These Mini Apple Pies with Shortcrust Pastry are petite pies offering the timeless comfort of warm apple pie, elegantly resized for effortless serving and enjoyment.
Celebrate fall with these easy mini apple pies with homemade shortcrust pastry.
Made into convenient little hand pies, they’re an easy way to enjoy apple pie on a smaller scale.
The stewed filling brings together 5 classic apple pie ingredients.
Sweet crisp apples, butter, brown sugar, cinnamon and allspice.
I opted for Pink Lady apples but Granny Smith apples are also perfect!
Do you have enough apples to make another recipe?
You’ll find a similar red apple filling in my Cinnamon Apple Cake.
Or try my Quick and Easy Apple Crumble, which I consider a deconstructed apple pie!
For a berry twist on the classic crumble, my Blueberry and Apple Crumble is heavenly!
Why You Will Love This Recipe
- Individual portions for easy serving.
- Homemade shortcrust pastry.
- Made without a muffin tin.
- Stewed pink lady apple filling.
- Freezer friendly.
The shortcrust pastry is easy to make by doing so in the food processor.
What if you don’t have a food processor? No problem! Simply read the notes in the recipe card below on the alternative method.
Hint: All you need is a mixing bowl and your hands to rub the butter into the flour!
Best Apples To Use For Mini Apple Pies
Let’s cut to the core of the best apples to use for these mini apple pies!
- Pink Lady: What I used and widely available year-round. They’re tart with a hint of sweetness. Keeps its shape well during baking.
- Granny Smith: I would use these or Pink Lady’s. They’re tart and firm. Keeps its shape well during baking.
- Braeburn: Balanced flavor. A good all-rounder for apple pie filling.
- Fuji: With their juicy texture, extra sweetness and firm flesh, they’re a close second to the pink lady. These are quite sweet so you may like to pair them with Granny Smith’s!
Ingredient Notes & Substitutions
A comprehensive recipe card featuring all the ingredients can be found at the end of this post.
- Apples: Use any variety you like, I used Pink Lady Apples. My second choice would be Royal Gala or Granny Smith.
- Butter: Use block butter. Either unsalted or salted can be used.
- Brown sugar: Use regular light brown sugar.
- Cinnamon: Use ground cinnamon, not whole cinnamon sticks.
- All Spice: Use ground All Spice. Can be substituted with ground nutmeg.
- All-purpose flour: Also known as plain flour in Australia. Make sure to accurately measure your flour for the best results.
- Powdered sugar: Is also known as icing sugar and confectioners sugar.
- Milk: Whole milk, low-fat milk or dairy-free milk such as almond milk can be used.
- Egg: Used to stick the base and top pastry rounds together and to glaze the top. Can be substituted with milk or heavy/thickened cream. Keep in mind that milk and cream do not produce the same golden results as an egg.
- Granulated sugar: Sprinkled on top before baking. Substitute with caster sugar, brown sugar or coconut sugar.
- 3-inch (8cm) round flat edge cookie cutter: For the pastry bases and tops.
- Pastry Brush: Brush the pastry with the beaten egg.
Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Chop apples into small cubes/chunks, approx. 1/2-inch in size (1-2cm). Discard the core. Leave the peel on or off, I left mine on.
Step two: Place chopped apples in a medium-sized pot along with the butter, brown sugar, cinnamon and allspice.
Step three: Bring mixture to a boil then reduce heat to a simmer and continue to cook, stirring occasionally, for 10 minutes until apples have softened slightly.
Remove from heat and transfer apple filling to a clean bowl and set aside to cool.
Step four: Preheat oven to 180ºC (356ºF). Line a large flat baking sheet with parchment paper and set aside.
Step five: In a high-speed food processor, add flour and powdered sugar. Pulse a couple of times to blend together.
Step six: Add the cold cubed butter and pulse for 15 seconds until mixture resembles coarse crumb.
Step six: With processor running, through the feed shoot, drizzle in milk, one tablespoon at a time until it comes together into a ball of dough.
If the dough is still crumbly, add a little more milk.
Step seven: Turn dough onto a lightly floured surface (bench top or large chopping board) and bring it together until smooth, lightly kneading if required. Do not over-knead.
Divide dough into 2 equal halves and flatten each into a round disc.
Step eight: Sprinkle more flour onto the surface and roll out one half of dough until it’s 4mm-5mm thick and approx. 30-35cm (11.8 inch – 13.7 inch) across in diameter.
Step nine: Take a 3-inch (8cm) round cookie cutter and cut out shapes for the bases. You should get 12-14 bases when you reroll the excess dough.
Step ten: Place pastry bases onto the lined baking sheet, leaving a small gap between each.
Step eleven: Sprinkle more flour onto the surface and roll out the second half of the dough using the same measurements as you did the first half.
Take the same size cook cutter and cut out shapes for tops, cut the same quantity of tops to match the bases. Set aside.
