Cover and refrigerate until cold, about 1 hour.

When you are ready to prepare the pies, roll one half of dough 1/8-inch thick on floured surface. Cut out 4-to-5-inch circles with floured cutter. (If you don’t have a cutter large enough, you can trace around the edge of an inverted bowl to form the circles.)

Spread some of the apple mixture over half of each circle, leaving a 3/4-inch border.

Lightly brush borders with a little water. Fold the pastry in half and pinch the edges lightly with fingers. Seal the edges with a fork. Turn the pies over and again press the seams with a fork. (Do not pierce the dough). Repeat with the remaining dough and filling.

Heat oil in a large skillet to 375 degrees F. Fry the pies, 4 at a time so as to not crowd the pan. Turn the pies once, until they are golden brown on both sides, about 4 minutes.

Using a slotted spoon, lift the pies out of the oil and drain on to a paper towel lined plate.

Dust the pies with powdered sugar and serve immediately.

Источник

Mini Apple Pies

Crisps & Pies
Last updated on: June 14, 2018

These Mini Apple Pies are easy to make and filled with a simple homemade apple pie filling. The perfect mini dessert for fall!

This recipe was requested by a wonderful reader named Stephanie after she tried my mini pecan pies. I loved the idea of making a recipe for mini apple pies, so I held onto it until fall was getting a little closer. I have to say that I’m glad I did because these pies are absolutely delicious.

While I love regular pie, there’s something about mini pies that make them so much better. Maybe it’s the fact that they’re perfectly portioned or they make a simple dessert you can just pick up and enjoy. Or maybe it’s that you can eat two and not feel so guilty about it.

And let’s be honest, mini desserts are just better than regular desserts. Right?

To start, you’ll need a standard 12-count muffin pan. This recipe is for mini apple pies because they’re smaller than a regular apple pie, but be sure to use a regular muffin pan (not a mini muffin pan).

You’ll also need two pie crusts, you can either use my homemade pie crust recipe or buy a box of pie crusts from the store. The store-bought pie crusts usually come in packages of two so they’re perfect for this recipe. If I’m being honest, I usually just cheat and use store-bought pie crusts when I’m making these pies.

You want to cut the pie crust with a 3.5-inch cookie cutter to make circles that are big enough to fill each cavity in the muffin pan. They should look just like the picture above and mostly fill each cavity in your muffin pan. If you don’t have a circle cookie cutter that is the right size, just measure some glasses you have at your house and use that instead.

This filling is just a simple mixture of chopped apples, sugar, flour, cinnamon, vanilla, and a touch of nutmeg.

When I make any kind of apple pie I prefer to use a mix of sweet and tart apples, so I use Granny Smith and Gala/Honeycrisp apples in this recipe.

You can also decorate the tops of these miniature apple pies however you like. You won’t need all of the pie crusts for the bottom, so you’ll have some left to decorate the tops. I like to use it to make a simple lattice topping (in other words, no weaving) or cut out some cute pie crust decorations for the top with small cookie cutters.

You can also make these just a bit easier and completely leave the top off and they still taste just fine! I love to serve them with a little scoop of ice cream and caramel on top.

I mean, just look at how cute those pies are up there!

Источник

Mini Apple Pies

There’s nothing better than classic apple pie, unless it’s having one all to yourself! These little individual pies are big on flavor, and their sweet, buttery pastry crusts bake to golden perfection.

I return to this time-honored classic for every kind of occasion, but I especially enjoy making it on patriotic holidays. It somehow feels reverent and dignified, having an apple pie on our buffet on Memorial Day or July 4th. Its origins lie across the pond, but it has become an American symbol, perfected by the hands of our predecessors and steeped in tradition.

Individual desserts have always felt special to me, so I decided this year we’d all have our own little apple pie. The apple filling formula is pretty standard and easy to mix up, but the crust recipe is different from regular pie crust. I learned to make pate sucrée in pastry class, and I’ve found it holds up well to nearly any type of juicy pie filling – and it’s perfect for mini pies!

