Mini Apple Pies with Puff Pastry
These mini apple pies are made with store-bought puff pastry. This is a classic apple pie but as a hand pie!
Ingredients
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
Instructions
- 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.
Video
Notes
Puff Pastry: I tested this recipe with Jus-Roll puff pastry and used two packages of it for this recipe!
Serving Size: this all depends on the size of your shapes! My apple shaped hand pies were 4.75x5.25 inches.
Filling: I recommend adding 3 tablespoons of filling but again this depends on the size of your hand pie molds or cookie cutters, so please adjust that.
Sparkling Sugar: I've also tested this recipe with a sprinkle of sparkling sugar instead of the apple pie spice sugar topping, it also looks pretty!
Apples: I tested this recipe with Granny Smith apples.
Hand Pie Mold: this is the mold I used for this recipe, but you can also use biscuit cutters or cookie cutters!
