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Mini Apple Pies

These handheld mini apple pies with a decadent maple glaze are the perfect treat to ring in apple season!

These handheld mini apple pies with a decadent maple glaze are the perfect treat to ring in apple season!

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 18 pies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 18 pies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 18 pies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american

Ingredients

  • 1 recipe of the perfect pie crust
  • 2 eggs (for egg wash)
  • 3 tablespoons unsalted butter (45 grams), room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 4 golden apples, peeled and cut into 1/8 inch thick slices
  • 2 teaspons vanilla extract
  • 1 1/2 teaspoons cinnamon
  • zest of 1 lemon
  • juice of 1 lemon

for the maple glaze

  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1/4 teaspoon maple extract
  • 1 1/3– 1 1/2 cup powdered sugar (begin with 1 1/3 cups and use more as needed)

Instructions

  1. Prepare pie crust according to directions and divide into two disks. Refrigerate for at least an hour, or up to 3 days.
  2. While the pie crust chills, prepare the filling. In a large sauce pan, melt the butter over medium-high heat. Once the butter has melted, add the sugar and cook, stirring occasionally, until the sugar is dissolved and beginning to caramelize, 2 to 3 minutes.
  3. Add the apples, cinnamon, and the vanilla extract, and cook, stirring often, until the apples become juicy, their liquid cooks off, and the apples begin to caramelize, 8 to 10 minutes. Transfer the apples to a bowl, and stir in the lemon zest and juice. Set the bowl of apples aside to cool completely (if you can chill the apples for 30 minutes in the refrigerator it’s a good idea–in fact, the apple filling can be refrigerated for up to 5 days).
  4. When you are ready to assemble your pies, preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
  5. On a floured work surface roll one pie dough disk out to about 1/8 inch thickness.Using a round cookie cutter (or whatever shape you want your pies!) cut out round of dough and place on the cookie sheet. Spoon about a tablespoon of apple filling into the center of the round. gentle place another dough rough on top of the filling, pinching down around the edges to seal everything in. Use a fork to press down the edges, and a knife to slash an air hole or two on the top layer. In a small bowl whisk the eggs with a little bit of water for the egg wash. Using a pastry brush, brush the pies lightly with egg wash.
  6. Repeat with the remaining pie dough and filling. Bake pies for 10-15 minutes or until the dough is lightly browned and golden.
  7. While the pies bake, make the maple icing. Combine all ingredients in a small bowl, whisking until smooth. The consistency should be thick but still thin enough to form ribbons when you scoop it from the bowl and back down. If it’s too thin, add more powdered sugar. Too thick? Add more milk.
  8. Once the pies have cooled, drizzle with or dip in the maple glaze. Sprinkle with cinnamon sugar and enjoy!

Keywords: easy, individual, fall, cinnamon, quick, the best