Okay, so picture this: It’s a chilly autumn afternoon, and I’ve just returned from the farmer’s market with a bag full of crisp, tart apples. I’m totally in the mood for some fall baking therapy, but I need something that doesn’t have me glued to the oven for hours. Enter these adorable Brandy-Apple Mini Pies with Cornmeal Crust. They’re the perfect mix of cozy and impressive, with a buttery, cornmeal crust that crumbles just right and a filling that’s sweet with a hint of boozy warmth. They’re just the ticket for a quick baking session that still feels special—plus, they make your whole kitchen smell like the best parts of fall. And the best part? They’re mini, so you can totally have more than one. Intrigued? Jump to Recipe

What You’ll Need

You’re in luck, because there’s a good chance you’ve got most of these goodies chilling in your pantry or fridge already. Here’s what you’ll need:

• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/4 cup powdered sugar
• 1/2 tsp salt
• 1/4 cup vegetable shortening
• 3-4 Tb. ice water
• 3 cups green diced tart apples (like Granny Smith)
• 1/2 cup unsalted butter
• 2 Tb. brandy
• 1/2 cup brown sugar
• 1 tsp pumpkin pie spice
• 1 Tb. sugar

How to Make Brandy-Apple Mini Pies With Cornmeal Crust

1. Start by tossing the flour, cornmeal, powdered sugar, and salt into your food processor. Pulse it a couple of times to mix everything together.
2. Cut the shortening into small cubes and add it to the processor. Pulse again until the mixture resembles coarse crumbs.
3. Add 3 tablespoons of ice water and pulse until the dough starts to come together. If it looks a little dry, add another tablespoon of water.
4. Lay out a sheet of plastic wrap and turn the dough onto it. Divide it into two pieces—one larger and one smaller, about 80/20 split.
5. Shape each piece into a disk, wrap them snugly, and pop them into the fridge for at least 30 minutes.
6. While the dough chills, peel and dice your apples. Preheat your oven to 425°F.
7. In a small saucepan over medium heat, blend together the butter, brandy, brown sugar, pumpkin pie spice, and sugar. Stir until it simmers, then pour this sweet mixture over the apples, tossing to coat.
8. Take the larger dough disk out of the fridge and roll it out on a well-floured surface to about 1/8 inch thick.
9. Use a drinking glass with a 3-4 inch rim to cut out circles of dough. Press these into your muffin tins. Gather and re-roll the dough scraps to get 14-16 crusts.
10. Fill each mini crust with a generous scoop of the apple mixture.
11. Roll out the smaller dough piece and use a cute 2-3 inch cookie cutter to make tops. Place these over each pie and brush with any leftover syrup from the apple bowl.
12. Bake for 15 minutes, then lower the oven temp to 350°F and bake an additional 15 minutes. If they look perfectly golden after the first 15, cover them with foil to prevent over-browning.
13. Cool the pies completely in the muffin tin before attempting to remove them. Trust me, no one wants to see these beauties fall apart!

Cook’s Notes

Silicone muffin pans are your best friend here—they make getting the pies out a breeze. If you’re using metal pans, gently run a sharp knife around the edges, and oh-so-carefully ease each pie out into your hand one at a time. If you’re eyeing a full-size pie instead of minis, just double the apples and syrup. Roll out the dough into a bottom crust and top, bake at 425°F for 30 minutes, then 350°F for another 30.

Make It Your Own

• Swap the brandy for a splash of bourbon or whiskey for a deeper, smokier flavor.
• Try using pears instead of apples for a sweet, juicy twist.
• Add a handful of chopped pecans to the apple mixture for some nutty crunch.
• Sprinkle a little coarse sea salt on top before baking for that sweet-salty combo we all secretly obsess over.

If you give these mini pies a spin, I’d love to hear how they turn out for you! Drop a comment below or tag me in your delicious creations. Happy baking!

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