Mini Apple Pies

Warm, flaky Mini Apple Pies are easy to make with puff pastry and apple pie filling. Serve warm with vanilla ice cream and caramel on top.

Course Apple

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 265kcal

Author Tonia Larson

Equipment

Ingredients

1 sheet puff pastry thawed
1 egg
1 tablespoon water
¾ cup apple pie filling

Instructions

Preheat the oven to 400˚F. Beat the egg and water until foamy. Set the egg wash aside. Roll out the sheet of puff pastry on a floured surface to about 10x15 inches.
Cut the puff pastry sheet into 12 squares by making two horizontal cuts and then make three vertical cuts. *See notes for additional methods.
Brush the edges of one rectangle with the beaten egg and fill the center with apple pie filling.
Top with an additional rectangle of puff pastry and crimp the edges. Place on a parchment-covered baking sheet. Repeat with the remaining pieces of puff pastry to make 6 mini apple pies in total.
Bake at 400˚F for 16-19 minutes, until golden brown. Serve with caramel syrup and vanilla ice cream.

Video

Notes

One: Storage

Store in the fridge in an airtight container for 3-4 days or in the freezer for up to 4 months.

Two: Circle Hand Pies

Cut out twelve circles of dough using a cookie cutter or by tracing around a small bowl. Prepare the same way as the square pies.

Three: Apple Turnovers

Cut six large circles from the dough. Put the filling on one side of a large circle of dough, fold the plain side up over the pie filling, and crimp the edges to seal.

Four: Copycat McDonald's Apple Pie

Cut puff pastry (or use pie pastry if desired) into rectangles. Make slits in the top pastry and sprinkle it with sugar.

Nutrition