Cinnamon Apple Mini Pies


This week’s project is for my sweet husband, who tries every piece of cookie and cake I put in front of him, but secretly lovesĀ CinnamonĀ Apple Pie more than anything. I grew up hating fruit pies and cobblers of any kind. I’d like to go back in time to meet my younger self and shake her to see what was wrong. I was totally missing out! For Zack’s birthday last year, I baked a larger Cinnamon Apple Pie, but I wanted to reproduce it in a tinier form. Zack calls them Apple Pie Cookies. They’re kind of like hand pies, too, but a little smaller, which I think makes the feeling of guilt a little lighter.

The more I look in my fridge and freezer, the more stuff I see that needs to be used up before the move. I was initially planning on doing these Mini Apple Pies this week anyway, but I was going to make my own crust. The recipe that I was going to use called for freezer-chilled butter. When I opened my freezer door to chill the butter, there was a box of store-bought freezer pie dough. Waste not! So this week features an easier (and faster) project. I’m sure that we’ll be making our own crust some other time.

These mini pies are best eaten the same day. When you roll out the dough, make sure you get it as thin as you can without it breaking in your fingers. This will ensure a perfect apple-to-dough ratio. I had a couple of pieces of crust where I didn’t roll it out as much as I should. While I do enjoy pie crust very much, it does tend to dry out the apple mixture if it is too thick. All in all, I think this was a good experiment. After I filled my pies, I had a good bit of apple left over. Instead of trashing it, I put the rest into a small ramekin and baked at 350 for 10 minutes. This was perfect on top of the pies and I’m sure would be amazing with some ice cream. Recipe and instructions for the Hand Pies after the strip!

Cinnamon Apple Mini Pie Recipe

(Makes about 16 pies)

  • 1 box of refrigerated/frozen pie dough, thawed
  • 1 egg
  • 2-3 Granny Smith Apples
  • 1/3 cup brown sugar
  • 1 tbsp all purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/2 tsp vanilla extract
  1. Preheat oven to 400 degrees and mix the apples, sugar, flour, spices, and vanilla together in a bowl and set aside while you roll out the dough.
  2. Crack the egg in a bowl and beat lightly, set aside.
  3. Roll out your pie dough as thin as you can get it.
  4. Using a cookie cutter or biscuit cutter (about 3-4 inches in diameter) cut out each piece of dough and set aside on a cookie sheet lined with parchment paper. Allocate half for the bottoms of your pies and half for the tops.
  5. At this point, I used a smaller fondant cutter to cut out the middle of a few pieces of the dough. If you don’t have a smaller cutter, slice a small vent in the top of the pastry after you put it together (Step 8)
  6. Spoon about 2 tablespoons of apple onto the bottom of each pie.
  7. Take a pastry brush and brush some of the egg onto the edges of the pie bottoms.
  8. Place the top of the pastry onto the egg-washed bottom and pinch the edges together. Don’t forget to cut a vent in the top of your pies if you did not use a fondant cutter in step 5!
  9. Wash the pies with a big of egg and sprinkle with a bit of cinnamon and sugar.
  10. Bake in the oven for 17 minutes, or until the edges of the pies are golden brown.
  11. Cool for about 5 minutes and then serve or transfer to a cooling rack.
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