_edited.png)
There’s something undeniably cozy about the aroma of warm apple pie baking in the oven. These mini apple pies bring all the classic charm of this beloved dessert but in an adorable, individual-sized form. Whether you prefer a sugar-free version or a traditional recipe, these little delights are sure to please every palate.
The sugar-free variation lets the natural sweetness of the apples shine through, complemented by warming spices like cinnamon and nutmeg. It’s perfect for those who want to enjoy a treat without added sugar, using wholesome ingredients to keep it light. For a more classic indulgence, the regular recipe features a touch of sugar or your favorite sweetener for a timeless flavor.
The twist? A sourdough crust! This tangy, flaky dough adds depth to the pies, pairing beautifully with the apple filling. Whether you're serving these at a holiday gathering or enjoying them as an afternoon snack, they’re guaranteed to disappear in no time.
Check out both versions of the recipe below and discover your perfect mini apple pie!
Mini Sourdough Apple Pies
Makes: 12 mini pies
Ingredients (Sugar-Free Version): 1 recipe for Extra Flaky Sourdough Pie Crusts
3 cups chopped apples
¼ cup monkfruit sweetener
1 teaspoon xantham gum 1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Ingredients (Traditional Version):
1 recipe for Extra Flaky Sourdough Pie Crusts
3 cups chopped apples
¼ cup sugar
1 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Directions: Make Apple Pie Filling:
1. In a large mixing bowl, mix together the chopped apples, monkfruit, xantham gum (flour for traditional version), ground cinnamon, lemon juice, and ground nutmeg until fully combined.
Assemble Mini Pies:
1. Preheat the oven to 350°F. Lightly grease a 12-cavity muffin tin or line with paper liners.
2. Roll out the chilled dough on a floured surface to about ⅛ inch thick. Cut out 12 circles (about 4-4.5 inches in diameter) for the pie bases and 12 smaller circles or decorative shapes for the tops.
3. Gently press the larger circles into the muffin cups, ensuring they cover the sides. Fill each cup with apple filling.
4. Place the smaller dough pieces over the filling, crimping or pressing the edges to seal. Cut small slits in the top crust for venting.
5. Brush the tops with beaten egg and sprinkle lightly with sweetener (sugar for traditional version) and a cinnamon (optional).
6. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Enjoy!
Comments