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Mini Apple Pies

Mini Apple Pies


Mini Apple Pies:

  • 6 Granny Smith apples, peeled, cored and coarsely chopped (into 1/2-inch pcs.)
  • 1 tablespoon lemon juice
  • 1/2 cup C&H® Granulated Sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1 Flaky Pie Pastry-Double Crust
  • 1 tablespoon cold butter, cut into 4 pcs.
  • Cinnamon Sugar topping (see below)

Cinnamon Sugar

  • 1 tablespoon C&H® Granulated Sugar
  • 1/4 teaspoon cinnamon


  1. Preheat oven to 375°F.
  2. In large mixing bowl, combine apples and lemon juice; add sugar, flour and cinnamon. Mix and set aside.
  3. Roll out pie dough on lightly floured surface to 1/8-inch thickness. With paring knife, flip pie tin upside down on the dough; cut a circle 3 inches larger than rim of pan. Fit dough into four 5-inch round pie tins, crimping edges; prick bottoms with fork several times.
  4. Fill each pie tin with apple filling and 1 piece of butter. Cover, using cookie cutouts or strips of flaky pie pastry dough. Be creative: use different cookie cutter shapes to give a unique look to your pie.
  5. Top with a sprinkle of Cinnamon Sugar garnish (recipe follows). Place on cookie sheet covered with parchment paper or aluminum foil. Bake 15 minutes, then reduce heat to 350°F and continue to cook approximately 20-25 minutes, checking every 5 minutes until apples appear tender and crust is golden brown.

Cinnamon Sugar:

  1. In small bowl, combine both ingredients. Sprinkle atop pie, as topping.

Quick Tips-Covering the pie completely with a top crust will increase your baking time.-Be sure to vent top crust with slits. -Using cookie cutouts will decrease baking time. -For a shiny crust, create an egg wash using 1 egg mixed with 1 tsp. water. Brush top of each pie just before baking.

YIELDS 4 (5-inch) pies.

Used with permission from C&H Sugar.

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