3 Ingredient Apple Pies
These simple apple pies are a great way to enjoy and use up leftover apples. The pie has a sweet and tart filling that can easily be customized to suit personal preferences.
Ingredients
- 1 (7.5 oz/213 g) refrigerated pie crust, see note
- 1 1/3 cups (152 g) chopped apples (cut into small pieces about 1/4 inch by 1/2 inch)
- 1 1/2 tbsp granulated white sugar
Instructions
- Preheat oven to 425°F (218°C). Set aside a nonstick muffin pan. If you are using nonstick you don't need to grease it. If you are not using nonstick, grease the muffin pan with cooking oil spray.
- Let pie crust soften to room temperature. Roll out pie crust on a pastry board or large cutting board. Use a 3.5 inch round cookie cutter to cut 7 rounds out of the pie crust.
- Press each round into one of the cavities of the muffin pan.
- In a medium bowl, add apples and sugar. If adding any spices, add them in now. Toss until the sugar is evenly combined with the apples.
- Using a 3 tbsp cookie scoop, scoop the filling and release into each of the pies.
- Roll out the remaining pie scraps. Cut into strips that are 3 inches long and 1/2 inch wide. Add 3 strips vertically and 3 strips horizontally to the top of each pie. Weave the strips to create a lattice pattern and then tuck the ends into bottom pie crust. You can also trim the ends as needed. See note section for an alternative way to make the lattice crust.
- If desired, brush the tops of the crust with egg wash and sprinkle some turbinado sugar. This is completely optional. Bake pies for about 20 minutes or until the crust is golden brown and the filling is bubbling.
Notes
- I used Amazon Fresh (15 oz box) refrigerated pie crust. There are 2 pie crusts in each box each weighing about 7.5 oz. This recipe only requires you to use one but you can also use both to either make double the amount of pies or to make the lattice crust.
- An alternate way to make the lattice crust: roll out the second unused pie crust. Cut into 1/2 inch wide strips. Then weave the long strips to create one very large lattice pattern. Measure the width of one of the muffin cavities (it is usually about 2.75 to 3 inches wide on top but may vary depending on the brand). Use a round cookie cutter that matches the width of the individual muffin pan* cavity and cut lattice rounds. Place them on top of each pie and tuck in the ends into the bottom crust as needed.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- If you want to add spice, we recommend adding 1/2 tsp of apple spice or 1/2 tsp cinnamon.
- We recommend making this as individual pies rather than one whole pie because the filling doesn't contain cornstarch to bind it together so it is a looser pie filling.
- We share several variations and customization ideas in the post section.
- As discussed in more detail in the post, this is a very simple apple pie recipe that can be customized to suit personal preferences. The filling is meant to be less sweet but you can add more sugar if you prefer sweeter. You can also leave out the sugar but the filling will be a little bit drier and won't really bubble much when it is cooking.
Serving: 1pie, Calories: 147kcal, Carbohydrates: 19g, Protein: 0.1g, Fat: 7g, Saturated Fat: 5g, Sodium: 149mg, Fiber: 1g, Sugar: 5g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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