Description
These Mini Apple Pies are delightful, individual-sized treats featuring a flaky homemade crust filled with a sweet and spiced apple filling. Perfectly golden and charmingly portable, they make a wonderful 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
- 1 large egg
- 1 tablespoon water
Instructions
- Make the crust: Combine the flour and salt in a medium mixing bowl, stirring with a whisk until well mixed. Use a pastry cutter or two knives to cut the cold butter into the flour until the mixture resembles lentil-sized crumbs. Drizzle the ice water over the mixture and gently toss with a fork to combine. Turn the dough out onto a floured surface and knead lightly until it comes together. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and cut dough: On a lightly floured work surface, roll the dough out to 1/6-inch thickness. Cut out twelve 4-inch circles, rerolling the dough as needed to achieve all pieces.
- Make the filling: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a small bowl, mix the chopped apples, sugar, cinnamon, and allspice.
- Assemble pies: Place about one tablespoon of apple mixture on one side of each dough circle. In a separate bowl, whisk together the egg and water to make an eggwash. Brush the edges of the dough circles with eggwash, then fold over the dough to create a half-moon shape. Seal edges by pressing with a fork.
- Prepare for baking: Arrange the assembled pies on the prepared baking sheet about 2 inches apart. Brush the tops with remaining eggwash and cut three small slits in the top of each pie for steam to escape.
- Bake: Bake in the preheated oven for 18-20 minutes until the pies are golden brown.
- Cool: Allow the pies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Apple choice: Use any baking apples such as Granny Smith, Honeycrisp, or a combination for best flavor and texture.
- Storage: Store leftover mini apple pies in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving.
- Rolling dough: Roll out the dough carefully to prevent it from tearing and keep it well floured to avoid sticking.
Nutrition
- Serving Size: 1 mini apple pie
- Calories: 210
- Sugar: 12 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
