Best Mini Apple Pie Recipes

EASY APPLE MINI-PIES (APPLE PIE)

Steps:

• Peel, core, and slice the apples, dropping the slices into a bowl that is holding the 2 quarts of cold water and the juice of the 1/2 lemon. When the apples are sliced, stir them with your hand so that all the slices get coated with the lemon water. Then, drain the apples completely and place them in a bowl that has a cover and pour in 3/4 cup of the sugar, 1 tablespoon (3 teaspoons) of the cinnamon, and, 1/2 teaspoon of the allspice. Stir gently and allow this mix to marinate (covered) in the refrigerator for 24-48 hours.
• Once the apples have marinated and you are ready to bake your mini-pies, preheat your oven to 350-degrees F. (If you are having a dinner party, simply prepare the mini-pies in advance, ready to bake, by having them on the baking tray in the refrigerator, covered with cling wrap -- remove the cling wrap and stick them in the oven about 40 minutes before you intend to serve them).
• Lay out some parchment paper, or otherwise prepare a flat surface for rolling out the individual biscuits. Dust the surface with some of the flour and flip a biscuit on it to lightly coat both sides and roll it out with a rolling pin. (The kids LOVE to do this!). Add just a little additional flour to each side as needed to keep the dough from sticking to the rolling pin. (I like to rub flour on to my rolling pin before I start, and as needed thereafter). Continue to roll each biscuit until they are each about eight inches across. THEY DO NOT HAVE TO END UP BEING ROUND, OR PERFECT IN ANY WAY! As each crust is finished, stack them on a plate until they're all finished.
• On a work surface (I use a cookie sheet, but not the one I'll be baking on), lay out a crust and brush the edges with a hand-beaten mixture of the 2 tablespoons of warm water and the egg white. (Save the remaining egg white blend -- you'll need it again!) Then, after stirring the apples but NOT using the juice in the bottom of the bowl, place about 1/3 to 1/2 cup of the sliced apples on the center of the crust. Spoon on 1 1/2 teaspoons sugar over these apples and dot the apples with a little butter, about a teaspoonfull for each mini-pie.
• As each mini-pie crust is filled with the apple blend, fold it over, pressing together the egg-brushed edges so that they stick together. Do this any way you can to get it to stick -- it doesn't have to be pretty!
• Spray a large baking tray (I use a commercial half-sheet) with the cooking spray and lay out the closed pies on it so that they are not touching one another too much (or, at all if you can manage this). Then, poke each pie top 2 or 3 times with a fork as to allow steam to escape.
• Blend the topping by mixing 2 tablespoons of sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of ground allspice in a small bowl. Mix these dry ingredients with a fork. Brush the tops of the mini-pies with the remaining egg white and then sprinkle on a good bit of the topping blend.
• Bake the mini-pies at 350-degrees F. for 30 minutes. Some of the butter will leak out onto the baking tray but this is normal. As soon as the mini-pies have baked for 30 minutes, remove them from the oven and use a sharp-edged spatula right away to transfer them either to a platter, or, to individual serving plates. Serve hot or very warm.
• OPTIONAL: A couple of scoops of good vanilla ice cream really gilds the lily on this sweet dessert!

MINI CARAMEL APPLE PIE BITES

Steps:

• Heat oven to 450°F.
• Unroll pie crust on work surface. Using rolling pin, roll out slightly. Using 2 1/2- to 3-inch round cookie cutter, cut 16 rounds from pie crust. Press rounds into 16 ungreased mini muffin cups, folding edges if needed. Generously prick each crust with fork.
• Bake 4 to 6 minutes or until light brown. Cool 2 minutes in pan before removing to cooling rack to cool completely.
• Fill each cooled cup with 1 teaspoon pie filling. Drizzle 1 teaspoon caramel sauce over top of each. Serve immediately.

MINI SUGAR FREE APPLE PIE

Steps:

• 1. In a small bowl, combine the flour and salt; cut in shortening until mixture resembles course crumbs. Gradually add the water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
• 2. Follow directions for your mini pie maker.

MINI APPLE PIE PANCAKE KABOBS

Steps:

• In large bowl, mix Bisquick mix, milk, egg, apples, cinnamon, nutmeg and vanilla until just combined.
• Heat 10-inch cast-iron skillet or griddle over medium heat. Lightly coat inside of skillet with butter.
• Drop tablespoonfuls of batter into skillet; cook until edges are dry and bubbles begin to form on the surface. Turn and cook until golden brown. Repeat with remaining batter, adding more butter as needed to keep skillet lightly greased.
• Place 4 to 5 pancakes on each skewer with dollops of whipped cream between each pancake. Top with syrup, and serve.

