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Mini Apple Pies


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  • 1 recipe all butter pie crust dough
  • 2 tbsp butter
  • 2 large apples, peeled and diced
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 cup brown sugar
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1 cup whole berry cranberry sauce



Step 1

In a large skillet over medium heat, melt the butter. Add in apples and sauté for 4-5 minutes until they just start to soften. In a medium bowl, whisk together cinnamon, allspice, brown sugar, cornstarch and salt. Add to apples and stir to coat. Cook until sugar is bubbling, apples are very tender and the mixture starts to thicken, 5-8 minutes. Remove from heat. Set aside to cool to room temperature.

Preheat pie maker. Roll out dough until about 1/8 inch thick. Cut dough into 6 rounds about 1-inch larger than the size of the muffin tin you will be using. Press dough into pan and up the sides. Roll out remaining half of the piecrust dough on a lightly floured surface. Cut smaller rounds from remaining dough to form the tops of the pies. Spoon about ½ cup of cooled apple mixture and about 2-1/2 tbsp whole berry cranberry sauce into each prepared pie crust. Some liquid may have been released from the apples so evenly distribute this as well. Top pies with a second round of dough and crimp the edges with a fork to seal. Bake for 16 to 20 minutes, until pastry is golden brown. Allow pies to cool for 10 minutes then gently loose and transfer to a wire rack to cool before serving. Makes 6 mini pies

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