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Mini Apple Pies

Served on a petite pie crust, and topped with fresh apple tops and glazed in apricot jam.


Serves 4-8 people

  • A dozen assorted apples
  • 2 cups of instant oats
  • 1 frozen pie dough
  • ½ cup of brown or cane sugar
  • 3 T apricot jam
  • 1 lemon
  • 2 T Butter
  • 1 t salt
  • 1 T Vanilla
  • 1/8 t cinnamon
  • 1/16 t nutmeg


Apple Preparation
  • In a large mixing bowl, add cold water halfway up.
  • Preheat oven to 350 degrees F.
  • On a firm and sturdy cleanable cutting board, remove the bottom ¼ inch of the apples, allowing a flat surface. Placing them all on the cutting board.
  • Using a coring tool, remove each core from the apples and placing them into the lemon bath. Discard the cores.
  • Remove all the apple skin and place the apples into lemon bath.
  • Once all apples are cored, skins removed and have a flat bottom, its now time to work on the rub and pie crusts. Keep your apples in the lemon bath until you are ready to coat them.
Pie Crust & Rub Preperation
  • Remove pie crust from the freezer. With a cup or ring mold the size of the mini apple, cut out 14 (two extra just in case). Place on baking tray and allow 2-3 inches between each pie dough to bake.
  • In a large mixing bowl, add, oats, sugar, vanilla, cinnamon, salt and nutmeg. Stir.
  • With a fork, mash butter into the dry mix until all butter is coats all the spiced oats.
  • Remove the apples from the lemon bath, and rub each apple with the dry mix.
  • Place each rubbed apple onto the baking tray, on top of the mini pie plates.
  • Place the remaining filling in the middle of each apple.
  • Bake for 20-30 minutes without the tops, place tops in small bowl of lemon water. Dispose of the remaining water.
  • Once pies are finished baking, remove from the oven and place on hot pads or on a temperature safe countertop.
  • Put the tops back on each apple.
  • Glaze apples with apricot jam.
  • Transfer to your favorite dessert plate.

-Enjoy Chef Ko