Mini Apple Pies
Equipment
Ingredients
Crust
all-purpose flour
300 g
unsalted butter (cold)
150 g
granulated sugar
25 g
salt
3 g
ice water
60 ml
Filling
apples
4 piece
granulated sugar
75 g
ground cinnamon
5 g
lemon juice
15 ml
butter
15 g
Finish
egg
1 piece
turbinado sugar
15 g
Instructions
Make the pie crust
Combine flour, cold butter, sugar and salt, then gradually add ice water until a dough forms.
Chill the dough
Wrap the dough in plastic wrap and refrigerate for 15 minutes to firm up.
Prepare the apple filling
Peel, core and dice the apples. Toss with sugar, cinnamon and lemon juice.
Cook the filling
Melt butter in a pan, add apple mixture and cook until apples are slightly softened.
Roll out the dough
Roll the chilled dough to 3 mm thickness on a lightly floured surface.
Cut dough circles
Cut 12 circles using a 10 cm cutter (6 for bases, 6 for tops).
Assemble the pies
Place bottom crusts in muffin tin, add cooled filling, top with second crust and crimp edges. Brush with beaten egg and sprinkle with turbinado sugar.
Bake the pies
Bake in a preheated oven at 190°C until crust is golden and filling is bubbly.
Cool and serve
Cool pies in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Original recipe
Storage
Store in airtight container. Reheat to restore crisp crust.
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