Brandy Apple Mini Pies with Cornmeal Crust

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I used to think mini pies were too fussy for a weeknight, until one afternoon when I had leftover apples and a half-empty bottle of brandy gathering dust. I chopped the fruit, whisked the crust without measuring, and let them bake while I folded laundry — by the time dinner was on the table they'd cooled enough to hold their shape.

These have earned their permanent spot in my rotation because they're genuinely easy but taste like something you'd buy from a bakery. The cornmeal adds a pleasant grit that keeps the filling from feeling too sweet, and the brandy gives them depth without tasting boozy. A light brush of honey on top right after baking makes the edges glisten just enough to make people ask where you got them.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 16 servings

Course: Dessert

Cuisine: American

Calories: 245

Ingredients Method Nutrition Notes

Ingredients

For the Cornmeal Crust:

1 cup all-purpose flour
¼ cup yellow cornmeal
2 tbsp granulated sugar
½ tsp kosher salt
6 tbsp unsalted butter cold and cubed
3 –4 tbsp ice water

For the Apple Filling:

4 medium apples Honeycrisp or Fuji, peeled and diced into ½-inch pieces (about 5 cups)
¼ cup granulated sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 tbsp cornstarch
3 tbsp brandy
1 tbsp lemon juice

For the Egg Wash:

1 large egg beaten with 1 tbsp water
Coarse sugar for sprinkling optional

Method

Make the crust: In a medium bowl, whisk together flour, cornmeal, sugar, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it in until you have pea-sized crumbs with some larger bits still visible (this is key for flakiness). Drizzle in ice water 1 tablespoon at a time, mixing gently, until the dough just comes together — you may not need all of it. Form into two disks, wrap in plastic, and chill for at least 30 minutes.
Prep the filling: Toss the diced apples with sugar, cinnamon, nutmeg, cornstarch, brandy, and lemon juice. Let sit for 15 minutes to draw out some juices. Preheat your oven to 400°F (200°C).
Roll and shape: On a lightly floured surface, roll each dough disk into an 8-inch round. Cut circles using a 3½-inch cookie cutter or glass — you should get about 16 circles total. Press them into the cups of a mini muffin tin (or regular muffin tins for larger pies).
Fill and bake: Spoon the apple mixture evenly among the crusts, mounding it slightly in the center. For the tops: either place another dough circle over each filling or leave open-faced. Brush with egg wash and sprinkle with coarse sugar if using. Bake at 400°F for 25–30 minutes until edges are golden brown and filling is bubbling (about 195°F internally).
Cool: Let pies cool in the pan for 10 minutes before transferring to a wire rack. They'll firm up as they cool — resist cutting into them too soon or the filling will run out.

Nutrition

Calories: 245kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 28mgSodium: 120mgPotassium: 195mgFiber: 3gSugar: 18gVitamin A: 4IUVitamin C: 8mgCalcium: 20mgIron: 1mg

Notes

Tips:

Cold butter is non-negotiable for a flaky crust — if your kitchen runs warm, grate frozen butter into the flour instead of cubing.
These store well at room temperature for up to 3 days in an airtight container, or refrigerated for up to 5 days. Reheat gently in a 300°F oven for 8–10 minutes to restore crispness.
Swap brandy with apple cider or Calvados if you prefer a different flavor profile — both work beautifully.

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