- Prep time:
- 5 minutes
- Cook time:
- 70 minutes
- 4 mini apple pies
1 out of 5
- Share this recipe:
How 'bout them apples? These adorable individual desserts are just the right amount of sweet with a subtle tart finish. Serve à la mode at your next holiday celebration.
- 6 Granny Smith apples
- ¼ cup sugar
- 1 tablespoon brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 store bought pie crust dough
- 1 egg
- 2 tablespoons water
Preheat the oven to 375°F. Wash and dry the apples. Cut, straight across,1/2-inch from the tops of four apples. Using a scooper, gently remove the apple flesh and core, leaving about an 1/8-inch thickness of flesh within the skin. (You won't need the flesh for the recipe, but you can save it and use it for homemade apple sauce or a smoothie.)
Take your time and be sure to keep the skin intact. Peel the remaining two apples, core, and small dice for the filling. In a medium bowl, toss the diced apple with the sugar, brown sugar, lemon juice, vanilla, and cinnamon. Divide the apple mixture into the hollowed out apples. Roll out the pie dough and slice into 40 thin strips (10 per apple pie).
Cover the tops of the apples with pie crust strips in a lattice pattern. Whisk the egg with 2 tablespoons of water and brush over the pie dough. Place the apples in an 8- x 8-inch pan with just enough water to cover the bottom of the pan. Cover with foil and bake until the apples are softened, 20 minutes. Remove the foil and bake until the crust is golden brown, about 20 minutes.
Tip: For a different crust style, try a braided trim and polka dot top using a straw to pop out the polka dots.