Mini Apple Pies with Puff Pastry
These mini apple pies with puff pastry are so easy to make using a muffin pan and puff pastry dough. Compared to a traditional apple pie recipe, these mini pies take just about an hour to make from start to finish and are the perfect addition to your Thanksgiving table.
Servings: 9 mini pies
Calories: 226kcal
Equipment
- 12-count muffin pan
- Saucepan
- Round Cookie Cutter
Ingredients
- 1 box puff pastry
- 3 medium-sized apples, peeled, cored, and diced into ¼ inch squares
- ⅓ cup sugar
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 1 teaspoon apple pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Follow the instructions on the back of the puff pastry box to thaw the dough before using.
- In a medium saucepan over medium heat, mix together the diced apples, sugar, butter, flour, water, apple pie spice, cinnamon, and vanilla extract until combined. Stir occasionally as the apple mixture starts to thicken. Cook for a total of 10 minutes. The apples should be a little soft but not all the way cooked. Remove from the heat and set aside.
Assemble
- Preheat the oven to 400 degrees and take a 12-count muffin pan and spray 9 of the muffin cups with non-stick spray. Set aside.
- On a lightly floured surface, slightly roll out each puff pastry sheet (you should have 2). Use your circle cookie cutter to cut out 9 circles on each sheet. Place 9 of the cut out dough circles into the muffin pan and fill each one with a heaping tablespoon of the apple pie filling.
- With the other 9 pie circles, use a pizza cutter to cut them into strips. Then proceed to create a lattice/basket weave design on top.
- Bake the puff pastry pies for 15-20 minutes, or until golden brown and puffed up on top. Cool for 15 minutes before serving with whipped cream or ice cream.
- Keep any leftover mini pies in an airtight container in the refrigerator for up to 4 days.
Video
Notes
Puff Pastry: Follow the directions on the box to properly thaw the dough.
Muffin Pan: Spray each muffin cup generously with nonstick spray. If you don't, the puff pastry might stick to the pan.
Cookie Cutter: Use a 4-inch round cookie cutter to cut out both the top and bottom crust. You'll need a total of 18 circles.
Apple Filling: You'll want to cook the apple filling on the stovetop for about 10 minutes. This will help to soften the apples a little before baking in the oven to cook through completely.
Top Crust: I made a simple lattice crust design on top of each pie, but you could also just lay it on top, seal the corners, and cut two air holes.
Nutrition
Serving: 1pie | Calories: 226kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 85mg | Fiber: 2g | Sugar: 14g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
