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Mini baked apple pies are the quintessential comfort dessert that captivates with their delightful combination of flavors and textures. The aroma of warm, spiced apples enveloped in a flaky crust evokes memories of cozy family gatherings and the warmth of home. These charming little pies not only offer a taste of nostalgia but also provide a modern twist on a classic favorite, making them an appealing choice for bakers of all skill levels.

Mini Baked Apple Pies

Create warm memories in your kitchen with these deliciously easy mini baked apple pies! Perfect for any occasion, these charming treats feature a delightful combination of spiced apples and flaky crust. This step-by-step guide simplifies the baking process for everyone, from novice bakers to seasoned pros. With options for creative variations and serving suggestions, you'll want to share these comforting desserts at every gathering. Indulge guilt-free with perfectly portioned bites!
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Ingredients
  

2 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced

1 tablespoon lemon juice

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 tablespoon all-purpose flour

1 package (14 oz) refrigerated pie crusts (or homemade pie dough)

1 egg (beaten, for egg wash)

Optional: vanilla ice cream for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.

    Prepare the Apples: In a medium bowl, toss the diced apples with lemon juice, sugar, cinnamon, nutmeg, and flour until evenly coated. Set aside for about 10 minutes to allow the flavors to meld.

      Roll Out the Dough: On a lightly floured surface, roll out the pie crusts to about 1/8 inch thickness. Using a round cookie cutter or a large glass, cut out circles measuring about 4-5 inches in diameter.

        Assemble the Pies: Place a heaping tablespoon of the apple mixture in the center of each dough circle. Be careful not to overfill! Fold the dough over to create a half-moon shape and press the edges together using a fork to seal. You can also crimp the edges for decorative flair.

          Brush with Egg Wash: Transfer the mini pies to the prepared baking sheet. Brush the top of each pie with the beaten egg to achieve a golden-brown color while baking.

            Make Vent Holes: Using a sharp knife, cut a small slit or two on the top of each pie for steam to escape while baking.

              Bake: Bake in the preheated oven for about 15-20 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on them to prevent over-browning.

                Cool and Serve: Once baked, remove the mini pies from the oven and let them cool on a wire rack for about 5 minutes. Serve warm, optionally with a scoop of vanilla ice cream on the side.

                  Prep Time, Total Time, Servings: 20 minutes | 35 minutes | 8 mini pies