Mini Apple Pies (Printable Version)
Flaky homemade pastries with sweet cinnamon-spiced apples, perfect for fall gatherings or a delightful handheld dessert.
# Ingredients:
→ Crust
01 -
260 g all-purpose flour
02 -
1 teaspoon salt
03 -
151 g unsalted butter, cold and cut into pieces
04 -
4 tablespoons cold water
→ Filling
05 -
2 cups finely chopped and peeled baking apples (about 2 apples)
06 -
50 g granulated sugar
07 -
½ teaspoon ground cinnamon
08 -
¼ teaspoon ground allspice
09 -
1 large egg
10 -
1 tablespoon water
# Steps:
01 -
Combine the flour and salt in a medium mixing bowl. Stir with a whisk until well mixed.
02 -
Using a pastry cutter or two knives, cut the butter into the flour until lentil-sized crumbs form.
03 -
Drizzle the ice water over the flour to moisten it. Toss the mixture together with a fork to combine. Turn the dough out onto a work surface and gently knead until the dough comes together.
04 -
Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
05 -
On a lightly floured work surface, roll the dough into 1/6-inch thickness. Cut out 12, 4-inch circles. You will need to roll the dough out twice.
06 -
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
07 -
In a small bowl, combine the apples, sugar, cinnamon, and allspice. Place a tablespoonful of filling on one side of each dough circle.
08 -
Whisk the egg and water together in a small bowl. Brush eggwash around the edges of the pastries. Fold each one over and seal the edges with a fork.
09 -
Place 2 inches apart on the prepared baking sheet. Brush the tops with the remaining eggwash. Cut three small slits in the tops of each pastry.
10 -
Bake for 18-20 minutes, until golden brown. Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
# Notes:
01 -
You can use any type of baking apple in this recipe, such as Granny Smith or Honeycrisp.
02 -
Store leftover mini apple pies in the refrigerator for up to 4 days. Reheat in the microwave before serving.