Mini Apple Pies
These easy 5-ingredient Mini Apple Pies are quick to make in a muffin tin, the perfect size, and packed with fall flavor making them the ultimate autumn treat to share with friends, family and for holiday entertaining.
Servings 12 servings
Ingredients
- 5 medium apples peeled and chopped up into small pieces
- ¾ cup of Baker’s Corner Granulated Sugar
- 2 teaspoons Stonemill Ground Cinnamon
- 6 tablespoons Baker’s Corner All Purpose Flour
- 1 package Bake House Creations Refrigerated Pie Crust
Instructions
- Preheat oven to 425 degrees
- Roll out pie crust and cut into 12 circles using a cup or small bowl
- Press each circle in muffin tins until all the way up each side, to form little bowls.
- Mix by hand all filling ingredients and spoon into muffin bowls
- Use the extra pie crust to decorate them anyway you like with extra crust, or just leave plain.
- Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
Notes
Storage:
- Store leftover pies in a single layer in an airtight container at room temperature for 2 days, or store them in the fridge for up to 5 days. Reheat in a 350° oven until warmed through.
- Store these pies in the freezer in an airtight container for up to 3 months. Reheat from frozen in the oven at 350° until warmed through.
- These are great to prep in advance and make ahead of time. Assemble the pies and store in the fridge, covered, until you're ready to bake the next day.