Description
These delightful Mini Apple Pies feature a flaky homemade crust filled with a sweet and spiced apple filling. Perfectly portioned as individual pastries, these pies are baked until golden brown, making them a great dessert or snack for any occasion.
Ingredients
Scale
For the crust
- 2 cups (260 g) all-purpose flour
- 1 teaspoon salt
- ⅔ cup (151 g) 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 (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
For the egg wash
- 1 large egg
- 1 tablespoon water
Instructions
- Make the crust: Combine the flour and salt in a medium mixing bowl and whisk to mix well. Using a pastry cutter or two knives, cut the cold butter into the flour until the mixture resembles lentil-sized crumbs. Drizzle the cold water over the mixture and toss with a fork to combine. Turn the dough onto a work surface and gently knead until it comes together. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the dough circles: On a lightly floured surface, roll the dough to a thickness of about 1/6 inch. Cut out twelve 4-inch circles, rolling the dough out twice if needed.
- Make the filling: In a small bowl, mix the finely chopped apples with sugar, cinnamon, and allspice until combined.
- Preheat the oven and prepare baking sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Assemble the pies: Place a tablespoon of the apple filling on one side of each dough circle. Whisk the egg and water together to make an egg wash. Brush the edges of the dough circles with egg wash, fold each circle over to cover the filling, and press the edges with a fork to seal well.
- Final touches before baking: Arrange the pies about 2 inches apart on the prepared baking sheet. Brush the tops with the remaining egg wash and cut three small slits on the top of each pie to allow steam to escape.
- Bake and cool: Bake the mini pies for 18-20 minutes or until golden brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Apple variety: You can use any baking apples for this recipe; a mix of Granny Smith and Honeycrisp works wonderfully for balanced sweetness and tartness.
- Storage: Leftover mini apple pies can be stored in the refrigerator for up to 4 days. Reheat gently in the microwave before serving to restore warmth and soften the crust slightly.
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
