Make Ahead

Rum Raisin Mini Apple Pie Bites

December  1, 2010
0 Ratings
  • Serves 18-24
Author Notes

Let me tell you: people go wild for mini pies. There's something exciting and decadent about having your very own pie to eat in a couple bites. But at the same time, it's less than a whole slice of pie -- which means you could actually manage to eat one after Thanksgiving day dinner! These pies are the perfect holiday sweet snack -- a little spice, a little rum, a little crunch and a whole lot of fun. They also keep well and are reasonably sturdy so they make for a great holiday sweet to ship off just about anywhere -- and what could be better than getting pies by post? —vrunka

What You'll Need
  • Pie Crust
  • 2-1/4 cups all purpose flour
  • 8 ounces cold salted butter (2 sticks), cut into small pieces
  • 4 tablespoons cold milk
  • Apple Pie Filling
  • 1/2 cup dark rum
  • 1 cup raisins
  • 4 granny smith apples (about 2 pounds)
  • 1 fresh lemon (for juice and zest)
  • 2 tablespoons corn starch
  • 1-1/2 cups packed light brown sugar
  • 1/2 teaspoon fresh grated ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1 egg yolk
  • 2 tablespoons coarse sugar
  1. In a food processor, pulse the cold butter into the flour until it is coarsely mixed in. (You may also do this by hand with a pastry blender or forks). With your hands, quickly mix in the cold milk until the dough coheres into a ball. Cover and refrigerate for an hour.
  2. In a small saucepan, gently bring the rum to a low boil. Add the raisins, remove from heat, cover and allow to stand for 30 minutes.
  3. Heat oven to 400 F.
  4. Roll out the dough and use a biscuit cutter (or other round cutter or a wide-mouth drinking glass) to make circles about 3 inches in diameter. Lightly butter muffin tins and line the cups with these small circles. This should fill 18-24 muffin cups depending on size. Cut lattice strips (about 6 for each pie) from the remaining scraps of dough.
  5. Peel and core the apples. Chop into a small dice, of about 1/2” cube (the exact size is not that important, just know that this isn't the time for big slices of apple). Toss with juice from the lemon.
  6. In a mixing bowl, combine the cornstarch, sugar, cinnamon, salt, ginger and nutmeg, Make sure you eliminate any lumps. Toss the apple cubes, lemon zest and raisins (and any liquid left in the pot) in this mixture.
  7. Fill each muffin cup with about 1/4 cup of the apple mixture. Top with strips of dough to form a lattice. The weaving of the lattice strips doesn't need to be perfect; the miniature size is very forgiving!
  8. Brush tops with egg yolk and sprinkle with coarse sugar. Bake for 30 minutes or until golden brown and bubbly. Wait at least 20 minutes before serving. They're great warm, but equally delicious at room temperature.

See what other Food52ers are saying.

  • duclosbe1
  • lapadia
  • TheWimpyVegetarian
  • vrunka
I love experimenting in the kitchen and learning new techniques.

9 Reviews

emcsull December 15, 2012
I am a bit iffy about the rum, with kids and all. Does all the alcohol dissapate ? Should I use ( eeeew )rum extract ?

thanks emcsull
vrunka December 15, 2012
Hi emcsull. As far as alcohol content goes, you really don't need to be concerned at all. I'm very sensitive to alcohol myself and these pies are no problem for me. But! kids tend not to like the flavor of rum and other boozy flavorings. You might want to consider rehydrating the raisins in something more kid-friendly like diluted maple syrup or just water with a few drops of vanilla extract. I would skip the rum extract!
Kaycee September 20, 2012
Can another type of apple be substituted? I have a ton of jonamacs and fujis.
vrunka September 20, 2012
yes, definitely other types are fine as long as they are firm and slightly tart.
duclosbe1 October 30, 2011
I love those little lattice tops! These are beautiful. I hope to try these!
lapadia October 27, 2011
Oh, I love these little pies! Filling sounds delicious...
cookerjones December 15, 2010
I am in the process of making these right now and they look amazing. The filling is incredibly tasty...I made 24, but still have a TON of filling left. Any creative ideas on what to do with it?
vrunka December 17, 2010
whoops, sorry about the excess filling! It would be awesome in a bread pudding. Or how about oatmeal? Then you could have pie filling for breakfast!
TheWimpyVegetarian December 1, 2010
Love these little guys! I'm making these for sure!