Mini Apple Pie

Ingredients

• 250 gpeeled and diced apples
• 25 gsugar
• 13 gbrown sugar
• 2.5 gcinnamon
• 8 gflour
• 5 mllemon juice
• 1 packagerefrigerated pie crusts
• 1egg, for egg wash
• Optionalcaramel sauce or ice cream, for serving

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C.

2. 2

   Mix the filling

   In a mixing bowl, combine the apples, both sugars, cinnamon, flour and lemon juice, and mix well.

3. 3

   Cut the pastry

   Roll out the pie crusts and use a biscuit cutter or similar cutter to cut them into small circles.

4. 4

   Fill the bases

   Set half of the pastry circles on a baking sheet and spoon apple filling onto each one.

5. 5

   Seal the pies

   Place the remaining pastry circles over the filling and press the edges closed with a fork.

6. 6

   Brush with egg

   Cut slits in the tops to let steam escape, then brush the pastry with beaten egg.

7. 7

   Bake until golden

   Bake for 18–22 minutes, until golden brown. Leave to cool slightly before serving.

What are mini apple pies?

Mini apple pies are individual versions of a familiar American dessert: fruit filling enclosed in pastry and baked until golden. This version keeps the filling straightforward, with apples, cinnamon, sugar and a little lemon juice.

Small pastry rounds make them easy to portion and serve at gatherings. A little flour helps bind the juices released by the apples as they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 1g protein, 21g carbs, 7g fat.

The apples and sugars provide most of the carbohydrate, while the pastry and egg wash contribute much of the fat; the egg and pastry provide a small amount of protein. Serve a pie with plain yoghurt or fresh fruit alongside for a more balanced plate.

Choosing the apples

Apple pieces: Dice the peeled apples into fairly even pieces so they soften at a similar rate inside the small pies.

Sweetness and spice: The two sugars sweeten the fruit, while cinnamon gives the filling its familiar warm flavour. Lemon juice adds a bright note.

Handling the pastry

Cutting rounds: Roll the chilled pastry out evenly before cutting circles, and make sure you have enough for both the bases and lids.

Sealing: Keep the filling centred on each base and leave the edges clear. Pressing the rim with a fork helps close the pies.

Getting a golden finish

Steam vents: Cut a small slit in every top so steam can escape during baking. This also gives you a quick way to check that each lid has been prepared.

Egg wash: Brush the beaten egg lightly over the pastry for a browned, glossy surface. Bake until the tops are golden, within the stated 18–22 minutes.

Timing and cooling

Oven time: The pies bake for 18–22 minutes at 190°C, but check their colour as they approach the lower end of that range.

Cooling: Let them rest briefly before serving so the hot filling settles. They are especially enjoyable while still warm.

Serving ideas

Toppings: Serve the pies as they are, or add caramel sauce or a scoop of ice cream for a more indulgent dessert.

For a gathering: Their individual size makes them convenient to pass around. Put any toppings on the side so everyone can choose.

Recipe notes & tips

• Cut the apples into evenly sized pieces so the filling cooks consistently.
• Keep the pastry circles similar in size to make sealing the pies easier.
• Avoid piling filling right up to the edge, where it can interfere with sealing.
• Use a fork to press around each rim and close the pastry.
• Cut a steam slit in every pie before applying the egg wash.
• Check the pies for a golden colour as they near 18 minutes of baking.

Variations

• Add nutmeg: Mix a small pinch into the apple filling alongside the cinnamon.
• Use a different apple: Choose a tart or sweet variety to shift the flavour of the filling.
• Add raisins: Stir a few into the filling for extra fruitiness.
• Try a pastry top: Cut small shapes from pastry scraps and use them to decorate each lid.
• Serve with custard: Offer warm custard instead of, or alongside, the optional ice cream.

Common mistakes to avoid

• Uneven apple pieces: Dice them to a similar size so they soften at much the same pace.
• Overfilled bases: Use a modest spoonful and keep the pastry edges clear for sealing.
• Loose edges: Press all around each rim with a fork to close the pies securely.
• Missing steam vents: Cut a slit in every top to let steam escape while baking.
• Too much egg wash: Brush on a thin coat so it does not pool around the pastry.
• Serving straight from the oven: Let the pies cool slightly so the filling can settle.

How to store

Once cool, store the pies in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through; the pastry may soften somewhat after storage.

Frequently asked questions