(Serves 12)
Miniature desserts are super cute, and I love to serve them for any occasion. They don’t require any last-minute cutting and serving to guests and for some reason it seems people are more willing to grab a mini dessert than to commit to a whole slice of pie or cake. These apple pies are super simple since they use frozen puff pastry instead of pie crust and the apple filling is made the day before to ensure a nice gooey filling with tender apples that still hold their shape. My other favorite thing about these pies is that they are great for summer barbecues, the 4th of July (nothing more American…), and they can transition right into fall and Thanksgiving. I like to serve them on a big platter with different toppings and ice creams to let guests dress them however they wish.
You Will Need:
- 4 medium apples – I like a mixture of different types, granny smith, golden delicious, fuji, etc.
- Zest of 1 lemon
- Juice of half the lemon
- 3 tablespoons brown sugar
- 2 tablespoons white sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg, freshly ground
- Pinch cardamom
- 2 teaspoons cornstarch
- Pinch salt
- 1 sheet frozen puff pastry
- Toppings – ice cream, caramel sauce, whipped cream, powdered sugar, sprinkles, etc.
Instructions:
The day before:
- Peel and slice the apples about ½” thick, then cut the slices in half. Full slices are too large for these mini pies.
- In a large bowl, toss the apples with the sugar, lemon zest and juice, salt, and spices.
- Let sit for 15 minutes, stirring occasionally.
- Transfer the apples and all the juice to a Dutch oven over low heat. Stir constantly until the apples begin steaming.
- Cover and cook the apples (still over low heat) for about 20-25 minutes, stirring occasionally until the apples are tender, but still hold their shape.
- Remove the cover and increase the heat to medium-high to let the liquid thicken, about 5-10 minutes.
- Turn off the heat, place back in the bowl, cover and chill in the refrigerator overnight.
- Remove puff pastry from the freezer and place in fridge to thaw overnight.
A few hours before serving:
- Preheat the oven to 350 degrees and spray a 12-cup muffin pan with non-stick spray.
- Roll out the pastry and cut into 12 squares. Press a square into each muffin cup and up the sides a bit. It doesn’t need to be perfect.
- Divide the apple mixture among the muffin cups.
- Bake for 25-30 minutes until the pastry is slightly golden and puffed up and the sauce in the apples is bubbling.
- These can be served room temp or warm from the oven, depending on the season and your preference.
- Serve with your favorite toppings.
Note:
These pies can be served room temp or warm from the oven, whichever you like. They are best baked on the day you plan to serve them. I do not recommend baking the pies the day before serving as the puff pastry will lose its flaky crispiness.
