Menu Enter a recipe name, ingredient, keyword...

Mini Apple Pies


A quick and easy recipe for a last-minute dessert. Can also be made with chunky applesauce.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 3/4 cup all purpose flour
  • 1/4 cup butter or margarine
  • 1 Tbsp sughar
  • 1 tsp baking powder
  • 1 egg
  • 2 Tbsp milk
  • 1 large baking apple
  • 1 tsp ground ginger
  • APPLESAUCE FILLING (Can be substituted for filling above)
  • 2-3 large apples
  • 2 1/2 Tbsp water
  • 2-4 Tbsp sugar
  • 1 egg, lightly beaten
  • 1-2 Tbsp sugar


Servings 8
Preparation time 15mins
Cooking time 25mins


Step 1

Preheat oven to 425 degrees.

CRUST: Place flour in a large bowl. Cut in butter until coarse crubms form. Stir in sugar and baking powder. Combine egg and milk in a small bowl and mix well. Add to flour misture, stirring until a dough forms. Cover and set aside.

APPLE FILLING: Peel, core and coarsely grate the apple. Place in a small bowl. Stir in ginger.

APPLESAUCE FILLING: Peel, core, and coarsely chop apples. Place in medium saucepan with water. Bring to a boil and simmer until apple is softened. Add sugar and simmer 5 minutes longer. Let cool before using as pie filling.

ASSEMBLY: Roll dough into a 16X8 inch rectangle on alightly floured surface. Cut into 8-4 inch squares. Spoon about 1 Tbsp apple mixture onto the center of each square of dough. Brush the edges of the dough with the beaten egg. Fold the corners of the dough toward the center. covering the filling. Pinch the edges to form a seal. Place the filled squares on an ungreased baking sheet.

TOPPING: Brush the tops of the squares with remaining egg and sprinkle with the sugar. Bake until lightly browned, 8-10 minutes. Cool the pies on the baking sheet for 1-2 minutes. Serve warm or transfer to cooling racks to cool completely.


You'll also love

Review this recipe

Pineapple Zucchini Bread Apple Harvest Pound Cake with Caramel Glaze