Pumpkin Shaped Mini Apple Pies Recipe sounds like a fun twist on a classic favorite, right? I’ve been making these little guys for years, especially when I want to impress guests without breaking a sweat. They’re cute, tasty, and perfect for fall or any time you want to bring a bit of whimsy to your dessert table. Ready to get your hands a little flaky and sweet? Let’s chat about how to make these pies pop.
Why You Should Try Pumpkin Shaped Mini Apple Pies
Who doesn’t love apple pie? Now, imagine that same comforting flavor packed into a mini pie shaped like a pumpkin. These pies are not only adorable but also super portable, making them a hit at parties or as a quick snack. Plus, shaping them like pumpkins adds a festive touch that can brighten up any gathering. I’ve found that these little pies get devoured faster than regular slices, probably because they look so darn cute.
Variation I’ve Tried
I like to keep the classic apple filling, but sometimes I switch it up with a handful of raisins or a sprinkle of chopped nuts for extra texture. Adding a dash of cinnamon and nutmeg is a must for me, but you can experiment with ginger or allspice if you want a twist. One time, I swapped half the apples for pears, and that gave the pies a lovely subtle sweetness. Don’t be afraid to tweak the spices to match your mood or pantry!
Pumpkin Shaped Mini Apple Pies
Ingredients
Instructions
- In a bowl, combine flour, cinnamon, nutmeg, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water until dough forms.
- Roll out dough and cut into pumpkin shapes.
- In another bowl, mix apples with sugars, lemon juice, and cornstarch.
- Place apple mixture onto dough shapes, cover with another dough piece, and seal edges.
- Brush tops with beaten egg.
- Bake at 375°F (190°C) for 20-25 minutes or until golden brown.
Notes
Serving The Pumpkin Shaped Mini Apple Pies
Serve these warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also pair nicely with a hot cup of coffee or spiced cider. I’ve even wrapped a few in a napkin for a picnic, and they held up surprisingly well. They’re a great hand-held treat for any occasion!
Tips for Pumpkin Shaped Mini Apple Pies
- Don’t overfill the pies; otherwise, the filling will leak out during baking.
- Use a sharp knife or a toothpick for the pumpkin ribs to get clean lines.
- If you want a crispier crust, chill the pies for 10 minutes before baking.
- Save some dough scraps to make little pumpkin stems—details matter!
- Brush the edges with a bit of water before sealing to help them stick better.
Leftovers and Storage
These pies taste best fresh out of the oven, but leftovers can be stored in an airtight container at room temperature for a day or two. If you want to keep them longer, pop them in the fridge and reheat in the oven to bring back the crispiness. I wouldn’t recommend freezing these since the crust might get soggy after thawing.
Common Mistakes to Avoid
- Overfilling the pies leads to messy leaks.
- Skipping the egg wash means less golden, less appetizing pies.
- Using overly juicy apples without thickening the filling can make the crust soggy.
- Forgetting to cut a small vent on top can trap steam and cause the pies to burst.
Nutrition Informations (per serving)
- Calories: 270 kcal
- Carbohydrates: 38 g
- Protein: 2 g
- Fat: 10 g
- Fiber: 3 g
- Sugar: 18 g
These mini pies aren’t exactly health food, but hey, life’s about balance, right? A little indulgence never hurt anyone, especially when it tastes this good.