Makes about 16 or so
*You can either make your own pie dough, or buy a box of pre-made dough from the store. Take your pick. Either way, it is delicious!
If you make your own, to make around 16 mini pies, use a recipe for a double crust pie.
Mini Apple Pies
For the apple filling:
3 small granny smith apples, peeled and cubed
1/4 cup butter, cold
1 1/2 tablespoons all purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
For the egg wash:
splash of water
Sugar for dusting the tops of the pies
For the icing:
1 1/2 cups confectioner’s sugar
dash of milk
1. In a small bowl and using a fork or your fingers, mix the butter into the flour, sugar and cinnamon until the butter is crumbly. Add the apples and mix the apples around so that each apple is evenly coated. Set aside.
2. Roll out the dough to about 1/16 in thickness. Use a 3 inch circle cookie cutter and cut out the dough circles. You will need two circles for every pie. Place the circles onto a cookie sheet lined with parchment paper. Scoop about 1 tablespoon of the apple filling into the center of the dough circle. Make the egg wash and using your fingertip, brush a light layer onto the very edges of the circle (this will ensure that the top circle will stick to the bottom circle). Place another dough circle on top, over the apple filling. Lightly press down around the edges.
3. Using the prongs of the fork, press along the edges of the pie to seal the edges.
4. Brush a light layer of the egg wash on top of the pies. Sprinkle with sugar. (I like to use turbinado sugar, you can find it in any grocery store labeled as raw sugar.)
5. Bake at 350 degrees for about 15-20 minutes or until the tops are golden.
6. To make them extra fancy, drizzle a little icing over the tops. Serve warm.