Ingredients:

For the Filling:

• 2 cups chopped apples, peeled and cored (about 2 large apples or 300g)
• ⅓ cup granulated sugar (66g)
• 2½ tablespoons all-purpose flour
• 1½ teaspoons ground cinnamon
• ½ teaspoon vanilla extract

For the Pie Crust:

• 2 pie crusts (homemade or store-bought)

For the Topping:

• 3 tablespoons unsalted butter, cut into 24 small pieces
• 1 large egg
• 1 tablespoon water

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Apple Filling:
   • In a large bowl, combine the chopped apples, granulated sugar, flour, ground cinnamon, and vanilla extract. Mix well until the apples are evenly coated with the sugar and spices. Set aside.
3. Prepare the Pie Crust:
   • Roll out one of the pie crusts on a lightly floured surface. Use a cookie cutter or a glass to cut out circles that will fit into your mini pie pans or muffin tin. Gently press the dough circles into the pans.
4. Assemble the Pies:
   • Spoon the apple filling into each pie crust, filling them generously. Dot the top of the filling with small pieces of unsalted butter.
5. Create the Lattice Top:
   • Roll out the second pie crust and cut it into thin strips. Arrange the strips in a lattice pattern over the filled pies. Trim any excess dough and press the edges to seal. For a more decorative touch, you can use a fork to crimp the edges.
6. Prepare the Egg Wash:
   • In a small bowl, whisk together the egg and water. Brush the egg wash over the lattice crust for a golden, shiny finish.
7. Bake the Pies:
   • Bake the mini pies in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
8. Cool and Serve:
   • Allow the mini pies to cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Possible Questions:

• Can I use a different type of apple?
  • Yes, you can use any apple variety you prefer. Tart apples like Granny Smith or sweet apples like Honeycrisp work well for this recipe.
• Can I make these mini pies ahead of time?
  • Yes, you can prepare and bake the mini pies ahead of time. Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months. Reheat in the oven before serving for the best texture.
• What if I don’t have a mini pie pan or muffin tin?
  • You can also use a regular pie pan and cut the pie into smaller slices, or use a baking dish and serve it as a single pie with lattice topping.

Tips:

• Chill the Dough: If you find the pie crust difficult to work with, chill it in the refrigerator for about 15 minutes before rolling it out. This will make it easier to handle and less likely to shrink during baking.
• Use Cold Butter: For the best flaky crust, make sure the butter is cold when you cut it into the dough. This will help create a light, tender texture.
• Customize Your Filling: Feel free to experiment with additional spices like nutmeg or cloves, or add raisins or nuts to the apple filling for extra flavor and texture.

Storage Tips:

• Refrigeration: Store the cooled mini pies in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh but can be kept for a few days.
• Freezing: To freeze, place the baked mini pies in a freezer-safe container or wrap them individually in plastic wrap. They can be frozen for up to 2 months. Reheat from frozen in a preheated oven at 180°C (350°F) until warmed through.

Nutritional Facts (per mini pie, approximate):

• Calories: 250
• Protein: 2g
• Fat: 12g
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 18g
• Sodium: 180mg

Conclusion:

These Mini Apple Pies with Lattice Crust are a delightful way to celebrate the flavors of autumn. With their tender crust, sweet apple filling, and charming lattice top, they are sure to be a hit at any gathering or as a special treat for yourself. Enjoy the delicious taste and aroma of these homemade mini pies, and savor the cozy comfort they bring to your table.