In yet another attempt to use up all the freshly picked apples, I decided to make some apple pies today. And I thought, why make a whole pie, and finish it slice by slice in a steaming pile of shame and flaky crumbs? Minis were the way to go.

These are fun, flaky, soft, crisp, juicy, sweet, tangy and all yumm!

I just wish I was better at cutting up pie dough. I did not have any special cutters at home, so I had to make do with sealing the pie crust with a fork. I also did a version in a muffin pan, with the pie crust made of little ‘hearts’ (cut out using a cookie cutter), and arranging them into a base, and then the top. Not my best work, I agree, but it was delicious nevertheless.

Just a few notes though:
– I used half the pie crust for the mini pies, and I’m going to use the other half to make fried apple pies tomorrow. Shh!
– You can make them in any shape you desire. You can also put them in muffin tins. Or bake them in pans. If you should do so, please line the pan with foil (not baking paper). Makes removal (and cleanup ) much easier.
– Remove from pan while still warm.

Mini Apple Pies

Created by Tina Dawson on July 15, 2016

Prep Time:20m
Cook Time:25m
Total Time:1h 45m

Serves: 20
Yield: About 20-24 mini pies

Ingredients

For the pie crust

2 1/2 c all purpose flour
1/4 c granulated sugar
1 1/2 tsp. orange zest
1/4 tsp. salt
1 tsp. vanilla extract
1 1/2 tsp. baking powder
3/4 c unsalted butter, cold, chopped
3 egg yolks
About 1/4 cup of cold water

For the filling

3 apples, cored, peeled, chopped finely
1/4 c of granulated sugar
2 1/2 tbsp. all-purpose flour
2 tsp. lemon juice
1 tsp. ground cinnamon
4 -5 tbsp of any jam/jelly you have. I used this homemade apple jelly.
1/8 tsp. salt

Instructions

Making the pie crust dough

In a large bowl, add all purpose flour, sugar, orange est, salt, vanilla extract, baking powder and cold unsalted butter.
Using your fingers, rub the flour against the butter until you are left with a grainy, sandy looking flour. Alternatively, you can use a paddle attachment in your kitchen stand mixer.
Add the egg yolks and bring the dough together, adding water little by little until you get a pliable dough.
Knead the dough on a work surface until it feels smooth and soft.
Divide the dough into two balls, and wrap each in cling-film and refrigerate for at least an hour.
In the meantime, prepare the apple filling.

Making the apple filling

Add the chopped apples, sugar, all-purpose flour, lemon juice, ground cinnamon, jam and salt to a large bowl.
Toss all the ingredients together. Set aside.

Assemble the pie:

Preheat the oven to 375°F/190°C
Take one of the refrigerated dough and roll it out on a work surface. Dust the working surface with flour, if needed.
Cut round or square pieces, about 1/8th inch thick.
On one of the pieces, place a small heap of the filling. Cover with another piece and seal the edges.
Transfer to a pan covered with foil.
Brush milk over the crust, so it will brown nicely. You can also do an egg-wash.
Bake at 375°F/190°C for 25 minutes.
Transfer to a wire rack and let cool. Enjoy!