Ingredients
Equipment
Method
- Make the dough: Combine flour, sugar, and salt. Cut in the cold butter until the mixture contains small, pea-sized pieces of butter. Gradually add ice-cold water until the dough just comes together.
- Chill the dough: Gently bring the dough together without overworking it. Divide into two disks, wrap, and refrigerate for 30 minutes.
- Prepare the filling: Combine the apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla, flour or cornstarch, and salt. Toss until evenly coated.
- Preheat the oven: Heat the oven to 375°F (190°C). Lightly grease a standard muffin tin or individual mini pie molds.
- Roll the dough: Roll one chilled dough disk to about ⅛-inch thickness. Cut circles large enough to fit into the muffin cups and gently press the pastry into each cavity without stretching it.
- Fill the pies: Spoon the apple mixture into each pastry shell, distributing the apples evenly. Do not overfill.
- Add the tops: Roll out the remaining dough and cut circles or strips for the pie tops. Create full pastry tops, lattice tops, or decorative shapes. Seal the edges and cut small vents into covered pies.
- Apply the egg wash: Mix the beaten egg with milk or water and lightly brush over the pastry. Sprinkle with granulated sugar if desired.
- Bake: Bake for 25–35 minutes, or until the crust is golden brown and the apple filling is visibly bubbling.
- Cool: Let the pies rest in the pan for 10–15 minutes before carefully transferring them to a wire rack. Allow them to cool further so the filling can thicken.
Notes
Keep the butter and water very cold for the flakiest pastry.
Do not overwork the dough, as this can make the crust tough.
Choose a mixture of sweet and slightly tart apples for a more balanced filling.
If your apples are particularly juicy, use the full amount of flour or cornstarch to help control excess moisture.
Make sure to vent covered pies so steam can escape.
Allow the pies to cool before removing them from the pan to prevent the filling from spilling out.
Serve warm with vanilla ice cream, whipped cream, caramel sauce, or a dusting of cinnamon sugar.
Store cooled pies in an airtight container in the refrigerator for 3–4 days.
For longer storage, baked pies can be frozen for approximately 2–3 months.
Do not overwork the dough, as this can make the crust tough.
Choose a mixture of sweet and slightly tart apples for a more balanced filling.
If your apples are particularly juicy, use the full amount of flour or cornstarch to help control excess moisture.
Make sure to vent covered pies so steam can escape.
Allow the pies to cool before removing them from the pan to prevent the filling from spilling out.
Serve warm with vanilla ice cream, whipped cream, caramel sauce, or a dusting of cinnamon sugar.
Store cooled pies in an airtight container in the refrigerator for 3–4 days.
For longer storage, baked pies can be frozen for approximately 2–3 months.