Ingredients
All-purpose flour, for dusting
2 batches homemade pie dough or 2 store-bought crusts (preferably Pillsbury)
3 medium baking apples, such as Jonagold, Honeycrisp, or Braeburn (about 1 lb. total), peeled, cored, and finely chopped
1/4 c. (55 g.) packed light or dark brown sugar
1/4 c. (50 g.) granulated sugar
1 tbsp. cornstarch
1 1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 tsp. pure vanilla extract
1 large egg, beaten to blend
2 tsp. coarse sugar or sanding sugar
Vanilla ice cream, for serving
Preparation
Step 1Line 2 baking sheets with parchment. On a lightly floured surface, roll dough until 1/8" thick. Cut 4 (7" circles) and place into 4 (4") mini pie pans. Using clean fingers, gently press dough into bottom and up sides of pans. Tuck edges under and crimp. Place pans on one prepared sheet and refrigerate.Step 2Cut 1/3" strips from remaining dough, rerolling scraps if needed. Arrange on second prepared sheet and refrigerate.Step 3Preheat oven to 375°. In a large bowl, toss apples, brown sugar, granulated sugar, cornstarch, cinnamon, salt, and vanilla; stir until well combined. Divide filling among pie shells. Brush edges with beaten egg.Step 4Lay 3 to 4 strips of dough vertically over filling. Lift up every other strip and place another strip across horizontally. Lay strips back down. Lift alternating strips up and place another strip across horizontally, then lay strips back down. Repeat with remaining strips until top is covered. Trim strips to be flush with edge of filling, then gently crimp. Generously brush lattice tops with beaten egg; sprinkle with coarse sugar.Step 5Bake mini pies until golden brown and filling is bubbling, 35 to 40 minutes. Let cool slightly. Serve with ice cream alongside.
Whenever you’re making a pie, you can certainly use store-bought crust, but homemade pie crust is easy and the impact is huge. The flavor and flakiness of a homemade crust can’t be beat. Here are some tips to make the best pie crust: • Make sure your butter is very cold. This ensures that the butter doesn’t just melt into the dough. Chunks of butter that remain intact release steam as they bake, creating pockets of air, which equal flakiness. On a hot day, you should chill the cubed butter in the freezer for 10 minutes before you start. • Start off by adding 1 tablespoon or so less water than the recipe calls for. Water helps promote gluten development, which can inhibit a flaky, tender pie crust. Add just enough water so when you pinch a piece between your fingers, the dough holds together. The dough will look shaggy. • Don’t overwork the dough. Kneading the dough or being too forceful in mixing also makes the gluten develop leading your dough to become tough. Mix just until the dough comes together. These mini apple pies are best eaten the day they’re made, but if you want to make them ahead, freeze after cooling completely, then reheat in a 300º oven until warm throughout. Made these? Let us know how it went in the comments below.
