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Mini Apple Pies with Vanilla Creaminess

Delightful mini apple pies filled with sweet apples and cinnamon, topped with smooth vanilla cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour
  • 0.5 cups unsalted butter, softened
  • 0.25 cups granulated sugar
  • 1 large egg yolk
  • 2-3 tablespoons cold water Add water as needed to form dough.
  • 1 pinch salt
For the filling
  • 4 medium apples, peeled and diced (Fuji or Granny Smith)
  • 0.5 cups brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
For the vanilla cream
  • 1 cup heavy cream
  • 0.5 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation of Crust
  1. In a large bowl, combine the flour, softened butter, sugar, and salt. Mix until crumbly.
  2. Add the egg yolk and 2 tablespoons of cold water. Mix until the dough forms. If too dry, add more water.
  3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preparation of Apple Filling
  1. In a large bowl, mix diced apples with lemon juice, brown sugar, cinnamon, and cornstarch.
  2. Let the mixture sit for 10-15 minutes to blend flavors.
Rolling out the Dough
  1. Preheat oven to 375°F (190°C).
  2. Dust a countertop with flour and roll out the dough to ⅛ inch thickness.
  3. Cut out circles to form the pie crust, needing at least two per mini pie.
Assembling the Pies
  1. Grease a muffin tin or mini pie pan with butter.
  2. Place each dough circle in the tin to create small cups.
  3. Fill each cup with the apple filling and top with another dough circle, sealing edges.
Baking the Pies
  1. Bake in the preheated oven for 25-30 minutes until golden brown.
  2. Remove from the oven and let cool for a few minutes before transferring to a wire rack.
Making the Vanilla Cream
  1. Whip heavy cream until it thickens, then gradually add powdered sugar and vanilla extract until soft peaks form.

Notes

Serve warm or at room temperature with a dollop of vanilla cream. Can be stored at room temperature for a few days or refrigerated for longer.