Lucious boozy Brandy Apple Hand Pie Recipe with cornmeal crust. Fabulous Mini Apple Pies make a perfect fall treat!

Mini Apple Pies on plate with star topping

Why We Love Mini Apple Pies

Fall is my favorite season by far. Vibrant fiery colors blanketing the slopes, crisp air, and jackets. I love jackets.

I also love all the fall activities… Hay rides, apple picking, corn mazes.

And the apple harvest creates the perfect opportunity to make apple baked goods in all their glory! We love puff pastry baked apples, apple beer bread, apple brown betty, curried apple turnovers, apple spice cornbread muffins, easy apple upside-down cake, and of course, apple pie recipes!

Mini Apple Pies Recipe - dough mixed in food processor

In the Asheville area, the Eliada Corn Maze is the best corn maze we’ve visited. It is massive, with areas sectioned off for children and beginners.

There are also elaborate mazes that may take over an hour to get through. The kids, who have no irrational fear of the stalks, look forward to the corn maze every year.

When you return home from the corn maze, a fresh fall treat is well deserved. Try these Brandy Apple Hand Pies with CORNmeal Crust as your reward!

These easy-to-make Mini Apple Pies are as close to perfect as any pie I’ve ever made.

Mini Apple Pie Recipe

The cornmeal crust has a hearty flavor, but delicate texture. The Brandy syrup saturates the apples and wafts through the house with an intoxicating perfume. If only you could bottle the aroma!

Brandy Apple Hand Pies would be a great dessert for fall parites, or even your Halloween party this year. Just use a spooky cookie cutter for the tops!

Mini Apple Pie Recipe - Filling the pie crusts

Ingredients for Mini Apple Pies

For the Cornmeal Crust Recipe:

For the Homemade Apple Pie Filling:

Mini Apple Pie - top each pie with a decorative crust

How to Make Mini Apple Pies

  1. For the Crust: Add the flour, cornmeal, powdered sugar, and salt to the food processor. Pulse a couple of times. Then cut the shortening into cubes and pulse it into the dry mixture. Add 3 tablespoons of ice-cold water and pulse until the dough comes together.
  2. Dump the pie crust onto a sheet of plastic wrap and divide it into a large and small piece, about an 80/20 split. Shape the dough into two disks, then wrap both pieces and place in the fridge for at least 30 minutes.
  3. Preheat the oven to 425 degrees F. Peel and dice the apples and place them in a bowl.
  4. For the Filling: In a small sauce pan, add the butter and remaining six ingredients over medium heat. Stir and bring to a simmer. Then pour the syrup over the chopped apples and toss.
  5. Take the larger disk of dough out of the fridge. Roll it out on a well-floured work surface to approximately 1/8 inch thick. Using a drinking glass with a wide rim, or a large round cookie cutter, cut out dough circles. Press the dough circles into a muffin pan.
  6. Fill each crust with an equal portion of the apple mixture. 
  7. Roll out the smaller piece of dough for the top crust. Using a 2-3 inch decorative cookie cutter, cut out tops for each pie. Place each top on the mini pies and brush them with the remaining syrup from the apple bowl.
  8. Bake the mini pies for 15 minutes. Then reduce the heat to 350 degrees F, and bake another 15 minutes. If the tops are already golden brown after the first 15 minutes, lay a sheet of foil over them. 
Baked Mini Apple Pies in pan
Mini Apple Pies Recipe - on plate

Mini Apple Pie Tips

  • Make sure to chill the dough well, and that it is still slightly cold when it goes in the oven. If you are a slow worker, it’s worth placing the prepped pies back in the fridge for 15 minutes before baking to ensure the dough is firm.
  • Dice the apples into even cubes so they bake evenly.
  • Use a small thin metal spatula to move the dough.
  • Allow the pies to cool completely before trying to remove them from the muffin tins.
  • For ease, you can use a store-bought pie crust for these adorable hand held apple pies!
Best mini apple pie with brandy recipe
Mini Apple Pie cut open with apples exposed

Looking for More Delicious Pie Recipes? Be Sure to Also Try:

Best mini apple pie with brandy recipe
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Mini Apple Pies Recipe (with Brandy)

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Brandy Apple Hand Pies made with crispy cornmeal crust! These boozy mini apple pies are so enticing you will make them again and again!
Servings: 14 pies

Ingredients

For the Cornmeal Crust:

For the Filling:

Instructions

  • For the Crust: Add the flour, cornmeal, powdered sugar, and salt to the food processor. Pulse a couple times. Then cut the shortening into cubes and pulse it into the dry mixture. Add 3 tablespoons of ice cold water and pulse until the dough comes together. Add a little more water if needed.
  • Dump the dough onto a sheet of plastic wrap and divide it into a large and small piece, about an 80/20 split. Shape the dough into two disks, then wrap both pieces and place in the fridge for at least 30 minutes.
  • Preheat the oven to 425 degrees F. Peel and dice the apples and place them in a bowl.
  • For the Filling: In a small sauce pan, add the butter and remaining six ingredients over medium heat. Stir and bring to a simmer. Then pour the syrup over the apples and toss.
  • Take the larger disk of dough out of the fridge. Roll it out on a well-floured work surface to approximately 1/8 inch thick. Using a drinking glass with a 3 ½ – 4 inch wide rim, cut out dough circles. Press the dough circles into muffin tins. If you gather the extra pieces and re-roll, you should be able to get 14-16 circles.
  • Fill each crust with an equal portion of apple mixture. 
  • Roll out the smaller piece of dough. Using a 2-3 inch decorative cookie cutter, cut out tops for each pie. Place each top on the mini pies and brush them with the remaining syrup from the apple bowl.
  • Bake the mini pies for 15 minutes. Then reduce the heat to 350 degrees F, and bake another 15 minutes. If the tops are already golden after the first 15 minutes, lay a sheet of foil over them. Allow the pies to cool completely before trying to remove them from the muffin tins.

Notes

Silicone muffin pans make it extremely easy to extract the pies. If using metal muffin tins, run a small sharp knife around ONE rim at a time, and gently dump one pie out into your hand, before moving on to the next.
If you would like to make this as a whole 9 inch pie, make the crust as directed and split the dough into equal pieces. Then DOUBLE the amount of apples and syrup mixture. Bake the pie for 30 minutes at 425, then 30 minutes at 350.

Nutrition

Serving: 1pie, Calories: 316kcal, Carbohydrates: 34g, Protein: 2g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 8mg, Sodium: 3mg, Potassium: 91mg, Fiber: 2g, Sugar: 14g, Vitamin A: 120IU, Vitamin C: 1.8mg, Calcium: 10mg, Iron: 1.1mg
Course: Dessert, Holiday
Cuisine: American
Author: Sommer Collier
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