Mini Apple Pie

This is a recipe to make mini individual apple pies. This was my first try at making these and while the recipe is not perfect, it is pretty good for a starter level. My pies got a bit crispy around the edges because of the paper I used to coat the tray. I recommend that you do not use wax paper.

• Dough:
• 2 ½ cups all purpose flour
• 1 tsp salt
• 1 tsp sugar
• 2 sticks unsalted butter
• ¼ to ½ cup of ice water
• Filling:
• ¼ cup all-purpose flour
• 2 Tbsp lemon juice
• 8 to 10 apples 
• ¾ cup sugar
• 1 tsp cinnamon
• ½ tsp salt
• 2 Tbsp unsalted butter

Blend the flour, sugar, and salt together in a blender or food processor. Afterwards, add butter until the mixture is coarse. Add ¼ cup of ice water to the mixture and blend until the mixture is crumbly but still holds together when squeezed. If you need to add up to ¼ cup more of ice water, one Tbsp at a time. Divide the dough in two, wrap in plastic, and then refrigerate until it is firm, which is usually one hour.

Preheat the oven to 450°. Cut, peel, and core the apples. Put them in a bowl with the lemon juice so that they don’t brown. Add the sugar, cinnamon, flour, and salt to the bowl and combine. Toss or mix to combine.

Roll out the dough until you get a rectangular shape. Then cut the dough into 10 pieces. Dot some of the butter on the dough. Brush water lightly along the edges of the dough. Fill half of the pieces with filling. Put the other half of the pieces on top. Use a fork to close the gaps between the two pieces of dough. Spread some of the butter on the dough. Cut two to three slits on each piece. Put them in the oven for 20 minutes. Reduce the heat of the oven to 375° and then put them in the oven for 10 to 15 minutes or until the crust is golden brown. If the edges brown too quickly, wrap them in aluminum foil. Cool completely and then serve.