How do I keep puff pastry from getting soggy with apple pie filling?

The key to preventing soggy bottoms in mini apple pies with puff pastry is cooking off the moisture from the apple mixture before adding it to the dough. Be sure to sauté the apples until the juices have fully evaporated. If you’re making the pies ahead of time, add a pinch of flour to the bottom of each muffin cup to absorb excess moisture.

Can I make these mini apple pies ahead of time?

Yes! You can fully assemble the pies, cover the muffin tin with foil, and refrigerate them for up to 24 hours before baking. If baking straight from the fridge, no need to adjust the oven temperature—just add 1–2 minutes to the baking time. These pies also freeze well unbaked and can be baked from frozen at 375°F for about 30 minutes.

Which apples are best for this recipe?

Firm apples that hold their shape while baking are ideal. Popular choices include Granny Smith (tart and firm), Fuji (sweet and crisp), Gala (mild and aromatic), and Honeycrisp (juicy with a balanced flavor). For a sweet-tart contrast, combine two varieties. Always dice the apples finely so they cook quickly and evenly in the puff pastry.

Mini Apple Pies With Puff Pastry

Name: Mini Apple Pies With Puff Pastry
Prep time: 12 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 small apples (finely diced, unpeeled); 1 tablespoon butter (plus 1/4 teaspoon salt if using unsalted); 2 tablespoons brown sugar (or 3 tablespoons if apples are tart); 1/2 teaspoon ground cinnamon; 1 sheet puff pastry dough, thawed; 1 egg mixed with 1 teaspoon water (for egg wash, optional); 2 teaspoons powdered sugar (for dusting)

Description

These Mini Apple Pies With Puff Pastry are the ultimate cozy dessert, featuring a spiced apple filling wrapped in flaky, golden puff pastry. With no peeling required and just 5 simple ingredients, they’re easy, quick, and perfect for holidays, gatherings, or a sweet snack anytime.

Ingredients

Scale

4 small apples (finely diced, unpeeled)
1 tablespoon butter (plus 1/4 teaspoon salt if using unsalted)
2 tablespoons brown sugar (or 3 tablespoons if apples are tart)
1/2 teaspoon ground cinnamon
1 sheet puff pastry dough, thawed
1 egg mixed with 1 teaspoon water (for egg wash, optional)
2 teaspoons powdered sugar (for dusting)

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Instructions

Preheat oven to 425°F and lightly grease 9 cups of a standard muffin tin.
In a skillet over medium-high heat, sauté diced apples, butter, brown sugar, and cinnamon for 2–3 minutes.
Cover, reduce heat to medium, and cook for 10 minutes. Uncover and cook 2–3 more minutes until liquid is absorbed.
Unfold and lightly roll out puff pastry sheet to approximately 11×11 inches. Cut into 9 squares.
Press each pastry square into the muffin tin, allowing corners to hang over.
Fill each pastry with about 2.5–3 tablespoons of the apple mixture.
Fold corners toward the center and pinch lightly. Leave small vents for steam.
Brush tops with egg wash (optional) for a golden finish.
Bake for 20–25 minutes, until puffed and golden brown.
Cool on a wire rack for 8–10 minutes, then dust with powdered sugar before serving.

Notes

Use apples that hold their shape when cooked: Granny Smith, Honeycrisp, Fuji, Gala.
Make sure all liquid is evaporated from filling before assembling to avoid soggy crust.
Add a pinch of flour in each muffin cup if preparing ahead to absorb excess moisture.
Freeze unbaked pies for up to 1 month; bake from frozen at 375°F for 30 minutes.
Best served warm with vanilla ice cream or caramel sauce.

Prep Time: 12 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 202 kcal
Sugar: 10 g
Sodium: 78 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0.1 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 3 mg