Thanksgiving is on Thursday!!! I can’t wait. I am so ready to put on my fat pants, and fully enjoy the day (and the food). One of my favorite parts of Thanksgiving dinner is the dessert (duh). Apple pie is pretty much everything to me at this time of year. At my family’s Thanksgiving there are always more than one kind of dessert, and since I am a dessert fiend, I must have them all.
Making mini apple pies has definitely made this easier, as it allows me to have a little bit of everything (without wasting the majority of a slice – a real tragedy, if you ask me). If you are in charge of dessert this year, I highly suggest you make mini versions, as everyone who is trying to decide between Apple, Pumpkin and/or Pecan Pie will thank you for it.
This Apple Pie Recipe is my all time favorite. I love the look of a lattice pie, but this recipe is SO good. You really can’t beat it. It is also quite possibly the easiest apple pie recipe of all time. It comes from the Junior League in Seattle (recipe here). I don’t exactly know how my Mom came to acquire it, but it has always been a huge hit.
I halved the recipe and modified it slightly, so that it could be made in to twelve mini pies. If you need to make more than that, I would just double (or triple) the recipe below.
Mini Apple Pies
- 3 green apples peeled and diced
- 1 tbsp butter
- 1 tbsp flour
- 1 tsp cinnamon
- 1/4 c brown sugar
- 3/4 c flour
- 3/4 c flour
- 1/4 c vegetable oil
- 1 tbsp milk, very cold
- 3/4 tsp sugar
- 1/2 tsp salt
- 1/4 c flour
- 1/4 c sugar
- 1/4 c butter
- Preheat the oven to 350 degrees.
- In a small saucepan, melt the butter and brown sugar.
- Add the flour & cinnamon and mix together.
- Add your diced apples and stir to ensure they are coated.
- Cook over medium heat for a few minutes until the apples soften. Stir frequently.
- Take the apples off the heat.
- In a separate bowl, mix together the flour, vegetable oil, milk, and sugar.
- Mix until the dough has combined. Set the dough aside for now.
- In a small bowl, mix together the salt, flour and sugar.
- Cut in the butter with a fork or pastry cutter. You want the topping texture to be crumbly.
- Set aside.
- Divide your dough in to 12 even sized balls.
- Grease a mini muffin pan.
- Press one of the dough balls in to the muffin cup, and make sure you cover the entire cup (all the way up the edges).
- Repeat with each muffin cup.
- Spoon the apples in to each cup. You want the cups to be as full as possible as the apples will cook down further.
- Sprinkle the topping on top of each little pie.
- Bake for 25-35 minutes until the tops are golden brown.
- Serve with ice cream!