A food processor makes quick work of forming the dough and it helps keep it cool, as warm hands will melt the cold butter pieces dispersed throughout the dough. Once processed, it will need to rest 30 minutes before rolling. I used a large pastry cutter to stamp dough rounds from the pastry, but you could also flip over your mini pie pans and trim around them 1″ larger than the pan rims.

These little pies will need to be vented, and you could do so by cutting a slit in the tops of the pies, but I wanted to make these extra-cute for our holiday.

A reinforced vent hole can be made with two small, nesting cookie cutters. To do this, first cut a circle from the rolled pastry for a top crust; set aside. Then, use the larger cutter to stamp a shape from the rolled pastry (here, a star). Lay it on the top center of the circle. Use the smallest cutter to cut a vent hole through the stamped shape and pastry round. Now you’re ready to top a pie!

After fluting the edges of the pie crusts together, cover the pies with egg wash using a pastry brush and immediately sprinkle with coarse sugar. This makes the top crust golden brown and crunchy!

The thyme in my little herb planter is full of twisty green sprigs, so I added a pinch of chopped fresh thyme to the pie filling. This is optional, but I really love the flavor.

I’m serving these pies directly from the little glass pans they were baked in. You can find the pans I used here, if you’re looking for a set of your own.

Источник

Super Easy Mini Apple Pies | Vegan + Gluten Free

These super adorable mini apple pies are SO easy to make and fun for a deliciously sweet fall dessert! Naturally vegan, dairy free, no sugar added filling, and easily gluten free, theses vegan mini apple pies are sweet, gooey, flaky, and perfect for a party, fun fall dessert, or snack!

The most adorable hand held mini apple pies ever!

You You are just going to LOVE these vegan mini apple pies! Don’t the cutest desserts just come in the tiniest form? Much like my vegan mini cakes, this is like the best vegan apple pie you’ve ever had…only miniature! You can share a pie with a friend or loved one…or even have one all to yourself if you want!

Let’s go over the details:

• Taste: these mini apple pies have all of the flavors of traditional full sized pie. Super sweet and full of gooey cinnamon coated apples that are baked to perfection. And the pie crust? Perfectly “buttery” yet entirely dairy free!
• Texture: the apple pie filling itself comes out so perfectly gooey, yet doesn’t make the crust soggy in the slightest. It’s the best of both worlds. Plus, the vegan pie crust is so flaky and crispy!
• Apple to pie crust ratio: unlike a large apple pie, or even really tiny pies made in muffin tins, you have the best apple filling ratio to pie crust. One doesn’t outweigh the other!
• Easy & fun: if you’ve been hesitant about making your own full sized pie, then try these mini ones- they’re much more approachable, and just so much fun! The apple pie filling is made with just 5 ingredients!
• Undetectably healthier! Yep, you won’t believe that these mini apple pies are naturally vegan, gluten free, no sugar added to the filling, and dairy free!

How to make mini apple pies (overview)

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

The Best Homemade Vegan Pie Crust

The amazing part about these vegan apple pies is that you don’t need to par-bake (partially bake) the bottom pie crust before you put the filling in. Seriously! And yet, there will be no soggy bottoms here!

This pie crust is actually based on my Vegan Pie Crust guide that I wrote, detailing everything you need to know about vegan pie crusts (and how to make them delicious for absolutely anyone).

You can use this pie crust for any dessert or savory dish you’d like, but it’s just perfect for these adorable mini pies! You’ll simply blitz the flour and vegan butter in the food processor until you get a sandy texture. Then carefully add in the remaining ingredients until you form a thick dough.

Once the dough is chilled, we’ll create mini apple pie bottom crusts by using a bowl that’s about 1″ larger in diameter than the mini tart pans. Roll the dough to be about 1/8″ thick, then press the dough into your mini tart pans.

Quick & Easy Apple Pie Filling

This is actually based off of my healthy apple pie (that’s also undetectably vegan). It uses just apples, lemon, cinnamon, nutmeg, and arrowroot starch. Yep, there’s no added sugar!

