Name: Mini Apple Pies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 300 g all-purpose flour; 60 g granulated sugar; 1 tsp salt; 220 g unsalted butter, cold and cut into cubes; 110 ml water; 800 g apples, peeled and cut into very small cubes; 60 g unsalted butter; 150 g brown sugar; 1 tsp ground cinnamon; 1 tbsp cornstarch; 1/4 tsp salt; 2 tbsp water; 1 egg; 1 tbsp water; 4 tbsp brown sugar

Jump to Recipe·Print Recipe

I love these mini apple pies because they have a flaky buttery pastry and a warm cinnamon apple filling. I make them for tea time, dessert, or whenever I want a cozy homemade sweet snack.

Mini Apple Pies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

300 g all-purpose flour

60 g granulated sugar

1 teaspoon salt

220 g unsalted butter, cold and cut into cubes

110 ml water

800 g apples, peeled and cut into very small cubes

60 g unsalted butter

150 g brown sugar

1 teaspoon ground cinnamon

1 tablespoon cornstarch

¼ teaspoon salt

2 tablespoon water

1 egg

1 tablespoon water

4 tablespoon brown sugar

Directions

I mix the flour, granulated sugar, and salt in a large bowl. I add the cold butter cubes and rub them into the dry ingredients until the mixture looks crumbly.

I pour in the water and gently knead until the dough comes together. I wrap it and refrigerate it for 30 minutes.

For the filling, I place the apples, butter, brown sugar, cinnamon, cornstarch, salt, and water in a pot over medium heat. I cook the mixture, stirring often, until the apples soften and the filling thickens. I let it cool completely, then chill it until firm.

I preheat the oven to 180°C / 350°F and line a baking tray with parchment paper. I roll out the chilled dough to about 2 mm thickness, then cut out circles using a 9 to 10 cm cookie cutter.

I spoon about 2 tablespoons of apple filling into the center of half the circles. I slightly stretch the remaining circles, place them on top, and press the edges closed with a fork.

I trim the edges if needed, cut 3 small slits on top of each pie, then brush the pies with beaten egg mixed with water. I sprinkle brown sugar on top and bake for 20 to 30 minutes, until golden brown.

Servings and Timing

I get about 15 mini apple pies from this recipe.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Calories: 307 kcal per serving

Variations

I sometimes add a pinch of nutmeg for extra warmth. I also like mixing apples with pears for a softer, sweeter filling. For a richer finish, I drizzle the cooled pies with a simple powdered sugar glaze.

Storage/Reheating

I store leftover mini apple pies in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days. I reheat them in the oven at 160°C / 320°F for a few minutes until the pastry becomes warm and crisp again.

FAQs

Can I make the dough ahead of time?

Yes, I make the dough ahead and keep it wrapped in the refrigerator for up to 2 days.

Can I use store-bought pastry?

Yes, I use store-bought pie dough or puff pastry when I want a quicker version.

What apples work best?

I like using firm apples because they hold their shape better while cooking.

Can I freeze mini apple pies?

Yes, I freeze them before baking or after baking. I wrap them well and reheat them in the oven.

Why does the filling need to cool?

I let the filling cool so it firms up and does not melt the pastry before baking.

Conclusion

I love these mini apple pies because they are simple, comforting, and full of buttery apple-cinnamon flavor. I serve them slightly warm and enjoy them as a cozy dessert or sweet snack.

📖 Recipe:

Mini Apple Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 50 minutes
Yield: 15 mini pies
Diet: Vegetarian

Print Recipe

Description

These mini apple pies feature a flaky, buttery crust filled with warm cinnamon-spiced apples. Perfectly portioned and cozy, they make an ideal dessert or sweet snack.

Instructions

In a large bowl, mix flour, granulated sugar, and salt. Add cold butter cubes and rub into the mixture until crumbly.
Pour in water and gently knead until dough forms. Wrap and refrigerate for 30 minutes.
Prepare filling by cooking apples, butter, brown sugar, cinnamon, cornstarch, salt, and water in a pot over medium heat. Stir until apples soften and mixture thickens. Cool completely, then chill.
Preheat oven to 180°C / 350°F and line a baking tray with parchment paper.
Roll dough to about 2 mm thickness and cut circles (9–10 cm diameter).
Place about 2 tablespoons of filling on half the circles. Cover with remaining circles, seal edges with a fork.
Trim edges if needed, cut small slits on top, brush with beaten egg mixed with water, and sprinkle brown sugar.
Bake for 20–30 minutes until golden brown. Cool slightly before serving.