Mini Apple Pies

These Mini Apple Pies are easy to make with homemade pie crust and a simple apple pie filling. They are perfect for fall!

Prep time: PT25M

Cook time: PT20M

Total time: PT105M

Rating

4.53 stars (97 reviews)

Keywords

mini apple pies

Ingredients

2 cups all-purpose flour
1 teaspoon salt
⅔ cup unsalted butter (cold and cut into pieces)
4 tablespoons cold water
2 cups finely chopped and peeled baking apples (about 2 apples)
¼ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 large egg
1 tablespoon water

Cuisine

American

Steps

Make the crust
- Combine the flour and salt in a medium mixing bowl. Stir with a whisk until well mixed.
- Using a pastry cutter or two knives cut the butter into the flour until lentil-sized crumbs form.
- Drizzle the ice water over the flour to moisten it. Toss the mixture together with a fork to combine. Turn the dough out onto a work surface and gently knead until the dough comes together.
- Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured work surface roll the dough into 1/6-inch thickness. Cut out 12, 4-inch circles. You will need to roll the dough out twice.
Make the filling
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a small bowl, combine the apples, sugar, cinnamon, and allspice. Place a tablespoonful of filling on one side of each dough circle.
- Whisk the egg and water together in a small bowl. Brush eggwash around the edges of the pastries. Fold each one over and seal the edges with a fork.
- Place 2-inches apart on the prepared baking sheet. Brush the tops with the remaining eggwash. Cut three small slits in the tops of each pastry.
- Bake for 18-20 minutes, until golden brown. Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.

Nutitrion

Serving Size: 1 mini pie
Calories: 213 kcal
Carbohydrates: 27 g
Protein: 3 g
Fat: 11 g
Saturated Fat: 7 g
Cholesterol: 43 mg
Sodium: 265 mg
Sugar: 9 g
Unsaturated Fat: 3 g

Reviews

Mona T. on 2024-11-02 (5 stars):
We've made this twice now, once a half recipe, and once doubled. I think it needs more cinnamon and allspice, and maybe some nutmeg, but even without that, it's a good recipe. The crust is nice and flaky, not at all soggy. We did have to add more water to the dough to get it to come together. The second time we made them, I painted a circle of the egg wash around the edge of four crusts, then filled and crimped those before moving on to the next four. That saved a lot of time. Also, I only used a single egg and TB of water, even with doubling the rest of the recipe, and there was still a little bit left over.
Christie on 2024-03-12 (5 stars):
I just made two batches of this recipe in parallel - one vegan and one regular. For vegan: I used nutellex instead of butter, and brushed the pastry with barista oat milk instead of eggwash. For the regular ones I brushed them with milk instead of egg. Both turned out amazing. The vegan pastry dough was very soft even after overnight refrigeration (had to make the dough on a different day to baking) but still worked absolutely fine. Thank you!
beet on 2024-02-04 (5 stars):
good recipe
Linda on 2023-10-24 (5 stars):
These are delicious! I make them for my grandsons for their after school treat. The pastry recipe according to the instructions was hard to work with but the second time, I used 7 T water and they rolled out nicely. I ended up with 17 little pastries and was able to re-roll my dough to use up the all the filling. Such a treat! Thank you
JCK on 2023-09-24 (5 stars):
I always like recipes that dont take 5 cups of sugar