These mini apple pies are the perfect bite sized treat for fall. Bonus: they are super easy to make.
I love apples. I often buy 10 pounds at a time and we spend a week or two eating “everything apple”. I hope you like apples too because in the next couple of weeks I will be sharing a couple of my favorite recipes.
One thing I love about these mini apple pies is that they are perfectly portioned. When I make them, my guests (friends) always say that they don’t feel as guilty eating these small treats as they do eating a slice of apple pie.
Don’t let their “bite sized” look fool you. They are not labor intensive at all… the trick is using that mini muffin pan and the oven does the rest. If you don’t have a mini muffin pan, you can make these in a 12 cupcake sized pan. The baking time will be about 12-18minutes longer but start checking around minute 45.
When you try these apple pies, come back and let me know how much you enjoyed them. I’d love to hear your thoughts. Enjoy!
Mini Apples Pies
- Yield: 24 mini pies 1x
- 3 granny smith apples, peeled, cored, cut into ¼ inch dice
- 5 tablespoons unsalted butter
- ½ teaspoon cinnamon
- 4 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, at room temperature
- 1 ½ cups all-purpose flour or,
- whole wheat baking flour (soft wheat)
- Pinch of salt
- ⅓ cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon packed brown sugar
- ½ teaspoon cinnamon
- Pinch of Salt
- 3 tablespoons unsalted butter, chilled, cut into small pieces
- ⅓ cup finely chopped walnuts (optional)
- In a medium pan, cook the filling ingredients over low heat, stirring until butter has melted. Raise heat to medium-high; cook for 5 minutes until apples soften and release its juice. Remove from heat and cool.
- In a medium bowl, beat softened cream cheese and butter until thoroughly combined. Add flour and salt; mix just until dough forms.
- Divide into 24 1-inch balls. Press 1 ball in each cup of a miniature muffin pan so dough cover sides and bottom evenly. (If dough is very soft, chill for 10 minutes before dividing and shaping.)
- Mix flour, both sugars, cinnamon and salt. Rub in butter with your fingers until mixture resembles coarse crumbs. Toss in walnuts.
- Preheat oven to 350ºF.
- Divide filling among 24 mini muffin cups, leaving juices behind. Gently press topping over apples. Bake until golden, 30 to 40 minutes.
- Remove from oven and allow mini pies to cool down for 10 minutes, remove from mini muffin pans and let them cool on a wire rack.