Adorable and delicious bite-sized apple pies make for a fun little fall dessert!
- 1 and 1/2 cups (3 sticks) unsalted butter, softened
- 3/4 cup light brown sugar
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 4 cups peeled and finely chopped Honeycrisp apples, about 4 large apples
- 1 teaspoon vanilla
- 1/2 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 2 tablespoon butter, melted
- 1/4 cup sparkling sugar
- Preheat oven to 350°F. Grease each cup of a 24-cup mini muffin pan with softened butter or non-stick cooking spray.
- For the Crust: In the bowl of an electric mixer, beat the butter and brown sugar until well combined. In a separate bowl, whisk together the flour, salt and cinnamon. Add the flour mixture to the butter mixture and beat on low speed until just combined and then beat on medium speed until the dough is thick and starts to come together.
- Take one tablespoon of dough at a time and flatten it between the palms of your hand. Press into and up the sides of one of the mini muffin cups, letting some of the dough hang over the top of the cup. Repeat until all cups are filled with pie dough.
- For the Filling: In a large bowl, add the finely chopped apples and stir in the vanilla. In a separate small bowl, whisk together the brown sugar, flour, cinnamon, nutmeg and salt. Add the sugar mixture to the apples and stir to coat. Let set for 10 minutes. Scoop a heaping tablespoon of the apple mixture into each pie crust, filling each one overly full.
- Take almost one tablespoon of the remaining pie dough and flatten it in the palm of your hands. Place it over a mound of apples and press around the edges to seal the bottom crust to the top crust. Tuck the crust in and make sure the top is smooth with no cracks in it.
- Take a sharp knife and cut 4 small slits into the top of each mini pie. Brush each pie with some melted butter and sprinkle generously with sparking sugar.
- Bake for 30-35 minutes or until the top crust of each pie is golden brown. Let pies cool completely in the pan. Run a sharp knife around the edge of each pie before gently lifting and removing it from the pan.