Mini Pies Recipe
Make Mini Pies Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Crust
Apple Pie Filling
Egg Wash & Finish
Method
Pie Crust
- 1
Make dough
In a large bowl combine 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon granulated sugar. Add the 3/4 cup cold unsalted butter cubes and 1/4 cup cold shortening (if using). Using a pastry cutter or two forks, cut fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Add water and chill
Sprinkle the 6 tablespoons ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork until dough just holds together when pressed (you may not need all the water). Gather dough into a ball, divide into 2 equal discs, flatten slightly, wrap in plastic wrap and refrigerate at least 30 minutes (up to 2 days) before rolling.
Apple Pie Filling
- 3
Prepare apples
While dough chills, place 3 cups diced apples in a medium bowl and toss with 1 tablespoon lemon juice to prevent browning.
- 4
Cook filling
In a medium saucepan over medium heat combine 1/4 cup granulated sugar, 2 tablespoons packed light brown sugar, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Add the apples and 1 tablespoon butter. Cook, stirring occasionally, until apples soften and the mixture thickens, about 6–8 minutes. Remove from heat and let cool to room temperature (filling will thicken further as it cools).
Assembly & Bake
- 5
Preheat and prepare pan
Preheat oven to 400°F (200°C). Lightly grease a standard muffin tin or line with paper liners.
- 6
Roll and cut
On a lightly floured surface, roll one dough disc to about 1/8 inch thick. Using a 3.5–4 inch round cutter (or a glass), cut out rounds to fit the muffin cups with some overhang. Re-roll scraps as needed. Press each round into the muffin cup to form the mini pie shells. Repeat with second disc for tops or for more shells if making two-crust mini pies.
- 7
Fill
Spoon about 1 to 1 1/2 tablespoons of cooled apple filling into each prepared shell. Do not overfill; leave room for a top crust or lattice.
- 8
Top and seal
If making two-crust mini pies, roll remaining dough and cut rounds slightly smaller than the bottoms, or cut decorative shapes. Lightly brush the edges of the bottom crust with a little beaten egg wash, place top piece over filling, and crimp edges to seal. Cut 1–2 small vents in the top to release steam.
- 9
- 10
Bake
Bake at 400°F (200°C) for 18–22 minutes, or until crusts are golden brown and filling is bubbly. If edges brown too quickly, tent with foil.
- 11
Cool
Remove mini pies from the oven and cool in the pan on a wire rack for 10 minutes, then transfer pies to the rack to cool another 15–20 minutes before serving so filling sets.