mini apple pie
This is what Cheryl always suggests when friends say, “oh, no I just couldn’t”—partake in dessert, that is. Try serving these bite-sized pies and see them get gobbled up before your eyes--when your dessert is the size of a golf ball, how can you resist?
Made with premade piecrust and jarred apple pie filling, this surprisingly simple Mini Apple Pie recipe turns any at-home baker into a professional pastry chef.
What You’ll Need
• Pillsbury prepared piecrust, thawed as directed
• Apple pie filling (we used Stonewall Kitchen)
• 3″ round cookie cutter (or substitute with a rimmed lid from a mason jar)
• 24 mini cupcake pan, ungreased
Let’s Do It
• Preheat oven to 425 degrees
• Remove crust from packaging and lay out on work surface
• Use a cookie cutter (or jar lid) to create 3″ rounds
• Gather up scraps, roll out dough and cut into thin 2″ strips
• Fill mini cupcake pan tins with crust, gently pushing down and around the form to shape and removing any excess beyond the rim
• Place a heaping teaspoon of pie filling in each crust-lined muffin cup
• Lay three 2″ strips across vertically, and then repeat horizontally
• Remove any extra crust beyond edges
• Bake for 15-18 minutes or until crusts are golden brown and the apple filling is bubbly
• Cool completely, 30-45 minutes, before removing from muffin pan
• Makes 24 mini pies
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