Pies make a fun project for the whole family, especially when the dough is ready to roll. These teacup-sized cuties are packed with apples and spices, and easily gobbled up in two bites.
What You Get
Pie dough (see note below)
Pumpkin pie spice
What You’ll Need
Makes 12 mini pies
45 minutes active
2 hours total
Preheat the oven to 350°F. Grease a muffin tin with 2 tablespoons melted butter. Line a sheet pan with parchment. Place the dough on the counter and let it start to come to cool room temperature.
To make the shells, on a lightly floured surface, roll out the first round of dough about ⅛-inch thick. Use a 3½-inch round cookie cutter to cut out 12 rounds. Place the rounds of dough in the prepared muffin pan, pressing them gently into the cups, removing any air bubbles and pushing the dough up the sides. Transfer the pan to the refrigerator and chill for 30 minutes.
To make the tops, roll out the second round of dough about ⅛-inch thick. Cut into shapes like stars or leaves, transfer to the prepared sheet pan, and chill for 30 minutes.
Meanwhile, make the filling: Core and finely chop the apples. In a bowl, toss the apples with 1 tablespoon lemon juice, ⅓ cup sugar, 2 teaspoons pie spice, 2 teaspoons flour, and a pinch of salt.
Spoon the filling into the chilled pie shells. Arrange the shapes of dough on top of each pie. Make an egg wash by beating 1 egg with 1 teaspoon of water. Lightly brush over the top of each pie and sprinkle with sugar. If the dough has gotten soft, chill for another 15 minutes.
Bake until the pies are golden brown and bubbly, about 50 minutes, rotating halfway through. Let cool in the muffin tin for 15 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Note: The pie dough may arrive frozen for freshness. Store it in the refrigerator to thaw overnight. Do not microwave.