Ingredients
Scale
- 2 cups of diced apples (Granny Smith or Fuji)
- 1/2 cup of sugar
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1 tablespoon of lemon juice
- 1 sheet of refrigerated pie crust (or homemade)
- 1 egg (beaten for egg wash)
- Sugar for sprinkling (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with mini pie crust rounds or cut circles from rolled-out dough.
- In a bowl, combine diced apples, sugar, cinnamon, nutmeg, and lemon juice. Mix well.
- Spoon the apple filling into the pie crust circles, filling each to the top.
- Cover with another small crust circle or create lattice tops. Seal edges by pinching or crimping.
- Brush the tops with beaten egg and sprinkle with sugar if desired.
- Bake for 20-25 minutes until golden brown and filling is bubbling.
- Allow to cool slightly before serving. Enjoy warm or at room temperature!
Notes
- Use tart apples for a balanced sweetness.
- Chill the assembled mini pies before baking for a crisper crust.
- Serve with a scoop of vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg