The holiday season screams–PIE! One of the most common pies families make during the holiday season is apple pie! Apple pie is so warm, welcoming, and great for gathering. If you’re wanting to still make classic apple pie during the holidays, but wanting to bring a different twist to it, then this mini dutch apple pie is perfect for your holiday gathering! These pies are also single serving pies! Everyone will get their own pie and know one has to worry about someone else touching their piece. Plus they would look very cute on a holiday table.
What are the best apples to use for apple pie?
There are so many apple options at the grocery store–probably too many! I have found that the traditional granny smith apples are the best apples for apple pie. They are tart and rich in flavor. When the apples are cooked a lot of the strong tarty flavor will be cooked out. Also, the tart of the granny smith apples pairs so well with cinnamon. So, if you like a tart apple go with Granny Smith, but if you like a sweet apple use red apples.
How to make Mini Dutch Apple Pies.
This apple pie recipe has so many parts, so we will break them up into manageable pieces for you.
- You’ll first want to get your pie dough. You can either make your pie crust from scratch, or you can use store bought refrigerated pie crust. I did use both rolls of dough in the box.
2. Spray your mini tart pans with cooking spray, then roll the pie crusts out to 1/8″ thickness on a lightly floured work surface. Using a 5-inch cookie cutter (or a cup) cut out circles from the pie crusts. Continue until you’ve used all the dough. For this, I used a large 5 inch round glass cup. Similar to this one. This size worked perfect for the mini tart pans I was using.
3. Next, place each circle of pie crust in each tartlet pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each bottom of the pans. Prick the bottom crust with a fork. Chill the pies and extra dough in the fridge as you make the filling. Make sure there are no gaps or cracks in the pie crust. The gaps will cause your crust to bubble and the cracks could cause the pies to leak the fruity goodness inside.
4. Place mini pies in the fridge to chill. You can cover with plastic wrap or leave uncovered. Once those are in the fridge and chilling, you’ll want to start the filling.
5. For the mini dutch apple pie filling, melt the butter in a large skillet over medium heat. Then add chopped apples, sugar, cinnamon, and vanilla extract. Mix until the apples release some liquid. Then cook on medium high heat until the apples are done and the excess liquid reduces. If apples aren’t done when the liquid is cooked off, reduce heat to low until apples are fully cooked. NOTE: Use an apple peeler to peel the skin off the apples before you reduce them down.
6. Remove the apple mixture from the heat and let cool, while you make the topping. Be sure not to cook these too long or the apples will be dry.
7. Once the mini dutch apple pie filling is cooling, you’ll start the crumble topping. Stir all purpose flour, sugars, cinnamon, and salt together in a medium bowl. Add cubed butter and cut with a pastry cutter or work into the mixture with your hands breaking up the chunks with the dry ingredients. Do this until the mixture is the size of small peas. Stir in almonds. NOTE: I used my hands as I found it to be easier than using a fork. A pastry cutter would probably be a lot faster, though.
8. Next, evenly distribute the apple pie filling between all of the tart shells (about 3-4 tablespoons per mini pie). Do not press down. The filling will come just up to the tops of the pans.
9. Spoon on the crumb topping on top of the apples. Press slightly to make sure it stays together.
10. Lastly, place the tarts on a rimmed baking sheet. Bake until the pie crust is lightly golden brown and the filling is bubbly.
Once they are cool, spoon some vanilla ice cream on top and enjoy!
How do I Store Dutch Apple Pie?
These mini apple pies should be stored covered in the fridge for 1-3 days. Warm them in the oven at 175’ F 30 minutes before serving.
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Coffee and Brownies,
- 2 pie store-bought pie crusts
- 2 and 1/2 cups chopped apples (about 3-4 apples)
- 1/4 cup granulated sugar
- 2 TBS unsalted butter- melted
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 Tbsp granulated sugar
- 1/4 tsp cinnamon (optional)
- 8 Tbsp unsalted butter, room temperature
- 1/2 cup chopped or sliced almonds (optional)
- Preheat oven to 350°F to warm the oven. Spray mini tart pans with cooking spray and place on a rimmed baking sheet.
- Roll the pie crusts out to 1/8" thickness on a lightly floured surface. Using a 5-inch cookie cutter (or a cup) cut out circles from the pie crusts. Continue until you've used all the dough.
- Place each circle of pie crust in each tartlet pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the pans. Prick the bottom crust with a fork. chill the pies and extra dough in the fridge as you make the filling.
- Peel the apples with an apple peeler, cut off the tops and the bottoms of the apples. Also remove the core before cooking them.
- For the filling: Melt the butter in a large skillet over medium heat.
- Add chopped apples, sugar, cinnamon, and vanilla extract until apples release some liquid.
- Then cook on medium high heat until the apples are done and the excess liquid reduces. If apples aren't done when the liquid is cooked off, reduce heat to low until apples are fully cooked.
- Remove and let cool, while you make the topping.
- For the topping: Stir flour, sugars, cinnamon, and salt together in a medium bowl.
- Add cubed butter and cut with a pastry knife or work into the mixture with your hands breaking up the chunks with the dry ingredients. Do this until pea-sized crumbs form.
- Stir in almonds.
- Evenly distribute the apple pie filling between all of the tartlet pans. Do not press down. Filling should come up just to the rim of the pie pan.
- Spoon on the topping on top of the apples.
- Place the tarts on a rimmed baking sheet. Bake at 350'F for 30 minutes or until the pie crust is lightly golden brown and the filling is bubbly.
- Let cool for 10-15 minutes on a wire rack.
- Carefully remove the tarts from the pan and transfer to a wire rack to finish cooling. (about 1 hour).
What pairs well with mini dutch apple pies?
- No churn vanilla ice cream
- Cool Whip
- Whip Cream