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Mini Apple Pies Recipe

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★★★★★

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.

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

  1. 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.

  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://www.cheftara.com/mini-apple-pies-recipe/