These bite-sized delights are a crowd-pleaser. They’re like tiny apple pies with all the flavor, and no mess. Perfect for any shindig where you want to impress, with no need for cutting or spooning.

Bake up a storm with these darling Mini Apple Pies. With a homemade apple pie filling tucked inside, these bite-sized treats are the perfect way to celebrate autumn.

Ingredients

Pastry Dough
1/2 cup butter, diced and chilled
1 1/4 cups all-purpose flour
1/4 teaspoon salt
ice water

OR 1 Pie crust

Filling
6 large Granny Smith apples
1 Tbsp. butter
1 tsp. cinnamon + 2 Tbsp. brown sugar
Coarse sugar & cinnamon for sprinkling

Directions

In a stand mixer, fit the mixer with the flat beater, and stir together the flour and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
While the dough is chilling, peel the apples and cut them into ½-inch dice.
In a pan on medium heat, melt 1 tablespoon of butter. Add the apples, cinnamon and sugar and toss to combine.
Cook for 6 to 8 minutes, until the apples are still firm, but can be just pierced with a fork. Set the apples aside to cool slightly.

Preheat the oven to 350°. Grease a muffin tin liberally with butter.
Place the chilled dough on a well-floured surface and roll it out to about ¼-inch thickness, and set it aside.

Cut out 12 circles of dough to fit the muffin tins, then press each one evenly into the tin to fill the base and line the sides; the dough should be even with the top of the tin.

Fill the pies to the brim with apples and sprinkle with sugar and cinnamon.

Bake for 30 to 35 minutes, until the crusts are nice and golden. Allow the pies to cool for 10 minutes before removing them from the muffin tin.

Sprinkle with cinnamon and confectioners sugar and serve with vanilla ice cream ( optional ) .