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
Scale
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.
