Easy Apple Mini-Pies(Apple Pie)


Easy Apple Mini-Pies(Apple Pie)

Indulge in the delightful world of Easy Apple Mini-Pies, where classic apple pie goodness meets bite-sized convenience. These miniature marvels are the epitome of comfort and flavor, boasting a buttery, flaky crust that cradles tender, cinnamon-spiced apple filling. Perfectly portioned and effortlessly portable, they make for an ideal on-the-go treat or a charming dessert centerpiece for any gathering. Whether you're a seasoned baker or a kitchen novice, this recipe guarantees success with its simplicity and quick preparation. So, why not savor the comforting aroma of freshly baked apples and create unforgettable moments with these delectable Easy Apple Mini-Pies!
Prep Time 1 hour 15 minutes
Cook Time 1 hour 15 minutes
Servings 10
Calories 390.6 kcal


  • 8 Large apples,Granny smith
  • 3 Tablespoons butter
  • 1 cup granulated suger,divided
  • 4 Tablespoons cinnamon,divided
  • 3/4 Tablespoon split and ground allspice
  • 10 Refigrated buttermilk biscuits(1 can buttermilk biscuits)
  • 1 Egg white
  • 2 Tablespoons warm water
  • Cooking spray
  • 1 Cup all-puppose flour
  • 1/2 Large lemon
  • 2 Quarter cold water


Peel, core, and Slice the apples and place them in a basin containing the
2 quarts of cold water and juice of half a lemon. After slicing the apples, stir
them with your hand so that all the slices get coated with the water with lemon. Next, drain
Finish the apples and put them in a basin that has a cover and pour in 3/4 cup of the
sugar,1 tablespoon (3 teaspoons)of cinnamon, and half a teaspoon of allspice. Stir
lightly, cover, and let this mixture marinate in the refrigerator for 24-48 hours.
Reheat your mini pies once the apples have marinated and you are ready to bake.
oven to 350 degrees F.(if you are having a dinner gathering, make the little pies in advance.
advance, ready to bake, by having them on the baking tray in the fridge, with surrounding
clip warp--remove the cling wrap and stick them in the oven about 40 minutes before
you intend to serve them).
Lay out some parchment paper, or prepare a flat surface for rolling out the
individual biscuits. Dust the surface with some of the flour and flip a biscuit on it
to lightly coat both sides and roll it out with a rolling pan. (The kids love to do this!).
Just a bit more flour should be added on all sides. to prevent the dough prevents, stick, if necessary.
to the rolling pin. (I like to rub flour onto my rolling before I begin, and as required
thereafter). Continue to roll each biscuit until they are each about eight inches across.
They do not have to end up being round, or perfect in any way! As each crust is finished
stack them on a plate until they; 're all finished.
On a work surface (I use but not the one I'll be baking on), arrange the cookies in a crust
and use a hand-beaten mixture to brush the borders. off the 2 tablespoons of warm water and the
egg white. (save the remaining egg white blend--you`ll need it again!)Then, after stirring
the apples but not using the juice in the bottom of the bowl, place about 1/3 to 1/2 cup
of the sliced apple).

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating