My Mini Apple Pies and my Mini Sussex Apple Pies were very popular at my local Crowborough Community Orchard‘s Blossom Time celebration recently.

They are very easy to make and ideal for packed lunches and for tea time treats. If you want to make sure they are vegetarian then substitute the lard in the pastry for a vegetable fat.

Mini Apple Pies and Mini Sussex Apple Pies

Recipe by Scones + More

0.0 from 0 votes

Course: SnacksCuisine: BritishDifficulty: Easy

Servings

Adjust servings

+

–

12

servings

Prep time

20

minutes

Cooking time

20

minutes

Mini Apple Pies Ingredients

• Shortcrust Pastry made with 8 ounces of flour (I used my mother’s recipe for rich shortcrust pastry). This uses lard but just substitute vegetable fat if you prefer.

• 1 ½ pounds British apples (if you can’t get British apples any half cookers/half eating apples will be fine). I used Howgate Wonders and Egremont Russets.

• 2 ounces sugar

Mini Apple Pies Directions

• Peel and slice the apples thinly.
• Cook over a low to medium heat with the sugar until tender.
• Allow to become completely cold. You should have around 1 pound of apple filling.
• Grease a 12 hole bun tray.
• Roll out your pastry to about the thickness of £1 coin.
• Cut out 12 rounds with a 3 ½ inch cutter and press them into the bun tray.
• Fill each with approximately 1 tablespoon of the cold apple filling.
• Gather your pastry together and roll out again and cut out another 12 rounds, this time using a 3 inch cutter.
• Brush the back of each pastry round with milk and place on top of the apple filling.
• Press gently but firmly with your fingertips around the edge of each pie to seal the pastry.
• With a sharp pointed knife cut 2 little slashes in the top of each pie.
• Brush the surface of the pies with milk.
• Bake in a pre-heated oven to 220°C / 200°C Fan / 425°F / Gas Mark 7 for approximately 20 minutes until golden brown.
• Sprinkle the pies with caster sugar and remove from the tins while hot.
• Cool on a wire rack. Serve warm or at room temperature.

Mini Sussex Apple Pies

If you wish to make Mini Sussex Apple Pies use my mother’s shortcrust pastry recipe made with 8 ounces of plain flour and use half the amount of filling given in the recipe for my full size Sussex Apple Pie – this ends up being the following amounts:

• Approximately 1 ½ pounds or just over 500 grams of apples (half cookers, half eaters – or just use what you have)
• My Sussex apple pie includes the addition of raisins and currants so add 2 ounces / 115 grams of each and the following ingredients –
• 1 ½ ounces / 40 grams soft light brown sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon ground all spice
• ¼ teaspoon ground cloves
• 2 tablespoons of water

Follow the instructions for the Mini Apple Pies substituting the Sussex apple pie filling for the plain stewed apple. Again, I think these are nicest served warm or at room temperature.

Freezing Mini Apple Pies

Mini Apple Pies and Mini Sussex Apple Pies both freeze very well, either before or after cooking. If you freeze them uncooked allow to thaw before cooking.

Frozen cooked pies should be thawed, then warmed for a few minutes in a hot oven.

Until next time,

Happy Baking, Tanya.