Mini Apple Pies
1 h 15 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 45 min | 30 min | 1 h 15 min |
Introduction
These mini apple pies pack all the cozy flavor of a classic apple pie into adorable, hand-held treats.
Buttery, flaky homemade pie dough wraps a warm cinnamon-spiced Honeycrisp apple filling that tastes like fall in every bite.
They’re perfect for holidays, bake sales, and potlucks, or anytime you want an easy-to-serve dessert that still feels special.
Ingredients (12 servings)
Ingredients for the Pie Dough
Ingredients for the Apple Filling
Ingredients for Assembly
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How to Make Mini Apple Pies
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Make the pie dough
In a large bowl, whisk together the flour, sugar, and salt until combined.
Cut in the cold cubed butter with a pastry cutter or fork until pea sized.
Sprinkle in the ice water, 1 tablespoon at a time, tossing gently with a fork.
Stop adding water once the dough holds together when squeezed and looks shaggy, not wet.
Turn the dough onto plastic wrap, press into two flat disks, and wrap tightly.
Chill the dough disks in the refrigerator for at least 1 hour, or up to 2 days.
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Cook the apple filling
In a medium skillet, melt the butter over medium heat until foamy but not browned.
Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice, and stir well.
Cook, stirring often, until the apples soften slightly and release juices, about 5 to 7 minutes.
Sprinkle the cornstarch over the apples and cook 1 to 2 minutes, stirring, until the juices thicken.
Transfer the filling to a shallow dish and let it cool completely before assembling the pies.
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Roll out the dough
Line two baking sheets with parchment paper and set them aside.
On a lightly floured surface, roll one dough disk to about 1/8 inch thick.
Use a 3 to 3 1/2 inch round cutter to cut as many circles as possible.
Gather the scraps, gently press together, and reroll once more if needed.
Place half of the circles on the prepared baking sheets as the bottom crusts.
You should get about 24 circles total, which will make roughly 12 mini pies.
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Fill and seal the mini pies
Spoon a heaping tablespoon of cooled apple filling into the center of each bottom circle.
Brush the edges lightly with water to help the top crust stick.
Place a second dough circle over each pie and gently press the edges together to seal.
Crimp the edges with a fork for a tighter seal and a classic look.
Use a sharp knife to cut a small X or a few slits on top for venting.
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Add egg wash and sugar topping
In a small bowl, whisk together the egg and milk until smooth.
Brush the tops of the pies with the egg wash, then sprinkle generously with coarse sugar.
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Bake the mini apple pies
Chill the assembled pies on the baking sheets while you heat the oven to 375°F.
Bake for 18 to 22 minutes, or until the pies are golden brown and the filling is bubbling.
Let the pies cool on the baking sheets for at least 10 minutes before serving.
Substitutions
- Honeycrisp apples -> Granny Smith or Pink Lady apples
- Both varieties bake well; Granny Smith adds bright tartness, while Pink Lady gives gentle sweetness and a slightly floral flavor.
- Cornstarch -> all-purpose flour or tapioca starch
- Use the same amount of flour for a softer, more velvety filling, or tapioca for a clearer, glossy finish.
- Coarse sugar -> cinnamon sugar or turbinado sugar
- Cinnamon sugar creates a snickerdoodle-style crust, while turbinado gives big crunchy crystals and a deeper caramel flavor.
Tips
- Keep everything cold for flaky layers
- Cold butter creates steam pockets that give a flaky crust, so chill the flour, butter, and even your bowl. If the dough starts to feel greasy or soft, pop it back in the fridge for 10 minutes.
- Dice apples evenly for consistent baking
- Aim for small dice about 1/4 inch so the apples soften fully without bursting through the crust.
- Cool the filling to protect the dough
- Warm filling melts the butter in the dough, which flattens the layers and makes the pies less flaky. Spread the cooked apples in a thin layer on a plate to speed up cooling time.
- Vent well to avoid burst pies
- Those little slits on top let steam escape, so cut them deep enough to show after baking.
- Bake on the middle rack
- The middle rack gives even browning, while the bottom rack can darken the bases before the tops are done.
Nutrition Facts *
| Energy | 358 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 21 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make these mini pies ahead of time?
- Yes, you can assemble them and chill up to 24 hours, then bake from cold. For longer storage, freeze unbaked pies on a sheet pan, then bag them and bake from frozen.
- Why is my dough cracking or crumbling when I roll it out?
- The dough is likely too cold or slightly too dry, which causes cracking at the edges. Let it rest a few minutes at room temperature, and mist with a tiny bit of water, then press back together.
- My pies leaked filling while baking; what went wrong?
- Usually this means they were overfilled or not sealed tightly enough. Use only about a tablespoon of filling and press the edges firmly with a fork, then chill before baking.
- Can I use canned apple pie filling instead of fresh apples?
- You can, but the flavor and texture will be softer and sweeter than homemade filling. Drain off some of the syrup, chop any large pieces, and still season with extra cinnamon if you like.
Serving Suggestions
These mini apple pies shine with a scoop of vanilla ice cream or a drizzle of warm caramel sauce.
For a cozy brunch spread, tuck one beside a mug of coffee or spiced tea and add a little whipped cream.
More pairings:
Reviews
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George, Austin: Made these exactly as written and they baked up perfectly golden with a thick, not-runny filling. I added a pinch of extra cinnamon and the coarse sugar on top was such a nice crunch!
: Happy these baked up golden with a nicely thick filling, George! The extra cinnamon and that coarse sugar crunch on top sound perfect.
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Lisa, Tampa, FL: Loved the flaky crust and the cinnamon-y filling, but a few of mine leaked since sealing the edges is kinda finicky. Note: go easy on the filling and chill the assembled pies before baking.
: Glad you enjoyed the flaky crust and cinnamon-y filling, Lisa! Great tip too: slightly underfilling, crimping with a fork, and a quick chill before baking really helps stop leaks.
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