How to make a delicious Mini Apple Pie

This delicious mini apple pie is made from scratch. It is full of flavors, crispy crust, sweet apple filling, and cooked to perfection! In this post, I will share how to make a delicious homemade Mini Apple Pie. This is the perfect Thanksgiving dessert.

This is the time of the year when we start thinking about the holiday season. Baking is a tradition for this season, so let’s begin creating our masterpiece.

I changed some ingredients to create a healthier version of this delicious dessert. To mention a couple, I use maple syrup instead of sugar on the filling and gluten-free flour instead of the regular flour.

Apple pie is one of my favorite desserts. Not extremely sweet, crisp crust, delightful apple filling. Perfect for Thanksgiving dinner, but you can make this recipe any time of the year!

I can taste the warm apple pie with a delicious Vanilla Ice Cream or yogurt ice cream.

What do you need to make a delicious Mini Apple Pie?

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Kitchen Utensils

• Measuring cup and spoons
• Muffin Pan
• Food Processor

Ingredients for the crust:

• 1 1/4 cup of all-purpose flour (I used gluten-free)
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1/2 cup diced cold unsalted butter
• 2 tablespoons cold water
• 1/2 teaspoon pure vanilla extract

Ingredients for the apple filling

• 5 Apples (I use Gala)
• 3 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 tablespoon corn starch (I use gluten-free)
• 1 tablespoon unsalted butter
• 1/2 teaspoon pure vanilla extract

How to make this delicious mini apple pie?

Mix the flour, sugar, and salt in a bowl. Pour the mix into a food processor and add the diced cold butter, cold water, and vanilla.

Take the mix out of the food processor, then make it into a shape of a ball. Cut the mix 3/4 to make the pie base and 1/4 for the design on top. It doesn’t need to be exact measurements. Let the dough rest in the refrigerator for 40 minutes.

While the dough is in the refrigerator, start preparing the filling. I diced the apples into small pieces. Melt the butter with the corn starch in a pan to medium heat for 1 minute.

Add the apples, cinnamon, lemon, and vanilla—Cook for 8 minutes. Drain the extra liquid in a bowl and let the apple cold down. You can also add the juice you took from the apple sauce, cook it thick, and add it back to the apples.

Take the dough from the refrigerator and roll it out to at least 1/4 inch thick. Cut the dough in circles slightly bigger than the muffin pan circumference. I use a jar lid to cut the dough. Butter the muffin pan. Add the dough, pressing lightly to the bottom so it goes all the way down. Add the apple filling.

Take the rest of the dough from the refrigerator and create your design! I add egg wash to the top of the dough to make a gold color while baking. Bake the pies at 375°F for 30 minutes or until having a gold color on top.

Useful Tips

1. I dice the apples into small pieces because I want to fill the pie as much as possible.
2. Drain the apples will create a strong base for the pie because it will not absorb as much liquid while cooking.
3. You can work with the dough better when it is cold.
4. I use cookie cutters to make the pattern on top of the pie.
5. Let the mini pie cool down before taking them out of the muffin pan.
6. You can add more or less maple syrup to adapt it to your taste.

For other healthy and delicious recipes, try our “Mini Carrot Cupcake.”