If you are looking for a simple and delicious mini apple pie recipe, look no further! This recipe uses fresh, Honeycrisp apples and the perfect amount of All-purpose flour. It also features two crust types – a Lattice top and a Refrigerated crust. In order to make your mini apple pie recipe as beautiful and delicious as possible, follow the tips and tricks in this article.
The Honeycrisp apple is a great baking apple that holds its crispness well. They’re a fan favorite in apple pie, and they bake up beautifully. Honeycrisp apples are also quite firm, so they keep their shape while baking and yield clean slices. This type of apple also holds its juice well, which is a plus when it comes to mini apple pie recipes.
Apple pie crust is the most important part of the pie, and the best way to get a flaky crust is to use cold butter. You want your butter to be cold, so it can easily be incorporated into the flour. While the dough may seem difficult to make, it’s actually easier than it looks. To make the perfect pie crust, you want to cut your butter into pea-sized chunks and work it into the flour. The key is to work the dough just enough to make it smooth, but don’t overwork it.
If you’re not a fan of the traditional crust, you can always substitute walnuts or almonds for the pecans. You should also slice the apples very thin. When you’re making the filling, you can also use the filling recipe in other desserts.
A perfect mini apple pie recipe will use both Granny Smith and Honeycrisp apples. Honeycrisp apples have a naturally sweet taste and complement other apple varieties. They’re also readily available throughout the year and are best for baking. During the fall, they’re particularly sweet and go well with other varieties of apples. Also, you can use Golden Delicious apples, which have a softer texture and natural sweetness. You can also use Gala apples, which are rosy in color and don’t become mealy in the oven.
Once the dough is ready, you can mix together the filling ingredients in a large bowl. Then, spoon the mixture into the pie plate. The second crust should then be placed on top of the filling and crimped using your fingers. If desired, you can add a little lemon juice to prevent browning. Mini apple pies can be stored in the refrigerator for up to four days. They can also be reheated in the microwave before serving.
All-purpose flour is an important part of the pie crust. It helps the pie to hold together. A standard muffin pan is not made to accommodate mini pies. Mini pies should be baked for about 20 minutes. They can also be stored at room temperature for up to four days. Before removing them from the molds, brush the pies with heavy cream and sprinkle with coarse sugar. Bake them until golden brown. Once baked, remove them from the pan and place them on a cooling rack.
If you prefer a flaky crust and a soft filling, use cold, unsalted butter and a tablespoon of water. These two ingredients are crucial for making a flaky crust. Once the dough is properly prepared, the mini pies will come together much faster. Make sure to use fresh apples for best results.
For the top crust, cut out five or six strips that are about one-fourth inch wide. Place the center strip horizontally down the left half of the pie and alternately place the remaining strips. Then, use a pastry brush to apply egg wash onto the top of the pie. If you do not want to use an egg wash, you can freeze the pies in a freezer-friendly container. Make sure to use wax paper between the layers of the mini pies.
Next, fill the mini pies with the apple filling. If you choose to make mini apple pie, make sure to use a muffin pan. The apple filling should be about a quarter cup. Then, top each with one tablespoon of the crumb mixture. Bake the apple pies for about 25 to 30 minutes. Allow the pie to cool before serving.
If you want to make mini apple pies but do not have time to make the crust from scratch, you can use the leftover crust that you have in your fridge. Roll it out to a similar thickness and place it onto parchment paper lined baking sheets. Refrigerate the crust for at least 30 minutes before baking.
If you are pressed for time, you can also purchase a pie crust from the store. It works fine in the recipe, and is ideal for making Muffin Tin Mini Apple Pies. These portable and fork-free pies are great for any get-together. You can even add a seasonal filling.
The main advantage of this recipe is that you don’t have to cut or cook the apples for it. You can even make a garnish out of the extra crust. And because it doesn’t have much filling, the crust doesn’t get soggy like the crust of a traditional pie. You can make apple pie bites by layering the crust and then topping it with a cereal layer.
Mini Apple Pies are ideal for sharing. When making a mini apple pie, use a homemade pie crust, as opposed to store-bought pie dough. Then, add melted butter to the mixture, and cook it over medium heat for five to seven minutes. Then, bake the pie at 425 degrees F.
Once the pie is baked, refrigerate it for at least 3 hours before cutting. Do not cover the pie while it is still warm, as it will get soggy. Cover it once it is completely cooled.
Lattice top crust
Using a rolled out pie dough, cut thin strips to form a lattice pattern. Place the strips in the pie pan and use a cake spatula to fit the lattice to the top. Use a fork or a spatula to press the lattice onto the top crust, sealing the sides of the pie.
Then, fold the excess of dough back over the bottom crust. Decorate the edges of the pie with coarse sugar or an egg wash. If desired, refrigerate the pie for at least 30 minutes before baking it. This will help the dough hold its shape better. Watching a video tutorial can help you understand the process.
To make the lattice top crust, start by rolling out the remaining pie crust scraps to 1/4-inch thick. Next, cut the strips into strips slightly longer than the muffin cavity. Once the strips are cut, place them on top, leaving small gaps in between them. Once the strips are secured, brush the edges of the pie crust with egg wash and sprinkle with sanding sugar.
To make a lattice top crust, cut five strips of pie dough and align them in an even manner. Place the longest strips in the center, and the shorter strips on the outer edges. Then, fold back the strips halfway to cover the longest braided strip. Repeat with the other three strips, and you’ll have a beautiful lattice top crust! You can also make a flat top crust instead of a lattice top crust, and both methods are delicious.
A professional food stylist shares tips to style food. She also shares a recipe for Mini Apple Pies that features a lattice top crust and a colorful apple filling. Serve with cinnamon or vanilla ice cream.
A classic apple pie with a flaky crust and perfectly spiced apples is a crowd pleaser. For the crust, start by chopping the butter into small pieces. Keep about 1/4 cup in the refrigerator. Mix the remaining butter with the flour, sugar, and salt until the dough resembles corn meal. Mix in the remaining butter on a low speed.
The crust should be flaky, with a firm texture and a soft filling. Mini Apple Pies are a great dessert to serve during the Thanksgiving holiday. This pie recipe is easy to follow, and the results will impress. The apples and cinnamon filling make it a perfect dessert to serve.
To make the pie crust, preheat oven to 350 degrees Fahrenheit. Spread the pie crust on a floured surface and cut out the pie shape with a 2-2.5 inch cookie cutter. You may need to cut off the excess dough. Before baking, lightly brush with heavy cream to ensure the lattice browns evenly.
Once the crust is ready, spread the apple mixture into the muffin cups. Repeat the process for the remaining pie dough. Sprinkle the toppings with cinnamon and sugar. Bake the mini apple pies for 18 to 22 minutes or until the tops are golden brown. Then, remove the pies from the oven.
The pie crust can be made a day ahead of time. Once baked, refrigerate or freeze them. The filling and crust will keep for three to four days in an airtight container. Using pie keepers will extend their shelf life. You can store the leftover pie filling in the refrigerator, or even freeze it for up to six months.