Mini Apple Pies (Sugar-Free & Traditional Options) (Edit recipe)

Prepare the Filling, Choose either the Sugar-Free or Traditional version:

1. In a medium bowl, combine the chopped apples with lemon juice, cinnamon, and nutmeg.
2. For Sugar-Free: Add monkfruit sweetener and xanthan gum; mix until the apples are evenly coated.
3. For Traditional: Add sugar and flour; mix until well combined.
4. Set the filling aside to slightly macerate while you prepare the crusts.

Roll & Cut the Crust

1. Roll out your sourdough pie crust (or any pie crust) to about ⅛-inch thickness.
2. Using a round cutter (about 4–4.5 inches wide), cut circles for the mini pie bottoms.
3. Press each circle into the wells of a muffin tin.
4. Re-roll the remaining dough and cut smaller circles or decorative shapes for the tops.

Fill the Mini Pies

1. Spoon the apple mixture into each crust-lined muffin cup, filling them to the top.
2. Place the smaller dough circles (or lattice strips) over the apples.
3. Crimp the edges lightly to seal.
4. Cut a small vent in the top if using solid lids.

Bake

1. Preheat the oven to 375°F (190°C).
2. Brush the tops with a little milk or egg wash, if desired.
3. Bake for 22–28 minutes, or until the crust is flaky and golden and the apple filling is bubbling.

Cool & Serve

1. Let the mini pies cool in the pan for 10–15 minutes before lifting them out.
2. Enjoy warm or at room temperature!