Mini apple pies

Ingredients

• 1 recipeshortcrust pastry
• 320 gapples, peeled and cut into small cubes
• 50 g, plus extra for sprinklingbrown sugar
• 45 mlvanilla pudding powder or cornflour
• 5 mlground cinnamon
• 1 pinch, optionalnutmeg
• 30–45 ml, optionalplant-based whipping cream

Instructions

1. 1

   Prepare the pastry

   Make the shortcrust pastry according to the instructions for the pastry recipe.

2. 2

   Mix the filling

   In a large bowl, combine the diced apples with the brown sugar, vanilla pudding powder or cornflour, cinnamon and a pinch of nutmeg. Set aside.

3. 3

   Prepare the tin

   Preheat the oven to 180 °C and lightly grease a 12-hole muffin tin, or use tartlet tins.

4. 4

   Shape the bases

   Roll out two-thirds of the pastry on a lightly floured work surface. Use a round cutter about 10 cm across, or a cup, glass or small bowl of similar size, to cut out 12 circles. Place them in the muffin holes and press them into shape.

5. 5

   Fill the cases

   Spoon 2–3 tablespoons of apple filling into each pastry case, filling them almost to the top.

6. 6

   Add the lattice

   Roll out the remaining pastry and cut it into thin strips with a pizza cutter or sharp knife. Weave the strips into a lattice, cut out rounds to fit the tops of the muffins, then place them over the filling with a cake spatula. Press the edges gently to seal them. Alternatively, make a simpler pastry covering.

7. 7

   Bake and cool

   For extra shine and colour, brush the pies with a little plant-based cream and sprinkle over extra brown sugar if desired. Bake for about 25 minutes, until lightly golden. Remove from the oven and leave to cool for 15 minutes. Carefully loosen the edges with a sharp knife and lift the pies out of the tin.

8. 8

   Serve the pies

   Serve warm, or transfer the pies to a wire rack to cool completely. Enjoy plain or with a scoop of ice cream and caramel sauce.

What are mini apple pies?

These are small, individual takes on American-style apple pie, made with shortcrust pastry and a cinnamon-spiced apple filling. Their muffin-sized shape makes them easy to serve as finger food or pack for a journey.

The recipe keeps the familiar apple-pie flavours but uses a lattice top and individual pastry cases. The pudding powder or starch helps thicken the juices released by the apples as they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 2g protein, 32g carbs, 9g fat.

The apples and pastry contribute most of the carbohydrates, while the shortcrust pastry and optional plant-based cream provide most of the fat. The pastry also supplies some protein, though the amount depends on the pastry recipe used. Serve a pie with fresh fruit or a scoop of yoghurt to make a more substantial plate.

The pastry and filling

Shortcrust pastry: follow the instructions for the pastry recipe and divide it as directed here, using about two-thirds for the bases and the rest for the lattice. Roll it on a lightly floured surface to help prevent sticking.

Apples: peel them and cut them into small, evenly sized cubes so they fit neatly into the cases. The cinnamon and optional nutmeg season the fruit, while the sugar sweetens it.

Getting neat pastry cases

Base circles: cut 12 rounds about 10 cm across and press each one into a greased muffin hole. Make sure the pastry reaches the base and sides without tearing.

Lattice tops: cut the rolled pastry into thin, even strips and weave them before cutting out tops to fit. Press the edges gently against the cases to help seal the pies.

Filling and baking cues

Filling level: add 2–3 tablespoons to each case, stopping just short of the top. The recipe aims for nearly full cases, but avoid packing in so much filling that it spills over the edges.

Doneness: bake at 180 °C for about 25 minutes, until the pastry is lightly golden. Leave the pies in the tin for 15 minutes before loosening them; the pastry is fragile while hot.

Serving ideas

These mini pies can be served warm or cooled completely on a wire rack. For a simple finish, enjoy them plain, or add a scoop of ice cream and caramel sauce when serving as a dessert.

Making them ahead

The pies need time to cool before they can be lifted cleanly from the muffin tin, so allow for the stated 15-minute rest after baking. Once removed, a wire rack helps them cool without trapping steam underneath.

Recipe notes & tips

• Chill the pastry if it becomes soft and difficult to handle.
• Cut the apple into small, even cubes so the filling fits easily into the cases.
• Use a lightly floured work surface when rolling the pastry.
• Press the pastry gently into the tin to avoid splitting the bases.
• Let the pies rest for 15 minutes before loosening them from the tin.

Variations

• Use cornflour: substitute it for the vanilla pudding powder to thicken the filling.
• Add nutmeg: include the optional pinch for extra warmth.
• Make a simple top: cover each pie with a pastry round instead of weaving a lattice.
• Add a golden finish: brush the tops with plant-based whipping cream and sprinkle with brown sugar.
• Serve with toppings: add ice cream and caramel sauce when serving.

Common mistakes to avoid

• Overfilling the cases: keep to 2–3 tablespoons per pie and stop just short of the top.
• Tearing the bases: press the pastry carefully into the muffin holes and patch any small gaps.
• Loose lattice edges: press the pastry strips gently against the sides to seal them.
• Removing them too soon: cool the pies in the tin for 15 minutes before loosening the edges.
• Skipping the grease: lightly grease the muffin tin so the pastry cases are easier to release.

How to store

Cool the pies completely, then store them in an airtight container in the fridge for up to 3 days. Reheat briefly in a 160 °C oven until warmed through, or serve them cold.

Frequently asked questions