Mini Apple Pies Recipe – Two Bite Apple Crumb Pies

Here’s a surprise for you – the hubby asked me to bake some treats for a meeting! I know, this never happens. You hardly ever come here to see recipes for things like Strawberry Lemon Bundt Cake or Chewy Molasses Crinkles. I wanted to try something different but he specifically requested a treat that people could pick up and eat. That made me think and rather than do cupcakes or cookies I came up with the idea for mini apple pies. I am not going to say these were quick but they weren’t overly complicated. There are a number of steps but each step is simple.

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Mini Apple Pies Recipe – Two Bite Apple Crumb Pies

Makes 24 (I ultimately made a double batch which is why you see so many)

For the Pie Dough

• 1 1/2 cups all purpose flour
• 1 TBS granulated sugar
• 1/2 tsp salt
• 6 TBS cold, unsalted butter cut into pieces
• 1/4 cup shortening
• 2 – 3 TBS ice water (more if needed)
• 1 can apple pie filling or 2 pints home canned apple pie filling

For the Crumb Topping

• 1 3/4 cups cake flour
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1  tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

Powdered sugar for dusting

Make the Pie Crust

• Whisk together the flour, sugar and salt.
• Using a pastry blender or two knives cut in the butter and shortening
• Add 3 TBS of the ice water. Mix with a fork. If you need to add more water to get the dough to come together do so a teaspoon at a time.
• Do not over mix.
• Gather the mixture into a ball, remove to a surface lightly dusted with flour and knead a few times to form a cohesive dough.
• Form into a disc, wrap in plastic and refrigerate for at least an hour.
• Dust your surface with a little bit of flour and roll the dough out to about 1/8″ thick.

• Cut the dough into 2″ rounds – I used a biscuit cutter. You can gather the scraps and reroll and cut.

• Use a fork to prick the dough three times in the center.

• Take a mini cupcake pan and spray the bottom with cooking spray. Take the dough round, and place it over the cupcake well with the side you pricked with fork facing down. Gently press the dough to fit around the form.
• After you have fit the dough rounds on all of the cupcake wells (I had two mini cupcake pans) place in the freezer to chill for 15 minutes
• While the dough chills preheat the oven to 350
• Pull the mini cupcake pans from the freezer and bake for 12 minutes – but watch them at about 10 minutes as they turn very quickly.

• Carefully remove from the pans and cool on a wire rack. Repeat as necessary until all of the dough circles have been baked.

Make the Crumb Topping

• In a medium bowl mix together the cake flour, brown sugar, white sugar, salt and cinnamon.
• Add the melted butter and stir until combined.
• Then mix with your fingers until medium to large sized crumbs form.

• Distribute the crumbs over a large baking sheet or two small baking sheets
• Bake at 350 for about 10 – 12 minutes.
• Remove to a bowl

Make the Mini Crumb Pies

• Open the pie filling and cut the larger pieces into smaller sizes so as to fit into the tiny crusts.

• Fill the crusts, top with crumb topping

• Just before serving dust with powdered sugar.

How Was the Mini Apple Pies Recipe?

I have to say I had fun making these little pies. I wasn’t sure what I was going to make when I started planning for this meeting but this idea popped into my head. Then I just had to figure out how to make them. I’m very pleased with how they came out.

They do not hold though, that is the only thing I will note. They are definitely a same day dessert. The crusts are wonderfully flaky just like any pie but also like a pie, they will get soggy after sitting over night. Otherwise these little delights are two bites of delicious apple crumb pie.

Mini Apple Pies Recipe – Two Bite Apple Crumb Pies

• Author: Patty
• Prep Time: 2 hours
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 24 1x
• Category: Dessert
• Method: baking
• Cuisine: American

Print

Pin

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Scale 1x2x3x

Ingredients

For the Pie Dough

• 1 1/2 cups all purpose flour
• 1 TBS granulated sugar
• 1/2 tsp salt
• 6 TBS cold, unsalted butter cut into pieces
• 1/4 cup shortening
• 2 – 3 TBS ice water (more if needed)
• 1 can apple pie filling or 2 pints home canned apple pie filling

For the Crumb Topping

• 1 3/4 cups cake flour
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1  tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

