Time 3h15m Yield 6 Number Of Ingredients 9 Steps:
Melt butter in a saucepan over medium heat. Whisk in flour until no lumps remain. Add apples, apple juice, sugar, brown sugar, lemon juice, and cinnamon. Cook over medium heat for 5 to 7 minutes, stirring occasionally. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Trim 4 circles from the pie crust; allow enough dough to fit the tin and be able to crimp and seal top and bottom crusts. Press 1 dough circle into the bottom of each of 2 mini pie tins. Add filling. Drape top crusts over filling. Wrap excess top crusts under bottom crusts edges, pressing edges together to seal. Flute the edges and cut slits in the top crusts. Bake in the preheated oven for 15 minutes. Cover edges of crusts with strips of aluminum foil to prevent burning. Continue baking until apples are tender and crusts are golden brown, 25 to 30 minutes more. Cool pies on rack at least 2 hours before serving.
Time 40m Yield 20 mini pies Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside. In a medium bowl combine first 5 ingredients (sugar - salt) and then add the apples and toss. Unroll the pie crusts on a floured board and cut 3-inch rounds (note in description), re-roll scraps and cut out more rounds (need an even number of rounds). brush each round with beaten egg and then place a large spoonful of apple mixture in center of half of the rounds, top each with a plain round which you have cut a vent in, sealing edges with a fork or your fingers (we used fingers), sprinkle with sugar. Bake pies on baking sheets for 20 minutes or until golden.
Time 1h15m Yield 4 Number Of Ingredients 11 Steps:
Line a baking sheet with a silicone mat or parchment paper. Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks. Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool. Preheat oven to 400 degrees F (200 degrees C). Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips. Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust. Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet. Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie. Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.
Time 1h20m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside. In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust. Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.
Time 1h20m Number Of Ingredients 13 Steps:
Prepare a large baking (cookie) sheet by lining it with parchment paper. Working with one roll of dough at a time on a lightly floured work surface, and working with one at a time, roll each pie crust out to make a rectangular shape, it doesn’t need to be perfect. Trim the outside area of the rectangle to make the edges straight, then cut into six squares, approximately 4" each. Do the same for the second roll of dough. Smear the olive oil (or use baking spray) on the parchment lined baking sheet, then put six pie of the dough squares down, placing them several inches apart. Spoon 1 tablespoon plus one teaspoon of the apple butter in the center of each square, smoothing it out with the back of a spoon, but leaving 1/4 space around the edges of each pie. In a small bowl, whisk together the egg, salt and water, then brush the outside edges of the dough with the egg mixture (which will act as a glue for the top piece of dough) then top with another dough square and press the edges together with your fingers or the back of a spoon or fork lightly to seal the two pieces of dough together to make six pies. Refrigerate for 30 minutes before baking. Preheat the oven to 375 degrees. After removing from the refrigerator, brush the tops of each pie with a little bit of the egg wash, then make a small cut in the middle of the pie so steam can escape. Using the two tablespoons of sugar, sprinkle a teaspoon of sugar on the top of each pie, then bake for 20-25 minutes or until golden brown. Cool on a wire rack. Make the glaze by combining the powdered sugar, maple syrup, salt, milk and apple butter in a small bowl. When the pies are completely cooled, drizzle the glaze over the top and sprinkle with a few sliced almonds for serving.
Time 1h Yield 10 Number Of Ingredients 6 Steps:
Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 10. Press each crust round into ungreased regular-size muffin cup. In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups. Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.
More about “mini apple pies with pillsbury crust recipes”
Time 3h15m Yield 6 Number Of Ingredients 9 Steps:
Melt butter in a saucepan over medium heat. Whisk in flour until no lumps remain. Add apples, apple juice, sugar, brown sugar, lemon juice, and cinnamon. Cook over medium heat for 5 to 7 minutes, stirring occasionally. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Trim 4 circles from the pie crust; allow enough dough to fit the tin and be able to crimp and seal top and bottom crusts. Press 1 dough circle into the bottom of each of 2 mini pie tins. Add filling. Drape top crusts over filling. Wrap excess top crusts under bottom crusts edges, pressing edges together to seal. Flute the edges and cut slits in the top crusts. Bake in the preheated oven for 15 minutes. Cover edges of crusts with strips of aluminum foil to prevent burning. Continue baking until apples are tender and crusts are golden brown, 25 to 30 minutes more. Cool pies on rack at least 2 hours before serving.
