These simple mini apple pies with puff pastry are the perfect Fall dessert! Made with store-bought puff pastry, these tiny apple hand pies are so easy to whip up.
There is nothing cuter to me than a mini dessert (like these mini vanilla cupcakes)! These mini apple hand pies are like a classic apple pie but in a tiny form! I've made them with store bought puff pastry which is going to make your life so much easier.
The filling is a classic apple pie filling with light brown sugar, all the spices and some apple cider vinegar to bump up the apple flavor!
I've sprinkled them with a homemade apple pie spice sugar topping, but you can use sparkling sugar if you prefer! If you want a breakfast version, how about my cinnamon rolls with apple pie filling or apple waffles? Or if you want even more apple desserts, you have to make my apple oat crumble pie!
Why you'll love these mini apple pies!
- Simple Ingredients: No fancy ingredients here! Using ready-made puff pastry is going to make your life so much easier.
- Make in Advance: You can make the apple pie filling in advance.
- Mini Apple Pies: This is just like a traditional apple pie but in hand pie form! Nothing better than a hand pie
- Apple Pie Spice Sugar: Each hand pie is sprinkled with an apple pie spice sugar topping.
- Puff Pastry: I used two packages of store-bought puff pastry. If you're using a frozen one make sure you give it plenty of time to thaw and defrost! If you're using a chilled one, take it out 10 minutes before starting to give the dough time to relax.
- Egg: The egg is for the egg wash, this will give the pies a golden brown color.
- Apples: I'm using Granny Smith apples here but feel free to swap it out for your favorite apple like Fuji or Honeycrisp apples!
- Spices: A delicious warm spice combination of cinnamon, ginger, nutmeg, and allspice is going to give us all the fall flavors!
- Apple Cider Vinegar: I like adding apple cider vinegar here to incorporate more apple flavors, but you can swap it out for lemon juice if you prefer or that's what you have on hand.
- Cornstarch: Cornstarch or cornflour (if you're in the UK) is going to help thicken up the apple filling.
Step by Step Instructions
Step 1: Place all of the apple pie filling ingredients in a large saucepan.
Step 2: Cook over medium-low heat, stirring constantly until it begins to simmer. Let simmer for a few minutes. Pour into a bowl and let cool completely.
Step 3: Roll out your puff pastry on a lightly floured surface and cut out your shapes. Place about 3 tablespoons of filling onto half of the shapes. With an egg wash, brush the edges of the dough.
Step 4: Place the other half on top and use your fingers to gently press the two pieces of dough together. Then use a fork to crimp the edges. Mix your apple pie sugar topping ingredients together and sprinkle on top. Bake in an oven preheated to 400ºF for 20 minutes.
Expert Tips & Tricks
- Filling: The amount of filling depends on how large your shapes are!
- Hand Pie Molds: I used these hand-pie molds from Williams-Sonoma, but you can also use cookie cutters or biscuit cutters. I don't recommend using a cookie cutter which is very intricate though.
- Air Vent: If using a cookie cutter or biscuit cutter, remember to cut a few slits in the top piece of dough to act as an air vent!
- Sparkling Sugar: Swap out the apple pie spice for sparkling sugar. I've tested this and it also looks beautiful!
- Egg Wash: Don't skip out on the egg wash. It will help bind the two pieces of dough together as well as help brown the dough in the oven.
- Let the Filling Cool: Make sure the apple pie filling is completely cool before adding to the dough.
Frequently Asked Questions
Yes, this is going to help soften the apples and also enhance the flavor of the filling!
You can make the apple pie filling two days ahead of time. Just place in an airtight container in the fridge until ready to use!
These mini apple pies are best eaten on the same day as baking. If you have to store them, place them in an airtight container at room temperature. Just note that they will start to soften quite quickly!
Reheat in the microwave for 20-30 seconds to warm up the apple pie!
Try these Fall-related desserts next!
Mini Apple Pies with Puff Pastry
Mini Apple Pies
- 3 apples peeled and diced
- 2 tablespoons unsalted butter
- ¼ cup light brown sugar
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 teaspoons apple cider vinegar
- 3 teaspoons cornstarch
- 1 large egg beaten
Apple Pie Spice Sugar Topping
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 22.5 oz puff pastry dough thawed if frozen
- In a medium saucepan, cook the diced apples with the sugar, vanilla, cinnamon, ginger, nutmeg, salt, apple cider vinegar, cornstarch and butter. Cook over medium-low heat, stirring constantly until it begins to simmer. Let simmer for 3-4 minutes, constantly stirring, then turn off the heat.3 apples, 2 tablespoons unsalted butter, ¼ cup light brown sugar, 2 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground allspice, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 2 teaspoons apple cider vinegar, 3 teaspoons cornstarch
- Pour into a bowl and let cool completely.
- Preheat your oven to 400℉/200℃ and line two baking sheets with parchment paper.
- Unroll your thawed puff pastry onto a lightly floured surface. Cut into squares, rectangles or use cookie cutters to cut into shapes. Place on the prepared baking sheets.22.5 oz puff pastry dough
- Spoon 3 tablespoons of the filling into the center of half of the pieces of dough. Brush egg wash on the edges lightly. Place a matching piece of dough on top and use your fingers to gently press the two pieces together. Use a fork to crimp the edges. Place the baking sheets in the fridge if your oven isn't finished preheating.1 large egg
- Whisk together the apple pie spice topping in a small bowl.½ cup white sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon allspice
- Take the baking sheet out of the fridge (leave the other one in the fridge) and brush the top of each hand pie with the rest of the egg wash. Use a knife to cut out two to three slits on top of each pie to let air escape. Sprinkle over the topping.
- Bake one sheet at a time for 20 minutes, turning the baking sheet halfway through.