If you have a soft spot for cozy, comforting desserts, then this Mini Apple Pies Recipe is about to become your new favorite baking adventure. Imagine tender, flaky pastry hugging a sweet and spiced apple filling, all packed into perfectly sized little pies that are as delightful to look at as they are to eat. Each bite bursts with buttery crust and warm cinnamon goodness, making these tiny treats impossible to resist and a guaranteed crowd-pleaser for any occasion.
Ingredients You’ll Need
This Mini Apple Pies Recipe keeps things delightfully simple, relying on a handful of kitchen staples that come together to create something truly magical. Each ingredient plays a crucial role, from the flaky crust to the tender, flavorful apple filling.
- All-purpose flour: The foundation for a tender, flaky pastry crust that holds everything together beautifully.
- Salt: Enhances the flavors and balances the sweetness of the filling and crust.
- Unsalted butter (cold and cut into pieces): Creates that signature flaky texture and rich taste in every bite.
- Cold water: Helps bring the dough together without warming the butter, ensuring flakiness.
- Baking apples (peeled and finely chopped): The star of the filling, providing natural sweetness and a slightly tart bite.
- Granulated sugar: Adds just the right amount of sweetness to the filling to balance the tart apples.
- Ground cinnamon: Brings warm, comforting spice that perfectly complements the apples.
- Ground allspice: A subtle touch of depth and spice that enhances the overall flavor.
- Large egg: Used in the egg wash to give the crust a beautiful, golden sheen.
- Water (for egg wash): Lightens the egg wash to make brushing easier and the crust golden brown.
How to Make Mini Apple Pies Recipe
Step 1: Make the crust
Start by mixing the all-purpose flour and salt in a medium bowl until evenly combined. Next, incorporate the cold butter using a pastry cutter or two knives, cutting it into the flour until small, lentil-sized crumbs form. This step is key to achieving that irresistible flaky texture.
Step 2: Bring the dough together
Drizzle the cold water over the crumbly mixture, then toss everything together gently with a fork. Turn the mixture onto a working surface and gently knead just until the dough comes together, being careful not to overwork it. Shape the dough into a disk, wrap it in plastic, and chill it in the fridge for at least 30 minutes to ensure a tender crust.
Step 3: Roll and cut the dough
Once chilled, take the dough out and roll it on a lightly floured surface to about 1/6-inch thickness. Using a 4-inch cutter, cut out 12 circles. You will need to roll the dough a second time with the scraps to get all your circles ready for filling.
Step 4: Prepare the filling
Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. In a small bowl, mix the finely chopped apples with sugar, cinnamon, and allspice, creating a fragrant, sweet filling bursting with autumn vibes.
Step 5: Assemble the mini pies
Place a tablespoon of the apple filling on one half of each dough circle. Whisk the egg and water together to create an egg wash and brush it around the dough edges. Fold each circle over to enclose the filling and press the edges firmly with a fork to seal. This helps keep your juicy filling inside while baking.
Step 6: Bake to perfection
Arrange the pies on your prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the remaining egg wash and use a knife to cut three small slits in each crust, allowing steam to escape. Bake for 18–20 minutes, until the pies turn a gorgeous golden brown. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Mini Apple Pies Recipe
Garnishes
Mini apple pies shine with simple garnishes. A dollop of whipped cream or a scoop of vanilla ice cream elevates the experience, while a light dusting of powdered sugar adds a pretty finishing touch that feels just a little bit magical.
Side Dishes
Pair these delightful pies with a warm cup of spiced tea or a chilled glass of apple cider for a cozy, harmonious combination. For a more indulgent treat, a drizzle of caramel sauce on the side adds an extra layer of indulgence that no one will complain about.
Creative Ways to Present
To impress your friends or family, serve the mini pies on a rustic wooden board or a vintage cake stand. Arrange them with fresh apple slices, cinnamon sticks, and sprigs of fresh mint to add color, aroma, and charm to your dessert spread.
Make Ahead and Storage
Storing Leftovers
Leftover mini apple pies can be stored in an airtight container at room temperature for up to two days. To keep them fresher longer, refrigeration is best, where they will last up to four days. Just be sure to bring them back to room temperature or warm slightly before enjoying.
