Mini Apple Pies

Ingredients

• 2masas para tarta, compradas o caseras
• 350 g (2 1/2 cups)manzanas peladas y cortadas en dados de 1,3 cm (aproximadamente 2 manzanas grandes)
• 28 g (2 tbsp)mantequilla sin sal
• 55 g (1/4 cup), bien compactoazúcar moreno
• 25 g (2 tbsp)azúcar blanco granulado
• 1 tspextracto de vainilla
• 1 tspcanela molida
• 1/4 tspnuez moscada molida
• 1/4 tsppimienta de Jamaica molida
• 1/4 tspjengibre molido
• 1/8 tspclavo molido
• 1huevo batido
• 50 g (1/4 cup)azúcar blanco granulado
• 1/4 tspcanela molida
• 1/8 tspnuez moscada molida
• 1/8 tsppimienta de Jamaica molida
• 1/8 tspjengibre molido
• una pizca pequeñaclavo molido
• para espolvorearazúcar turbinado

Instructions

1. 1

   Prepara las bandejas

   Forra dos bandejas de horno con papel de hornear y resérvalas.

2. 2

   Cocina el relleno

   Pon en un cazo pequeño las manzanas, la mantequilla, el azúcar moreno, los 25 g de azúcar granulado, la vainilla y las especias para el relleno. Cocina a fuego medio, removiendo de vez en cuando, hasta que las manzanas estén tiernas, unos 15–18 minutos. Deja que el relleno se enfríe por completo.

3. 3

   Corta la masa

   Estira las dos masas sobre una superficie ligeramente enharinada y corta 20 formas de manzana con un cortador de 10 cm (4 pulgadas), volviendo a estirar los recortes para aprovechar toda la masa. Coloca 10 formas en las bandejas preparadas, 5 en cada una.

4. 4

   Añade el relleno

   Pon una cucharada colmada de relleno de manzana en el centro de cada una de las 10 formas.

5. 5

   Cierra las empanadillas

   Pinta los bordes con huevo batido y coloca encima las 10 formas de masa restantes. Presiona los bordes con un tenedor para sellarlos y haz pequeños cortes en forma de X en la parte superior de cada pastelito. Refrigera durante 20 minutos.

6. 6

   Precalienta el horno

   Mientras se enfrían los pastelitos, precalienta el horno a 200 °C (400 °F).

7. 7

   Mezcla el azúcar

   Combina en un cuenco pequeño los 50 g de azúcar granulado y las especias reservadas para la cobertura.

8. 8

   Pinta y espolvorea

   Saca una de las bandejas de la nevera y pinta la parte superior de los pastelitos con huevo batido. Espolvorea cada uno con el azúcar especiado y un poco de azúcar turbinado.

9. 9

   Hornea la primera tanda

   Hornea durante 16–19 minutos, hasta que la masa esté ligeramente dorada. Déjalos reposar en la bandeja 5 minutos y luego pásalos a una rejilla para que se enfríen lo suficiente para manipularlos, unos 15 minutos más.

10. 10

    Hornea la segunda tanda

    Repite los mismos pasos con la bandeja restante de pastelitos.

What are mini apple pies?

Apple pie is a familiar American dessert, built around fruit baked inside pastry; these miniature versions turn that classic into individual portions. Their apple-shaped outline makes them especially fun to serve.

A buttery crust, soft spiced filling and crisp sugar topping provide a little of everything in each one. Cooking and cooling the filling before assembly helps keep the pastry easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 4g protein, 39g carbs, 14g fat.

The pastry and butter contribute much of the fat, while the pastry, sugars and apples supply most of the carbohydrates; the egg and pastry provide a little protein. Pair a pie with fresh fruit or plain yoghurt for a more balanced plate.

Choosing the apples and spices

Apples: Use firm apples that hold their shape reasonably well as they cook, and cut them into even 1.3 cm pieces so they soften at a similar pace.

Spices: Cinnamon, nutmeg, allspice, ginger and a touch of clove give the filling its warm, rounded flavour. The separate spice blend for the top echoes those notes in a crisp finish.

Cook the filling until tender

Gentle cooking: Keep the saucepan over medium heat and stir occasionally while the apples soften in the butter and sugars. The filling is ready when the pieces are tender, after about 15–18 minutes.

Cool completely: Let the mixture cool before spooning it onto the pastry. Warm filling can soften the dough and make sealing the pies more difficult.

Seal each pie well

Egg wash: Brush the pastry edges lightly so the top layer can stick to the base. Press all around with a fork to close the seam.

Top vents: Make a small X in each top to give steam a way out as the filling heats. Chill the assembled pies for 20 minutes before baking.

Watch the bake

Colour: Bake at 200 °C for 16–19 minutes, until the pastry is lightly golden. Check towards the earlier end of the range, since ovens and pastry thickness can vary.

Cooling: Leave the pies on the baking sheet for 5 minutes, then transfer them to a wire rack for about 15 minutes more. This gives the pastry time to firm up before serving.

Serving ideas

Serve the pies warm or at room temperature, on their own or with a spoonful of thick yoghurt, whipped cream or vanilla ice cream. A little acidity from fresh fruit can balance the sweet pastry and filling.

For a dessert spread, arrange them on a platter once cool enough to handle. Their individual size also makes them convenient for picnics and packed treats.

Recipe notes & tips

• Cut the apples into evenly sized pieces so they cook at the same rate.
• Leave the filling to cool fully before assembling the pies.
• Use a lightly floured surface when rolling out the pastry to prevent sticking.
• Avoid overfilling: a heaping tablespoon per pie leaves room to seal the edges.
• Chill the assembled pies for the full 20 minutes to help them hold their shape.
• Use a small brush to apply the egg wash without soaking the pastry.

Variations

• Add lemon zest: Stir a little into the cooled filling for a brighter flavour.
• Use pear: Replace some of the apple with diced pear and cook until tender.
• Add raisins: Mix a small handful into the filling after it has cooled.
• Change the spice: Use extra cinnamon in place of some of the other ground spices.
• Serve with vanilla: Add a scoop of vanilla ice cream alongside each warm pie.

Common mistakes to avoid

• Filling the pies while hot: Warm filling can soften the pastry; cool it completely first.
• Overfilling: Too much filling can stop the seams from closing; stick to a heaping tablespoon.
• Skipping the vents: Trapped steam can force the edges apart; cut a small X in each top.
• Weakly sealed edges: Filling may leak out; press the perimeter firmly with a fork.
• Crowding the oven: Pies may bake unevenly; use the two trays as separate batches.
• Moving them too soon: Hot pastry is delicate; allow 5 minutes on the tray before transferring.

How to store

Once completely cool, store the pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 160 °C oven until warmed through; the pastry may soften slightly in storage.

Frequently asked questions