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Mini baked apple pies

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Mini baked apple pies


15 mins (+ cooling time)


35 mins





Mini baked apple pies


  • 4 Pink Lady apples
  • 1 Granny Smith apple, peeled, cored, finely chopped
  • ¼ cup (55g) brown sugar
  • 2 tbs lemon juice
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 tsp cornflour
  • 1 sheet shortcrust pastry, just thawed, cut into 5mm-wide strips
  • Cinnamon sugar, to serve


  1. Core the Pink Lady apples (don’t cut all the way through). Score a line around the centre and cut 1cm from top of each apple. Scoop out the flesh and reserve, leaving a 1cm-thick shell.
  2. Place the reserved apple flesh, chopped Granny Smith apple, brown sugar, lemon juice, cinnamon and nutmeg in a saucepan over medium heat. Stir for 5 mins or until apple is just tender.
  3. Combine the cornflour with 1 tbs cold water in a small bowl. Add to the apple mixture in the pan and cook, stirring, for 2-3 mins or until mixture thickens. Set aside to cool.
  4. Preheat oven to 180°C. Line a baking tray with baking paper. Place the apple shells on the lined tray. Spoon the apple mixture among each shell. Arrange the pastry strips in a lattice pattern. Place on a clean work surface and use a 5cm round pastry cutter to cut lattice into 4 discs. Place over each apple. Sprinkle with cinnamon sugar. Bake for 20-25 mins or until pastry is golden.