Mini Apple Pies
Flaky, buttery mini apple pies filled with warmly spiced apples. Perfectly portioned for fall gatherings and cozy desserts.
Equipment
Ingredients
Crust
all-purpose flour
250 g
butter (cold)
170 g
granulated sugar
25 g
salt
3 g
ice water
60 ml
Filling
apples (peeled, cored)
4 piece
granulated sugar
100 g
ground cinnamon
5 g
ground nutmeg
1 g
lemon juice
15 ml
cornstarch
15 g
Topping
egg (beaten)
1 piece
turbinado sugar
15 g
Instructions
Prepare the crust
Cut cold butter into flour, sugar, and salt until mixture resembles coarse crumbs.
Form the dough
Add ice water a tablespoon at a time until dough just comes together.
Chill the dough
Wrap dough in plastic and refrigerate for 30 minutes.
Prepare the filling
Peel, core, and dice apples. Toss with sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
Preheat the oven
Preheat oven to 190°C.
Roll out the dough
Roll dough to 3 mm thickness on a floured surface.
Cut the crust
Cut 10 cm circles and press into muffin cups.
Fill the pies
Spoon apple filling into each crust, leaving a small rim.
Add top crust
Cut smaller circles or strips for lattice tops and place over filling.
Brush and sprinkle
Brush tops with beaten egg and sprinkle with turbinado sugar.
Bake the pies
Bake for 25-30 minutes until crust is golden and filling bubbles.
Cool and serve
Cool in pan 10 minutes, then transfer to a wire rack.
Original recipe
Storage
Store in an airtight container. Reheat directly from frozen for 15 minutes.
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