It’s the season of pumpkin spice, for sure, but it’s also apple season and that means grocery stores have a bounty of delicious apples at great prices! I make our family mini apple pies and they always get gobbled up quickly! I use a store-bought pie crust to make it even easier. This is a recipe you can make in the afternoon before the kids are home from school for a warm comforting snack, or in the evenings for a delicious dessert. Top with ice cream or cool whip for even more deliciousness! And I promise you, this is easy!
Pick up your favorite apples on sale for this recipe. Granny Smith are awesome for apple pie because they’re so tart (did your mouth just water thinking of them?) but really, any apple will do. Some (like Gala used in my recipe) may be more ‘grainy’ than others according to recipe experts but since I’m not one of them, and my kids eat them so fast, no one seems to notice any difference.
Roll out the frozen pie crust (follow the directions on the box to let it sit at room temperature first) and then cut circle “crust bottoms” using a cookie cutter or upside down drinking glass. Spray a muffin tin before placing a crust in the bottom of each spot. Then fill with your apple/seasoning mixture. Next, the topping:
You can either place another round crust on top and cut a pattern into it (easiest) or get creative and make a lattice topping, even if you don’t really know how to and have to Google it each time. It will take you back to Kindergarten for a moment but if you’re lucky you’ll get the hang of it – mostly.
Let sit for a few minutes after you remove them from the oven, and then dig in! One of my kids prefers eating the mini apple pies with a fork – the other two bite right into them like a McDonald’s hot apple pie! Either way, they’re delicious and if you have any leftovers, they can go in the fridge for a few days, with a quick 30 second heat-up in the microwave before serving.
- 2 store-bought frozen pie crusts, at room temperature
- 2.5 cups chopped apples (about 3 apples)
- ¼ cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- Preheat oven to 425F.
- Roll the pie crusts out onto a lightly floured surface. Using a cookie cutter or cup (it's always a cup for me) cut out 9-12 circles from the pie crusts (I often only get 9, I could roll them thinner to get 12 I suppose!)
- Place each mini crust into a lightly sprayed muffin tin, ensuring that you pat it into the sides around the bottom. Pop it into the fridge to keep cool while you prepare the apple mixture. (Add in a ball of whatever extra pie crust you have into the fridge as well)
- In a medium size mixing bowl, spoon-mix together the sugar, flour, cinnamon,and nutmeg.
- Add the chopped apples and vanilla and mix well.
- Remove the muffin tin from the fridge and then scoop an even amount of the apple mixture info each tin.
- Roll out the remaining pie crust and cut into thin strips, then criss-cross a lattice across the top of each muffin. If it looks amateurish, tell your friends the kids helped you.
- Bake at 400 for 25-30 minutes