Mini apple pies are a delicious, festive little pastry for any occasion. These little tarts are filled with apples, apricots, and walnuts and have a crispy, sweet crust. The best part is that they are easy to eat out of hand, perfect for a party!
Individual Apple Pies
Apple pie, who doesn't like to eat it? My favorite is when it just comes out of the oven, still slightly warm, with a dollop of whipped cream or vanilla ice cream. So good!
I usually make apple pie, such as the one my grandmother always made, fresh custard apple pie, or toffee apple pie in the winter. But for some parties, it is easy not to serve a slice of cake but an individual apple pie that you can hold in your hand, such as these mini apple pies.
Wonderfully Warm and Spicy
The taste of these pastries is wonderfully warm and spicy, thanks to the gingerbread spices and orange peel. The apricots and raisins enhance the sweetness of the apples, and the nutty flavor of the walnuts completes these tarts.
Make these delicious festive treats and look beautiful too!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
Filling
- 2 apples Elstar
- 6 dried apricots
- 3 tablespoons raisins
- 3 tablespoons currants
- 3 tablespoons dark brown sugar
- 3 tablespoons rum
- 1 teaspoon speculaas spice mix
- 3 tablespoons butter room temperature
- 1 tablespoons orange zest
Dough
- ⅔ cup walnuts
- 1¾ cups all-purpose flour
- ⅔ cup confectioners sugar
- 2 teaspoons speculaas spice mix
- 1½ stick butter cold
- 1 egg yolk size L
- 2 teaspoons ice water
- 1 egg beaten, size s
- 1 tablespoon confectioners sugar
Ingredients you need per step are listed below the step in Italic
Instructions
Filling
- Peel the apple and cut it into small cubes. Put them in a bowl.2 apples
- Finely chop the apricots and add them to the apple.6 dried apricots
- Add the raisins and currants.3 tablespoons raisins, 3 tablespoons currants
- Mix the rum with the sugar and pour it over the apple mixture.3 tablespoons dark brown sugar, 3 tablespoons rum
- Then add the speculaas spice mix, grated orange peel, and butter and mix everything well.1 teaspoon speculaas spice mix, 3 tablespoons butter, 1 tablespoons orange zest
- Let the filling season for 3 hours in the fridge.
Dough and baking
- Preheat the oven to
430 °F or 390 °F - Grease the muffin tins with butter.
- Place the walnuts in the food processor and grind them finely.⅔ cup walnuts
- Add the flour, confectioners sugar, and speculaas mix spices, and pulse three times.1¾ cups all-purpose flour, ⅔ cup confectioners sugar, 2 teaspoons speculaas spice mix
- Add the cold butter and pulse until you have pea-sized grains.1½ stick butter
- Add the egg yolk, ice water, and pulse until you get a firm dough.1 egg yolk, 2 teaspoons ice water
- Sprinkle flour on your work surface and divide the dough in half.
- Roll it out thinly (¼ inch (3-4 mm)) and cut 2 ½ inch (6 cm) rounds with a cookie cutter.
- Press the dough rounds into a muffin tin and repeat until you have 18 cups.
- Fill the pastry cups to the top with the filling.
- Brush the edge at the top of the containers with beaten egg with a brush.1 egg
- Roll out the rest of the dough thinly (¼ inch (3-4 mm)). Using the cutter with a serrated edge, cut a circle out of the dough.
- Make a hole in the center with a small cutter (about ½ inch (1 cm). Place the dough rounds on the filled containers and press the edges lightly.
- Bake the pies for 20 minutes or until golden brown. Remove them from the tins and let cool on a rack.
- Remove the mini pies from the pan and let cool on a rack.
- Sprinkle some confectioners sugar on top.1 tablespoon confectioners sugar
Notes
- Don't have a 2 ½ inch (6 cm) cutter? Then, use a plate of that diameter and cut around it with a knife.
- You will need a (heart or flower) cutter for the center. Make sure you make a hole at the top of the dough, so the air can escape, and the filling remains in your pastry.
- Refrigerator: The apple pies can be kept in the fridge for two days. Cover them with aluminum or plastic wrap.
- Freezer: These apple pies freeze well. Place them in a plastic freezer bag and freeze. The pastries are kept in the freezer for up to 2 months. Let thaw in the refrigerator.
- Reheating: Heat them in an oven at 320 °F (160 °C) for 5 minutes for a fresh effect.
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