Freezing
This Mini Apple Pies Recipe also freezes beautifully. After assembling but before baking, place the pies on a baking sheet and freeze until solid. Transfer them to a zip-top bag and store in the freezer for up to three months. When you’re ready, bake them straight from frozen, adjusting the baking time accordingly.
Reheating
Reheat your pies in a preheated oven at 350 degrees Fahrenheit for 8 to 10 minutes to bring back that fresh-baked aroma and crispness. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use a different type of apple for this recipe?
Absolutely! While baking apples like Granny Smith are ideal for their tartness and firmness, you can experiment with varieties like Honeycrisp or Fuji for a sweeter filling. Just make sure your apples hold their shape when baked.
Do I need to peel the apples before chopping?
For the best texture and to keep the filling smooth, peeling the apples is recommended. The skin can make the filling a bit tougher and less uniform, but if you prefer extra fiber, you can leave it on.
Can I make the dough in advance?
Yes, the pie dough can be made up to 2 days ahead and kept wrapped tightly in the fridge. This actually helps the butter to firm up again and improves the flakiness when you bake.
What if I don’t have a pastry cutter?
No worries! You can use two knives or even your fingertips to cut the cold butter into the flour until the mixture resembles coarse crumbs. Just work quickly so the butter doesn’t melt.
How do I prevent the crust from getting soggy?
Making sure your butter stays cold and incorporating it properly helps create a flaky crust that won’t get soggy. Also, don’t overload the pies with too much filling, and allowing steam to escape through the slits keeps the crust crisp.
Final Thoughts
This Mini Apple Pies Recipe is a true celebration of simple ingredients coming together to create a timeless, comforting dessert that everyone will adore. Whether you’re baking for a holiday, a gathering, or just a quiet night in, these little pies bring warmth and joy with every bite. I can’t wait for you to try it and make these delightful treats a new staple in your kitchen!
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Mini Apple Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Apple Pies are perfect individual-sized pastries filled with a spiced apple mixture encased in a buttery, flaky crust. Ideal for a delightful dessert or snack, these pies combine the warmth of cinnamon and allspice with fresh baking apples, creating a comforting treat that’s sure to impress at any gathering.
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- â…” 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 Eggwash
- 1 large egg
- 1 tablespoon water
Instructions
- Make the crust: Combine the flour and salt in a medium mixing bowl. Whisk until well mixed to ensure even distribution of salt.
- Cut in butter: Using a pastry cutter or two knives, cut the cold unsalted butter into the flour mixture until it forms crumbs about the size of lentils. This ensures a flaky crust.
- Add water and form dough: Drizzle the cold water over the flour and butter mixture. Toss gently with a fork to combine, then turn the dough onto a work surface. Knead gently until it comes together into a smooth dough.
- Chill the dough: Flatten the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes to firm up the butter and make the dough easier to roll.
- Roll out dough: On a lightly floured surface, roll the chilled dough to about 1/6-inch thickness. Cut out twelve 4-inch circles. You may need to re-roll scraps once to get all circles.
- Prepare filling: In a small bowl, combine finely chopped apples, granulated sugar, ground cinnamon, and ground allspice. Mix well to evenly coat the apples with spices and sugar.
- Preheat oven and prepare baking sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Assemble pies: Place a tablespoonful of the apple filling on one half of each dough circle. Whisk together the egg and water to make an eggwash. Brush the edges of each dough circle with the eggwash to help seal. Fold over the dough to form a half-moon shape and press the edges with a fork to seal tightly.
- Prepare pies for baking: Place the assembled pies on the lined baking sheet, spacing them about 2 inches apart. Brush the tops with the remaining eggwash for a golden, glossy finish. Cut three small slits on the top of each pie to allow steam to escape.
- Bake: Bake the pies in the preheated oven for 18-20 minutes or until the crust is golden brown and cooked through.
- Cool: Let the pies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents soggy bottoms and allows the filling to set.
Notes
- You can substitute baking apples with Granny Smith or Honeycrisp for a balance of tartness and sweetness.
- For a sweeter crust, you can add 1-2 tablespoons of sugar to the flour mixture.
- Ensure the butter and water are cold to keep the crust flaky.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat mini pies in a preheated oven at 350°F for 5-7 minutes to refresh the crust crispiness.
