Ingredients
Scale
- 2 packages refrigerated rolled pie crusts (or homemade double crust dough)
- 3 cups Granny Smith apples, peeled, cored, and finely diced
- 1/3 cup granulated white sugar
- 2 tablespoons light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, cut into very small cubes
- 1 large egg (for egg wash)
- 1 tablespoon water
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin with non-stick spray or butter.
- Roll out the pie crusts on a lightly floured surface. Using a 4-inch round cutter (or a large wide-mouth glass), cut out 12 circles. You may need to re-roll the scraps to get all 12.
- Gently press each dough circle into the muffin cups to form the bottom crust, ensuring the dough reaches up the sides without tearing.
- In a medium mixing bowl, combine the finely diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour. Toss until the apples are evenly coated.
- Spoon the apple filling generously into each crust-lined muffin cup. Pile them slightly high as the apples will shrink during baking. Top each pie with a tiny cube of butter.
- Use the remaining pie crust dough to create tops. You can cut smaller circles with slits for venting, or cut thin strips to weave a mini lattice top. Press the edges gently to seal the top to the bottom crust.
- Whisk the egg and water together in a small bowl. lightly brush the tops of the pies with the egg wash and sprinkle with coarse sugar for extra crunch.
- Bake for 20-25 minutes, or until the crust is golden brown and the apple filling is bubbling. If the edges brown too quickly, cover loosely with foil.
- Allow the pies to cool in the pan for at least 10-15 minutes to set before carefully removing them to a wire rack to cool completely.
Notes
Dice the apples smaller than you would for a standard pie to ensure they cook through completely in the shorter baking time. Serve warm with a scoop of vanilla bean ice cream or a drizzle of caramel sauce. Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 280
- Sugar: 16g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg