Fall is such a great time for apples. In the PNW, fall begins more in September-October. Here in the Midwest, it seems it begins in August. Either way, apples are ready for the picking, and I’m ready for some pie.

These pies are easier to make than you could imagine. And they taste delicious! This recipe is an alternative to the typical apple pie flavor. It doesn’t have cinnamon. But it does have a secret weapon. Condensed milk… You heard me right. Don’t knock it till you try it.

I think my favorite part of these pies is that I can take them on the go. I can heat one up in the microwave and hop in the car with it. Eating it on my way to wherever I’m going. Another great thing is that I can have my cup of tea in front of the fire, going, while one of these bad boys is in my hand. It’s a cute dessert, and it’s not something that is limited to a table or even a plate.

One thing I do love having is a bench scraper. I didn’t get mine on Amazon. But this one is comparable to the one I have. I use it for many things. But I love using it the most when I need to cut dough. I used it to cut the slices in the pie dough tops. It works wonderfully. Here is a comparable bench scraper: https://amzn.to/42KrlfH. This one looks nicer because it has measuring tools in it. Please see my Amazon disclosure. I am an Amazon affiliate. Disclosure Amazon

Assembling these is so much fun. Especially when you get to make them look like they’re from Mickey D’s, using the fork on the edges. They look okay before they go into the oven. But when they’re baked, you’ll look like a pro.

Mini Apple Pies

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Servings: 7

Course: Baking, Dessert

Cuisine: American

Ingredients Method

Ingredients

  

Dough

• 2 1/2 cups Flour
• 3 tbsp Brown Sugar
• 1 tsp Salt
• 3/4 cup Iced Water
• 14 tbsp Unsalted Butter

Apple Filling

• 2 Apples
• 2 tbsp Condensed Milk
• 1 tsp Vanilla Extract
• 2 tbsp Honey
• 1 tsp Corn Starch
• 1 tbsp Brown Sugar

Assembly

• 1 Egg

Method

 

Dough Prep

1. Mix dry ingredients with a whisk in a bowl.
2. Shred butter into the bowl and mix.
3. Add iced water 1/4 cup at a time. Mix with your hands. Do this for about 3 minutes.
4. Move the dough to a lightly floured surface and then knead it into a ball for 2-4 minutes.
5. Wrap the dough with plastic wrap and place it into the fridge for 30 min-2 hours.

Apple Filling

1. Dice apples into 1/2 inch cubes. Discard the seeds and core.
2. Mix all of the ingredients for the apple filling in a bowl.

Assembly

1. Preheat oven to 405 degrees Fahrenheit.
2. Flour your work surface.
3. Roll out the dough.
4. Fold the door like you'd fold a piece of paper to fit into an envelope.
5. Roll out the dough once more.
6. Cut the dough into pieces that are 4×6 rectangles.
7. With half of those rectangles, cut out diagonal lines in the middle. These will be for the tops.
8. Cover your baking sheet with parchment paper.
9. Place your pieces meant for the bottoms onto the parchment paper. Then add your filling onto them in the middle.
10. Add your tops onto each bottom piece and press down the ends tightly.
11. Go around the ends with a fork, pressing down to imprint the lines on the edges.
12. Add eggwash to the tops.
13. Bake for 20-22 minutes. Enjoy!