These cute little Mini Apple Pies are the perfect fall treat. Made using a home-made shortcrust pastry filled with a decadent apple filling and topped with your choice of whipped cream or vanilla ice cream. A great after dinner fall dessert.

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You know it’s fall when the smells of apple cinnamon are wafting from your kitchen. And that’s just what you’ll get if you make these beautiful Mini Apple Pies. Much like my Mini Apple Cinnamon Crumbles, or even the Mini Pumpkin Pies, these are perfect for fall entertaining and Thanksgiving. You can bring them to a holiday event or a potluck. Don’t forget the ice cream!

Don’t miss Delicious Apple Desserts for Fall! More than a dozen great desserts from pie to cheesecake, muffins and more!

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What Are These Little apple Pies Like

• Flavour – These little pies are much like a Classic Apple Pie, just much smaller. They have a flaky pastry and are filled with a spiced homemade apple filling.
• Make ahead – You can make the pasty up to two days before and the apple pie filling can be made up to about 3-4 days in advance.
• Great for entertaining – These are the perfect little after dinner desserts. The portions aren’t big, so after a dinner they wouldn’t be too much.

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Ingredients

For the filling:

• Apples – I used 7 golden delicious apples for this recipe which was approximately 1 1/2 lbs and equivalent to about 6 cups of diced apples.
• Butter – is used to make the sweet syrup that the apples are cooked in on the stove top.
• Brown sugar – adds sweetness to the apple pie filling.
• Spices – I used both cinnamon and nutmeg to give these apples a great flavour.
• Vanilla extract – helps enhance the flavours in most baked goods.

For the pastry:

• Flour – I like to use all purpose flour for making pastry
• Salt – Helps flavour the pastry
• Sugar – I used granulated white sugar to add a little sweetness to the pastry.
• Butter – Unsalted cold butter is the best kind of butter to use when making pastry.
• Water – A little cold water is added to the pastry.
• Egg – I used just a whisked egg to brush the pastry before baking.

REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.

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Instructions

1. Make the pastry – In a large bowl sift together the flour, sugar and salt. Cut in the cold butter and mix with your fingers until you have a fine bread crumb texture. Start pouring in the water a little at a time, mixing with your hands as you go. It will start to come together quite quickly. Once the dough stays to together you won’t need to add any more water. Gently knead the pastry and fold it over on to itself a few times. Divide into two balls, wrap and refrigerate for about an hour.
2. Prepare the apples – Peel, core and dice the apples into about 1-inch pieces.
3. Cook the apple pie filling – In a medium skillet set over medium heat, melt the butter and brown sugar. When it starts to bubble add the apples. Stir well to coat them completely. Reduce heat to low, cover and stir occasionally until they are fully cooked. This will take about 20 minutes. The apples will be soft and golden when done. When they are just about cooked, add the cinnamon, nutmeg, vanilla and give a good stir. Remove from heat and set aside.
4. Cut the pastry circles – Preheat oven to 375 degrees F and remove your dough from the fridge. On a floured surface roll out each dough ball until it about 1/4 inch thick. Using a 3 inch circle cutter, cut out all of your circles for the pastry bottoms.
5. Make a lattice topping – Cut the second pastry sheet into 1/2 inch strips. Then cut the strips cross ways to about 4 inches in length. These strips will be used to make the lattice topping.
6. Put the pies together – Gently press the pastry into each tin. Fill each pastry case with the filling and top with a lattice topping. To make the lattice topping, use four strips of pastry, like you see in the photos.
7. Bake – Whisk the egg in a small bowl. Brush the lattice topping with the egg wash and sprinkle over a little sugar. Bake between 15 – 20 minutes or until golden and the pastry is fully cooked and flaky. Allow to cool in muffin tins. Remove when cooled.

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Recipe Tips

• Making the pastry – Make sure to use cold water and don’t over work the pasty. Flaky pastry need to be folded several times and just kneaded down a bit. Don’t skip these steps!
• Make ahead tips for pastry – The pastry can be made in advance and even stored in the fridge until later in the day or the following day. Just make sure you wrap it properly.
• Allow to cool in the muffin tins – After your pies are baked, allow them to cool completely in the muffin tins. This is a flaky pastry and will fall apart if you try to remove them before they have cooled completely.

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Substitutions

• Apples – For this recipe I used golden delicious apples. But really you can use royal gala, honeycrisp, granny smith and more. You can even use a mix of apples if you like.
• Spices – I kept it simple and used cinnamon and nutmeg. You could add a touch of cloves and even ginger if you like. But I would only use a dash of each as they are very strong flavours.
• Pastry – I made my own homemade shortcrust pastry for this recipe and it’s pretty easy to make. If you want to make things even simpler, you can use store bought shortcrust pastry.
• Lattice topping – I liked to make the lattice for these little pies because it’s cute. However, if you find this step a little time consuming, just use a cookie cutter to make a shape. You could use leaves, stars or any other shapes that you might like.

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Serving and Storage

Serving Suggestions

• Serve with vanilla ice cream, fresh whipped cream or Homemade Caramel Sauce.

Storing the Apple Pies

• At room temperature – These little pies will keep on the counter fresh up to two days.
• In the fridge – Store these in the refrigerator in an airtight container for up to five days. it’s best to bring them to room temperature or warm then up before serving.
• In the freezer – Yes, you can freeze these individual pies. Allow them to cool completely. Store them in an airtight container and they will keep up to two months.

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Frequently Asked Questions

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