Ingredients
- 1 ⅓ cups brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon butter
- 2 teaspoons honey
- 8 small Golden Delicious apples, peeled and cut into small pieces
- 1 refrigerated pie crust
Why This Dish Is Worth Trying
This dish brings warmth and comfort with every bite. The combination of tender apples and flaky crust makes it perfect for chilly days or whenever you need a cozy treat. It’s a simple way to enjoy classic flavors with a homemade touch.
Cooking Secrets
- Use tart apples like Granny Smith for a nice balance of sweet and tangy.
- Brush the crust with an egg wash before baking to get a golden, shiny finish.
- Let the pies cool slightly before serving to avoid burning your mouth with hot filling.
- Brush the crust with an egg wash before baking to get a golden, shiny finish.
- Let the pies cool slightly before serving to avoid burning your mouth with hot filling.
Directions
Gently heat your oven to 375°F (190°C). In a medium saucepan over medium heat, melt together the sugar, cinnamon, butter, and honey, stirring occasionally. Once combined, add the apples and cook them until they’re nice and soft, which should take about 10 minutes. While the apples are cooking, cut your pie crust into 12 rounds—just the right size to fit into a cupcake pan—and gently press them into the cups to form little crust shells. Spoon the warm apple mixture into each crust, filling them about three-quarters full. Pop the pan into the oven and bake until the edges of the crust turn golden and no longer look doughy, around 10 to 15 minutes. Let the mini pies cool a bit before digging in!
Serving Options To Try
Serve these pies warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair well with a hot cup of tea or cider, making for a comforting dessert or snack any time of day.
Keeping It Fresh
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm them in the oven at a low temperature to keep the crust crisp. You can also freeze the pies before baking for up to a month; just thaw and bake when ready.
