Tiny Apple Delight (Print Version)
# Ingredients:
→ For the Apple Filling
01 -
4 apples with a tangy taste like Honey Crisp or Granny Smith
02 -
1 tablespoon of lemon juice (can be fresh or pre-packaged)
03 -
1/4 cup of regular white sugar
04 -
1/4 cup of plain white flour
05 -
1 teaspoon of ground cinnamon spice
06 -
2 tablespoons of salted butter
→ For the Crust
07 -
2 pie crusts, either homemade or bought from the store
08 -
1 large egg for the egg wash
09 -
1 tablespoon of water to mix with the egg
10 -
1 tablespoon of sugar—choose turbinado or regular white sugar
# Instructions:
01 -
Get your oven ready by preheating it to 400°F. Let pie crusts rest at room temperature for about 15 minutes to make them easier to handle.
02 -
Peel off the apple skins, take out their cores, and slice them into pieces about 1/4-inch thick. Toss the slices with lemon juice in a bowl so they don’t brown.
03 -
Stir together flour, sugar, and cinnamon thoroughly. Coat the apple slices with this mix in even layers. Put the coated apples in a medium pot, add butter on top, cover, and gently cook over medium heat until the apples become soft.
04 -
Roll out the pie crusts on a floured surface. With a 3.25–3.5-inch biscuit cutter, cut out dough circles and press them gently into each cup of a standard muffin pan.
05 -
Scoop about 2 tablespoons of the apple filling into each dough cup. Use the leftover pie crust to either slice out thin strips for a crisscross pattern or cut smaller 2.5-inch circles to use as lids.
06 -
Whisk together water and the egg for a wash and brush this over the top of each mini pie. Sprinkle with sugar. Put the muffin tin on a parchment-covered baking sheet and bake for 15 minutes until they’re golden.
# Notes:
01 -
Put parchment paper under your muffin tray so it catches any drips, making cleanup quick and easy.