Mini Apple Pies

A buttery melt-in-your-mouth crust, filled with warm, oozy, spiced apples. Every bite'll make you feel like you're cuddling up under a blanket this rainy June season.

I think these mini apple pies just became my new favourites to bake! They're really fun to make, and look like they take more effort than they actually require.

You could make the apple filling the day before as it stays fresh up to 4 days in the fridge. Watch my videos in the Notes for tips on how to dice your apples efficiently, and how to weave the pie lattice.

If you have a food processor, making the dough is as easy as 1 2 3. The dough is quite forgiving and not very sticky--a dream to work with even in SG's weather. The crust holds up well post-bake, and the bottoms don't get soggy although they carry so much filling.

MINI APPLE PIES RECIPE:

Makes about 12 small pies. I use chee kueh rounds as my mini pie moulds. You could use normal muffin/cupcake moulds instead.

INGREDIENTS:

Filling

4 green apples, peeled and diced

6 tbsp dark brown sugar

1 tbsp corn flour

1/2 tbsp lemon juice

1 tsp cinnamon powder

1/3 tsp nutmeg powder (optional)

1/3 tsp ginger powder (optional)

25g unsalted butter

5 1/2 tbsp water

1 tsp vanilla bean paste

Pinch of salt

Crust

240g plain flour

150g unsalted butter

1/2 tsp fine salt

4 tsp sugar

3 tbsp water

1 tbsp honey

1 tbsp icing sugar, for dusting

1 tbsp melted butter, for brushing

FILLING INSTRUCTIONS:

1. Peel and dice your apples into tiny cubes (watch the video in Notes for tips on how to do this efficiently). Place them in a medium sized bowl.

2. Add in dark brown sugar, corn flour, lemon juice, spices and salt.

3. In a medium saucepan, melt your butter over low heat. Once it begins to simmer (I like to wait for it to pre-brown a.k.a. smell a bit like caramel), add in all of the apple mix. Using a spatula or wooden spoon, toss the apple mix in the pan until all the dark brown sugar has dissolved and evenly coated the apples.

4. Add in the water and vanilla bean paste. Mix properly. Let the filling simmer for about 10min, or until the apples have softened by about 70% (you want the apples to still have some bite a they'll continue to soften in the oven later).

5. Transfer filling to a bowl and allow it to cool to rtp. Cling wrap and refrigerate till needed.

CRUST INSTRUCTIONS:

1. Cut up the unsalted butter into 1" cubes. In a food processor, put in the butter, flour, salt and sugar. Pulse till the mixture resembles fine crumbs,

2. Add in water and honey. Pulse till the mixture starts coming together to form a rough dough.

3. Take the dough out and knead it a few times by hand till it comes together to form a smooth, even dough.

4. Divide the dough in half. One half will be used for forming the pie bottoms. Keep the other half aside-- we'll be using that later to create the pie lattice.

5. Lightly dust your counter top and rolling pin with some flour. Using a rolling pin, flatten out the dough till it's no more than 3mm thick.

6. Using a round cup or a cookie cutter of an appropriate size (I use a whisky glass...), cut out dough circles and then line the inside of each pie mould with the dough circle, gently pressing the dough evenly along the mould with your fingers. Don't worry if your moulds aren't non-stick. Your pies will come out easily after they're baked.

7. Fill your pies with the apple filling. Be generous. There will be some left over filling-- I usually have enough to fill another half batch (6 pcs) of mini pies!

8. Preheat your oven to 215C.

9. Roll out the other half of the dough plus whatever remaining dough you have from the first half. Go no thicker than 3mm. Using a sharp knife, cut the dough into strips of equal width (around 6-7mm each).

10. For each pie, lay 3 strips horizontally on top of the filling, and another 3 across, weaving the dough strips into a neat lattice (see video in Notes on how to arrange the lattice).

11. Use the sharp knife to cut off the excess dough strips. Gently press the ends of the strips into the bottom pie crust.

12. Evenly sift a light layer of icing sugar on top of the pies before baking. This will help turn your pies golden brown in the oven.

13. Bake for 15-18 minutes, or until golden brown. Once out of the oven, brush the tops of the pies with melted butter for that subtle glossy sheen. Leave to cool before using a small sharp knife to pop your pies out of their moulds.

These mini apple pies can last at room temperature for 2 days, or in the fridge for 3 days (though I find that putting them in the fridge softens the crust a bit).

Best enjoyed fresh and warm!:)

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Notes:

How to dice apples efficiently:

Pie lattice weaving: