Mini Apple Pies with Cinnamon Sugar

Mini apple pies, with homemade all butter pie dough and spiced apple filling, baked until crisp and flaky, then coated in cinnamon sugar.

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5 from 4 votes

Prep Time 45

Cook Time 40

Total Time 1 25

Course Breakfast, Dessert

Cuisine American

Servings8

Peel and core the apples, then chop them into 1/2 inch pieces. In a saucepan, combine the chopped apples with the lemon juice, brown sugar, flour and spices.
Over medium low heat, cook the apples, stirring frequently, until the apples are softened and the liquid is thick and syrupy. This should take about 12 minutes.
Set the apple filling in the refrigerator to cool down while you make the pie dough, or make one day in advance and refrigerate until needed.

Make 1 Recipe Pie Dough (double crust).
On a lightly floured surface, work with half the dough at a time, and roll the dough out to 1/8 inch thick. Use a 4-inch round cutter to cut rounds of dough.
Gather up the scraps, roll them out again, and continue cutting rounds of dough until you've used up all the dough. You should be able to cut 16 rounds of dough for 8 mini pies. (If you rolled your dough a little thinner and you have leftover dough, don't worry, just cut a few more rounds of dough to make another pie.)
Set 8 of the dough rounds on a baking sheet lined with parchment paper. Spoon the apple filling into the center of the dough, using several tablespoons of filling per pie. You may have a tablespoon or two of filling leftover.
Use a pastry brush to lightly brush the edges of the dough with water or milk, then place the rest of the dough rounds on top. Press the edges together, then press a fork around the edges to seal them together. Use a sharp knife to cut a few slits in the top of each pie to vent the steam. (If you want the pies to have more color, brush them with a lightly beaten egg before baking.)
Set the pan in the refrigerator to chill while you preheat the oven.

Preheat the oven to 375 F, and position a rack in the center of the oven.
Bake the pies for about 35-40 minutes, until the pastry is crisp and baked through, and the filling is bubbling.
Let the pies cool on the baking sheet for several minutes, then transfer to a cooling rack. Let cool for 10 minutes, or until cool enough to handle.
Use a pastry brush to lightly brush the top and bottom of the pies with the melted butter, then coat in the cinnamon sugar. Serve the pies warm, or at room temperature.

Leftover pies should be cooled completely, loosely covered, and stored at room temperature for up to 2 days.

Keyword Apple Pie, Baked, Cinnamon Sugar, Doughnuts, Mini