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To make these tasty mini pies, gather these key ingredients: - 2 cups all-purpose flour - 1/2 cup unsalted butter, chilled and cubed - 1/4 cup granulated sugar - 1/4 teaspoon salt - 1/4 cup ice water - 3 medium-sized apples (like Granny Smith), peeled, cored, and diced - 1 teaspoon lemon juice - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 cup brown sugar - 1 tablespoon cornstarch - Egg wash (1 egg beaten with 1 tablespoon water) These ingredients create a flaky crust and a sweet apple filling. The mix of apples and spices gives the pies a warm, cozy flavor. You can add fun garnishes to make your mini pies pop. Consider these options: - Green candy leaves - Fresh mint sprigs These garnishes add a nice touch and make the pies look festive. To make this recipe fit different diets, here are some swaps: - Use gluten-free flour for a gluten-free crust. - Swap butter with coconut oil to make it dairy-free. - For a vegan option, replace the egg wash with a plant-based milk like almond milk. These substitutions allow everyone to enjoy this delicious fall treat, no matter their dietary needs. For the full recipe, check the instructions above. Start with your pie crust. In a big bowl, mix 2 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Cut 1/2 cup of chilled butter into cubes and add it to the bowl. Use your fingers or a pastry cutter to mix until it looks like crumbs. Next, slowly add in 1/4 cup of ice water. Mix just until the dough forms. Make it into a ball, wrap it in plastic, and chill for at least 30 minutes. This helps the dough become flaky. While the dough chills, let's make the filling. In a different bowl, take 3 diced apples and add 1 teaspoon of lemon juice, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 cup of brown sugar. Mix in 1 tablespoon of cornstarch, too. This will help thicken the filling. Let it sit for about 10 minutes. This time allows the flavors to blend and the apples to release their juices. Now it’s time to assemble! Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Use a pumpkin-shaped cookie cutter to cut out shapes. You will need two pieces for each mini pie. Arrange half of the cutouts on a lined baking sheet. Spoon the apple filling onto the center of each cutout. Be careful not to overfill! Brush the edges with egg wash. Place the other cutouts on top and press to seal. Crimp the edges with a fork to make it pretty. Cut small vents in the top for steam. Brush the tops with egg wash for a golden look. Bake for 20-25 minutes, until they are puffed and golden brown. Enjoy your pumpkin-shaped mini apple pies! For the full recipe, check the ingredients above. To make a great pie crust, use cold butter. Chilled butter helps create a flaky texture. Mix the dry ingredients well before adding the butter. This step helps ensure even mixing. When you combine the butter, work quickly. You want to see small pieces of butter in the dough. This creates those lovely flaky layers. Always chill the dough before rolling. This makes it easier to handle and shape. For the filling, I recommend Granny Smith apples. They add a nice tartness that balances the sweetness. Honeycrisp apples are also great for their crisp texture. If you want a sweeter pie, try Fuji or Gala apples. You can mix different apple varieties for more flavor depth. Just remember to peel and core the apples before dicing. This step keeps the filling smooth and easy to eat. To serve your mini pies, arrange them on a nice platter. Use green candy leaves or fresh mint for a pop of color. This creates a fun fall vibe. You can also dust the pies with powdered sugar for a sweet touch. For a festive look, add tiny pumpkin decorations around the pies. Place a small scoop of vanilla ice cream on the side for extra delight. This makes the dessert even more special. For the full recipe, check out the details above! {{image_4}} You can change up the apple filling for new tastes. Try using different apples like Fuji or Honeycrisp. They add sweetness and a nice crunch. Add dried fruits like raisins or cranberries for extra flavor. You can also mix in spices such as ginger or allspice. These changes make each bite unique and exciting. While pumpkins are fun, you can use other shapes too! Try cutting out ghosts, leaves, or stars for a festive twist. Use cookie cutters to create different designs. You can even shape the dough into mini tartlets. This way, your pies will look great for any occasion. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Make sure it works well for baking. For a vegan version, use coconut oil instead of butter. You can also replace the egg wash with almond milk or a plant-based milk. These swaps let everyone enjoy mini apple pies. Check out the Full Recipe for more details on making these delicious treats! To keep your pumpkin-shaped mini apple pies fresh, let them cool first. Place them in an airtight container. They will stay fresh for about 2-3 days at room temperature. If you need them to last longer, refrigerate them. The cold will help preserve their taste and texture. To freeze your mini pies, wait until they cool completely. Wrap each pie individually in plastic wrap. Then, place them in a freezer bag or container. They can last up to 3 months in the freezer. For best results, label the bags with the date. This way, you know exactly how long they’ve been stored. When you're ready to enjoy your frozen mini pies, take them out of the freezer. Let them thaw in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the mini pies on a baking sheet and heat for about 10-15 minutes. This will make them warm and crispy again. Enjoy your delicious fall treat! If you want to reheat them in the microwave, do so for about 20-30 seconds, but know the crust won’t be as crispy. Yes, you can use store-bought pie crust. It saves time and effort. Look for a crust with good ingredients for the best taste. Roll it out to match the size of the pumpkin cookie cutter. You can still shape and bake the pies just as with homemade crust. The mini pies are done when they are golden brown and puffed. Look for a nice color on the top. You can also check the bottom; it should feel firm. If you want to be sure, use a kitchen timer set for 20 minutes. Check them at that point, then every few minutes. These mini pies pair well with whipped cream or vanilla ice cream. You can also serve them with a drizzle of caramel sauce. For a fun twist, try them with a scoop of cinnamon gelato. They make a great treat for gatherings or cozy fall nights. For the full recipe, click here. Making pumpkin-shaped mini apple pies is fun and easy. We covered the main ingredients, like apples and crust, plus optional garnishes. I shared step-by-step instructions on preparing the crust and filling, then assembling and baking. You learned tips for a perfect crust, best apples, and serving ideas. Variations include flavor changes and gluten-free options. Don't forget to store leftovers properly for later. These little pies will make any gathering special. Enjoy your baking and impress your friends with these delightful treats!

