Name: Mini Apple Pie Bites
Ingredients: 2–3 medium apples (e.g. Granny Smith, Honeycrisp), peeled, cored, and small-diced; 2 tablespoons granulated sugar; 1 tablespoon brown sugar; ½ teaspoon ground cinnamon; Pinch of salt; 1 teaspoon lemon juice; 1 sheet store-bought puff pastry (or homemade pie dough), thawed if frozen; Optional: egg wash (1 egg beaten with 1 tbsp water) for golden finish; Optional: sugar for sprinkling on top; A sprinkle of chopped nuts (walnuts or pecans); A drizzle of caramel or honey after baking; A light dusting of powdered sugar or a simple glaze

Description

These Mini Apple Pie Bites are adorable, handheld versions of classic apple pie — flaky pastry filled with warm, cinnamon-spiced apple filling. They’re perfect for parties, cozy desserts, or whenever you want the taste of pie without slicing a full one.

Ingredients

Scale

Filling

2–3 medium apples (e.g. Granny Smith, Honeycrisp), peeled, cored, and small-diced
2 tablespoons granulated sugar
1 tablespoon brown sugar
½ teaspoon ground cinnamon
Pinch of salt
1 teaspoon lemon juice

Pastry / Dough

1 sheet store-bought puff pastry (or homemade pie dough), thawed if frozen
Optional: egg wash (1 egg beaten with 1 tbsp water) for golden finish
Optional: sugar for sprinkling on top

Optional Add-ons

A sprinkle of chopped nuts (walnuts or pecans)
A drizzle of caramel or honey after baking
A light dusting of powdered sugar or a simple glaze

Instructions

1. Preheat & Prepare Apples

Preheat oven to 400 °F (200 °C).
In a bowl, toss diced apples with granulated sugar, brown sugar, cinnamon, salt, and lemon juice. Let sit a few minutes so juices release.

2. Prepare the Pastry

Roll out puff pastry (or pie dough) on a lightly floured surface.
Cut into small squares or rounds — about 3–4 inches wide (depending on desired bite size).

3. Fill & Seal

Place a spoonful of the apple mixture in the center of each pastry piece.
If using nuts, sprinkle a few on top of the filling.
Fold or fold over edges (or place another pastry piece on top) to form little pockets/mini-pies.
Press edges with a fork to seal.
(Optional) Brush the tops with egg wash and sprinkle a little sugar for extra crispness.

4. Bake

Arrange pies on a parchment-lined baking sheet, leaving space between them.
Bake for 15–20 minutes, or until pastry is puffed and golden, and filling is bubbly.

5. Finish & Serve

Let cool for a few minutes. If desired — drizzle with caramel or honey, dust with powdered sugar, or serve with a scoop of ice cream or whipped cream.

Notes

Don’t overfill — pastry needs room to seal and puff.
Use firm apples so they hold shape during baking.
If using puff pastry, keep it cold until ready to bake for best results.
Let pies cool slightly before eating so filling isn’t too hot.