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Pies stacked on top of each other sitting on glass stand with apples behind and cinnamon sticks in front
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Mini Apple Pies with Shortcrust Pastry

Enjoy these easy Mini Apple Pies with homemade shortcrust pastry and a cozy cinnamon apple filling. Perfect for any fall occasion!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 mini pies
Calories 259kcal
Author Samantha Pickthall

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
US Customary - Metric

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!

Notes

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.

Nutrition

Calories: 259kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 120mg | Potassium: 67mg | Fiber: 1g | Sugar: 13g | Vitamin A: 470IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg