Mini Apple Pies
Posted on: November 14, 2024. Updated on: November 16, 2024.
by Carolina Gelen
Mini Apple Pies
Servings: 24 mini pies
Prep: 40 minutes
Cook: 20 minutes, plus chilling
Total: 1 hour
Ingredients
- 3 medium (650g) Granny Smith apples, peeled, cored and diced
- 3/4 cup (150g) light brown sugar
- 4 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon vanilla extract
- Flour, for dusting
- 1 1/2-pounds puff pastry, thawed in the fridge overnight
- 1 egg, whisked
Instructions
- To a saucepan over medium heat, add the apples, sugar, butter, and cinnamon. Cook, stirring occasionally for 15 minutes, until the apples have softened.
- In a separate cup, combine the cornstarch and water. Pour the mixture over the apples and stir until combined. Simmer for 1 minute, until thickened.
- Cool the mixture to room temperature.
- Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Lightly dust your counter with flour to prevent the pastry from sticking. Roll 1/2 pound of the pastry to 0.5-cm thick (1/4-inches). Trim the edges to get an even rectangle and poke the pastry with a fork all over.
- Using a 1-tablespoon ice cream scoop, add the cooled apple pie filling to the pastry, leaving a 1 1/2-inch (3.5cm) space between, about 12 tablespoons of filling per pastry. Brush the exposed puff pastry with egg wash.
- Roll another 1/2 pound of pastry to 0.5 fl (1/4-inch) thick and cut into long strips.
- Create a lattice on top of each dollop of apple pie filling to form a mini pie. Cut each mini pie with a cookie cutter (2 1/2-inch diameter) to seal the lattice onto the bottom. Using a bench scraper, lift up the mini pie and place on the baking sheet.
- Repeat with remaining puff pastry. You should end up with about 22 to 24 mini pies. Brush the mini pies with more egg on top.
- Bake for 25 minutes, until puffed up and golden.