Step twelve: With a pastry brush or your finger, brush the edges of each pastry bottom on the baking sheet with the beaten egg. This is so the tops stick to the bases.
Step thirteen: Dollop one heaped tablespoon of apple filling into center of each pastry base.
Step fourteen: Working one at a time, place pastry tops over each and with a fork, press the edges to seal shut.
Step fifteen: Take a small sharp pointed knife and cut 4 short slits on top of each, in the shape of a cross, to allow air to escape during baking.
Brush each pie with the remaining beaten egg and sprinkle each with a little granulated sugar.
Step sixteen: Bake for 15-20 minutes or until lightly golden all over. Some will be pale and that’s ok, you don’t want to overcook and dry out.
Step seventeen: Remove and cool on the baking sheet for 5 minutes before transferring them to a wire rack until you can handle them to serve or allow them to cool completely. Enjoy!
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Chill Ingredients: Make sure your butter and milk for the pastry are cold from the fridge when you add them. This makes a flakey crust.
- Don’t overmix: Avoid overmixing the pastry dough in the food processor and do not knead it too much on the bench/board.
- Don’t overfill: Adding too much filling to the bases will make the pies overflow and the filling bubble out.
- Egg wash: Don’t skip this! It gives your pies that gorgeous, golden-brown finish. Also, remember to brush the base edges with some edges so the tops stick.
- Ice Cream: A scoop of vanilla or cinnamon ice cream melts into the warm pie making it the perfect dessert.
- Caramel Drizzle: For that extra wow factor, a luscious stream of caramel makes your mini apple pies gourmet.
- Pumpkin Spice: Dust a little over the ice cream, whipped cream or the pie itself for a seasonal kick. It’s like fall in each bite.
- Gingerbread Latte: Pair your mini apple pies with a mug of homemade gingerbread latte during fall and the holidays for a cozy evening by the fireplace.
- Rum Hot Chocolate: Make this rum nightcap for guests or just yourself, alongside a serve of these pies.
- Whipped Cream: A classic topping that elevates any pie. Think of it as the mini version of a large apple pie.
- Coffee or Tea: For afternoon tea or as a relaxing dessert after dinner, enjoy it with a hot cup of tea, coffee or a homemade hot chocolate.
- Cider: Whether it’s warm spiced cider or a cold hard cider, it complements the apple flavors perfectly.
- Nightcap: Stovetop Rum Hot Chocolate
Common Mistakes to Avoid
- Overmixing: Overmixing and too much kneading will make your crust tough. Mix in the food processor just until dough forms and avoid over kneading it on the bench top.
- Skipping the Egg Wash: Without egg wash, your crust won’t have that golden sheen. Remember to brush your pastry tops before baking.
- Overfilling: Too much filling = volcanic pie eruptions. Use only 1 tablespoon of filling for each apple pie.
- Forgetting the Air Holes: A few slits in the top crust to let steam escape. No vent holes can mean a soggy or exploded pie.
- Oven Temperature: Not all ovens are created equal! Make sure to preheat fully, 30 minutes prior to putting your cookies in and consider an oven thermometer if you’re unsure about your oven.
- Overbaking: Baking too long can dry out your filling and overbrown your crust. Bake per the recipe instructions.
Having trouble with your apple pies? Let’s dive into some problems and solutions for you.
Store baked & cooled pies: In an airtight container and refrigerated for 4-5 days.
How to Reheat
To ensure your mini apple pies taste as fresh as the day they were made, follow the below reheating guidelines for the oven, microwave, and air fryer.
- Preheat your oven to 350°F (175°C).
- Place pies on a lined baking sheet.
- Heat for about 10 minutes or until warm to the touch.
- Place a pie on a microwave-safe plate.
- Heat on medium power for 30-45 seconds.
- Check warmth and zap for another 10 seconds if needed.
Air Fryer Method
- Preheat your air fryer to 300°F (150°C).
- Pop the pie in the air fryer basket.
- Cook for 3-4 minutes or until warmed through.
How To Freeze, Thaw & Reheat
To extend the life of your apple pies, follow these instructions for both unbaked and baked pies.
Freezing, Thawing & Reheating Unbaked Apple Pies
To freeze your assembled mini pies without baking, skip the egg wash and sugar, and follow these steps.
- Assemble pies on a lined baking sheet, one that will fit in your freezer comfortably.
- Freeze until solid.
- Transfer frozen pies to a freezer-friendly container or zip-lock bag. Label with date and name. Freeze for up to 2 months.
- To bake from frozen, preheat oven to the recipe’s recommended temperature. Place frozen, unbaked pies on a lined baking sheet, no need to thaw beforehand.
- Bake as directed, adding an extra 3-5 minutes until cooked through. Enjoy!
Freezing, Thawing & Reheating Baked Apple Pies
For those already-baked pies, here’s your guide to enjoying them in the future.
- Cool baked pies and place them on a lined baking sheet, one that will fit in your freezer comfortably.
