These Mini Apple Pies are easy to make with homemade pie crust and a simple apple pie filling. They are perfect for fall!
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour45 minutesminutes
Servings 12
Ingredients
For the crust
2cups(260g)all-purpose flour
1teaspoonsalt
⅔cup(151g)unsalted butter, old and cut into pieces
4tablespoonscold water
For the filling
2cupsfinely chopped and peeled baking apples, about 2 apples
¼cup(50g)granulated sugar
½teaspoonground cinnamon
¼teaspoonground allspice
1large egg
1tablespoonwater
Instructions
Make the crust
Combine the flour and salt in a medium mixing bowl. Stir with a whisk until well mixed.
Using a pastry cutter or two knives cut the butter into the flour until lentil-sized crumbs form.
Drizzle the ice water over the flour to moisten it. Toss the mixture together with a fork to combine. Turn the dough out onto a work surface and gently knead until the dough comes together.
Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured work surface roll the dough into 1/6-inch thickness. Cut out 12, 4-inch circles. You will need to roll the dough out twice.
Make the filling
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a small bowl, combine the apples, sugar, cinnamon, and allspice. Place a tablespoonful of filling on one side of each dough circle.
Whisk the egg and water together in a small bowl. Brush eggwash around the edges of the pastries. Fold each one over and seal the edges with a fork.
Place 2-inches apart on the prepared baking sheet. Brush the tops with the remaining eggwash. Cut three small slits in the tops of each pastry.
Bake for 18-20 minutes, until golden brown. Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
Apples: You can use any type of baking apple in this recipe. I like to use a mix of Granny Smith and Honeycrisp apples.
Storage: Store leftover mini apple pies in the refrigerator for up to 4 days. Reheat in the microwave before serving.