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+ servings

Homemade Mini Apple Pies

Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings 5 people
Author Tonya Staab


  • 2 pkgs pre-made pie crust
  • 3 lbs Pink Lady apples
  • 1 lemon juice only
  • 3/4 cup brown sugar packed
  • 1/2 cup white sugar
  • 1 pinch salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tbs cornstarch
  • 1 egg beaten
  • 1 tbs milk


  1. Preheat the oven to 375F with a cookie sheet inside

  2. Wash, core, and peel the apples. Cut into thin slices and place in a bowl. Drizzle lemon juice over the top and toss to make sure apples are coated.

  3. Add the brown sugar, white sugar, salt, cinnamon, nutmeg, and ginger to the bowl. Set aside for 1 hour.

  4. Unroll the pie crust and cut circles a little larger than the pie dishes. Press into each pie dish, poke holes with a fork, and then brush beaten egg over the bottom.

  5. Strain the apples, reserving the liquid at the bottom.

  6. Add about 1.5 cups of apple to each pie dish.

  7. Pour the reserved liquid into a saucepan, and over medium heat mix with cornstarch until reduced and thicker.

  8. Pour the thickened sauce over the apple slices in the pie dishes.

  9. Cut thin strips of remaining pie crust and create a lattice top for each pie, pinching the sides together.

  10. Brush the lattice top with milk.

  11. Put your pie dishes on top of the cookie sheet in the oven for 30-35 minutes, until browned.