- Pumpkin Shaped Mini Apple Pies

Delight in the fall spirit with these festive pumpkin-shaped mini apple pies! This easy recipe features a flaky crust and a sweet cinnamon apple filling, perfect for any gathering or cozy night in. Discover how to create these charming treats step by step, and impress your friends and family with your baking skills. Click through to explore the full recipe and bring a touch of autumn to your kitchen today!
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Ingredients
  

2 cups all-purpose flour

1/2 cup unsalted butter, chilled and cubed

1/4 cup granulated sugar

1/4 teaspoon salt

1/4 cup ice water

3 medium-sized apples (such as Granny Smith), peeled, cored, and diced

1 teaspoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup brown sugar

1 tablespoon cornstarch

Egg wash (1 egg beaten with 1 tablespoon water)

Green candy leaves or fresh mint for garnish

Instructions
 

Prepare the Pie Crust: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the chilled, cubed butter into the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Gradually incorporate the ice water, mixing until the dough just comes together. Gather the dough into a ball, then wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.

    Make the Apple Filling: In a separate bowl, combine the diced apples with lemon juice, ground cinnamon, ground nutmeg, brown sugar, and cornstarch. Toss until the apples are evenly coated. Allow the mixture to sit for about 10 minutes, letting the flavors combine and the sugars begin to draw out the juices from the apples.

      Roll Out the Dough: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to a thickness of approximately 1/8 inch. Use a pumpkin-shaped cookie cutter to cut out pumpkin shapes from the dough. You will need two pieces for each mini pie: one for the bottom and one for the top.

        Assemble the Mini Pies: Arrange half of the pumpkin cutouts on a baking sheet lined with parchment paper. Spoon a generous amount of the apple filling into the center of each cutout, ensuring not to overfill. Brush the edges of the dough with egg wash to help seal the pies. Place the corresponding pumpkin cutouts on top, gently pressing down to seal. Use a fork to crimp the edges for a decorative finish.

          Create Vents: With a sharp knife, carefully cut small slits or vents in the top of each pie. This will allow steam to escape during baking. Brush the tops of the mini pies with the remaining egg wash for a beautiful, golden finish.

            Bake: Bake in the preheated oven for 20-25 minutes, or until the mini pies are puffed and golden brown.

              Cool and Serve: Once baked, remove the mini pies from the oven and allow them to cool slightly on a wire rack. Before serving, adorn each mini pie with green candy leaves or a sprig of fresh mint for a charming pumpkin presentation.

                Prep Time, Total Time, Servings: 30 min | 1 hr | 12 mini pies