One of my top winter holiday cravings are definitely apple pies. A flakey sweet and buttery pie crust with a warm and christmassy filling! Just perfect for this season! I made star shaped lids using a cookie cutter to make it look the most festive!
Instead of a big pie I like to do mini ones. They are so cute and also very good to serve, especially if you’re having a lot of different bits on the table. This recipe either serves 12 mini pies or a big one. Ideal for a chilled snacky evening with family or friends. If you’re not eating them right after baking, you can warm them up in the microwave for about 30 seconds and they are still perfect!
For this recipe you should start with making the pie crust. It needs to chill for about 30 minutes. During chilling time you can prepare the filling!
For the pie crust:
- 350 g all purpose flour
- 1/2 TSP salt
- 2 TBSP granulated sugar
- 250 g cold butter
- 1/2 cup ice water (or really cold)
- beaten egg to brush the lid
For the filling:
- 2 diced apples (about 300 g)
- 1 TBSP fresh lemon juice
- 1/4 cup granulated sugar
- 1 TSP ground cinnamon
- 1/4 TSP ground nutmeg
- 1/2 TSP ground cloves
- 1 TBSP vanilla extract
- 1 TSP agave syrup or honey
- 1 TBSP flour
- Start with prepare the pastry mixing the flour, sugar and salt together in a big bowl. Dice the cold butter and add it to the dry ingredients. Mix with an electric mixer or kitchen machine until the mixture is crumbly and flakey. Then add just enough of the ice water until you can knead the mixture into a stiff dough. It shouldn’t be too sticky, so be careful with adding the water. Maybe you might need more or less than the specified amount of 1/2 a cup.
- Split the dough in two separate balls the same size and wrap them in plastic wrap. Let them cool in the fridge for about 30 minutes. Preheat the oven to 190 °C / 374 °F.
- Prepare and dice the apples. Now mix together all filling ingredients with a spoon until combined and set aside.
- Get one pastry ball out of the fridge and roll it out. If you’re doing mini pies as well, cut out circles using a glass upside down and press them into a muffin pan. If you’re doing one big pie then just roll the pastry out to a circle big enough to fit your pie dish. Tip:roll it out on the plastic wrap it is wrapped in and place your dish over the dough to measure out how much you will probably need for the bottom and the edges. Then place the plastic wrap up side down and press the pastry in the dish.
- Fill the pie crust with the spiced apple mixture. For the mini pies I use about 2 TBSP for each. Roll out the other pastry pall and cut out lids using a cookie cutter. I used a star shaped here, but you can also just use a round one or a glass as well. Make sure to press the lids on the edges. Brush with a beaten egg and bake for about 15-20 minutes.