- Freeze until solid.
- Transfer to a freezer-friendly container or zip-lock bag. Label with date and name. Freeze for up to 3 months.
- To reheat frozen baked pies, thaw overnight in the fridge or at room temperature and then reheat in the oven, air fryer, or microwave.
- Alternatively, reheat frozen pies straight away by preheating the oven to 350°F (175ºC) and baking for 15-20 minutes. No thawing, just heat and eat!
- For microwaves, place frozen pies on a microwave-safe plate and heat on medium for 2-3 minutes. Check and continue heating if needed
- In air fryers, place frozen pies in the air fryer basket, set to 300°F (150ºC) and cook for 6-8 minutes, checking halfway.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Mini Apple Pies with Shortcrust Pastry
- 3-inch (8cm) round smooth edge cookie cutter
- 1 Pastry brush
- 2 cups Pink Lady Apples, about 3 apples, chopped into small cubes, or Granny Smith, Fuji, Royal Gala, see notes
- 2 Tbsp block butter, salted or unsalted
- 1/4 cup packed light brown sugar, how to pack
- 1 1/2 tsp ground cinnamon
- 1 tsp ground AllSpice
- 2 cups (300g) all-purpose flour, spoon & leveled
- 1/2 cup powdered sugar
- 180 g block butter, cold & cubed, salted or unsalted
- 2-3 Tbsp cold whole milk
- 1 small egg, beaten
- 1 Tbsp granulated sugar
- You can either peel the apples or leave the peel on, I kept the peel and it worked great.
- Chop apples into small cubes/chunks, approx. 1/2-inch in size (1-2cm). Discard the core.
- Place chopped apples in a medium size pot.
- Add butter, brown sugar, cinnamon and allspice.
- Place pot over medium heat on the stovetop. Mix until liquid begins to boil.
- Reduce heat to low-medium until it’s simmering. Continue to cook, stirring occasionally, for 10 minutes until apples have softened slightly.
- Remove from heat and transfer apple filling to a clean bowl and set aside to cool.
- Preheat oven to 356ºF (180ºC). Line a large flat baking sheet with parchment paper and set aside.
- In a high-speed food processor, add flour and powdered sugar. Pulse a couple of times to blend together.
- Add cold cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb.
- With processor running and through the feed shoot, drizzle in milk, one tablespoon at a time until it comes together into a ball of dough. If the dough is still crumbly, add a little more milk.
- Turn dough onto a lightly floured surface (bench top or large chopping board) and bring it together until smooth, lightly kneading if required. Do not over-knead.
- Divide dough into 2 equal halves and flatten each into a thick round disc.
- Sprinkle more flour onto the surface and roll out one half of dough until it's 4mm-5mm thick and approx. 12-inch x 14-inch (30-35cm) across in diameter.
- Take a 3-inch (8cm) round cookie cutter and cut out shapes for the bases. You should get 12-14 bases when you re-roll all the excess dough. NOTE: if you use a slightly different-sized cookie cutter, you'll get more or fewer bases and tops.
- Place pastry bases onto lined baking sheet, leaving a small gap between each.
- Sprinkle more flour onto the surface and roll out second half of dough until it's 4mm-5mm thick and approx. 12-inch x 14-inch (30-35cm) across in diameter.
- Take the same cookie cutter and cut out shapes for tops, cut the same quantity of tops to match the number of bases.
- Set pastry tops aside while you add the filling to the bases.
- With a pastry brush or your finger, brush edges of each pastry bottom on baking sheet with the beaten egg. This is so the tops stick to the bases.
- Dollop one heaped tablespoon of apple filling into center of each pastry base.
- Working one at a time, place pastry tops over each and with a fork, press the edges to seal shut.
- Take a small sharp pointed knife and cut 4 short slits on top of each, in the shape of a cross, to allow air to escape during baking.
- Brush each pie with remaining beaten egg.
- Sprinkle each with a little granulated sugar.
- Bake for 15-20 minutes or until lightly golden all over, some will be pale and that’s ok, you don’t want to overcook and dry out.
- Remove and cool on baking sheet for 5 minutes.
- Transfer to a wire rack until you can handle them to serve or allow them to cool completely.
- Serve and enjoy!
- Apples: Use any variety of apples you have. I used Pink Lady and a close second would be Granny Smith.
- Store: Cooled pies in an airtight container in the fridge for up to 5 days. Reheat in oven, microwave, or air fryer until warm.
- Freeze, Thaw & Reheat Unbaked Pies: Skip the egg wash and freeze on a lined baking sheet until solid. Store in labeled zip-lock bag or container for 2 months. Bake from frozen as per the recipe instructions and add an extra 3-5 minutes until cooked.
- Freeze, Thaw & Reheat Baked Pies: Freeze cooled pies on lined baking sheet until solid. Store in labeled zip-lock bag or container for 3 months. Thaw & reheat or heat from frozen in oven, microwave, or air fryer.