Individual Apple-Cinnamon Pies
Make these fun mini apple pies to delight your friends and family at your next gathering or simple keep all to yourself. We save time here by using store-bought pie crust and then fill it with a cinnamon-spiked filling made with fresh apples. We opted for Honeycrisp apples, but you can also use Fujis, Granny Smiths, Jonagold, and McIntosh, which are often less expensive varieties. The apple cider will give the pies a deeper apple flavor, but you can substitute apple juice if needed since it’s so widely available. All offer their own unique flavors but are firm enough to hold up well in the heat of the oven. These pies get finished off with a dusting of powdered sugar for a pretty presentation.
1½ pound(s), Honeycrisp variety, peeled, diced
Dark brown sugar
2 Tbsp, or apple juice
Fresh lemon juice
Refrigerated pie crust, unprepared
7 oz, (store-bought) or homemade
Powdered sugar (confectioner's)
- Preheat oven to 425°F. Coat a large-size muffin tin with cooking spray (diameter of each opening is 3 3/8-in at top; 3-in on bottom)
- Place apples, sugar, apple cider, cinnamon, lemon juice, and salt in a small saucepan; heat over medium-low heat, stirring often, until apples begin to soften, about 6 to 8 minutes.
- Combine cornstarch with water in a small cup; stir into apple mixture.
- Use a 4-in diameter glass or circle cookie cutter to cut 8 circles out of piecrust (re-roll scraps with a rolling pin as needed to cut the last circle). Place crust circles in bottom of prepared muffin holes; press down on bottoms and slightly up sides. Evenly divide apple mixture among crusts.
- Bake until crusts are browned and filling is bubbly, about 20 minutes. Let cool completely before removing from pan. Store at room temperature until ready to serve; dust with powdered sugar.
- Serving size: 1 mini pie