Description
Craving a cozy, bite-sized dessert that captures the essence of classic apple pie? Look no further than Warm Apple Bites! These delightful mini pies feature a flaky pie crust filled with a sweet and spiced apple filling, topped with a charming lattice crust. Perfect for fall gatherings, holiday parties, or a comforting treat, these bites are as adorable as they are delicious.
Ingredients
These mini pies come together with ingredients that create a perfect balance of sweet, tart, and flaky. Here’s what you need and why each matters:
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Ready-Made Pie Crusts (2): Provide a flaky, buttery base and top for the bites.
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Granny Smith Apples (3 cups diced, about 4 medium-small apples): Offer a tart flavor that balances the sweetness.
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White Sugar (¼ cup): Sweetens the filling.
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Brown Sugar (¼ cup): Adds a caramel-like depth to the filling.
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Cinnamon (1 tsp): Infuses the apples with warm, cozy flavor.
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Nutmeg (¼ tsp): Enhances the filling with a subtle, earthy spice.
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Plain Flour (2 tbsp): Thickens the apple filling to prevent it from being runny.
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Vanilla (1 tsp): Adds a sweet, aromatic note to the filling.
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Egg (1): Combined with water for an egg wash, it gives the crust a golden shine.
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Water (1 tbsp): Thins the egg wash for easy brushing.
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Sanding Sugar (optional): Adds a sparkly, crunchy topping for extra flair.
Substitutions and Variations
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Pie Crusts: Use homemade pie dough or puff pastry for a different texture.
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Apples: Swap Granny Smith for Honeycrisp, Fuji, or a mix for varied sweetness.
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Sugars: Use all white sugar or replace with coconut sugar for a different flavor.
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Spices: Add ¼ tsp allspice or ginger for extra warmth.
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Flour: Substitute with cornstarch or arrowroot for a gluten-free thickener.
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Gluten-Free: Use gluten-free pie crusts and flour.
Instructions
Follow these steps to create Warm Apple Bites that are flaky, flavorful, and perfectly spiced:
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Prepare the Oven and Pan:
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Preheat the oven to 425°F (220°C).
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Lightly coat a standard 12-cup muffin pan with cooking spray and set aside.
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Make the Egg Wash:
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In a small bowl, beat 1 egg with 1 tbsp water using a fork. Set aside.
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Prepare the Apple Filling:
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Peel, core, and dice 4 medium-small Granny Smith apples into ¼-inch cubes (yielding about 3 cups).
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In a medium bowl, combine the diced apples with ¼ cup white sugar, ¼ cup brown sugar, 1 tsp cinnamon, ¼ tsp nutmeg, 2 tbsp plain flour, and 1 tsp vanilla.
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Mix thoroughly until the apples are evenly coated. Set aside.
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Shape the Crusts:
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Roll out 2 ready-made pie crusts on a lightly floured surface.
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Use a 4-inch round cookie cutter to cut 12 circles from the dough (reroll scraps if needed).
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Gently press each circle into a muffin cup, ensuring the dough reaches the sides and bottom.
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Assemble the Bites:
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Brush the base of each crust lightly with the egg wash to enhance browning.
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Scoop the apple mixture evenly into the 12 crusts, filling each about ¾ full.
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Create the Lattice Tops:
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Roll out the remaining pie crust scraps thinly.
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Use a knife or pizza cutter to slice strips less than ¼-inch wide.
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Lay about 6 strips per pie in a crisscross lattice pattern, trimming excess dough and pressing the edges to seal.
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Finish and Bake:
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Brush the lattice tops with egg wash.
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Sprinkle with sanding sugar, if using, for a sparkly finish.
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Bake in the preheated oven for 20–25 minutes, or until the crust is light golden and the filling is bubbling.
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Cool and Serve:
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Remove the muffin pan from the oven and let the bites cool for 5–10 minutes.
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Gently remove the pies using a spatula or thin knife, if needed, and transfer to a wire rack to cool completely.
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Serve warm or at room temperature.
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Cooking Tips
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Uniform Apple Pieces: Dice apples into small, even cubes for consistent cooking and easy filling.
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Prevent Sticking: Lightly spray the muffin tin and ensure the dough is pressed firmly to avoid sticking.
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Lattice Precision: Keep lattice strips thin and evenly spaced for a professional look; don’t worry if it’s imperfect—it adds rustic charm.
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Check Doneness: If the crust browns too quickly, cover loosely with foil to prevent burning.