Mini Apple Pies
| Ingredient | 15 Mini-pies | 15 Mini-pies |
|---|---|---|
| Pâte Feuilletée | 1 batch | 1 batch |
| apple pie filling | 1 lb. 2 oz. | 500g |
| cinnamon | to taste | to taste |
| egg | 1 | 1 |
| apricot jam | 3-4 Tbsp. | 3-4 Tbsp. |
These delicious little puff-pastry pockets are a nod to the single-serve apple “pies” many of us have fond childhood memories of on account of the versions popularized by the ubiquitous fast-food chain or late grocery-store confection giant. Unlike those good-enough-to-fake-it corruptions of the classic pie, this version is memorable for an irresistibly flaky pouch of layered pastry used to contain a modest amount of apple filling. In fact, if you’re a fan of crispy pastry, you might even prefer these to a full-fledged pie—they’re twice as flaky and every bit as delicious with half the work.
Preparation
- Prepare and chill one batch of Pâte Feuilletée.
- Cook a batch of apple pie filling. If the apples you’re using produces watery pie filling, put the filling in a strainer to drain for 30 minutes. Mix cinnamon into the apple pie filling to taste.
- Cut a piece of parchment paper to fit the bottom of a baking sheet.
Directions
- Roll out dough.
Cut the rectangle of puff pastry dough in half and return half to the refrigerator. Flour a working surface and the top of the dough, then roll it out into a rectangle about 2-3mm (about one-eighth-inch) thick. Put the rolled-out portion in the refrigerator and repeat with the other half of the dough. - Cut into rectangles.
Cut each of the sheets into 15 rectangles of about 2½ by 4 inches (6cm by 10cm). The 15 rectangles that will go on top need to be a little bigger than the bottom, so roll half of them lightly to enlarge them a bit. - Score top halves.
Use a knife to cut slits into the 15 larger rectangles you will use for the top. Cut 5 widthwise slits, about 1½ inches (4cm) long, evenly spaced along the length of each rectangle; that should leave a solid border of about a half-inch (1cm) around the edge of each rectangle. Avoid getting egg on the cut surface along the outside perimeter, as this will prevent it from fully puffing when baked. Prick the 15 un-cut bottom halves thoroughly with a fork. - Arrange on baking sheet and fill.
Arrange the pricked bottom halves on a baking sheet lined with the parchment paper you prepared, leaving some space between them. Scramble the egg lightly and use a brush to brush the egg around the outside edge of each bottom rectangle to help it stick to the upper sheet; save the remaining egg. Place 1 - 1½ oz. (30 - 40g) of pie filling down the center of each pastry base. - Cover and seal pies.
Place one of the top pastry rectangles onto each filled base and press lightly around the edge with your fingers to stick closed. Use the flat side of the tines of a fork to press around the edge of each pie firmly, to seal and form a decorative pattern. - Paint with egg.
Use the brush to paint the top of each pie with the remaining scrambled egg. Again, avoid getting egg on the cut edges—the outside perimeter and slits—as this will prevent it from puffing up fully. - Bake.
Bake at 400°F (200°C) for 15-20 minutes. When the top surface has just begun to turn golden, reduce the temperature to 350°F (180°C) and bake for another 5 minutes, until golden. - Glaze.
As soon as they are done, remove from the oven and glaze. Microwave 3-4 Tablespoons of apricot jam for a few seconds, until it is liquid enough to brush. Use a clean brush to brush a glaze of apricot jam onto the top of each pie. Let cool on the sheet.
Notes
- If you want to try a darker, more complex variation, substitute caramelized apples for the regular pie filling.
- If the dough is getting too soft to work with, cover it with plastic wrap and put it in the refrigerator for a few minutes, until it has chilled and firmed up. Working quickly (and in a cool room if possible) will make it easier to work with, and require less chilling.