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Mini Apple Pies

The cooking fad of the fall of 2020 was the mini pie. And one weekend, I decided to try it.

"They'll be so cute!" I was told.
"They're so easy to make!" I was told.
"They're actually healthier because people know to eat only one!" I was told.

These were kind of impossible to turn out and, imho, a far more pain in the ass to make than a normal ass pie. Cute - yes. Those that released from the pan were cute. Easy to make? Not particularly - certainly not easier than rolling out a pie dough. Better on portion control? Let me tell you - this recipe makes 8 mini pies. And, a pie-pie makes 8 servings. Normally, if I make a pie, a person has one slice. I made these little things and precisely because they were cute and hand-held, we each ate twice a normal portion.

Mini Apple Pies
King Arthur Flour

2 T butter
4 c apples, diced
6 T sugar
dash salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1 T flour
1 T cornstarch
2 T boiled cider
1 tsp vanilla
1 T lemon juice

Grease muffin tins and tops. Preheat oven to 425.

Melt butter in a pan. Add apples until they sweat. Add sugar, spices and cider and cook until syrupy.

Add flour and cornstarch and cook until it thickens. Add vanilla and lemon. Let filling cool.

Make pie dough and cut out into rings just larger than the muffin tins. Press into the tins with your fingers.


Measure out 73 grams of filling per pie, or, use your eyeball and take it to the top of the pie tin.

If you made a pie dough for a double-crusted pie, use the other half to make lids. If you made for a single-crusted pie, make a crumble topping.
Bake 35-40 minutes and cool in pan for 15 minutes.

These did not pop out for me. I wound up having to use two forks to lift each pie out, with probably  half of them failing. Still tasty for sure! But not cute and party-ready. Not that there are parties anymore.



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