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Pumpkin Shaped Mini Apple Pies

Pumpkin Shaped Mini Apple Pies for Cozy Fall Gatherings

Delight in these Pumpkin Shaped Mini Apple Pies, a whimsical twist on a classic dessert perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 1 hour 7 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 crusts Refrigerated Pie Crusts Pre-made crusts provide convenience; substitute with homemade dough for a fresher taste.
  • 1 tablespoon All-Purpose Flour Used for dusting.
  • 1 large Egg Beaten with milk/cream for egg wash.
For the Filling
  • 3 medium Apples Peeled, cored, and diced.
  • 1/4 cup Granulated Sugar Adds sweetness.
  • 1/4 cup Light Brown Sugar Enriches flavor.
  • 1 tablespoon All-Purpose Flour Helps bind the filling.
  • 1 teaspoon Ground Cinnamon Classic fall flavor.
  • 1/4 teaspoon Nutmeg Adjust to preference.
  • 1/4 teaspoon Allspice Adjust to preference.
  • 1 tablespoon Lemon Juice Brightens apple flavor.
  • 1 teaspoon Vanilla Extract Quality matters.
For the Topping
  • 1 tablespoon Coarse Sugar or Turbinado Sugar For sprinkling.
  • 1/2 teaspoon Ground Cinnamon Optional.

Equipment

  • mixing bowl
  • Rolling Pin
  • pumpkin-shaped cookie cutter
  • baking sheet
  • Parchment paper

Method
 

Preparation
  1. Prepare the apple filling by peeling, coring, and dicing about 3 medium apples. Combine apples with granulated sugar, light brown sugar, ground cinnamon, nutmeg, allspice, lemon juice, and vanilla extract in a bowl and toss until evenly coated.
  2. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  3. Unroll the refrigerated pie crusts and roll out to 1/8 inch thick. Use a pumpkin-shaped cookie cutter to cut out shapes.
  4. Transfer half of the pumpkin cutouts onto the baking sheet for the pie bottoms.
  5. Spoon the apple filling onto the pumpkin cutouts on the baking sheet, leaving a 1/4-inch border.
  6. Brush the edges of each crust bottom with the beaten egg wash and place the remaining pumpkin cutouts on top.
  7. Score designs in the tops of each pumpkin cutout using a small sharp knife.
  8. Brush the tops of the pies with the egg wash and sprinkle with coarse sugar and ground cinnamon.
  9. Bake for 18-22 minutes, rotating the baking sheet halfway through.
  10. Allow the pies to cool on the baking sheet for 10-15 minutes before serving.

Nutrition

Serving: 1pieCalories: 190kcalCarbohydrates: 27gProtein: 1gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg

Notes

Chill the dough to prevent shrinkage and achieve a flaky crust. Avoid overfilling the pies and check for doneness as ovens may vary.

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