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Mini Maple Pumpkin Pies

I love to bake with my children, and this is one recipe my 3-year-old can help me make. We use our own maple syrup. Create your own designs for eyes and grins on these pumpkins, just like when you carve a jack-o'-lantern! —Allison Wilmarth, Forest City, Pennsylvania
  • Total Time
    Prep: 70 min. + chilling Bake: 20 min.
  • Makes
    10 mini pies

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup plus 1 tablespoon cold butter
  • 4-1/2 teaspoons maple syrup
  • 2 teaspoons cider vinegar
  • 5 to 6 tablespoons cold 2% milk
  • FILLING:
  • 2 tablespoons butter
  • 3 cups chopped peeled apples (about 3 medium)
  • 1/4 cup maple syrup
  • 4-1/2 teaspoons sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 4-1/2 teaspoons cornstarch
  • 1 tablespoon cold water

Directions

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add maple syrup, vinegar and milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  • Meanwhile, in a large saucepan, melt butter over medium heat. Stir in apples, maple syrup, sugar, lemon juice and cinnamon. Bring to a boil. Cook until apples are almost tender, about 4-5 minutes, stirring occasionally. In a small bowl, mix cornstarch and water until smooth; stir into apple mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat. Cool to room temperature 30 minutes.
  • Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8 in. thickness. Cut with a floured 3-1/2-in. pumpkin-shaped cookie cutter. Using a sharp knife, cut out pumpkin faces from half of the cutouts.
  • Place about 2 tablespoons filling on each of the uncut pastries. Moisten pastry edges with water. Place remaining cutouts over filling. Press edges with a fork to seal.
  • Transfer to greased baking sheets. Bake 22-24 minutes or until lightly browned. Remove from pans to wire racks.
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Reviews

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Average Rating:
  • Andrea
    Sep 5, 2020

    The overall look of this pastry is adorable, but the process was all wrong. The dough was disgusting, and didn’t resemble a flaky pie crust at all. Once cooked it was flat like a cookie and hard as a rock! And if I had taken it out of the over any sooner then the recommended time, the dough would have been undercooked and mushy. The filling didn’t cook right at all. All of the sugar and cinnamon clumped up and turned to a jelly like substance and didn’t stick to any of the apples. Everything about this recipe went wrong. I followed the directions to a T. And I bake often so I’m not new to baking. So I’m pretty sure the error was in the instructions and not user error. This recipe would have been way nicer with a sweeter and flakier dough. And much clearer instructions would have been nice, like how small to dice the apples and which type of Apple Cider Vinegar to use either “with the mother” or “without”. The measurements also could have been more clear. There’s probably way easier recipes to follow that you could use to complete this recipe that would be less time consuming and user friendly.