MINI APPLE PIE BAKED ALASKAS

Steps:

• Preheat oven to 375 degrees. Grease a jumbo muffin pan with cooking spray. Set aside.
• Roll out each pie dough and cut out six 6-inch circles. Place each circle into the prepared muffin pan, pushing the dough down into each cavity as best you can. Using a fork, poke holes at the bottom of each to release air during baking. Whisk the egg in a small bowl with a splash of water, and brush the crusts with the egg wash. Bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool completely.
• Transfer the cooled crusts onto a small baking sheet. Fill each with the apple pie filling and place in the freezer to firm up for at least 30 minutes. Remove and top each with a heaping scoop of ice cream. Return to freezer and chill for 1 hour.
• To make the meringue topping, beat the egg whites with the cream of tartar on high until foamy and frothy. Continue beating on high as you slowly pour in the sugar. Keep beating until the egg whites have doubled in volume and have become stiff glossy peaks, about 8 minutes.
• Remove the tarts from the freezer and using a small straightedge spatula or butter knife, cover each completely with the meringue. You don't want it to be completely smooth as you would if you were frosting a cake. So feel free to create swirls or small peaks with your spatula or knife. Return to the freezer and chill for another hour.
• Right before serving, remove from the freezer and using a small kitchen blowtorch, toast the meringue. If you don't have a blowtorch, place the baked Alaskas under a preheated broiler for a few seconds. Drizzle each with caramel if using.

APPLE PIE - SUNBEAM MINI PIE MAKER RECIPE - (4/5)

Steps:

• In a saucepan, add apples and butter. Cook on medium heat until apples are softened. Stir in sugar, cornstarch, lemon juice and cinnamon. Stirring constantly, cook until sauce is thickened and coats the apples. Spoon into bottom crust pie dough pieces that have been fitted into the Sunbeam Pie Maker. Top filling with crust tops, cutting away any excess crust. Note: 1/2 Cup filling is recommended per mini pie. Close lid and cook for 10 minutes. Cool on bakers rack.

MINI APPLE PIE

Steps:

• In a large saucepan over medium heat, cook raisins in apple juice for 5 minutes. Add apples; cook, uncovered, for 8-10 minutes or until tender. Remove from the heat; cool. , Combine the sugars, flour and cinnamon; add to apple mixture. On a floured surface, roll out half of the pastry to fit a 20-oz. baking dish. Place pastry in dish; trim to edge of dish. Add filling. , Roll out the remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 400° for 35-40 minutes or until golden brown and bubbly. Cool on a wire rack.

MINI APPLE PIE BITES (PHYLLO)

Steps:

• TO MAKE PHYLLO CUPS:
• Preheat oven 350 degrees F
• Place buttery spread in a small microwave safe bowl and cook on high setting 20 seconds or until just melted
• Work with one sheet at a time; keep the remaining sheets covered in plastic wrap or a slightly damp paper towel
• Brush one side of the phyllo very lightly with the Smart Balance® Buttery Spread
• Place one sheet of the phyllo on top of the just brushed phyllo
• Repeat until you have 4 sheets total
• Cut into 3 inch squares
• In a 24-cup mini muffin pan, place the 3 inch squares to fit the tin, pressing in the edges slightly
• Bake 5 minutes or until golden
• Remove from tin and cool completely
• Repeat with remaining phyllo squares
• TO MAKE FILLING:
• Cut the apple pie filling pieces into small pieces, about 1/3-inch cubes
• Place the filling in a large nonstick skillet over medium heat
• Cook 2-3 minutes or until heated thoroughly. Remove from heat
• Using a fine mesh sieve, sprinkle half of the powdered sugar evenly over the phyllo shells
• Spoon equal amounts of the pie filling in each phyllo shell and sprinkle with the remaining sugar
• serve warm or room temperature.
• Serving Size: Makes 24 filled shells total;

MINI APPLE PIE PANCAKE KABOBS

Steps:

• In large bowl, mix Bisquick mix, milk, egg, apples, cinnamon, nutmeg and vanilla until just combined.
• Heat 10-inch cast-iron skillet or griddle over medium heat. Lightly coat inside of skillet with butter.
• Drop tablespoonfuls of batter into skillet; cook until edges are dry and bubbles begin to form on the surface. Turn and cook until golden brown. Repeat with remaining batter, adding more butter as needed to keep skillet lightly greased.
• Place 4 to 5 pancakes on each skewer with dollops of whipped cream between each pancake. Top with syrup, and serve.

MINI DUTCH APPLE PIE RECIPE | ONE DISH KITCHEN

Steps:

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