Mini Apple Pies Recipe
Introduction
These Mini Apple Pies are a delightful bite-sized treat perfect for any occasion. Filled with a warm, cinnamon-spiced apple filling and wrapped in crisp shortcrust pastry, they offer a comforting classic in a fun, portable form.
Ingredients
- 2 apples, peeled and chopped into small cubes
- 40g salted butter
- 50g brown sugar
- 1-2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp lemon juice
- 1/2 tsp cornflour
- 3 tsp cold water
- 2 sheets frozen shortcrust pastry, thawed
- 1 egg, whisked for glazing
Instructions
- Step 1: In a saucepan, combine the chopped apples, salted butter, brown sugar, cinnamon, nutmeg, and lemon juice. Simmer over medium heat until the apples are mostly softened.
- Step 2: Mix the cornflour with cold water to create a slurry. Pour this mixture into the simmering apples while stirring continuously until the filling thickens. Remove from heat and set aside to cool.
- Step 3: Preheat your oven to 180°C (356°F). Using a round cookie cutter or glass rim, cut out 9 rounds from one sheet of pastry. Cut 1.5cm wide strips from the second sheet for the lattice tops.
- Step 4: Place about 1 tablespoon of cooled apple filling onto the center of each pastry round. Arrange two parallel pastry strips over each filled round, then add two more strips perpendicular to form a lattice pattern. Trim excess pastry and press edges with a fork to seal.
- Step 5: Brush the tops of the pies with the whisked egg for a golden, glossy finish. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crisp.
- Step 6: Let the mini pies cool slightly before serving, or cool completely on a wire rack if not eating immediately.
Tips & Variations
- For extra flavor, add a splash of vanilla extract to the apple filling before cooking.
- Use Granny Smith apples for a tart contrast or sweeter varieties like Fuji for a milder taste.
- Replace the lattice top with a full pastry circle and cut small slits for a simpler, closed pie.
- Brush the pies with milk or cream instead of egg for a less shiny but still crisp finish.
Storage
Store cooled mini apple pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave before serving to restore warmth and crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the apple filling ahead of time?
Yes, the apple filling can be made a day in advance and refrigerated. Just make sure it cools completely before assembling the pies.
Can I freeze the mini pies?
Yes, assemble the pies but do not glaze or bake them. Freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
PrintMini Apple Pies Recipe
These Mini Apple Pies are a delightful treat featuring tender apple filling spiced with cinnamon and nutmeg encased in a flaky shortcrust pastry lattice. Perfectly portioned for individual servings, they combine the warmth of classic apple pie flavors with an elegant presentation, making them ideal for dessert or afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 9 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Apple Filling
- 2 apples, peeled and chopped into small cubes
- 40g salted butter
- 50g brown sugar
- 1–2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp lemon juice
- 1/2 tsp cornflour
- 3 tsp cold water
Pastry
- 2 sheets frozen shortcrust pastry, thawed
- 1 egg, whisked for glazing
Instructions
- Prepare the Apple Filling: In a saucepan, combine the chopped apples, salted butter, brown sugar, cinnamon, nutmeg, and lemon juice. Simmer over medium heat until the apples are mostly softened, which usually takes about 8-10 minutes. Mix the cornflour with cold water to create a slurry, then stir it into the simmering apple mixture. Continue stirring until the filling thickens. Remove from heat and set aside to cool completely.
- Preheat the Oven and Prepare the Pastry: Preheat your oven to 180°C (356°F). Using a round cookie cutter or the rim of a glass, cut out 9 rounds from one sheet of pastry. From the second sheet, cut 1.5cm wide strips to form lattice tops for the pies.
- Assemble the Mini Pies: Place approximately one tablespoon of cooled apple filling in the center of each pastry round. Lay two parallel strips of pastry over each filling, then place two more strips perpendicular to create a lattice pattern. Trim any excess pastry from edges and press sealed edges firmly with a fork.
- Bake the Mini Pies: Brush the lattice tops with the whisked egg to ensure a golden, glossy finish. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crisp.
- Cool and Serve: Let the mini pies cool slightly before serving warm, or cool completely on a wire rack if serving later. These pies are delicious on their own or with a scoop of vanilla ice cream.
Notes
- Ensure the apple filling is cool before assembling to prevent the pastry from becoming soggy.
- You can substitute nutmeg with allspice or cloves for a different spice profile.
- If shortcrust pastry is unavailable, puff pastry can be used but will yield a lighter, flakier texture.
- For a dairy-free version, replace butter with a plant-based margarine and use a suitable egg wash alternative like soy milk.
- To store, keep the pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Keywords: mini apple pies, apple pies, homemade apple pies, lattice apple pies, shortcrust pastry desserts, individual apple pies
