Ms. Mofet's Mini Apple Pie

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Chef Extraordinaire
Apr 5, 2009
Ms. Mofet's Mini Apple Pie

For 4 (5") Mini Apple Pie's

  • Pastry dough for 2 a crust pie (divided into 8 pieces)
  • 2 Granny Smith Apples (green tart apples)
  • Juice of 1/2 lemon - or to taste
  • 1/8 C. Sugar - or to taste
  • 1/8 C. Brown sugar - or to taste
  • 1/8 - 1/4 tsp. Nutmeg - or to taste
  • 1/4 - 1/2 tsp. Cinnamon - or to taste
  • 1/8 C. Raisins - or to taste - Optional
  • 1/8 C. Walnuts, chopped - or to taste - Optional
  • 1 TBSP cornstarch
  • Lemon zest of 1/2 lemon - or to taste
  • 4 pats of Butter
  • Egg wash (1 egg scrambled with a splash of water or milk) - to brush inside of bottom crust & sides and top crust & flute
  • Cinnamon sugar and/or apple sugar to dust top crust.
  1. Peel, core and slice apples and place in lg. bowl. Toss with lemon juice and set aside
  2. Mix sugar, brown sugar, nutmeg, cinnamon, raisins, walnuts, cornstarch & lemon zest in a sm. Bowl, set aside.
  3. Roll out 4 pieces of dough into rounds and line 4 (5") pie plates.
  4. Brush bottom, sides & edge of the pie crusts with egg wash (reserve enough egg wash to brush top crusts).
  5. Roll out the other 4 pieces of dough for top crusts and set aside.
  6. Toss apples with spice & sugar mixture just before filling bottom crust (this prevents to much juice in pie shell).
  7. Divide apple filling between the 4 pie shells.
  8. Top each pie with a pat of butter.
  9. Top each with a top crust.
  10. Press top and bottom dough together and flute/crimp.
  11. Brush top and fluted edge with remaining egg wash.
  12. Make a slit(s) in each crust to vent.
  13. Dust with Cinnamon sugar and/or apple sugar
  14. Bake in a 450°F for 30 minutes or until crust is golden brown & juices bubble through slits.
  15. (If needed cover with foil to prevent excessive browning.)
  16. (Test for doneness - insert tip of knife in slit to check softness of apples and/or check internal temperature should be approximately 175°F)
  17. Remove from oven and place on rack.
  18. Cool slightly and serve warm with ice cream or cool to room temperature on rack then place in refrigerator till completely cold.
Last edited:


Assistant Cook
Nov 4, 2018
Rochester WA
Saving for my next baking day - looks delicious!

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