This recipe for mini apple pies has been in regular rotation at my house ever since I first made it on a rainy Saturday afternoon. I was looking for something small and transportable to bring to a neighbor's potluck and wanted the comfort of a classic apple pie without the fuss of a large pie plate. The result was tiny, golden pockets of tender apple and buttery crust that disappeared within an hour. The balance of tart baking apples, a touch of sugar, and warm spices tucked into a crisp crust makes these little pastries both nostalgic and modern.

I discovered how approachable pastry can be when you keep the technique simple and the ingredients honest. These are not fussy hand-rolled tartlets; they are approachable, forgiving, and rewarding. The texture contrast is the real star here: a crisp, flaky exterior that flakes under your fork and a soft, spiced apple interior that still has a little texture. They make mornings brighter with coffee, are perfect for holiday trays, and travel well for picnics and school lunches. Over time I learned a few tricks—cold butter, minimal handling, and a good egg wash—that take these from homemade to bakery-style.

Ingredients

• All-purpose flour: Use 2 cups (260 g) of a good-quality, unbleached flour for structure and a tender crumb. King Arthur or Bob’s Red Mill work well; measure with a spoon-and-level method to avoid a dense dough.
• Salt: 1 teaspoon enhances flavor and balances sweetness; use fine sea salt for consistent distribution.
• Unsalted butter: 2/3 cup (151 g), very cold and cut into pieces. Cold butter creates flaky layers; plug-in brands like Plugra or European-style butter give extra flavor but any unsalted butter will work.
• Cold water: 4 tablespoons to bring the dough together without overworking; use ice water if your kitchen is warm.
• Baking apples: 2 cups finely chopped, peeled apples (about 2 medium apples). Choose firm, tart varieties such as Granny Smith, Braeburn, or Jonagold so the filling keeps some structure during baking.
• Granulated sugar: 1/4 cup (50 g) to sweeten the apples—adjust slightly if your apples are very sweet.
• Ground cinnamon: 1/2 teaspoon for warmth and classic apple-pie aroma.
• Ground allspice: 1/4 teaspoon adds a subtle depth; mace or a pinch of nutmeg can be used instead.
• Egg for wash: 1 large egg whisked with 1 tablespoon water to create an eggwash for a glossy, golden finish.

Instructions

Make the crust:Combine 2 cups (260 g) flour and 1 teaspoon salt in a medium bowl and whisk to blend. Cut 2/3 cup (151 g) cold, cubed unsalted butter into the flour using a pastry cutter, two knives, or fingertips until the mixture resembles lentil-sized crumbs. The key is leaving pea-sized bits for flakiness; work quickly to keep the butter cold.Add cold water and bring together:Drizzle 4 tablespoons cold water over the flour mixture a little at a time, tossing gently with a fork until the dough begins to hold. Turn onto a lightly floured surface and gently press together—avoid vigorous kneading. Flatten into a disk, wrap tightly, and refrigerate for at least 30 minutes so the butter firms up again and the gluten relaxes.Roll and cut:On a lightly floured board, roll the chilled dough to about 1/6-inch thickness. Cut twelve 4-inch circles using a round cutter. You’ll likely need to reroll scraps once; keep the dough cold between rollings and work quickly to prevent sticking.Prepare the filling:Preheat the oven to 425°F (220°C) and line a baking sheet with parchment. In a bowl, stir together 2 cups finely chopped peeled baking apples, 1/4 cup (50 g) granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground allspice. Taste one piece to adjust sweetness if necessary—apples vary widely in tartness.Assemble, eggwash, and seal:Place about 1 tablespoon of the apple mixture on one half of each dough circle, leaving a 1/4-inch border. Whisk 1 large egg with 1 tablespoon water and brush the edge of the dough with eggwash. Fold over and press edges shut with a fork. Transfer to the prepared sheet about 2 inches apart. Brush tops with remaining eggwash and cut three tiny slits to vent.Bake and cool:Bake at 425°F for 18–20 minutes until deeply golden and bubbling. Allow the pastries to cool on the pan for 5 minutes to set the filling, then move to a wire rack to cool completely so the bottoms don’t steam and become soggy.

Storage Tips

Store the cooled pastries in a single layer in an airtight container for best texture; stacking will compress the crust. At room temperature they stay enjoyable for a day; refrigerate for up to 4 days. For longer storage freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 325°F (160°C) for 12–15 minutes to revive crispness. If you refrigerate, bring to room temperature briefly before reheating to reduce condensation and sogginess.

Ingredient Substitutions

If you need a dairy-free version, swap the butter for a high-quality vegan block that behaves like butter in pastry (solid, cold). For a whole-grain touch, replace up to half the flour with white whole wheat, though the crust will be slightly denser. For lower sugar use 2 tablespoons of sugar and add a teaspoon of lemon juice to brighten the apple flavor. If allspice isn’t available, use a pinch of nutmeg and a pinch of ground cloves as a close match.

Serving Suggestions

Serve warm with a small scoop of vanilla ice cream or a dollop of crème fraîche for an elegant dessert. For a tea-time spread, arrange them on a platter with lemon curd, fresh berries, and spiced nuts. They’re an excellent portable snack for picnics—wrap individually in parchment. Garnish with a light dusting of powdered sugar or a brush of apricot jam for shine when serving guests.

Cultural Background

Miniature fruit-filled pastries have long been part of many baking traditions, from British hand pies to American pot pies and empanadas in Latin cuisines. These compact apple pastries are a nod to the American love of apple pie, scaled down to single-serving portions that reflect a modern desire for convenience and variety. Small hand pies were historically valuable for portability—miners, travelers, and schoolchildren could eat them without utensils, making them both practical and beloved.

Seasonal Adaptations

In autumn, use a mix of apples like Jonagold and Pink Lady for complex flavor; add a tablespoon of apple cider reduction to enrich the filling. For winter holidays, fold in a teaspoon of orange zest and increase spices to include 1/8 teaspoon nutmeg. In summer, swap apples for chopped peaches or berries—adjust sugar down slightly and add a teaspoon of lemon juice to maintain balance.

Meal Prep Tips

Make the dough and freeze flattened disks between parchment sheets; pull one disk from the freezer, thaw briefly, then roll and cut. The filling can be prepped a day ahead and refrigerated. To assemble later, keep the filling chilled and assemble just before baking for the freshest texture. Baking from chilled will take an extra minute or two; watch for a rich golden color as the visual cue for doneness.

These mini pies strike a cozy balance between effort and reward—simple techniques yield bakery-quality results, and a little planning stretches their usefulness across the week. They’re a gentle reminder that small treats can create big memories, whether at a holiday table or an ordinary afternoon.