Last week the sweet Meg from Henning Love let me do a recipe swap with her. I print my blog out so for the sake of documenting this recipe, I’m posting it here too. If you missed it last week you should take a look =)

Lets begin…

Pie Crust
Makes about 12 Mini Pies
(I would double the recipe of the crust or split in half the recipe of the filling. Otherwise you’ll have a lot of filling left over.)


2 cups all-purpose flour
1 teaspoon salt
3/4 cup of shortening
Ice water
Filling, recipe below


Preheat oven to 375 degrees F.
In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender until it’s the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.

Preheat the oven to 375 degrees F. Divide the dough in half and roll into two balls. One ball for the tops and one ball for the bottoms. Roll 1 ball out (see rolling out tip below) and cut out circles with a cookie cutter that is roughly 2-2.5 inches across. Do the same with the 2nd ball. Transfer the bottoms to a non-stick or Silpat lined cookie sheet, careful not to stretch the dough.

Tip: Instead of over flouring the dough while rolling it out, like seen above, sandwich the lightly floured dough between two pieces of wax paper. Then roll out dough to desired thickness. I make mine a bit on the thinner side since it’s the size of a cookie and you don’t want too much dough. 

Pie Filling
(Remember to either double the pie crust or split in half the pie filling ingredients to have matching portions. The recipe I used is for a pie and me tweaking it to make mini pies has messed with the portions a bit. I usually double the crust, make 12 mini pies, and make a whole regular sized pie in addition)


1/2 cup to 1 cup all-purpose flour
6-7 cups (about 5 apples) cut into thin sliced cubes. (I used Granny Smith. Remember the more “freckles” on the apple, the sweeter it is)
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
1 egg white

In a medium bowl or stand mixer, combine the apples with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated. 

Add roughly 1 table spoon of apple filling per pie bottom. Wet the edges with water or egg white to act as a glue to seal the top portion of the pies. Add pie tops. Poke holes or slits to allow steam to escape when baking. Brush the assembled pies with egg white. If desired sprinkle some cinnamon sugar on the tops of each pie. 

Bake for 20-25 minutes depending on your oven.

Original recipe that I tweaked for this version.

6 Responses to Mini Scandinavian Apple Pies…

  1. Marie says:

    Our family LOVES apple pies!! I might try out this yummy recipe this weekend ;)

  2. So beautiful! It’s too beautiful to eat! Well, I’d eat it anyway… you know that.

  3. Hena Tayeb says:

    oh these are so cute. I love them

  4. oooh those look so delicious!!

  5. These mini-pies look so sweet! Love to make them and or taste them!

  6. xfallenmoon says:

    i made some mini pies too with extra dough i had. such a great idea! these look so delicious.

    love, moon
    blog | twitter

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>