Pioneer Woman Mmini Apple Pies

These Pioneer Woman mini apple pies are bite-sized treats made with store-bought pie dough, fresh apple, honey, and a buttery cinnamon crumble. Ree Drummond uses a mini muffin tin to bake 24 little pies in just 20 minutes. No lattice work, no blind baking. Just press dough rounds into the tin, fill, crumble, and bake. Golden, crispy, with warm spiced apple in every bite.

Ree chills the dough-lined tin while she preps the filling, which stops the crust from shrinking as it bakes. The filling is just diced apple tossed with sugar, flour, and honey. That flour soaks up the juice so the cups don’t go soggy. For the crumble, she cuts cold butter into the dry mix with a fork until rough and uneven, which gives you those crunchy golden bits on top.

Use a firm apple like Granny Smith or Honeycrisp so the pieces hold their shape. Dice them small, about pinky nail size, because large chunks won’t fit the tiny cups. Press dough evenly up the sides or the filling overflows. Let them cool in the pan for the full 10 minutes before removing, they break apart if you rush it.

Pioneer Woman Mmini Apple Pies

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Pies & Tarts Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings:24 servingsCalories: kcal Best Season:Summer

Description

Bite-sized Pioneer Woman mini apple pies with a buttery cinnamon crumble topping. Made in a mini muffin tin, just 20 minutes in the oven. Perfect for parties.

Ingredients

For the Pies:

• 1 (14 oz) package refrigerated pie dough (2 crusts)
  
• 1 large apple, peeled and diced
  
• 2 Tbsp granulated sugar
  
• 1 Tbsp all-purpose flour
  
• 1 Tbsp honey

For the Topping:

• 1/4 cup all-purpose flour
  
• 2 Tbsp packed light brown sugar
  
• 1 Tbsp granulated sugar
  
• 1/2 tsp ground cinnamon
  
• 2 Tbsp salted butter, cut into small pieces

Instructions

1. Preheat the oven to 375°F. Roll out one piece of pie dough into a 12-inch round. Using a 3-inch cutter, cut out 12 small rounds. Repeat with the second piece of dough to get 24 rounds total.
   
2. Press each round into a hole of a 24-cup mini muffin tin, pushing the dough evenly up the sides. Place the tin in the refrigerator while you prep the filling.
   
3. In a medium bowl, toss the diced apple with the granulated sugar, flour, and honey until evenly coated.
   
4. In a separate bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Use a fork or pastry cutter to work the butter into the flour mixture until crumbly.
   
5. Spoon 1 teaspoon of apple filling into each dough cup, then top each with 1 teaspoon of the crumble topping.
   
6. Bake for about 20 minutes until golden. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

FAQs

Can I make Pioneer Woman mini apple pies ahead of time?

Yes. Bake them, let them cool completely, and store in an airtight container at room temperature for up to 2 days. Warm them in a 300°F oven for 5 minutes before serving to bring back the crunch.

Can I freeze these mini apple pies?

They freeze well for up to 2 months. Freeze them in a single layer on a baking sheet first, then transfer to a freezer bag. Reheat from frozen at 350°F for about 10 minutes.

What can I serve with these mini apple pies?

A drizzle of Apple Butter Recipe, a small scoop of Blackberry Lemon Ice Cream, or a dusting of powdered sugar all work well. For something lighter, a dollop of whipped cream with a pinch of cinnamon is perfect.

Can I use homemade pie dough instead of store-bought?

Absolutely. Roll it to the same thickness as store-bought, about 1/8 inch, and cut your 3-inch rounds the same way. Homemade dough gives a flakier, more buttery result.

How do I keep the bottoms from getting soggy?

Bake them on the lower third of the oven so the heat hits the bottom of the tin first. The flour in the filling also helps absorb moisture, so don’t skip it even though it’s only a tablespoon.