Dessert
Mini Apple Pies
30 minServes 8Nutri-Score D€€
D
30 min
30 minMini Apple Pies
what you need
Ingredients
refrigerated pie crust (unrolled, at room temperature)Fresh2 pieces
apple pie filling (canned, apples cut into smaller pieces)Pantry595 g
egg (beaten with a splash of water for egg wash)Dairy1 piece
sugar (for cinnamon sugar)Pantry50 g
cinnamon (ground, mixed with the sugar)Spices3 g
per serving
Nutrition
235kcal
- Carbs
- 33 g
- Proteins
- 2 g
- Fat
- 11 g
what you’ll use
Tools
mini apple pie mold ×2
Baking tray
Mixing bowl
Pastry brush
step by step
Method
- Step 1
Form the bottom crusts
- Unroll the pie crusts and press the back side of the pie molds into the crust.
- Pull out the perfectly formed apple crusts.
- Turn the molds around and lay the crusts without the holes inside the apple molds.
- Step 2
Prepare the filling and cinnamon sugar
- Pour the apple pie filling into a bowl and cut the long apple slices into smaller pieces with a knife.
- Mix the sugar and cinnamon in a small bowl.
- Step 3
Fill and seal the pies
- Spoon some filling into each apple mold.
- Brush a little egg wash around the edges so the top crust sticks.
- Cover with the top crust with the venting holes and fold the mold over to seal the edges.
- Step 4
Brush and sprinkle
- Place the pies on a greased baking tray.
- Brush with egg wash and sprinkle the cinnamon sugar on top.
- Step 5
Bake
- Bake at 425 °F until golden.
- Step 6
Serve
- Serve on their own or with ice cream and caramel sauce.