I May Have Created The Perfect Food!
These Miniature Maple Apple Pies are like little bites from heaven.
The soft, rich, maple and cinnamon flavored, apple filling is encased in a sweet, buttery, tender, 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.
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.
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, dusted with sugar, and the top of each pie is scored with a sharp blade before they head off to the oven.
The mini pies are then baked for 30-35 minutes, or until they are golden brown around the edges and bubbly in the center.
This Easy Recipe Makes 18-20 Miniature Maple Apple Pies
The perfect handheld pie recipe, great for kids, parties, gatherings and snacking!
- 1 Recipe Sweet And Buttery Sourdough Pie Crust
- 1/2 Cup Butter Unsalted
- 8 Large Apples 9-10 Cups peeled, cored and sliced.
- 1 Tablespoon Cinnamon
- 1/2 Teaspoon Maple Flavor Optional
- 1/3 Cup Maple Syrup
- 1/8 Teaspoon Salt Leave out if using salted butter.
- 1 Tablespoon Granulated Organic Cane Sugar Optional
Follow the directions for the Sweet and Buttery Sourdough Pie Crust.
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.
Preheat your oven to 350°.
Taking one half of the dough at a time, roll it out and cut out as many four inch rounds as possible. Remove the scraps of dough and set them aside.
Brush the edge of each mini crust with water.
Scoop two 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. Using a razor blade or sharp knife score the top of each pie.
Bake each baking sheet of pies on the center rack of the oven for 30-35 minutes. Or until the pies are golden brown and bubbly.
Cool the pies on open racks. Serve them once cool.
These mini pies can be stored for up to 5 days, covered, in a cool place or they can be frozen. To reheat the pies, defrost them and bake them for 5-10 minutes at 300°.
Want to learn everything about sourdough? Well, I have the free guide for you!