Mini Apple Pie Recipe by Margaret W., 811


  • 2 cups all purpose flour

  • ¼ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 egg

  • ½ cup sugar

  • ¾ cup of milk

  • ½ teaspoon vanilla extract

  • Cooking oil or baking spray

  • 1 apple

  • Honey


  • Large mixing bowl

  • Mixing tool (whisk, spoon, hand blender, etc.,)

  • Food wrap

  • Oven

  • Cupcake pan

  • Round cookie cutter

  • Cutting knife

  • Cooking pot

Directions for the pie crust:

  1. Whisk together your dry ingredients (flour, baking powder, salt, and sugar) in a large bowl. Make sure that the mixture is smooth and not lumpy.

  2. Add your wet ingredients (egg, milk, and vanilla extract) and mix well. When mixing the egg, whisk the yolk extra in order to spread it.

  3. Roll up the dough and wrap it in a type of food wrap. Refrigerate the dough for two to three hours (the dough can be left in the fridge for up to a week).

  4. Preheat the oven to 350 degrees Fahrenheit.

  5. Take your cupcake pan and oil or spray it to keep the pastry from sticking to the bottom.

  6. Use a cookie cutter, or any round stencil, and cut out the number of circles as there are spaces in your cupcake pan.

  7. Pour in the apple filling*.

  8. Take a knife and cut out strips of dough to lay across the pie crust as a covering.

  9. Bake the cupcake pan at 375 degrees Fahrenheit for 10 minutes or until the crust turns light brown.

Directions for the apple filling:*

  1. Peel and cut an apple with your knife. Place the apple pieces into a bowl.

  2. Steam the bowl of apples in a pot for 5-10 minutes.

  3. Take out the bowl of apples** and let them cool. ** USE A CLOTH OR MITTS WHEN HANDLING THE BOWL TO PREVENT INJURY.

  4. Drizzle on each apple slice and steam the apples one more time until they soften.

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