Easy Sugar-Free Mini Apple Pies

👩🏻‍🍳 Why you should try my recipe

• No processed sugar added.
• Ready in less than an hour.
• Suitable for toddlers, older kids and adults.
• Delicious on their own or with a scoop of vanilla ice cream.

🥘 Ingredients

I'm using puff pastry to prepare these mini apple pies, or you could use crescent roll dough. For the filling, we will need two apples, butter, lemon juice, cinnamon, a little bit of honey and some raisins (optional).

Thaw the puff pastry according to package instructions and keep it in the fridge until the filling is ready. If you leave it on the counter for too long, it will get soft and sticky, and it will be difficult to handle.

For full quantities and to print the recipe, see the recipe card below.

🔪 Step-by-step Instructions

So get your ingredients ready and let's get started!

01. To make the filling, I start by peeling and coring two apples. You can use any type of apples you have on hand. I roughly chop them into cubes and place them in a bowl. To keep the apples from browning, I add a drizzle of lemon juice, about 1–2 tablespoons.

02. Next, it's time to cook the apples. I heat a wide pan over medium-high heat and add the butter. Once the butter melts, I add the chopped apples. As they cook, the apples will start to release their juices. Continue cooking, stirring gently with a spatula, until most of the liquid evaporates and the apples become tender.

03. Once the apples are cooked, I turn off the heat and stir in the ground cinnamon and honey, mixing gently with a spatula until everything is evenly coated. If you are using any raisins, you should add them at this stage. I then set the filling aside for a few minutes to cool down.

04. Moving to the pastry, I take it out of the fridge and remove any of the packaging. I lightly dust the counter or a wooden board with flour, then unfold the puff pastry on top. I cut it into 4 squares or rectangles, depending on the size of the pastry.

05. I place some of the apple filling in the middle of each piece leaving about a finger space around the edge for folding.

06. I rub the edges of each pastry piece with a little water, using my index finger. This helps seal the edges more easily and prevents the pastry from unfolding while it bakes in the oven.

07. When folding the pastry, I start by bringing the two corners inward. Then, I fold the longer sides over, creating a small barrier to hold the apple filling inside. These mini apple pies have a rustic charm, so they don’t need to look perfectly neat or round.

08. I place the mini apple pies on a lined baking tray. I have preheated the oven to 400F and they need to go in for about 20–25 minutes until they have a nice golden brown color.

📖 Substitutions & Variations

• You could add some raisins or chopped nuts for some more texture and flavor.
• Instead of honey, you could use maple syrup or leave it out.
• Instead of puff pastry, you could use crescent roll dough.

🍽 Serving suggestions

Because I use honey in the apple filling, this mini apple pie recipe is great for toddlers, older kids, and adults, but NOT for babies under 12 months.

You can serve the pies as they are, or cut them into halves or quarters. They also pair great with a side of vanilla ice cream.

🧰 Storage

If you have any leftover mini apple pies, you could store them in an airtight container on the kitchen counter and consume them within 2–3 days.

❓ FAQ

📋 Recipe

🥣 More to try

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