Delicious mini apple pies topped with vanilla cream on a rustic wooden table.

Mini Apple Pies with Vanilla Creaminess

ByOlivia Carter
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Mini apple pies with vanilla creaminess are a delightful treat that combines the warmth of baked apples with a rich, smooth cream topping. These small pies are perfect for any occasion and bring a sense of comfort to your dessert table. They are easy to make and will surely impress your friends and family.

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Why make this recipe

Mini apple pies are a wonderful way to enjoy a classic dessert in a smaller portion. They are quick to make and come with the delicious flavor of cinnamon-spiced apples. The added vanilla creaminess makes them even more irresistible. Whether for a holiday gathering or a simple family dinner, these mini pies are sure to bring smiles.

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How to make Mini Apple Pies with Vanilla Creaminess

Ingredients:

  • 1 package of refrigerated pie crusts
  • 3 cups of peeled and sliced apples (such as Granny Smith or Honeycrisp)
  • 1/2 cup of sugar
  • 1 teaspoon of ground cinnamon
  • 1 tablespoon of lemon juice
  • 1 cup of whipped cream or whipped topping
  • 1 teaspoon of vanilla extract
  • Optional: additional cinnamon sugar for topping

Directions:

  1. Preheat your oven to 425°F (220°C).
  2. Roll out the pie crusts and cut them into small circles or squares to fit your muffin tin. Press them gently into the bottom of each muffin cup.
  3. In a large bowl, mix the sliced apples, sugar, cinnamon, and lemon juice until the apples are well coated.
  4. Spoon the apple mixture into each pie crust-lined muffin cup.
  5. Bake in the preheated oven for about 15-20 minutes or until the crust is golden brown and the apples are tender.
  6. While the pies are baking, prepare the vanilla creaminess by mixing whipped cream and vanilla extract in a small bowl.
  7. Allow the mini apple pies to cool slightly before adding a dollop of vanilla creaminess on top.
  8. If you like, sprinkle a little cinnamon sugar over the whipped cream for extra flavor.

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How to serve Mini Apple Pies with Vanilla Creaminess

Serve these mini apple pies warm, topped with a generous scoop of vanilla creaminess. They are perfect for dessert at family gatherings, parties, or even a cozy night in. You can also serve them with a scoop of vanilla ice cream for extra indulgence if you desire.

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How to store Mini Apple Pies with Vanilla Creaminess

Store any leftover mini apple pies in an airtight container in the refrigerator. They will stay fresh for about 2-3 days. If you want to keep them longer, you can freeze them. Just make sure they are fully cooled before wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They can last up to 2-3 months in the freezer.

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Tips to make Mini Apple Pies with Vanilla Creaminess

  • Choose apples that are firm and tart for the best flavor.
  • You can add nuts or raisins to the apple mixture for extra texture.
  • Experiment with different spices like nutmeg or allspice for a unique twist.
  • If you do not have pre-made pie crusts, you can easily make your own crust at home.

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Variation

You can make these mini apple pies with other fruits like peaches or berries for a different flavor. Just follow the same steps but adjust the amounts and spices to fit the fruit you choose.

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FAQs

1. Can I use frozen apples for this recipe?
Yes, you can use frozen apples. Just make sure to thaw and drain any excess moisture before mixing them with the other ingredients.

2. Can I make these pies ahead of time?
Yes, you can prepare the mini pies in advance and keep them in the refrigerator until you’re ready to bake them. Just add the creaminess before serving.

3. How do I know when the pies are done baking?
The mini pies are done when the crust is golden brown, and you can see the apples bubbling. A toothpick inserted into the apples should come out easily.

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Mini Apple Pies with Vanilla Creaminess

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Diet: Vegetarian
Print Recipe

Description

Delightful mini apple pies filled with cinnamon-spiced apples and topped with rich vanilla creaminess, perfect for any occasion.

Ingredients

  • 1 package of refrigerated pie crusts
  • 3 cups of peeled and sliced apples (such as Granny Smith or Honeycrisp)
  • 1/2 cup of sugar
  • 1 teaspoon of ground cinnamon
  • 1 tablespoon of lemon juice
  • 1 cup of whipped cream or whipped topping
  • 1 teaspoon of vanilla extract
  • Optional: additional cinnamon sugar for topping

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Roll out the pie crusts and cut them into small circles or squares to fit your muffin tin. Press them gently into the bottom of each muffin cup.
  3. In a large bowl, mix the sliced apples, sugar, cinnamon, and lemon juice until the apples are well coated.
  4. Spoon the apple mixture into each pie crust-lined muffin cup.
  5. Bake in the preheated oven for about 15-20 minutes or until the crust is golden brown and the apples are tender.
  6. While the pies are baking, prepare the vanilla creaminess by mixing whipped cream and vanilla extract in a small bowl.
  7. Allow the mini apple pies to cool slightly before adding a dollop of vanilla creaminess on top.
  8. If you like, sprinkle a little cinnamon sugar over the whipped cream for extra flavor.

Notes

Store leftover mini apple pies in an airtight container in the refrigerator for 2-3 days or freeze them for up to 2-3 months.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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