Baking with Max: Episode 1 – Mini Apple Pies

Max Rubino

Max Rubino, Staff Writer


  • 1/4 cup unsalted butter
  • 11 cups chopped unpeeled large apples (any kind you like it’s okay) (I used about 5)
  • 1 cup packed light brown sugar
  • 3 tbsp of lemon juice (fresh or not, I didn’t use fresh and it was fine)
  • 2 tsp of cinnamon
  • 1 tsp salt (kosher or iodized, you can use whatever)
  • 2 and a half tbsp of cornstarch
  • 2 and a half tbsp of cold water
  • Package of pie crusts (I used Pillsbury)
  • All-purpose flour for work surface
  • 1 large egg, lightly beaten
  • 1 package of turbinado sugar
  • 1 pack of six pie crusts (I used Keebler, they make some good cookies by the way)


Part 1:

  • Preheat your own to 375 degrees Fahrenheit
  • Take your piecrusts and follow the instructions on the back
  • Cut up your five large apples and place them in a bowl
  • Melt butter in a large skillet over medium heat
  • Add the apples, brown sugar, lemon juice, cinnamon, and salt.
  • Cook them, stirring often, until the apples are tender (about 13 minutes)
  • Whisk together cornstarch and water in a small bowl
  • Stir cornstarch mixture into apples
  • Cook them, stirring constantly until the mixture has thickened and apples are glazed (about one minute)
  • Remove from the heat and cool them completely (about 45 minutes)

Part 2:

  • Unroll piecrusts on a lightly floured surface (if pulled from the fridge let them sit for 15 minutes)
  • Using a 4-5 in cookie cutter (I used a Tupperware lid, I was under pressure) cut the crusts into 6 circles
  • Reroll the dough as needed
  • Place on a parchment paper-lined baking sheet and place in the fridge to chill for 15 minutes

Part 3:

  • Spoon the apple filling into the pie crusts as evenly as possible
  • Cut the dough into 6 strips and arrange the strips in a lattice pattern over 1 cup of filling
  • Optional: trim excess dough (I did not for I am lazy)
  • Press the edges of each strip to seal
  • Repeat with the remaining pie cups
  • Place on a baking sheet covered in Tin-Foil
  • Put in the freezer for 30 minutes

Part 4:

  • Remove the pan from the freezer
  • Brush each piecrust lightly with egg
  • Sprinkle turbinado sugar evenly over the piecrusts

Part 5:

  • Bake in the preheated oven until the crust is golden brown (about 30 minutes)
  • Transfer the pies to a wire rack or plate and let cool for about 15 minutes
  • Using a small knife or spatula, carefully loosen the pies; and cool completely