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mini dutch apple pies

Mini Dutch Apple Pies

Author: Madison Reid
Total Time: 3 hours 20 minutes
Prep Time: 45 minutes
Cook Time: 35 minutes
Rest Time: 2 hours
Servings: 14
A buttery, flaky crust paired with sweet crunchy apples. This pie will be the star dessert at any gathering.

Ingredients

Crust

  • 2 1/2 cups all Purpose Flour
  • 1 cup unsalted Butter
  • 1 tsp fine sea salt
  • 1 tsp granulated sugar
  • 8 tbsp ice water
  • 1 tsp milk
  • 1 egg white

Filling

  • 6 apples
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 tsp fine sea salt
  • 1/4 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 3 tbsp flour

Dutch Topping

  • 3/4 cup old-fashioned oats
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 tsp fine sea salt
  • 3/4 cup unsalted butter melted
US Customary - Metric

Instructions

Pie Crust

  • Mix flour, sugar, salt in a bowl. Cut in cold butter. Break up butter and slowly add cold water. Divide into two discs, wrap in plastic wrap, and place in fridge for 30 minutes.

Apple Pie Filling

  • Core, peel and chop up apples. Add to medium sauce pan. Stir in sugars, salt nutmeg and cinnamon. Place on medium heat and cook until juices fall to bottom of pan. Add in flour. Continue to cook and stir occasionally for 5-10 minutes, until thickened.
  •  Pour out filling onto cookie sheet to cool while you roll out your pie crust.

Topping

  • In a medium size bowl, melt the butter
  • Add the remaining ingredients and stir until fully incorporated.

Assemble

  • Preheat the oven to 375 degrees
  • Roll out all the crust and cut with a large circle cookie cutter. Should make about 14 circles.
  • Spray a muffin tin with non-stick spray and press 1 dough circle in each muffin cup.
  • Scoop large spoonfuls of apple pie filling into each cup.
  • Cover with the oat topping.
  • Place pies in the oven and bake for 30-35 minutes until lightly golden brown. Remove, allow them to cool, and set for 2 hours before enjoying. You may need to use a small sharp knife to cut around the edges of the mini pie to remove from the muffin tin.

Nutrition

Calories: 491kcal Carbohydrates: 68g Protein: 4g Fat: 24g Saturated Fat: 15g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 61mg Sodium: 305mg Potassium: 170mg Fiber: 3g Sugar: 38g Vitamin A: 752IU Vitamin C: 4mg Calcium: 38mg Iron: 2mg
Course: Dessert
Cuisine: American