In this post I’m sharing a fun and unique dessert recipe that is so delicious and full of fall flavors! As a bonus, I have also added some of my friend’s favorite fall apple recipes for you to enjoy!

I am so excited to share this “sculptural” recipe for apple blossom mini pies with you. It is a product of pure experimentation in the kitchen, mixing my passions for baking and artistry. I thought it would be so fun to make something a little different than the traditional turnovers, or pocket pies (although those are fun too, click here!)

These apple blossom mini pies are so fun to make for a family breakfast or a delicious dessert. This is also a great recipe to make with your kids because it involves a cookie cutter and a basic flower shape!

Nervous to make pie crust? Don’t be!

It is so quick and easy to make pie crust at home, I promise! The recipe that I have shared below is so simple yet the flavor is buttery and flaky! I know you’ll love it.

I hope you have so much fun baking this recipe, ad even more fun as you watch these adorable little mini pies disappear from the plate! If you make a batch of these apple blossom mini pies, I would love to see! Please tag me @handmade.farmhouse on Instagram!

Tips for making Apple Blossom Mini Pies:

You won’t need to use all of the apple pie filling in the can. I like to spoon out as many apple chunks as I can into a bowl, and then use two knives to cross-wise slice the apples into tiny chunks. This makes it so easy to spoon the filling into the blossom.
You can definitely use store-bought pie dough, but it is so easy to make your own at home! I have been using my food processor to mix my pie dough and it is so easy!
Try to use the flower cookie cutter as close to the other blossoms as possible so you can get about 6 flower shapes on your first roll. Then gather the scraps and re-roll again for 2 more flowers. This recipe makes 8 blossoms.
Use a spatula to transfer the blossoms onto your tray so they don’t lose their shape.
These blossoms can be made ahead and frozen in you allow them to fully cool and then place them in a zip-lock bag for the freezer.

Shop the products used in this post:

Apple Blossom Mini Pies

Handmade Farmhouse

This fun and unique recipe is perfect to make for your family for a flavorful and adorable little treat!

Print Recipe

Course Dessert

Cuisine American

Servings 8 mini pies

Ingredients

1 batch pie dough (recipe below) or 1 package pie dough from the grocery store
1 20 oz can apple pie filling (you won't need all of the filling, so try to spoon out mostly apples and then use two knives to crosswise slice them into small chunks)
1 egg beaten (for eggwash)
Course sugar for garnish (optional but so pretty!)

Easy Homemade Pie Dough

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter (1/2 a stick)
1/4-1/3 cup ice cold water

Instructions

Preheat oven to 375° F.
(see below pictures for visual instruction)
Cut shortening, butter, flour and salt together with a fork or pastry knife until pea sized and crumbly. Add 1/4-1/3 of ice cold water to the center of the mix, a little at a time until the dough comes together. I like to use my food processor for this- it makes it so easy!
Or you can mix with a fork or wood spoon until dough is mostly mixed and incorporated. Dump dough onto a lightly floured counter top and knead 2-3 times to smooth slightly. Do not over knead. Dust your rolling pin with flour and roll dough to about 1/4-1/8 inch in thickness.
Take a flower shaped cookie cutter at least 5 inches in diameter and start cutting flower shapes out of your dough. (I usually get 6 shapes and then have to use scraps and re-roll for 2 more).
Use a knife to cut about 1" slices in between each petal.
Brush dough flowers lightly with beaten egg and then spoon 1-2 tablespoons of apple filling into the center of the flower.
Fold the petals up to the filling, each overlapping the last. The egg wash will act as a glue to help hold the blossom together.
Now that blossom is folded, brush the outside of the blossom with egg wash and sprinkle with course sugar. This is optional but so pretty!
Use a spatula and lift blossoms onto a cookie sheet lined with parchment or sprayed with non-stick cooking spray.
Bake at 375° F for about 20-25 minutes or until golden brown crust appears. Filling will be bubbly and hot, so allow to cool before you eat them.
Store extra's in an airtight container or ziplock bag.
These desserts can be made ahead and frozen!