5 stars (based on 2 reviews)
The most beautiful pie you will eat
Stuffed with spiced apples
Topped with creamy vanilla pudding
Mini Apple Pie Tarts
Recipe
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Prep Time: 15 min
- 1 disc homemade pie dough or store bought (*see note)
- 1 box instant vanilla or butterscotch pudding
- 2 apples cut into small cubes
- 1/4 cup sugar
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1 tbsp unsalted butter
- pinch of salt
- 1 tsp water
- 1 tsp corn starch
- This recipe is a melting pot of different recipes! With that in mind, you can use whatever pie or cookie dough you want! You just need a shell for your apples and pudding. So, with that… the (baking) world is your oyster!
- When placing the pie weights onto the parchment paper, over the dough, don’t be afraid to pile the weights! You don’t want that pie dough sinking into itself. And it will do that if the dough is not high enough in the pan or rounds. And if there isn’t enough weight to keep it in place!
- When mixing the water and cornstarch, if you find that the cornstarch is still gunky or hard to incorporate, add another tsp of water and that should help loosen up the cornstarch and help it seep into the water. Just be careful with the water- don’t too much! Just enough to make the cornstarch dissolve.
Bake Time: 10 min
Yields: 7-8 pies
What you need
Mini Apple Pie Tarts
What to do
1. Mix pudding according to box instructions. Place in fridge to chill.
Preheat oven to 400 degrees.
2. Roll out pie dough and cut into 3 inch round shapes. This recipe will make about 7-8 mini pies. Place pie rounds in a muffin tin or in pastry rounds.
3. Place a piece of parchment paper with pie weights (beans or rice work as great pie weights too!) on top of each pie round. This helps the pie dough stay in place and not puff up while baking (*see note below)! Bake pies for 10 min or until edges look like they’re set and browning.
4. Remove and cool pie shells.
5. Place apples, butter, cinnamon, nutmeg, sugar, salt into a medium saucepan and cook over medium heat. In a small bowl, mix water and cornstarch. Mix well until cornstarch liquifies and the watery is cloudy (*see note below).
6. Pour cornstarch mix into apple mixture. Cook until mix thickens. Remove from heat, and cool completely.
7. Assembly time!! Place a spoonful of apples in the cooled pie shell, then top with vanilla pudding. Arrange apple skins how you like, I prefer the rose look! Serve immediately or keep in fridge until ready to eat! Note: I prefer to assemble my pies right before serving. I find that the crust tastes better at room temperature. But you of course and do whatever works best for your timing.
2. Roll out pie dough and cut into 3 inch round shapes. This recipe will make about 7-8 mini pies. Place pie rounds in a muffin tin or in pastry rounds.
3. Place a piece of parchment paper with pie weights (beans or rice work as great pie weights too!) on top of each pie round. This helps the pie dough stay in place and not puff up while baking (*see note below)! Bake pies for 10 min or until edges look like they’re set and browning.
4. Remove and cool pie shells.
5. Place apples, butter, cinnamon, nutmeg, sugar, salt into a medium saucepan and cook over medium heat. In a small bowl, mix water and cornstarch. Mix well until cornstarch liquifies and the watery is cloudy (*see note below).
6. Pour cornstarch mix into apple mixture. Cook until mix thickens. Remove from heat, and cool completely.
7. Assembly time!! Place a spoonful of apples in the cooled pie shell, then top with vanilla pudding. Arrange apple skins how you like, I prefer the rose look! Serve immediately or keep in fridge until ready to eat! Note: I prefer to assemble my pies right before serving. I find that the crust tastes better at room temperature. But you of course and do whatever works best for your timing.
Helpful tips
