There is just something about apple orchards that inspired gatherings big and small.
I love those tidy rows of trees dotted with rosy fruit.
The way that the wildflowers grow around them and all through the center fields.
This particular apple orchard is one that inspired me while I was working on my new book-Inspired Gatherings- and I instantly thought of setting up for enjoying pies and pretty conversation.
I’ll share a bit more about this charming setting in another post- today it is all about those pies and how to make your very own mini-apple pies this autumn.
Mini Apple Pies
- 2 Pastries for pie crusts- You can use your own favorite recipe or the frozen sheets
- 3 cups Granny Smith or favorite apples
- 4 tbsp light brown sugar
- 1 tbsp flour
- 1/4 tsp Ground Cinnamon or Pumpkin Pie Spice- to taste
- 1 lemon
- 1/8 cup water
- Preheat the oven to 400°F
- Unroll the pie crusts onto a lightly floured surface. Cut 3 circles from each crust with mason jar or knife. Place the crust into mini pie pans- pressing the dough into the bottom and up the sides of the pan.
- Roll out the remaining dough to ⅛-” thick. Cut 6 circles for the tops and set aside.
- For the filling, combine the sugar, flour, and cinnamon/ pumpkin pie spice in large mixing bowl; mix well. Thinly slice the apples and cut in half or quarters. Grate the lemon – about 1/4 and add 1 tsp of lemon juice.
- Mix the apples & lemon to the sugar mixture – toss to coat.
- Transfer the apple mixture evenly into six mini pie pans.
- Place the top crusts on top of the pie filling- brush with water if you need them to be a bit more sticky to attach. Press the top and bottom dough together.
- Cut small holes in the top dough- create a pattern if you would like. Bake for 23–25 minutes, or until the crusts are golden brown. Remove from oven- let cool.
This recipe is so easy to adapt- I have adjusted the sugar and the cinnamon or pumpkin pie spice to be a bit sweeter and more rich- just our preference And you can also use a pie pan tray or something like that if you have one instead of the individual mini pie pans.
For serving- I like to wrap them with a bit of parchment paper and tie with a jute string. And wee mini roses and thyme for garnish is a pretty finishing touch.
See more in my book Inspired Gatherings
And don’t miss what my friends are sharing.