Mini apple pie bites recipe
Want to brush up your pastry skills? Let me lead the way with these scrumptious mini apple pies! Naturally, if you don’t care for making pastry or time is of the essence, reach for the frozen gear – there’s no judgement here – and I promise, they’ll be just as yum!
I’ve had a can of pie apple slices staring me in the face for quite some time and finally decided to use it, much to my children’s pleasure. A fantastic dessert served warm with whipped cream and chopped almonds, they’re just as much of a hit served cold in the lunch box – and they don’t fall apart, thanks to their robust biscuit-like pastry.
For this recipe, you will need a food processor for the pastry and a two fluted cutters measuring five and six centimetres.
- Prep time : 1 hr 30 mins
- Cooking time : 30 mins
Mini apple pie bites ingredients
- 1¾ cups plain flour
- 100g cold unsalted butter, chopped
- 2 tablespoons caster sugar
- 1 egg, separated
- 2 tbsp cold water
- 100g Ardmona Pie Fruit apple slices, chopped
- Demerara sugar, to sprinkle on top
- Whipped cream and chopped almonds, to serve
Method
- In the food processor, blitz the flour, butter and sugar until the mixture resembles fine breadcrumbs.
- Add the egg yolk and water and process until the dough just comes together. Resist the urge to overwork the mixture.
- Transfer the mixture to a clean surface and knead briefly. Wrap it in plastic wrap and let it rest in the fridge for 20 minutes.
- Roll out the pastry to half a centimetre in thickness (I find rolling between two sheets of baking paper makes for much smoother rolling) and cut out 12 pastry discs with the five centimetre fluted cutter. Place on a lined baking tray.
- Place a teaspoon of the apple in the centre of each round. Using the six centimetre fluted cutter, cut out 12 more pastry rounds, re-roll the scraps if required.
- Lightly whisk the egg white and using a pastry brush, brush the edges of the pastry with egg white. Reserve the remaining egg white.
- Place the larger discs on top and press the edges lightly to seal together. Use a sharp knife to cut a vent in the top of each round. Let rest in the fridge for an hour.
- Preheat the oven to 180°C. Lightly brush the reserved egg white over the tops of the mini pies and sprinkle with sugar. Bake for 30 minutes or until golden. Cool for 10 minutes on a wire rack and serve warm. Or cold. Both are great – promise!
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