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Mini Apple Pies Recipe

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3.8 from 13 reviews

These Mini Apple Pies are a delightful treat featuring a flaky, buttery crust filled with a sweet and warmly spiced apple mixture. Perfectly sized for individual servings, they combine a classic fall flavor profile with an easy-to-make pastry that will impress at any gathering or as an everyday dessert.

Ingredients

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 all-purpose flour and salt. Stir with a whisk until the mixture is well blended.
  2. Cut in the butter: Use a pastry cutter or two knives to cut the cold unsalted butter into the flour mixture until the pieces are about the size of lentils.
  3. Add cold water and knead: Drizzle the cold water over the flour and butter mixture to moisten it. Toss everything together using a fork, then turn the dough out onto a lightly floured surface. Gently knead just until the dough forms a cohesive ball.
  4. Chill the dough: Flatten the dough into a disk shape, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes to firm up.
  5. Roll and cut dough circles: On a lightly floured surface, roll the chilled dough to about 1/6-inch thickness. Using a 4-inch round cutter, cut out 12 circles. You will need to roll the dough out twice to get all the circles.
  6. Prepare the filling: In a small bowl, combine the finely chopped apples, granulated sugar, ground cinnamon, and ground allspice. Mix well to evenly distribute the spices and sugar.
  7. Preheat oven and prep baking sheet: Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
  8. Fill the pies: Place about one tablespoon of the apple filling on one side of each dough circle.
  9. Apply egg wash and seal: In a small bowl, whisk together the egg and water to create an egg wash. Brush the edges of each dough circle with the egg wash. Fold each circle over the filling to form a half-moon shape and press the edges together, sealing them tightly with a fork.
  10. Arrange on baking sheet: Place the assembled pies about 2 inches apart on the prepared baking sheet. Brush the tops with the remaining egg wash for a golden finish. Cut three small slits in the top of each pastry to allow steam to escape during baking.
  11. Bake the pies: Bake in the preheated oven for 18 to 20 minutes or until the pies are golden brown and the crust is fully cooked.
  12. Cool: Let the pies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Use baking apples such as Granny Smith or Honeycrisp for the best texture and flavor.
  • Chilling the dough is crucial for a flaky crust.
  • The egg wash helps achieve a glossy, golden-brown finish on the pies.
  • Cutting slits in the pies prevents them from bursting during baking.
  • These pies can be made ahead and reheated gently before serving.

Find it online: https://bitezly.com/mini-apple-pies-recipe-2/