This is one of those recipes I reach for whenever I want something that feels both nostalgic and effortless. Mini apple pies have been a part of my home baking rotation since I first adapted an old family tart idea to single-serve portions. I made them one rainy afternoon when I only had two apples and a handful of pantry staples. The result was so comforting that my partner declared them official weekend treats and our friends started requesting them for small gatherings. The crust is tender and flaky with just enough butter to taste decadent without being heavy. The filling is bright from the apples and gently spiced so each bite tastes familiar and seasonal.

I love how adaptable these are. They travel well for potlucks, they make weekday afternoons feel special when packed in a lunchbox, and they are the ideal size for pairing with a scoop of ice cream or a cup of tea. When I first made them I underbaked a batch and learned the importance of setting the crust texture with a quick chill before rolling. Now they come out reliably golden with crisp edges and a soft, warm apple center. The small format also means people try more than one which is always a compliment in my kitchen.

Ingredients

• All purpose flour: 2 cups. Choose a standard unbleached all purpose flour for an even, tender crumb. I use a well known supermarket brand without sifting, which gives reliable results for this crust.
• Salt: 1 teaspoon. A little salt brightens the butter and apple flavors. Use fine table salt or fine sea salt so it incorporates evenly.
• Unsalted butter: 2 thirds cup cold and cut into pieces. Keep the butter very cold to encourage flakiness. I prefer European style butter for the extra flavor but standard unsalted butter works beautifully.
• Cold water: 4 tablespoons. Use ice water; add just enough so the dough holds. Measure with tablespoons for consistency.
• Baking apples: 2 cups finely chopped and peeled, about 2 medium apples. Choose firm varieties such as Granny Smith, Honeycrisp, or Braeburn to retain bite when baked.
• Granulated sugar: 1 quarter cup. Adjust to taste if your apples are very sweet or very tart.
• Ground cinnamon: one half teaspoon. Fresh ground cinnamon gives the best aroma.
• Ground allspice: one quarter teaspoon. This adds subtle warmth; nutmeg can be used if you prefer.
• Large egg: 1 for eggwash. This creates a golden, glossy finish and helps seal the edges.
• Water for eggwash: 1 tablespoon.

Instructions

Make the crust: In a medium mixing bowl combine two cups of flour and one teaspoon of salt. Use a whisk to distribute the salt evenly. Add the cold butter pieces and cut them into the flour with a pastry cutter or two knives until the mixture resembles lentil sized crumbs. The remaining small butter bits are what make the crust flaky so do not overwork them. Add the water and form dough: Drizzle four tablespoons of ice cold water over the flour and butter. Toss with a fork and gently bring the dough together on your work surface. Pat into a disk, wrap in plastic wrap and chill for at least thirty minutes. Chilling relaxes the gluten and firms the butter so your dough rolls more easily. Roll and cut: Lightly flour a work surface and roll the chilled dough to about one sixth inch thickness. If the dough cracks, press it gently to smooth before continuing. Use a four inch round cutter to cut twelve circles. You may need to re roll scraps once to get all twelve circles. Prepare the filling: Preheat the oven to four hundred twenty five degrees Fahrenheit and line a baking sheet with parchment paper. In a small bowl toss two cups of finely chopped, peeled apples with one quarter cup sugar, one half teaspoon cinnamon and one quarter teaspoon allspice. Taste a tiny bit of the mixture to adjust sweetness if your apples are very tart. Assemble the pies: Place about one tablespoon of the apple filling on one side of each dough circle. Whisk the egg with one tablespoon water. Brush the edges lightly with the eggwash, fold the dough over to form a semicircle and press the edges together with a fork to seal. Transfer to the prepared baking sheet two inches apart. Brush the tops with remaining eggwash and cut three small slits in each to vent steam. Bake and cool: Bake for eighteen to twenty minutes until the pastries are golden brown and the filling bubbles through the vents. Let cool on the pan for five minutes then transfer to a wire rack to cool completely. Warm pies are delightful but allow them to rest enough to set the filling so they do not leak when bitten into.

Storage Tips

Store cooled pies in an airtight container at room temperature for up to twenty four hours. For longer keeping place them in the refrigerator for up to three days. To freeze, flash cool on a rack until no longer warm then layer between sheets of parchment in a freezer safe container. Reheat from frozen in a preheated three hundred fifty degree Fahrenheit oven for about fifteen to twenty minutes until warmed through and crisp. Microwaving will soften the crust so prefer an oven for best texture.

Ingredient Substitutions

If you need to replace the butter, use a cold vegetable shortening for a crisp, slightly neutral flavored crust, or use half butter half shortening for flavor and structure. For a dairy free version use a non dairy butter alternative chilled and cubed and brush the tops with a plant based milk for color instead of eggwash. Swap allspice for a pinch of ground cloves plus ground nutmeg if you do not have allspice. Brown sugar may replace granulated sugar for a deeper caramel note but reduce quantity to three tablespoons if your apples are already sweet.

Serving Suggestions

Serve warm with a small scoop of vanilla ice cream for dessert or with a spoon of thick plain yogurt for a lighter option. Garnish with a light dusting of powdered sugar and a small apple slice for visual appeal. These are excellent at parties paired with a hot beverage station offering coffee and tea. For a brunch serve alongside spiced cider and maple glazed sausages for a crowd pleasing spread.

Cultural Background

Hand pies and small fruit filled pastries are found in many culinary traditions where portability is valued. In North America apple hand pies are a tidy, approachable iteration of the larger pie tradition often associated with harvest time. They mirror practices from European tartlets and empanadas where local fruit and spices are enclosed in pastry for preservation and convenience. This small format makes the pastry ideal for sharing and highlights seasonal fruit with less waste.

Seasonal Adaptations

Switch the apple variety with the seasons for different flavor profiles. In autumn choose tart storage apples and add a splash of apple cider to the filling for depth. In winter consider adding chopped dried cranberries for color and brightness. In summer when peaches are ripe substitute peaches for apples and reduce the sugar slightly. Spice blends can be adapted to the season using pumpkin pie spice in colder months or a tiny pinch of cardamom for spring.

Meal Prep Tips

Prepare the dough and filling a day ahead. Store the wrapped dough in the refrigerator and the filling in an airtight container. Assemble and bake on the day you plan to serve for the best crust. For busy mornings bake a sheet in the evening and store cooled pies in a single layer at room temperature for breakfast the next day. They reheat quickly in a toaster oven for a fresh from the oven texture.

These mini pies are an easy way to brighten up weekday routines and they make memorable tokens to bring to friends. Try them once and you will have a small dessert that is both satisfying and versatile. Happy baking and enjoy sharing the warmth.