Equipment Needed
- Rolling pin
- 2.5 to 3-inch round cookie cutter or drinking glass
- Standard 12-cup muffin tin
- Mixing bowls
- Fork or pastry cutter
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-Step Instructions
First, we create the heart of our mini pies: the apple filling. In a medium bowl, I toss the finely diced apples with the brown sugar, flour, cinnamon, nutmeg, and a tiny pinch of salt. The flour is crucial—it’s not just for thickening; it absorbs the juices released by the apples as they bake, preventing a soggy bottom crust. I let this mixture sit for about 10 minutes. This macerating time is a game-changer I learned the hard way; it draws out some of the apple juices beforehand, so they don’t all flood out in the oven. The scent is already incredible.
While the apples macerate, I prepare the pastry. If using refrigerated crusts, I let them sit at room temperature for 15 minutes to become pliable. On a lightly floured surface, I unroll one crust. Using my round cutter, I press out as many circles as I can. I gather the scraps, gently re-roll the dough, and cut more. I usually get about 12-14 circles from two crusts. I then gently press each circle into the cup of an ungreased muffin tin, forming a little pastry cup. It’s okay if they’re a little rustic! I pop the whole tin into the freezer for 10 minutes. This chills the butter in the pastry, which is the secret to a flaky, not greasy, crust.
Now, for assembly. I take the chilled pastry cups and evenly divide the apple filling among them, using a slotted spoon to leave most of the accumulated syrup in the bowl. This is my top tip for a non-soggy bite! I top each little apple mound with one or two of the tiny butter cubes. Then, I have a choice: for a fully enclosed pie, I’ll cut out slightly smaller pastry lids, place them over the filling, and crimp the edges with a fork. For a rustic look, I simply fold the overhanging pastry edges over the filling, pleating as I go. I brush the tops with the beaten egg wash—this gives them that gorgeous golden shine—and sprinkle generously with coarse sugar.(See the next page below to continue…)