These mini apple pies have a shatteringly flaky crust, a soft cinnamon-apple center, and a thin vanilla glaze that sets as they cool. They are easy to assemble ahead, then fry, bake, or air fry when you want them. Serve them with coffee, or set them out next to Soft Pumpkin Snickerdoodles for an easy fall dessert tray.
Why You’ll Love This Recipe
- Individual pies with no slicing and no pie plate.
- Store-bought crust and canned filling work, or use homemade for both.
- The vanilla glaze is mixed in one bowl and coats the warm pies in seconds.
- Fry, bake, or air fry the same pockets, depending on the mess you want to make.
Tips for Success
- Roll the dough to about 1/8 inch. Thicker dough stays pale in the center; thinner dough can split around the filling.
- Keep the filling to 1 to 2 tablespoons so the seam can close. Cool homemade filling before you fill the rounds.
- Brush a little water on the edge, then crimp firmly with a fork. A weak seal opens in the oil.
- Heat the oil to 375°F and fry only 2 to 3 pies at a time so the temperature does not drop.
- Glaze while the pies are still warm. The coating clings better and sets into a light shell as they cool.
Ingredients and Substitutions
Pie crust
The crust is the crisp outer layer. One homemade double-crust recipe, or two boxes of refrigerated pie dough, should give you 26 to 28 rounds. Store-bought dough is the fastest option. Homemade dough tastes more buttery if you have time to chill and roll it.
Apple pie filling
This is the soft, spiced center. Use 2 cups of homemade apple pie filling or one 21 ounce can. Cherry, blueberry, or pumpkin filling can stand in if you want another flavor, as long as it is thick enough not to run.
Vegetable oil
Oil is only for frying, and it should be deep enough to cover the pies halfway to fully, about 2 to 3 inches in the pan. Any neutral oil with a high smoke point works, such as canola or peanut oil. Skip the oil if you bake or air fry.
Confectioners’ sugar
Powdered sugar is the base of the glaze. Four cups make a thick coating that thins out once the milk goes in. Granulated sugar will not dissolve smoothly here, so stick with confectioners’ sugar.
Whole milk
Milk loosens the sugar into a pourable glaze. Start with 5 tablespoons and add more, up to 7 tablespoons, until it coats a spoon and still drips off. Half and half makes a slightly richer glaze. A dairy-free milk works if that is what you have.
Vanilla extract
Vanilla is the small extra in this glaze. Half a teaspoon rounds out the sugar without turning the coating into a heavy icing. Almond extract can replace it if you want a bakery-style finish, using the same amount.
Storage Tips
Store glazed pies in the refrigerator, loosely covered, for 2 to 3 days. For longer storage, freeze unglazed pies in a single layer, then bag them for up to 2 months. Reheat from frozen in a 350°F oven until warm, then glaze.
Mini Apple Pies
Ingredients
Apple pie pockets
- 1 homemade pie crust recipe, or 2 boxes store-bought pie crust dough
- 2 cups apple pie filling, or 1 can (21 ounces) store-bought apple pie filling
- Vegetable oil, for frying
Vanilla glaze
- 4 cups confectioners’ sugar
- 5 to 7 tablespoons whole milk, at room temperature
- 1/2 teaspoon vanilla extract
Instructions
Apple pie pockets
- Roll the dough to 1/8 inch thick. Cut 4 to 5 inch rounds. You should get 26 to 28 rounds.
- Spoon 1 to 2 tablespoons of apple pie filling onto each round. If the filling is homemade, let it cool first.
- Fold each round into a half moon. Rub a little water along the edge, then crimp with a fork to seal.
Vanilla glaze
- Stir the confectioners’ sugar, 5 tablespoons of milk, and the vanilla extract until smooth.
- Add more milk, 1 tablespoon at a time, until the glaze is thick but pourable. Set it aside.
Frying
- Pour 2 to 3 inches of oil into a deep skillet. Heat over medium until it reaches 375°F.
- Fry 2 to 3 pockets at a time until golden brown, 3 to 4 minutes. Move them to a paper towel-lined rack.
- While they are still warm, drizzle the glaze over the top or dip each pie with a fork. Serve soon after glazing.
Oven method
- Heat the oven to 400°F. Line a baking sheet with parchment and arrange the sealed pies on it.
- Bake 15 to 17 minutes, until the crust is golden. Glaze while warm.
Air fryer method
- Spray the basket with nonstick spray. Add a few pies in a single layer and spray the tops lightly.
- Air fry at 360°F for 5 minutes. Flip and cook 4 minutes more, until golden. Repeat with the rest, then glaze.
This recipe was inspired by Apple Hand Pies by Iambaker.net