Description
Delight in these charming Mini Apple Pies, featuring a buttery, cinnamon-spiced apple filling encased in crisp shortcrust pastry with a classic lattice top. Perfectly portioned for snacking or dessert, these pies combine warm spices and tender apples baked to golden perfection.
Ingredients
Scale
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
Pastry and Glaze
- 2 sheets frozen shortcrust pastry, thawed
- 1 egg, whisked for glazing
Instructions
- Prepare the Apple Filling: 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. Mix the cornflour with cold water to make a slurry. Pour the cornflour mixture into the simmering apples, stirring continuously until the mixture thickens. Remove from heat and set aside to cool.
- Preheat the Oven and Prepare the Pastry: 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). From the second sheet, cut out 1.5cm wide strips for the lattice tops.
- Assemble the Mini Pies: 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. Trim any excess pastry from the edges and use a fork to press and seal the edges of the pies.
- Bake the Mini Pies: Brush the tops of the pies with the whisked egg to give them a golden, glossy finish when baked. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
- Cool and Serve: Allow the mini pies to cool slightly before serving, or let them cool completely on a wire rack if not serving immediately.
Notes
- Use tart apples like Granny Smith for balanced sweetness and acidity.
- Ensure the cornflour mixture is well stirred in to prevent lumps in the filling.
- Freezing the pies before baking can help maintain the shape but is optional.
- These pies can be made ahead and refrigerated or frozen; reheat in the oven before serving.
- For a vegan version, substitute the butter with a plant-based alternative and use a plant-based milk wash instead of egg glaze.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 190
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini apple pies, apple desserts, baked apple desserts, shortcrust pastry apple pies, easy mini pies
