Mini Apple Pies With Cinnamon and Nutmeg Recipe

Introduction

Mini Apple Pies are a charming and delicious treat perfect for sharing or enjoying as a personal dessert. These bite-sized pies feature a warm, spiced apple filling wrapped in crispy, buttery shortcrust pastry. They’re easy to make and sure to impress at any gathering.

Ingredients

• 2 apples, peeled and chopped into small cubes
• 40g salted butter
• 50g brown sugar
• 1-2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp lemon juice
• 1/2 tsp cornflour
• 3 tsp cold water
• 2 sheets frozen shortcrust pastry, thawed
• 1 egg, whisked for glazing

Instructions

1. Step 1: In a saucepan, combine the chopped apples, salted butter, brown sugar, cinnamon, nutmeg, and lemon juice. Simmer over medium heat until the apples are mostly softened.
2. Step 2: Mix the cornflour with cold water to make a slurry. Pour this into the simmering apples, stirring continuously until the mixture thickens. Remove from heat and set aside to cool.
3. Step 3: Preheat your oven to 180°C (356°F). Using a round cookie cutter or a glass rim, cut out 9 rounds from one sheet of pastry. From the second sheet, cut 1.5cm wide strips for the lattice tops.
4. Step 4: Place about 1 tablespoon of the cooled apple filling in the center of each pastry round. Arrange two parallel strips of pastry over each filled round, then place two more strips perpendicular to create a lattice pattern. Trim excess pastry and press edges with a fork to seal.
5. Step 5: Brush the tops of the pies with the whisked egg to achieve a golden, glossy finish. Bake in the oven for 20-25 minutes until the pastry is golden brown and crisp.
6. Step 6: Allow the mini pies to cool slightly before serving, or let them cool completely on a wire rack if not serving immediately.

Tips & Variations

• Use a mix of tart and sweet apples for a more complex flavor.
• For extra warmth, add a pinch of ground cloves or ginger to the filling spices.
• If you don’t have cornflour, you can use all-purpose flour as a thickener instead.
• Serve with vanilla ice cream or a dusting of powdered sugar for an indulgent touch.

Storage

Store the mini apple pies in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate for 4-5 days and reheat gently in the oven to restore crispness. Mini pies can also be frozen before baking; bake straight from frozen, adding a few extra minutes to cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pastry instead of frozen?

Yes, fresh shortcrust pastry can be used as an alternative. Just ensure it is well chilled before rolling and cutting to maintain the best texture.

How can I avoid the pastry getting soggy?

Make sure the apple filling is well cooled and thickened before adding it to the pastry. The cornflour slurry helps prevent sogginess by absorbing excess moisture during baking.

Mini Apple Pies With Cinnamon and Nutmeg Recipe

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★★★★★

4.5 from 87 reviews

These Mini Apple Pies are a delightful and easy-to-make dessert featuring a flaky shortcrust pastry filled with a warm, spiced apple filling. Perfectly portioned for individual servings, these pies combine tender cinnamon and nutmeg-infused apples with a golden lattice topping, baked to crisp perfection. Ideal for sharing at parties or enjoying as a comforting treat with a scoop of vanilla ice cream.

• Author: Toney
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 9 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Apple Filling

• 2 apples, peeled and chopped into small cubes
• 40g salted butter
• 50g brown sugar
• 1–2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp lemon juice
• 1/2 tsp cornflour
• 3 tsp cold water

Pastry & Glaze

• 2 sheets frozen shortcrust pastry, thawed
• 1 egg, whisked for glazing

Instructions

1. Prepare the Apple Filling: In a saucepan, combine the chopped apples, salted butter, brown sugar, cinnamon, nutmeg, and lemon juice. Simmer over medium heat until the apples are mostly softened, stirring occasionally to prevent sticking.
2. Thicken the Filling: Mix the cornflour with cold water to create a smooth slurry. Pour this mixture into the simmering apples while stirring continuously until the filling thickens. Remove from heat and let it cool completely before assembling the pies.
3. Preheat the Oven and Prepare the Pastry: Set your oven to 180°C (356°F). Using a round cookie cutter or the rim of a glass, cut out 9 circles from one sheet of the thawed shortcrust pastry. From the second sheet, cut strips about 1.5cm wide to be used for the lattice tops.
4. Assemble the Mini Pies: Place about 1 tablespoon of the cooled apple filling onto the center of each pastry round. Lay two parallel strips of pastry across each filled round, then place two more strips perpendicularly over them to form a lattice pattern. Trim any excess pastry and press the edges together with a fork to seal the pies.
5. Glaze and Bake: Brush the tops of the pies with the whisked egg to give a beautiful golden, glossy finish. Bake in the preheated oven for 20-25 minutes, or until the pastry is crisp and golden brown.
6. Cool and Serve: Allow the pies to cool slightly before serving, or cool completely on a wire rack if serving later. Enjoy warm with optional vanilla ice cream or dust with powdered sugar for extra sweetness.

Notes

• Ensure the apple filling is cool before placing it on the pastry to prevent the dough from becoming soggy.
• You can substitute shortcrust pastry with puff pastry for a lighter texture.
• Adjust the cinnamon amount according to your preference for spice intensity.
• Use tart apples like Granny Smith for a balanced sweet-tart flavor.
• For a dairy-free version, replace butter with a plant-based margarine and use an alternative glaze such as milk or oil.

Keywords: mini apple pies, apple dessert, shortcrust pastry, baked pies, cinnamon apple filling, homemade pies