These mini apple pies are easy to make, coming together in just about 30 minutes with a delightful filling of Granny Smith apples and spices, all wrapped in crispy phyllo dough. Perfect for enjoying during peak apple season!
1: Preheat oven to 400°F.
2: Peel and chop apples.
3: In a pan, melt butter with cinnamon and pumpkin pie spice.
4: Once melted, add apples, sugar, and 3 tablespoons of water.
5: Cover and cook for 5 minutes, stirring occasionally.
6: Mix cornstarch with 2 tablespoons of water and pour into cooking apples.
7: Let apples cook until softened and filling has thickened.
8: Remove from heat and let mixture cool.
9: Cut phyllo dough into 48 equal squares.
10: Spray a muffin tin generously with cooking spray.
11: Take 1 square of phyllo dough, spray it with oil, and lay another square on top. Repeat this 2 more times.
12: Press down and repeat until you've filled all 12 holes in the muffin tray.
13: Fill each hole with apple pie filling.
14: Take another square of phyllo dough, spray well, and place it on top of the apple mixture, folding the pointy edges inwards.
15: If any areas feel dry, spray with oil.
16: Repeat for all 12, then sprinkle with turbinado sugar.
17: Bake for 14–16 minutes.
