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Turn regular apple pie into bite-sized cuties you can carry and share with no mess at all. These are great for when you’re hosting people and want to ditch slicing up a big pie. Each one’s got a buttery shell and gooey, spiced apples packed with cinnamon. They just scream cozy fall, but without the fuss.
The first time I brought these to a fall get-together, everyone snatched them up in seconds. People loved how cute they looked, and that classic apple pie taste sealed the deal. Now, these are my quick fix when I need to wow a crowd but don’t want a complicated baking day.
Irresistible Ingredients
- Sanding sugar: Adds sparkly crunch, just like at a bakery
- Egg wash: Gives your pie tops a shiny finish and helps the strips stick
- Vanilla extract: Brings out the best sweet and floral vibes
- All-purpose flour: Thickens up the filling so your crust isn’t soggy
- Nutmeg: Backs up the cinnamon with a gentle background note
- Cinnamon: Gives that warm, classic cozy smell and flavor
- Light brown sugar: You get caramel flavor and depth here
- Granulated sugar: Lets the apples keep their own flavor but still sweet enough
- Granny Smith apples: These stand up to baking and bring that tart bite
- Refrigerated pie crusts: Store-bought dough keeps things quick and easy
Simple Step-by-Step Guide
- Finish And Bake:
- Brush your lattice tops well with egg wash, cover with sanding sugar for that crunch, then bake 20–25 minutes. You’re looking for a golden crust and bubbly filling poking through.
- Create Lattice Tops:
- Roll leftover dough thin, cut it into ribbons, and crisscross six strips onto each mini pie. Slice off the extra and squish the edges down to keep it tidy.
- Fill The Crusts:
- Now scoop your apple mixture into each crust. Don’t overdo it—the apples need room or they’ll spill out as they cook.
- Apply Base Egg Wash:
- Brush the bottom and sides of your crusts inside the pan. This keeps the filling from soaking through the dough.
- Form Pie Crusts:
- Cut out twelve 4-inch circles of that dough and press each one softly into your muffin tin. Be careful—the dough should hug every curve, but don’t let it tear.
- Prepare Apple Filling:
- Chop your apples (peeled and cored) to little chunks no bigger than a quarter inch. Toss with sugars, spices, flour, and vanilla until every bit’s coated and looks glossy.
- Create Egg Wash:
- Mix an egg and splash of water, beat ‘em up until smooth. That’s your glaze and glue in one.
- Prep Your Setup:
- Set your oven to 425°F and mist your muffin pan with nonstick spray. You’ll get flaky, golden crust and apples that cook just right—no burnt edges.
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Getting the right cinnamon-to-nutmeg mix totally makes these. My grandma always told me nutmeg should never overpower—just a quarter teaspoon gives you a cozy hint without taking over the apples. It’s what sets these apart every single time.
Clever Storage Pointers
You can store these at room temp for up to a day, just loosely cover with foil or shelter under a cake dome. Want to keep them longer? Pop them in a sealed container in the fridge—they stay fresh for four days. Warm them up in a 325°F oven for about 10 minutes to bring back the just-baked smell and taste.
Mastering The Lattice Look
Don’t sweat the lattice on these little pies—it’s not hard once you get going. Make your strips about a quarter inch wide so they don’t fall apart. If your dough gets too melty (warm hands or kitchen), pop it in the fridge for 5–10 minutes. It’ll stiffen up and be way easier to handle.
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Fun Ways To Serve Them
Honestly, these are awesome all by themselves. But you’ll love them even more warm with vanilla ice cream, a splash of caramel, or some whipped cream. Hosting brunch? Try pairing them with sharp cheddar. It’s that old-school New England thing and the sweet-salty combo is crazy good.
Recipe FAQs
- → Could I swap store-bought crust for homemade dough?
Definitely! Making your own dough works great. Just roll it out to about the same thickness as ready-made crusts to ensure it bakes evenly.
- → What apples bake best in these pies?
Granny Smith apples are the go-to choice because they’re tart and hold up well, but you could also use Honeycrisp or Braeburn for good texture and flavor.
- → Can they be prepped in advance?
Yes! These can be stored at room temperature in an airtight container for a day or refrigerated for up to 4 days. Reheating in the oven makes them taste freshly baked.
- → Is an egg wash mandatory?
Not really—it’s optional. It gives a golden, shiny finish and helps sugar stick, but you can skip it if you don't mind a matte crust.
- → How do I keep them from sticking in the muffin tin?
Use a quick spray of nonstick cooking oil on the pan. To get them out smoothly, gently ease the edges with a spatula or small knife before lifting them out.
- → Can I freeze these desserts?
Yes, absolutely! Once the pies are fully cooled, wrap them tightly and store them in an airtight freezer-safe container for up to 3 months. Warm them up in the oven when you’re ready to serve.