This recipe for Mini Apple Pies has been a small-but-mighty staple in my kitchen for years. I first developed it the autumn I wanted something portable and nostalgic for a school bake sale: the flavor of a classic apple pie, but in a neat, single-serve package. The result was better than I expected—flaky, buttery crust that yields a tender crumble and a filling that balances bright apple sweetness with warm cinnamon and allspice. These little pies are bite-sized comfort, and I often find myself reaching for a second one with a cup of tea.

I discovered that using a cold butter technique and minimal handling keeps the crust exceptionally tender and flaky. Rolling the dough to a thin, even 1/6-inch thickness creates a delicate shell that crisps up beautifully in the oven without becoming tough. The filling calls for just two apples and a modest amount of sugar so the fruit’s natural texture and flavor can shine—there’s a real contrast between the warm, slightly syrupy interior and the golden exterior. Over the years, friends and family have asked for the recipe repeatedly after tasting these; they’re the kind of pastry that evokes memories and quick smiles.

Ingredients

• All-purpose flour (2 cups): Use a reliable brand like King Arthur or Gold Medal for consistent texture. Spoon it into the measuring cup and level it off—this prevents excess flour that can make the crust dry.
• Salt (1 teaspoon): Fine sea salt or kosher salt both work; salt enhances the butter and apple flavors and balances sweetness.
• Unsalted butter (2/3 cup), cold and cut into pieces: Keep it ice-cold for flaky layers. Plugra or any European-style butter gives extra richness but standard unsalted butter is fine.
• Cold water (4 tablespoons): Use ice water to help the dough come together without warming the butter; add slowly until the dough just holds.
• Baking apples (2 cups finely chopped, about 2 apples): Choose a firm variety like Granny Smith, Honeycrisp, or Braeburn—apples that hold their shape when cooked. Peel and finely chop for even pockets of filling.
• Granulated sugar (1/4 cup): A modest amount to sweeten; you can adjust up to 1/3 cup for sweeter palates.
• Ground cinnamon (1/2 teaspoon) and ground allspice (1/4 teaspoon): Warm spices that round out the fruit—measure carefully so they don’t dominate.
• Egg (1 large) and water (1 tablespoon): Whisked together for an eggwash to help edges seal and give the pies a glossy, golden finish.

Instructions

Make the crust: In a medium bowl, whisk together the flour and salt so the salt is evenly distributed. Use a pastry cutter, two knives, or your fingertips to cut the cold butter into the flour until you have pea- to lentil-sized crumbs—this creates the flaky layers. Drizzle the 4 tablespoons of ice water over the mixture a tablespoon at a time, tossing with a fork until the dough just begins to clump. Turn onto a lightly floured surface and bring together gently; avoid overworking to prevent gluten development. Flatten into a disk, wrap tightly in plastic, and refrigerate at least 30 minutes to firm up the butter and relax the dough. Roll and cut the dough: On a lightly floured surface, roll the chilled dough to about 1/6-inch thickness. Use a 4-inch round cutter to stamp out 12 circles. Re-roll scraps as needed—try not to exceed two rollings for best texture. If the butter softens, chill the dough briefly before continuing. Prepare the filling and assemble: Preheat the oven to 425°F and line a baking sheet with parchment. In a small bowl, toss the finely chopped apples with sugar, cinnamon, and allspice until evenly coated. Spoon about 1 tablespoon of filling onto one half of each dough circle, keeping a 1/4-inch margin at the edge. Whisk the egg and 1 tablespoon water for the eggwash; brush a ring of eggwash around the rim of each circle, fold the dough over, and press edges together. Crimp with a fork to seal, then brush tops with remaining eggwash and cut three small slits in each to vent steam. Bake and cool: Arrange pies about 2 inches apart on the prepared sheet. Bake 18–20 minutes until puffed and golden brown—the edges should be nicely colored and the filling bubbly through the vents. Let cool on the pan 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Storage Tips

For short-term storage, cool completely and place in an airtight container at room temperature for up to 48 hours. For longer storage, wrap individually in plastic wrap and freeze on a tray until firm, then transfer to a resealable bag for up to 3 months. Reheat from frozen at 325°F for 12–15 minutes or until warmed through—this prevents the crust from over-browning. If you’ve assembled but not baked them, freeze the assembled pies on a sheet pan, then store in a bag; bake from frozen, adding a few extra minutes to the bake time.

Ingredient Substitutions

If you need to swap ingredients, try a 50/50 mix of butter and shortening for a slightly flakier, less flavorful crust—shortening keeps texture tender but lacks butter’s richness. For a dairy-free version, use a plant-based butter substitute that is solid when cold. To reduce sugar, cut the filling sugar to 2 tablespoons and add a teaspoon of lemon juice to brighten flavor. Gluten-free flour blends can work, but expect a denser crust; add a teaspoon of xanthan gum if your blend lacks binding agents.

Serving Suggestions

Serve warm with a small scoop of vanilla ice cream or a drizzle of heavy cream for a classic pairing. For a breakfast twist, warm and spread lightly with cream cheese and a sprinkle of toasted walnuts. Garnish with a dusting of confectioners’ sugar or a tiny sprig of fresh thyme for an elegant presentation. These are excellent at fall gatherings and pair well with cider, coffee, or a small glass of port for dessert.

Cultural Background

Miniature fruit pastries are a universal comfort across many cuisines—these American-inspired handheld pies are a portable adaptation of the traditional family pie. Individual pies date back to when cooks made small hand pies for portability and personal portions; the technique of cold butter cutting to create flakiness is a staple of European pastry making that traveled to North America and merged with local fruit harvests like apples.

Seasonal Adaptations

Swap apples for other firm fruits in season: chopped pears with ginger in winter, or small berry compotes in summer with a touch of lemon zest. For holiday versions, add 1 tablespoon of finely chopped crystallized ginger or a splash of rum to the filling. In spring, try apple-berry combinations with a teaspoon of vanilla extract to lift the flavor.

Meal Prep Tips

Make the dough in advance and keep it chilled; it will save 20–30 minutes when you plan to assemble later. Pre-chop and toss apples in sugar and spices up to a day ahead to shorten assembly time—store in an airtight container in the refrigerator. Assemble pies and freeze them unbaked on a tray for grab-and-bake convenience; they make quick desserts and are perfect for unexpected guests.

These mini pies are a small project with big rewards: a flaky crust, a warmly spiced filling, and a nostalgic appeal that makes them worth the few extra steps. I hope you make them your own and pass them along to someone who’ll smile after the first bite.