These Honey Glazed Apricot Mini Pies capture the essence of summer in every bite! These mini pies feature a flaky and buttery crust that cradles a luscious filling of juicy apricots coated in a sticky honey glaze. The combination of the natural tartness of the apricots with the delicate sweetness of the honey creates a harmonious balance of flavors, making these a must bake while apricots are in season this summer!
Why You'll Love This Recipe
Every bite of these Honey Glazed Apricot Mini Pies offers a burst of fruity goodness, complemented by the irresistible golden crust because it's brushed with honey. The honey pie wash is a naturally eggless way to ensure a very golden and sweet pie crust, which is my favorite way to enjoy pie crust! These adorable mini pies are perfect for serving at backyard barbecues or just to make for yourself. These Honey Glazed Mini Apricot Pies are a delightful way to savor the flavors of the season!
Apricots are in season from May to July, so if you see them at your local farmers market or at the grocery store, now is the time to buy them! I love using apricots in pies because they are sweet and they make for an amazing pie filling thanks to their texture and flavor. I call these mini pies – but they are truly galettes. A galette is basically just a pie in no pan. Galettes also have open tops. So, technically these mini pies are really mini galettes because they don't use pans and they are open. But, they have a buttery flaky pie crust and they are individual size, so I just call them mini pies!
Tips for HoneyGlazed Apricot Mini Pies
• Make sure your butter is cold! You can read my all butter pie crust post here, that gives you tons of tips, tricks and more info on why having super cold butter for flaky pie crust is crucial!
• Make sure to mix your filling very well. Because these are mini pies, you want to make sure the apricots, sugar, honey, cinnamon, flour and cornstarch are all mixed thoroughly so you don't have bits of one in one pie and not another.
• If your honey isn't very warm and it's just sticky, you can pop it in the microwave with the water for 10 to 15 seconds. That will warm it right up and allow it to be easily spread onto the pie dough.
• Make sure your min pies are completely cooled before glazing them. I know it will be super hard to wait, but the glaze is best if it's put onto cooled pies.
• You can also skip the glaze and add vanilla bean ice cream on top instead!
Ingredients for Honey Glazed Apricot Mini Pies
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Honey Glazed Apricot Mini PiesDifficulty: Intermediate
If you're looking for what to make with apricots this season, then this recipe for Honey Glazed Apricot Mini Pies is it! Buttery and flaky crust is filled with a honey apricot filling, brushed honey on the crust makes for a golden brown finish, and a sweet glaze is drizzled on top.
255 grams (2 cups) organic all purpose flour
1/2 teaspoon organic cane sugar
3/4 cup (170 grams) organic salted butter, cold straight from the fridge
1/4 cup plus 3 tablespoons cold water
- Pie Wash
1 tablespoon organic raw honey
1 tablespoon water
113 grams (1/2 cup) organic cane sugar
21 grams (2 heaping tablespoons) organic all purpose flour
1/2 teaspoon organic cinnamon
pinch of fine sea salt
1 pound fresh apricots, pitted and sliced
15 grams (2 teaspoons) organic raw honey
142 grams (1 cup) organic powdered sugar, sifted
2 to 3 tablespoons organic milk
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for 2 to 3 rotations to combine the dry ingredients.
- Have 6 pieces of plastic wrap ready.
- Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.
- Measure out cold water and have ready.
- Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer.
- Divide dough into six pieces, weighing about 3 ounces (85 g) each. Form each piece of dough into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight before rolling out pies.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a small dish, add the water and honey. If the honey is cold you may want to pop it in the microwave for just a few seconds to warm it up, so it mixes evenly.
- In a medium bowl, add the sugar, flour, cinnamon, and sea salt and mix together. Add the apricots and honey to the bowl with the flour and coat completely. Set aside.
- On a floured surface remove the plastic wrap from the six dough disks. Roll out to ¼-inch thick, that are about 6-inches in diameter. Transfer to the prepared baking sheets.
- Place a generous amount of filling into the middle of each dough, leaving about a 1-inch boarder. Fold the boarder into the middle to create a crust. Using a pastry brush, brush the crust of each mini pie with the honey and water wash.
- Bake for 50 minutes or until golden brown. Let cool completely on baking sheets.
- To make the glaze: In a small bowl, add the powdered sugar and milk and whisk together until smooth. Drizzle over the top of each pie.
- Store in a cool dry place for up to 3 days.
- High Altitude – Bake at 350°F for 45 minutes or until golden brown.
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