I may have created the perfect food!
These miniature maple apple pies are like little bites from heaven.
The rich, maple- and cinnamon-flavored apple filling is encased in a buttery pastry crust made with traditionally fermented sourdough. Each little pie is a perfect single serving so they are great for kids, parties, gatherings, or sweet snack-sized treats
Make a batch and freeze them for an easy treat anytime. These little pies reheat perfectly in the oven.
For the Sourdough Crust
You can’t have a great pie without a great crust. That’s why I developed a truly fermented sourdough pie crust that has all the digestibility of sourdough and all the flavor of an all-butter pastry crust. It is the perfect pastry dough for these mini pies or full-size pies!
Get the recipe now!
Mini Pies Are Fun To Make!
These little beauties come together in a few easy steps.
The easy filling is made with fresh apples, maple syrup, butter, and cinnamon.
The sourdough pie crust is rolled and cut. I used a large (4-inch) fluted biscuit cutter like the largest in this set.
Water is brushed around the edges of the pies to help them seal.
The mini pie crusts are filled with the cooked maple apple filling.
The mini pies are then placed on a parchment-lined baking sheet and dusted with sugar. The top of each pie is then scored with a sharp blade before they head off to the oven.
The mini pies are then baked for 30 to 35 minutes, or until they are golden brown around the edges and bubbly in the center.
This Easy Recipe Makes 18 to 20 Miniature Maple Apple Pies
Miniature Maple Apple Pies in a Sweet and Buttery Sourdough Crust
The perfect handheld pie recipe, great for kids, parties, gatherings, and snacking!
Ingredients
- 1 recipe Sweet and Buttery Sourdough Pie Crust
- 1/2 cup butter, unsalted
- 8 large apples (9 to 10 cups peeled, cored, and sliced)
- 1 tablespoon cinnamon
- 1/2 teaspoon maple flavor, optional
- 1/3 cup maple syrup
- 1/8 teaspoon salt (omit if using salted butter)
- 1 tablespoon granulated organic cane sugar, optional
Instructions
The Day Before
- Follow the directions for the Sweet and Buttery Sourdough Pie Crust.
For the Filling
- Peel, core, and slice your apples.
- Melt the butter in a large skillet over medium-high heat. Add the apples and sauté them for about 5 minutes. If they start to brown, lower the heat a little.
- Add the cinnamon, maple flavor, maple syrup, and salt. Cook the apples for 5 more minutes. You want the heat up high enough that the water from the apples is evaporating. Once the apples are tender and thickened set them aside to cool.
To Make the Mini Pies
- Preheat your oven to 350°F.
- Taking one half of the dough at a time, roll it out and cut out as many 4-inch rounds as possible. Remove the scraps of dough and set them aside.
- Brush the edge of each mini crust with water.
- Scoop 2 ounces of filling into the center of each mini crust. Pick up the mini pie and gently crimp the edges together.
- Line two baking sheets with parchment paper and space the pies evenly on the baking sheets.
- Repeat this process with the other half of the dough.
- Gather all the dough scraps together and form a ball. Roll out the dough and make as many more mini pies as possible.
- Once all the pies are completed, brush the tops of each pie lightly with water and sprinkle them with the granulated sugar. Score the top of each pie with a razor blade or sharp knife.
- Bake each baking sheet of pies on the center rack of the oven for 30 to 35 minutes or until the pies are golden brown and bubbly.
- Cool the pies on open racks. Serve them once cool.
Notes
These mini pies can be stored in a cool place for up to 5 days, covered, or they can be frozen. To reheat the pies, defrost them and bake them for 5 to 10 minutes at 300°F.
Want To Learn Everything About Sourdough?
Start with this free guide:
Joe Killion
Tuesday 26th of February 2019
These were so freakin good! Mine didn’t look nearly as good as yours and 2oz of filling per pie didn’t fit for me but they were sooo good! Visit my site to see a pic sourdoughjoe.com!
Butter For All
Friday 1st of March 2019
Hey Joe!
You are baking beautiful things over there! And your mini pies are gorgeous and rustic, I love the way they look! I'm so happy you liked the recipe :) Please stay in touch.
-Courtney