Golden, buttery pastry filled with warm cinnamon apples - these charming mini apple pies are the perfect cozy bake for cooler days. With rustic lattice tops and softly spiced filling, they’re made for afternoon tea, entertaining, or a comforting weekend treat.

Serves

6 mini pies

Prep Time

30 min-

Cook Time

25–30 mins

Equipment

Mini Pie / Tart Pan

Wooden Rolling Pin

Mason & Cash Mixing Bowl

Pastry Brush

Ingredients

Pastry

• 2 cups plain flour

• 150g cold butter, cubed

• 2 tbsp caster sugar

• 1 egg yolk

• 3–4 tbsp iced water

Apple Filling

• 3 Granny Smith apples, peeled and finely diced

• 2 tbsp brown sugar

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 1 tbsp butter

• 1 tsp vanilla extract

• 1 tbsp cornflour

To Finish

• 1 egg, beaten

• Raw sugar for sprinkling

Method

1. Preheat oven to 180°C bake.

2. In a large mixing bowl, rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Stir through the caster sugar.

3. Add the egg yolk and iced water, mixing until the dough just comes together. Form into a disc, wrap, and chill for 30 minutes.

4. Place diced apples, brown sugar, cinnamon, nutmeg, butter, and vanilla into a saucepan over medium heat. Cook gently for 8–10 minutes until the apples soften slightly but still hold their shape.

5. Stir through the cornflour, then set the apple filling aside to cool.

6. Roll out the pastry and cut circles large enough to line each mini pie or tart pan. Press gently into the pans.

7. Fill each pastry case with the apple mixture.

8. Use the remaining pastry to create lattice strips for the tops, pressing the edges gently to seal.

9. Brush with beaten egg and sprinkle lightly with raw sugar.

10. Bake for 25–30 minutes, or until the pastry is golden brown and crisp. Allow to cool slightly before removing from the pans.

Serving Suggestion

Serve warm with vanilla bean ice cream, whipped cream, or a drizzle of caramel sauce for the ultimate cozy winter dessert.