Mini Apple Pies Recipe

Introduction

These Mini Apple Pies are a delightful treat perfect for sharing or enjoying as a personal dessert. With a flaky homemade crust and a spiced apple filling, they offer comforting flavors in a conveniently small package.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• ⅔ cup unsalted butter (cold and cut into pieces)
• 4 tablespoons cold water
• 2 cups finely chopped and peeled baking apples (about 2 apples)
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• 1 large egg
• 1 tablespoon water

Instructions

1. Step 1: Combine the flour and salt in a medium mixing bowl. Stir with a whisk until well mixed.
2. Step 2: Using a pastry cutter or two knives, cut the cold butter into the flour mixture until lentil-sized crumbs form.
3. Step 3: Drizzle the cold water over the flour mixture to moisten it. Toss together with a fork until combined. Turn the dough onto a work surface and gently knead until it comes together.
4. Step 4: Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
5. Step 5: Lightly flour your work surface and roll the dough out to about 1/6-inch thickness. Cut out 12 circles about 4 inches in diameter. You may need to roll the dough twice to get enough circles.
6. Step 6: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
7. Step 7: In a small bowl, mix the chopped apples with sugar, cinnamon, and allspice.
8. Step 8: Spoon about a tablespoon of the filling onto one side of each dough circle.
9. Step 9: Whisk the egg and water together. Brush the egg wash around the edges of each dough circle, then fold over and press edges with a fork to seal.
10. Step 10: Place the pies about 2 inches apart on the baking sheet. Brush the tops with the remaining egg wash and cut three small slits in each to vent.
11. Step 11: Bake for 18-20 minutes until golden brown. Let the pies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use tart baking apples like Granny Smith for a nicely balanced sweet and tart filling.
• For a richer crust, substitute half the butter with shortening or add a tablespoon of cold sour cream to the dough.
• Add a pinch of nutmeg or cloves for extra warmth in the filling spices.
• Brush the tops with a little sugar after egg wash for a sweet, crunchy finish.

Storage

Store the mini pies in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to 4 days. Reheat gently in a 350°F oven for 5-7 minutes to refresh the crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days or frozen for up to a month. Make sure to wrap it well to prevent it from drying out.

What if I don’t have allspice?

If you don’t have allspice, you can substitute with a pinch of ground cloves or a blend of equal parts cinnamon and nutmeg for similar warm flavors.

Mini Apple Pies Recipe

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These Mini Apple Pies are delightful single-serving pastries featuring a flaky homemade crust filled with a spiced apple filling. Perfect for a cozy dessert or snack, these pies combine the warmth of cinnamon and allspice with the natural sweetness of baking apples, all wrapped in a tender, buttery crust baked to golden perfection.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 mini apple pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 2 cups all-purpose flour
• 1 teaspoon salt
• ⅔ cup unsalted butter, cold and cut into pieces
• 4 tablespoons cold water

For the Filling

• 2 cups finely chopped and peeled baking apples (about 2 apples)
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice

For the Egg Wash

• 1 large egg
• 1 tablespoon water

Instructions

1. Make the crust: In a medium mixing bowl, combine the flour and salt. Use a whisk to mix until evenly blended. Using a pastry cutter or two knives, cut the cold butter into the flour mixture until the texture resembles lentil-sized crumbs.
2. Form the dough: Drizzle the cold water over the flour and butter mixture. Toss gently with a fork to moisten, then turn the dough onto a lightly floured surface and gently knead until it forms a cohesive dough.
3. Chill the dough: Shape the dough into a disk, tightly wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up the butter and make rolling easier.
4. Prepare the dough circles: Lightly flour your work surface and roll out the chilled dough to about 1/6-inch thickness. Cut out twelve 4-inch circles, re-rolling any scraps as necessary.
5. Preheat oven and prepare baking sheet: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
6. Mix the filling: In a small bowl, combine the chopped apples, granulated sugar, ground cinnamon, and ground allspice. Mix well so the apples are evenly coated with the spices and sugar.
7. Assemble the pies: Place about one tablespoon of the apple filling on one side of each dough circle. In a separate bowl, whisk together the egg and water to make an egg wash. Brush the edges of each dough circle with the egg wash, then fold the dough over the filling to create a half-moon shape. Press the edges firmly and seal them with a fork to prevent filling from leaking.
8. Prepare for baking: Arrange the mini pies on the lined baking sheet, leaving about two inches of space between each. Brush the tops with the remaining egg wash and make three small slits on top of each pie to allow steam to escape during baking.
9. Bake the pies: Bake in the preheated oven for 18 to 20 minutes, or until the pies are puffed up and golden brown all over. Once baked, allow them to cool on the pan for 5 minutes to set before transferring to a wire rack to cool completely.

Notes

• To prevent soggy bottoms, make sure your apples are well-drained if they release much juice after chopping.
• You can prepare the dough and filling a day ahead and assemble just before baking for convenience.
• Serve these mini pies warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
• For a more rustic look, you can crimp the edges by pinching the dough instead of using a fork.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: mini apple pies, homemade apple pies, mini pastries, fruit dessert, baked apple pastries, spiced apple filling