These Mini Apple Pie à la Mode are made with a premade pie crust and a sweet seasonal blend of apples and cinnamon.
Have I posted anything with apples yet this year? I don’t think so and I think an apple recipe is long overdue. Especially with the chilly air moving in and the leaves starting to change. In all honesty, I’m not really a huge fan of apples. I like them baked covered in butter, cinnamon, and brown sugar, but otherwise you’re not likely to see me mowing down on one.
There really is something special about cinnamon and apples don’t you think? I’m not sure it’s a fall thing as much as an American one, apple pies are kind of a staple of the summer holidays as well. Either way, you won’t ever find me turning down apple pie, especially when it’s served a la mode.
For real though, when that ice cream starts to melt over that flaky, buttery crust and that sweet mix of apple filling… it’s bliss! Plus, you just gotta add whipped cream, you with me? If you need to take a minute to wipe the drool off of your keyboard, I totally understand.
I think what I love most about these pies is the fact that they’re mini, and they can be made in batches of just 5! I know a lot of the desserts I make have a pretty high volume, I mean who needs 24 cupcakes, so hopefully this will help combat all those desserts made to serve an army. The filling recipe is actually my Caramel Apple Pie Dip without the caramel, but you can totally leave it in if you choose. And when you use premade pie dough, this dessert is as easy as pie… like what I did there?
- 2 cups petite diced Apples (About 3 medium apples)
- 2 tbsp Fresh Lemon Juice ( Half a Lemon)
- 3 tbsp Light Brown Sugar
- ½ tsp Apple Pie Spice
- 1 tsp Corn Starch
- 1 tsp Water
- 1 Sheet Premade Pie Crust Dough
- 1 tsp Water
- Combine chopped apples, lemon juice, light brown sugar, and apple pie spice in a medium pot.
- Cook over low-medium heat until the juice from the apple begins to boil.
- Dissolve corn starch in water in a separate bowl and stir into apple mixture.
- Bring to a boil again and allow mix to thicken, remove from heat and set aside.
- Preheat oven to 350 F.
- Roll one sheet of pie crust out in a floured cutting board and use a rolling pin to smooth out any creases.
- Using a 4 inch round cookie cutter, cut out 5 circles, you may not get the all out of the original sheet, so ball up the dough and roll it out again.
- Place the pie crust circles in a muffin tin and gently press down in, shaping the sides.
- Evenly distribute filling between the 5 crusts.
- Ball up and roll out the remaining pie dough and use a pizza or pastry cutter to cut strips to create the lattice crust, gently pinching together the ends of the strips into the side of the crust. (this is optional, you can go crustless or use cute cookie cutters to make shapes, etc)
- If doing a top crust, whisk together egg and water to create egg wash and use a basting brush to brush over the top of the crust.
- Sprinkle with sugar and bake for 10-15 minutes until crust is golden brown, allow to cool in pan for 5-10 minutes.
- Gently remove from pan and serve warm with ice cream and whipped cream.
You might also like: