Tiny Apple Delights (Printable Version)
Flaky crust and sweet, spiced apples—perfect for chilly autumn afternoons!
# Ingredients:
01 -
1/4 teaspoon ground nutmeg
02 -
2 tablespoons all-purpose flour
03 -
1 tablespoon water
04 -
1/4 cup light brown sugar
05 -
1/4 cup granulated sugar
06 -
3 cups diced Granny Smith apples (roughly 4 small-medium apples)
07 -
Sanding sugar for sprinkling (optional)
08 -
2 refrigerated pie crusts
09 -
1 teaspoon ground cinnamon
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1 egg
11 -
1 teaspoon vanilla extract
# Steps:
01 -
Crank up the oven to 425℉. Give a standard 12-cup muffin tin a light spray with cooking spray, then set it aside for now.
02 -
Beat the egg and water lightly with a fork, then put it to the side.
03 -
Take the apples—you’ll need them peeled, cored, and chopped small (about 1/4-inch). Toss them in a bowl with the flour, white sugar, brown sugar, vanilla, nutmeg, and cinnamon. Stir it until every piece looks evenly coated, and set it aside.
04 -
Roll open the refrigerated pie crusts. Use a 4-inch round cutter to create 12 circles. Place a dough circle into each muffin tin spot, pressing gently down into the shape.
05 -
Take a brush or spoon and paint the bottoms of each pie crust with the egg wash mixture.
06 -
Spread the apple mixture evenly across the pie crusts in your muffin tin.
07 -
Bring together the leftover scraps of dough. Roll them back into a thin sheet. Slice the dough into strips (less than 1/4-inch wide) using a knife or pizza cutter. Lay six strips over each little pie in a woven pattern to make a lattice. Trim off the ends and tuck them down to secure.
08 -
Brush the top strips with the egg wash, then sprinkle a bit of sanding sugar if you'd like.
09 -
Pop the tin into your preheated oven. Bake for around 20 to 25 minutes, just until the tops are golden and the filling bubbles.
10 -
Take the tin out of the oven and let the pies cool for 5-10 minutes. Carefully lift each pie out—use a knife or thin spatula if needed—and put them on a wire rack to cool all the way.
11 -
Share the pies warm or after they’ve cooled down. Keep leftovers covered at room temperature for a day, or in the fridge for up to 4 days.
# Notes:
01 -
Go for a 4-inch cookie cutter to make sure all crust circles are the same size.