Early on in my pie-making endeavors, I was intent on making versions of pie that were not a traditional round, sliced pie. These round mini pies were perfect. You can do just about any filling and follow the same basic steps. They key to mini pies is that you need to precook the filling since the baking time is significantly less than a regular pie.
Apple Mini Pies
- 1 recipe for a 9-inch pie crust, use Best of Both Worlds Pie Crust, or your choice
- 3 apples (Granny Smith)
- 1/4 cup light brown sugar
- 1/4 cup sugar
- Zest of 1/2 a lemon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom (optional, but I’m obsessed with cardamom)
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
Make dough and place in fridge for at least an hour.
Cut apples into slices about 1/3 of an inch thick, then cut each slice into about three or four pieces so you have small cubes.
In a shallow skillet or pan over medium-high heat, add apples, lemon zest and 1/4 cup brown sugar, stirring for about 4 minutes until they are starting to cook down a bit. While they are cooking, mix 1/4 cup granulated sugar with the spices and cornstarch and stir into the apple mixture. Cook on high for about 1 minute until mixture begins to thicken. Once thick, transfer to a shallow dish and stir in vanilla and lemon juice. Let cool to room temperature. This step can be done the day before and kept covered in the refrigerator.
While the mixture is cooling, roll out dough and cut 24-26 circles with a 2 1/2 inch round glass or cutter. Place circles on a baking sheet lined with parchment paper and return to the fridge for at least 10 minutes.
Preheat oven to 375.
Remove circles from fridge. Place about 2T of filling into the first row of circles. Experiment with as big of heap as you can put in- the more filling the better. You might have to strategically place some apple pieces. Place another dough circle on top, sealing the edges then crimping with a fork. If sauce oozes out, just wipe it off and keep going. The apples should make a little mound in the middle.
Once all of the pies are sealed and crimped with a fork, given them a good shock in the freezer for about 5-10 minutes.
Remove from freezer. Cut a small vent in the top with a knife. Brush with milk and sprinkle with turbinado sugar. Bake on the middle rack for 25 minutes until golden brown. Cool completely. To store, cover lightly with saran wrap or foil and keep at room temperature for up to 2 days.