Apple and Pear Mini Pies

Welcoming Autumn afternoons!

This weekend i wanted to bake something wintery and morish but not spend tooo much of the day indoors. So, a quick recipe it was!

I usually make my own pastry, but i opted for a pre-rolled one which can be a bit risky depending on where you get it from, but it’s a little cheat when you want to cut the time down.  Don’t always take shortcuts though! haha. This time we are allowed to.
I bought my pastries from Sainsbury’s in London, but in Australia i liked to use a great brand which you can find in most supermarkets and deli’s called Careme Pastry.

These little pies are so simple to make using only apples and pears, a bit of cinnamon and sugar. You can add a little butter to the fruit mix while it’s cooking for a richer filling, but the water listed in the recipe is sufficient for the filling too!
You can serve them warm with greek yogurt or some cream.

Happy Autumn baking!

Photos by my wonderful Daniel Nadel!


What you’ll need:

  • 12 hole muffin tray or 12 small ramekins
  • baking paper
  • Baking beans or uncooked rice


  • 1 packet of pre-rolled vanilla bean or sweet shortcrust pastry
  • 1 packet of pre-rolled puff pastry
  • 3 dessert apples, peeled and chopped
  • 3 williams pears, peeled and chopped
  • 1/2 cup of water
  • 1 tsp cinnamon
  • 1/2 tsp ginger, cut finely or ground ginger (powder)
  • 2 tbs brown sugar
  • 1 egg, whisked
  • caster sugar for sprinkling
  • icing sugar for dusting



  1. Preheat the oven to 200˚C
  2. Cut squares out of the baking paper big enough to cover the muffin tray holes
  3. Butter a 12 hole muffin tray and dust with flour
  4. Using a pastry cutter or even a drinking glass with an appropriate sized opening, cut out rounds from the pre-rolled shortcrust pasty and line the muffin tray making sure there are no air pockets at the bottom of each pastry shell. Prick the pastry with a fork.
  5. Cover each hole with baking paper and fill with baking beans or uncooked rice (remember this rice cannot be consumed after this process. Save it for future baking recipes!)
  6. Blind bake in the oven for 10 minutes
  7. In the meantime put the apples, pears, water, cinnamon and sugar into a saucepan and cook over medium heat until the sauce thickens and the fruit is tender – about 20/30 minutes. Keep an eye on the sugar syrup so that it doesn’t start to burn
  8. Spoon the filling into the pastry shells and using a pastry cutting tool that will give you holes the size of the muffin holes, make your puff pastry rounds and pop them over the filled pastry shells, pressing in the sides.
  9. Brush the puff pastry with the whisked egg, sprinkle with caster sugar and bake in the oven for 20-30 minutes or until puffed and golden brown
  10. Remove from the oven and allow them to cool slightly before serving with greek yogurt or cream


The Friday Baker. Xx

  • Posted

    25 November, 2013


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