Get ready to transform your dessert game with these irresistible Apple and Pear Mini Pies that will make your taste buds dance with joy! Imagine biting into a perfectly golden, flaky crust filled with a warm, sweet-spiced mixture of tender apples and juicy pears – these mini pies are about to become your new obsession. Whether you're hosting a dinner party, looking for a crowd-pleasing treat, or simply craving something extraordinary, these bite-sized delights are guaranteed to steal the show and leave everyone begging for more!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 1 package pie crusts (2 crusts)
- 2 apples, peeled and diced
- 2 pears, peeled and diced
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with non-stick cooking spray.
- In a medium mixing bowl, combine diced apples and pears with sugar, cinnamon, and lemon juice. Gently mix until the fruit is evenly coated with the sweet and spicy mixture.
- Unroll the pie crusts on a clean, lightly floured surface. Using a round cookie cutter or a large glass, cut 12 circles for the bottom crusts and 12 slightly smaller circles for the top crusts.
- Press the larger crust circles into each muffin tin cavity, ensuring they cover the bottom and sides completely.
- Spoon the prepared apple and pear filling into each pie crust, filling them about 3/4 full to prevent overflow during baking.
- Cover each mini pie with the smaller top crust circles. Crimp the edges together using a fork to seal, and cut small slits on top to allow steam to escape.
- Brush the top of each mini pie with beaten egg wash to create a golden, shiny finish.
- Bake in the preheated oven for 25-30 minutes, or until the crusts are golden brown and the filling is bubbling.
- Remove from the oven and let the mini pies cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- Serve warm or at room temperature, optionally dusted with powdered sugar or served with a scoop of vanilla ice cream.
Tips
- Keep your pie crust cold: Refrigerate your pie crusts before rolling to ensure a flakier texture.
- Don't overfill: Fill the mini pies only about 3/4 full to prevent messy overflow during baking.
- Use a sharp knife or cookie cutter for clean, even crust circles.
- For extra shine and golden color, make sure to brush the egg wash evenly on top of each mini pie.
- Let the pies cool slightly in the muffin tin before removing to help them hold their shape.
- Experiment with spices! Try adding a pinch of nutmeg or a dash of vanilla extract to enhance the fruit filling.
- If the edges start browning too quickly, cover them with aluminum foil to prevent burning.
- Serve these mini pies warm with a scoop of vanilla ice cream for the ultimate dessert experience!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 15mg
