There's something undeniably charming about mini desserts. They capture all the flavors and comfort of their full-sized counterparts, but in a delightful, bite-sized package. When it comes to mini desserts, Mini Apple Pies take the cake – or should I say, the pie! And when you add a drizzle of our UNSALTED Almond Butter, you take this classic treat to a whole new level of deliciousness.
Ingredients
One package store-bought pie dough (we used a 2-pack of 9-inch crusts)
3 medium Honeycrisp or Pink Lady apples (you’ll need about 2 cups of diced apples)
⅓ cup brown sugar, packed
1 tsp. cinnamon
⅛ tsp. nutmeg
2 tbsp. cornstarch
Juice from ½ a lemon
1 large egg mixed with 1 tbsp. water for an egg wash
Preheat oven to 425°F and lightly grease 6 cavities of a muffin tin, set aside.
Step 2 -
Unroll the dough, then using a 4-inch cookie cutter or glass, cut out 6 circles and gently press them into the muffin tin.
Step 3 -
Peel and finely dice the apples, then prepare filling by adding apples to a large bowl with brown sugar, cinnamon, nutmeg, cornstarch and lemon juice. Stir to combine.
Step 4 -
Divide the apple pie filling evenly into the mini pies, over-filling each just slightly.
Step 5 -
Roll out the rest of your dough to make the lattice toppers. Use a pizza cutter to cut long strips into the dough, about ¼ inch wide.
Step 6 -
Line up 4 strips vertically, leaving about ¼ inch of space between each. Weave strips horizontally between them to create a lattice.
Step 7 -
Using your cookie cutter or glass, cut out circles from the lattice and place them on top of the pies, gently pinching the edges to seal.
Step 8 -
Brush your pies with egg wash, then bake for 18-22 minutes, or until pies are golden brown on top.
Step 9 -
Allow to cool, then drizzle with UNSALTED Almond Butter and enjoy!