Powdered sugar for dusting

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Instructions

Make the Pie Crust

• Whisk together the flour, sugar and salt.
• Using a pastry blender or two knives cut in the butter and shortening
• Add 3 TBS of the ice water. Mix with a fork. If you need to add more water to get the dough to come together do so a teaspoon at a time.
• Do not over mix.
• Gather the mixture into a ball, remove to a surface lightly dusted with flour and knead a few times to form a cohesive dough.
• Form into a disc, wrap in plastic and refrigerate for at least an hour.
• Dust your surface with a little bit of flour and roll the dough out to about 1/8″ thick.
• Cut the dough into 2″ rounds – I used a biscuit cutter. You can gather the scraps and reroll and cut.
• Use a fork to prick the dough three times in the center.
• Take a mini cupcake pan and spray the bottom with cooking spray. Take the dough round, and place it over the cupcake well with the side you pricked with fork facing down. Gently press the dough to fit around the form.
• After you have fit the dough rounds on all of the cupcake wells (I had two mini cupcake pans) place in the freezer to chill for 15 minutes
• While the dough chills preheat the oven to 350
• Pull the mini cupcake pans from the freezer and bake for 12 minutes – but watch them at about 10 minutes as they turn very quickly.
• Carefully remove from the pans and cool on a wire rack. Repeat as necessary until all of the dough circles have been baked.

Make the Crumb Topping

• In a medium bowl mix together the cake flour, brown sugar, white sugar, salt and cinnamon.
• Add the melted butter and stir until combined.
• Then mix with your fingers until medium to large sized crumbs form.
• Distribute the crumbs over a large baking sheet or two small baking sheets
• Bake at 350 for about 10 – 12 minutes.
• Remove to a bowl

Make the Mini Crumb Pies

• Open the pie filling and cut the larger pieces into smaller sizes so as to fit into the tiny crusts.
• Fill the crusts, top with crumb topping and just before serving dust with powdered sugar.

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Notes

I would note that these are best served the same day.

Keywords: mini apple pie, apple pie, mini apple crumb pie, mini pie,

Mini Apple Pies Recipe – Two Bite Apple Crumb Pies

• Author: Patty
• Prep Time: 2 hours
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 24 1x
• Category: Dessert
• Method: baking
• Cuisine: American

Print

Pin

---

Scale 1x2x3x

Ingredients

For the Pie Dough

• 1 1/2 cups all purpose flour
• 1 TBS granulated sugar
• 1/2 tsp salt
• 6 TBS cold, unsalted butter cut into pieces
• 1/4 cup shortening
• 2 – 3 TBS ice water (more if needed)
• 1 can apple pie filling or 2 pints home canned apple pie filling

For the Crumb Topping

• 1 3/4 cups cake flour
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1  tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

Powdered sugar for dusting

---

Instructions

Make the Pie Crust

• Whisk together the flour, sugar and salt.
• Using a pastry blender or two knives cut in the butter and shortening
• Add 3 TBS of the ice water. Mix with a fork. If you need to add more water to get the dough to come together do so a teaspoon at a time.
• Do not over mix.
• Gather the mixture into a ball, remove to a surface lightly dusted with flour and knead a few times to form a cohesive dough.
• Form into a disc, wrap in plastic and refrigerate for at least an hour.
• Dust your surface with a little bit of flour and roll the dough out to about 1/8″ thick.
• Cut the dough into 2″ rounds – I used a biscuit cutter. You can gather the scraps and reroll and cut.
• Use a fork to prick the dough three times in the center.
• Take a mini cupcake pan and spray the bottom with cooking spray. Take the dough round, and place it over the cupcake well with the side you pricked with fork facing down. Gently press the dough to fit around the form.
• After you have fit the dough rounds on all of the cupcake wells (I had two mini cupcake pans) place in the freezer to chill for 15 minutes
• While the dough chills preheat the oven to 350
• Pull the mini cupcake pans from the freezer and bake for 12 minutes – but watch them at about 10 minutes as they turn very quickly.
• Carefully remove from the pans and cool on a wire rack. Repeat as necessary until all of the dough circles have been baked.

Make the Crumb Topping

• In a medium bowl mix together the cake flour, brown sugar, white sugar, salt and cinnamon.
• Add the melted butter and stir until combined.
• Then mix with your fingers until medium to large sized crumbs form.
• Distribute the crumbs over a large baking sheet or two small baking sheets
• Bake at 350 for about 10 – 12 minutes.
• Remove to a bowl

Make the Mini Crumb Pies

• Open the pie filling and cut the larger pieces into smaller sizes so as to fit into the tiny crusts.
• Fill the crusts, top with crumb topping and just before serving dust with powdered sugar.

---

Notes

I would note that these are best served the same day.

Keywords: mini apple pie, apple pie, mini apple crumb pie, mini pie,