Mini Apple Pies with Shortcrust Pastry
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These Mini Apple Pies with Shortcrust Pastry are bite-sized treats packed with the comforting flavors of classic apple pie. Made with buttery shortcrust pastry and a spiced apple filling, these petite pies are perfect for easy serving at gatherings or as a delightful dessert option.
The individual portions offer the timeless warmth of apple pie, while being conveniently sized for effortless enjoyment!
Mini Apple Pies Recipe
Celebrate fall with these mini apple pies made with shortcrust pastry. These warm, cinnamon-spiced pies are perfect for a cozy dessert.
Baked as individual hand pies, they offer an easy, smaller way to enjoy the classic flavors of apple pie. The stewed filling combines five essential apple pie ingredients: sweet apples, butter, brown sugar, cinnamon, and allspice.
While I chose Pink Lady apples for their sweetness, Granny Smith apples also work beautifully for a more tart flavor.
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What are the best apples to use for these apple pies?
Pink Lady apples, which I used, are available year-round and are tart with a hint of sweetness. They hold their shape well during baking.
Granny Smith apples are another excellent option, offering a tart, firm texture that also holds up well when baked. Braeburn apples provide a balanced flavor and work well for pie fillings.
Fuji apples, with their juicy texture and extra sweetness, are a close second to Pink Lady. You can use them alone or pair them with Granny Smith for balance.
Can I use ready-made shortcrust pastry?
Yes, you can absolutely use ready-made shortcrust pastry to save time. Just follow the instructions on the packaging for thawing and rolling. It works well for these mini apple pies and provides a similar texture to homemade pastry.
I don’t have a food processor, what can I use instead?
If you don’t have a food processor, you can make the pastry by hand. Use a pastry cutter or your fingertips to rub the cold butter into the flour and powdered sugar until the mixture resembles coarse crumbs. Then, gradually add the cold milk, mixing with a fork or your hands until the dough comes together.
Can I make mini apple pies ahead of time?
Yes, you can make the filling and pastry in advance. The filling can be refrigerated for up to 2 days and the pastry for up to 3 days, or frozen for up to a month. Just assemble and bake when ready.
How to store mini apple pies
Store: Keep the mini apple pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Freeze: Place the cooled pies in a single layer in a freezer-safe container or bag, making sure they are not stacked. Freeze for up to 2 months.
Thaw & Reheat: To thaw, leave the pies in the refrigerator overnight, or let them sit at room temperature for a few hours before reheating. To reheat, place the pies in a preheated oven at 180°C (350°F) or an air fryer for about 5-8 minutes until warmed through and slightly crisp.
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Mini Apple Pies with Shortcrust Pastry
Equipment
- 3-inch (8cm) round smooth edge cookie cutter
- 1 Pastry brush
Ingredients
Apple Filling
- 400 g (3 cups) large Pink Lady Apples, or Granny Smith, Fuji, Royal Gala
- 40 g unsalted butter
- 1/4 cup superfine sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 Tbsp cornstarch
- 2 Tbsp water
Shortcrust Pastry
- 2 1/2 cups (300g) all-purpose flour, spoon & leveled
- 1/2 cup powdered sugar
- 180 g unsalted butter, chilled and chopped into large cubes
- 3 Tbsp cold whole milk
Topping
- 1 small egg, beaten
- 1 Tbsp granulated sugar
Instructions
Apple Filling
- Peel and chop apples: Peel the apples and chop them into small cubes (approx. 1/2-inch size). Discard the core.
- Cook Butter and Sugar: In a medium-sized saucepan, melt the butter with the sugar and bring to a boil. Once boiling, reduce heat to low and whisk in the vanilla, cinnamon, and nutmeg.
- Simmer Apples: Add the chopped apples to the pot and bring the mixture back to a boil. Reduce the heat to low-medium and simmer for 10-15 minutes, stirring occasionally, until the apples are soft and fork-tender, not mushy. Reduce heat to low.
- Thicken: In a small bowl, mix the cornstarch with the water until smooth. Stir this into the simmering apples during the last couple of minutes, cooking for 1-2 minutes until the sauce thickens. Remove from heat and allow the mixture to cool to room temperature.
Shortcrust Pastry
- Preheat oven: Preheat oven to 356ºF (180ºC) and line a baking sheet with parchment paper, set aside.
- Blend dry ingredients: In a high-speed food processor, pulse the flour and powdered sugar a few times to blend.
- Add butter: Add cold butter cubes and pulse for 15 seconds until the mixture resembles coarse crumbs.
- Add milk: With the processor running, drizzle in cold milk one tablespoon at a time until the dough forms a ball.
- Knead lightly: Turn the dough onto a floured surface, bringing it together with light kneading. Avoid over-kneading.
- Divide dough: Divide into 2 equal halves and flatten each into a round disc.
- Roll out dough: Roll out one half to 4-5mm thickness (30-35cm in diameter).
- Cut pastry bases: Use a 3-inch (8cm) round cookie cutter to cut out 12-14 bases. Re-roll the excess dough as needed.
- Prepare tops: Roll out the second half of the dough and cut out an equal number of tops to match the bases. Set aside.
Fill Pies
- Brush edges: Use a pastry brush or finger to brush the edges of each pastry base with the beaten egg.
- Add filling: Place one heaped tablespoon of apple filling in the center of each pastry base.
- Seal pies: Place a pastry top over each pie and use a fork to press the edges, sealing them shut.
- Cut slits: Make four small slits in the top of each pie to allow steam to escape during baking.
- Egg wash & Sugar: Brush each pie with the remaining beaten egg. Sprinkle with a little granulated sugar.
- Bake pies: Bake for 15-20 minutes or until lightly golden. Some may appear pale, which is fine.
- Cool: Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool further. Enjoy warm or cool for later!