Mini Apricot Pies
Indulge in the sweet and tangy flavors of Mini Apricot Pies, a delightful dessert perfect for any occasion. These charming hand pies feature a flaky, buttery crust made from scratch, encasing a juicy filling of fresh, ripe apricots enhanced with brown sugar, a hint of lemon juice, and aromatic vanilla. Quick to prepare and baked to golden perfection, these single-serving treats are ideal for parties, picnics, or as a grab-and-go dessert. With their irresistible balance of tart and sweet, these mini pies are as visually appealing as they are delicious. Easy to customize and perfect for showcasing seasonal apricots, they’re a must-try recipe for pie lovers and fans of bite-sized indulgences.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 170 grams Unsalted butter (cold, cubed)
- 20 grams Granulated sugar
- 1 teaspoon Salt
- 60 milliliters Ice water
- 400 grams Fresh apricots (pitted and diced)
- 50 grams Brown sugar
- 10 grams Cornstarch
- 15 milliliters Lemon juice
- 5 milliliters Vanilla extract
- 1 unit Egg (for egg wash)
- 15 milliliters Milk
Instructions
In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to mix until the texture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Be careful not to overwork it. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for 30 minutes.
In a medium saucepan, combine the diced apricots, brown sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat for 5-7 minutes or until the filling thickens. Remove from heat and let it cool completely.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
On a floured surface, roll out one dough disc to about 3mm thickness. Use a 10cm round cookie cutter to cut circles out of the dough. Re-roll scraps as needed.
Place half of the dough circles onto the prepared baking sheet. Spoon 1-2 tablespoons of the apricot filling into the center of each circle, leaving a small border around the edges.
Roll out the second dough disc and cut out additional circles. Use a sharp knife or a fork to create vent slits in the top crust pieces to allow steam to escape. Place the top crust over the filled bottom crusts, pressing the edges together to seal. Crimp the edges with a fork for an added decorative touch.
In a small bowl, whisk together the egg and milk to create the egg wash. Brush the tops of the pies with the egg wash for a golden finish.
Bake the mini pies in the preheated oven for 20-25 minutes, or until they are golden brown and bubbling.
Remove from the oven and allow the pies to cool on a wire rack before serving.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 9.2 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
