Okay, picture this: it’s a crisp fall afternoon, and I’ve just come back from the farmer’s market with a bag full of tart green apples. There’s something about the combination of brandy, apples, and that buttery cornmeal crust that screams cozy and indulgent, yet is surprisingly easy to make. I had one of those “aha!” moments when trying to figure out what to do with all these apples, and trust me, these mini pies are the perfect solution. They’re delightfully portable and make your kitchen smell like an autumn dream. Plus, who can resist a cute mini pie? Not me! So, grab your apron, and let’s dive into these Brandy-Apple Mini Pies with Cornmeal Crust. Jump to Recipe

What You’ll Need

This recipe is magical because it mostly uses ingredients you probably already have lurking in your pantry.

• 1 1/4 cups flour
• 1/4 cup yellow cornmeal
• 1/4 cup powdered sugar
• 1/2 tsp salt
• 1/4 cup vegetable shortening
• 3 Tb. ice water (plus more if needed)
• 4 cups diced tart green apples
• 3 Tb. unsalted butter
• 1/4 cup brandy
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1 Tb. pumpkin pie spice

How to Make Brandy-Apple Mini Pies With Cornmeal Crust

1. Add the flour, cornmeal, powdered sugar, and salt to the food processor. Give it a couple of quick pulses to mix.
2. Cube the shortening and pulse it into the dry mixture until it resembles coarse crumbs.
3. Drizzle in 3 tablespoons of ice water and pulse until the dough holds together. Add a touch more water if needed.
4. Turn the dough onto plastic wrap and divide it into a large and a small piece, roughly 80/20. Shape each into a disk, wrap, and chill in the fridge for at least 30 minutes.
5. While the dough chills, peel and dice the apples. Preheat your oven to 425°F (220°C).
6. In a saucepan, combine butter, brandy, brown sugar, granulated sugar, and pumpkin pie spice over medium heat. Stir until it simmers and the aroma is irresistible.
7. Toss the diced apples in this syrup, ensuring every piece gets a nice coat.
8. Roll out the larger dough disk on a floured surface to about 1/8 inch thick. Use a glass with a 3-4 inch rim to cut out circles for your muffin tin.
9. Press these dough circles into the muffin tins, gathering and re-rolling scraps to yield 14-16 pie bases.
10. Fill each pie base with the apple mixture, dividing it equally.
11. Roll out the smaller dough disk, and use a 2-3 inch decorative cutter to create tops for your pies. Top each pie and brush with leftover syrup.
12. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake another 15 minutes. If the tops are golden after the first 15, shield them with foil.
13. Let the pies cool completely in the tins before attempting to remove them.

Cook’s Notes

If you’ve got a silicone muffin pan, you’re in luck! Getting the mini pies out is a breeze. For metal pans, carefully run a small sharp knife around each pie before nudging them out one by one.

Feel like going big? This recipe adapts beautifully into a single 9-inch pie. Just remember to double the apple and syrup quantities and follow the same baking instructions but for a full-size pie.

These mini wonders can be made ahead; simply store them in an airtight container at room temperature for up to two days. And let’s be honest, they’re even better the next day!

Make It Your Own

• Swap the brandy for bourbon for a deeper, smokier flavor that pairs beautifully with the apples.
• Love cranberries? Toss in half a cup of dried cranberries with the apples for a tart twist.
• Prefer a nutty crunch? Add a handful of chopped walnuts or pecans to the apple mixture.
• For a more traditional flavor profile, replace the pumpkin pie spice with cinnamon and nutmeg.

If you try this recipe, I’d love to hear how it turns out. Share your pie pics or drop a comment below. Happy baking, friends!

Related update: Brandy-Apple Mini Pies With Cornmeal Crust