Introduction

These Mini Apple Pies are a charming and delicious treat perfect for any occasion. Filled with a warm, spiced apple mixture and topped with a buttery lattice crust, they are both elegant and easy to make. Enjoy them fresh from the oven or as a delightful snack later in the day.

The image shows three small lattice-topped pies stacked on a white marbled surface. Each pie has a golden-brown crust with a shiny, slightly rough texture from sugar sprinkles. The lattice pattern on top reveals a dark, glossy filling inside. Behind the pies, there is a green apple and a cinnamon stick, adding color contrast with their smooth green and rustic brown textures, respectively. A woman's hand is partially visible near the top left, gently touching one of the pies. The light is soft, making the crusts look warm and freshly baked. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 apples, peeled and chopped into small cubes
40g salted butter
50g brown sugar
1–2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp lemon juice
1/2 tsp cornflour
3 tsp cold water
2 sheets frozen shortcrust pastry, thawed
1 egg, whisked for glazing

Instructions

Step 1: In a saucepan, combine the chopped apples, salted butter, brown sugar, cinnamon, nutmeg, and lemon juice. Simmer over medium heat until the apples are mostly softened.
Step 2: Mix the cornflour with cold water to create a slurry. Pour this into the simmering apples, stirring continuously until the mixture thickens. Remove from heat and set aside to cool.
Step 3: Preheat your oven to 180°C (356°F). Using a round cookie cutter or the rim of a glass, cut out rounds from one sheet of the pastry, enough to make 9 pies.
Step 4: From the second sheet, cut out 1.5cm wide strips for the lattice tops.
Step 5: Place about 1 tablespoon of the cooled apple filling in the center of each pastry round. Arrange two parallel strips of pastry over each filled round, then place two more strips perpendicular to form a lattice pattern.
Step 6: Trim any excess pastry from the edges and use a fork to press and seal the edges of the pies.
Step 7: Brush the tops of the pies with the whisked egg to give them a golden, glossy finish when baked.
Step 8: Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and crisp.
Step 9: Allow the mini pies to cool slightly before serving, or let them cool completely on a wire rack if not serving immediately.

Tips & Variations

For extra flavor, add a splash of vanilla extract or a handful of raisins to the apple filling.
Try using puff pastry instead of shortcrust for a lighter, flakier texture.
Freeze unbaked pies for up to one month; bake straight from frozen, adding a few extra minutes to the baking time.

Storage

Store leftover mini apple pies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days. Reheat gently in a warm oven to keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

The image shows several small round pies arranged closely together on a white marbled surface. Each pie has a golden brown crust with a lattice pattern on top, formed by thin strips of dough woven in a crisscross style. The crust looks flaky and slightly shiny, with small granules of sugar sprinkled over the lattice. The filling beneath the lattice is a warm amber color, peeking through the gaps. The pies are evenly baked with a uniform golden tone. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this recipe?

Yes, any baking apple like Granny Smith, Honeycrisp, or Braeburn works well. Choose apples that hold their shape and have a balance of sweet and tart flavors.

How do I prevent the pastry from getting soggy?

Make sure the apple filling is cooled before placing it on the pastry to avoid excess moisture. Also, using a thickener like cornflour helps keep the filling firm and prevents sogginess.

Mini Apple Pies Recipe

Print Recipe

★★★★★

4.4 from 105 reviews

These Mini Apple Pies are charming, bite-sized treats featuring a spiced apple filling encased in flaky shortcrust pastry with a decorative lattice top. Perfectly sweet and warmly spiced with cinnamon and nutmeg, these pies offer a delightful combination of tender baked apples and crisp pastry. Ideal for dessert or teatime, they bake quickly in the oven and make an impressive addition to any gathering or casual snack.

Author: Tara
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 9 mini apple pies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Apple Filling

2 apples, peeled and chopped into small cubes
40g salted butter
50g brown sugar
1–2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp lemon juice
1/2 tsp cornflour
3 tsp cold water

For the Pastry

2 sheets frozen shortcrust pastry, thawed
1 egg, whisked for glazing

Instructions

Prepare the Apple Filling: In a saucepan over medium heat, combine the chopped apples, salted butter, brown sugar, cinnamon, nutmeg, and lemon juice. Simmer gently until the apples are mostly softened, stirring occasionally to prevent sticking.
Meanwhile, mix the cornflour with cold water to create a smooth slurry. Once the apples are softened, slowly stir in the cornflour slurry and continue cooking, stirring continuously until the mixture thickens. Remove from heat and set aside to cool completely.
Preheat the Oven and Prepare the Pastry: Preheat your oven to 180°C (356°F). On a lightly floured surface, roll out one sheet of the thawed shortcrust pastry and use a round cookie cutter or the rim of a glass to cut out 9 circles for the pie bases. From the second sheet of pastry, cut strips about 1.5cm wide to create the lattice tops for the pies.
Assemble the Mini Pies: Place approximately 1 tablespoon of the cooled apple filling in the center of each pastry round. Arrange two parallel pastry strips over the filling, then place two more strips perpendicular to them to form a lattice pattern. Trim any excess pastry from the edges and press down with a fork to seal the edges securely.
Bake the Mini Pies: Brush the tops of each pie generously with the whisked egg to achieve a glossy, golden finish. Place the pies on a baking tray lined with parchment paper and bake in the preheated oven for 20-25 minutes until the pastry is crisp and golden brown.
Cool and Serve: Once baked, allow the mini pies to cool slightly on the tray before transferring them to a wire rack to cool completely if not serving immediately. These mini pies are best enjoyed warm and can be served with vanilla ice cream or a dusting of powdered sugar for added sweetness.

Notes

Use tart apples like Granny Smith or Braeburn for the best balance of sweetness and acidity.
Ensure filling is completely cooled before assembling the pies to prevent soggy pastry.
If you don’t have a round cookie cutter, use a clean glass with a sharp rim to cut pastry rounds.
Store leftover pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat gently in a warm oven before serving to restore crispness.

Keywords: mini apple pies, apple lattice pies, bite-sized pies, apple dessert, easy apple pie recipe, shortcrust pastry pies