The apple pie filling couldn’t be easier, actually. Simply remove the skin off of your apples (this will help create a gooey filling without sugar), and dice the apple into small cubes. As small as possible! We’re making mini apple pies after all. Then toss everything together!

How to make a lattice crust

Making a mini lattice crust for a mini apple pie is actually a lot easier than making a regular sized one. So if this is your first time making lattice crust, this is a great start! Plus, these mini pies actually act like a practice for the real deal!

I have a whole section of the Vegan Pie Guide where we go over making a lattice crust. The most important part, in my opinion, is keeping the dough cold enough to hold its shape and warm enough to move. The ideal temperature is 65-68F. The other thing you should watch out for is just being careful not to overwork the dough!

Making a lattice crust is much like weaving a basket.I like to line half of the lattice pieces onto the pie parallel to each other. Then pull back the second, fourth, and sixth if you have it. Place a lattice piece across the first, third, and fifth that’s perpendicular to the original set. Then place the second, fourth, and sixth back on top. This time, pick up the first, third, and fifth in the opposite direction, placing another strip perpendicularly across the second, fourth, and sixth. Place the lifted pieces down, and now repeat!

To close off the lattice, you can either press the pie dough into the edge of the tart pan to seal it off, or pull the overhanging part of the bottom pie crust over and seal off the lattice that way.

Can I make a single serving mini apple pie?

If you don’t want to make three mini apple pies, you can actually just make one vegan mini apple pie instead! I’ve already made the measurement adjustments if you’d like just one mini apple pie:

• 62 grams all purpose flour or gluten free 1:1 baking flour, plus more for rolling
• 37 grams vegan butter, chilled and cubed
• 10 grams arrowroot powder
• 1 tsp maple syrup, optional
• 1-2 tbsp chilled water
• 3/4 large apple, skin removed
• 1 tsp arrowroot starch
• 1 tsp lemon juice or apple cider vinegar
• Cinnamon & nutmeg to taste

What pie dish do I use for mini apple pies?

Contrary to some popular mini apple pie recipes on the web, I wanted to be a bit more diverse and actually make mini apple pies that are closer to mini apple tarts. That way, they truly look like a miniature version of an able pie, and it’s a bit better on the apple filling to pie crust ratio.

A lot of people use muffin tins, but I recommend miniature tart pans. You can find them at Crate & Barrell, Home Goods, and Amazon.

Can I make these mini apple tarts gluten free?

You can easily turn these mini apple tarts into gluten free apple pies as well. Simply swap out the all purpose flour for gluten free 1:1 baking flour, such as Bob’s Red Mill in the blue bag.

What apples do I use for this recipe?

Typically, for an apple pie recipe, you’d use a mix of sweet and sour apples. However, since the vegan apple pie filling requires no added sugar, we definitely want to have a sweet apple to begin with. I used Gala apples here, but you can also use Ambrosia, Fuji, Golden Delicious, or Jazz apples. For more sweet varieties of apples, check out this post!

Do I need to make a lattice crust?

If you don’t want to do the lattice crust, not a problem! You can either make mini apple crumble pies by using only half of the pie dough recipe down below and swapping in an oat crumble topping, like the one on my vegan apple crisp.

Alternatively, you can keep the same amount of pie dough, and simply do the double pie crust look, slicing little holes into the top for decoration.

How to store mini apple pies

These miniature apple tarts will keep in the fridge in an airtight container for up to 5 days. Alternatively, you can freeze them for up to 3 months in the freezer. To reheat, heat the oven to 350F, and line a baking sheet with parchment paper. Place the pies onto the baking sheet and heat for 5 minutes.

Serve ala mode and enjoy!

You are just going to absolutely love these adorable and cute mini apple pies! My whole family keeps raving about them, especially for that apple pie filling. They’re deliciously sweet, without being full of sugar, warm and cinnamon-spice filled, and perfectly baked with a crisp and flaky pie crust!

You’ll also love these other fall inspired vegan apple recipes:

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Источник