Honey Glazed Apricot Mini Pies
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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!
If you're looking for more summer pie recipes, check out my Blueberry Almond Galette, Honey Lemon Apple Pie, or Mixed Berry Hand Pies with Glaze.
Table of Contents
Apricots are one of my favorite seasonal fruits. Their small size, light sweetness, and perfect texture are just a dream to eat and also enjoy in desserts! When added to pie, apricots are similar to peaches as they are both a stone fruit. So, if you love peach pie, you will love these Honey Glazed Apricot Mini Pies!
While I'm calling them mini pies they are really an apricot galette because they are not made in a pie dish, and they have a flat crust that is folded into the center. A galette is just a pie without the dish! And, this makes these mini pies super easy to make because you don't need to have mini pie dishes when you make them galette style! Plus, I personally like galettes even more than pies because the ratio of filling to crust is more even and the crust gets even crispier (and the crust is my favorite part!).
Why You'll Love This Recipe
Apricot Galette: While I call these mini pies, they are really galettes, because they are made without a pie pan and have an open top. Galettes are just pies without a pan and they almost always have an open top. This Apricot Galette recipe has a buttery and flaky pie crust that's brushed with honey (my favorite pie wash)! If you don't want to make these mini, you can make one big apricot galette too! You'll just need to bake a bit longer (until golden brown).
Perfectly Sweet: 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 brown and sweet pie crust, which is my favorite way to enjoy pie crust! This Apricot Galette recipe makes cute little mini pies that 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!
Seasonal: 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! There's something sacred about seasonal fruit and it makes enjoying it that much sweeter because you can only get it during part of the year! So, when you have fresh apricots, this Apricot Galette recipe is a must bake!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure the butter is cold, straight from the fridge. Cold butter is what creates that flaky pie crust.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar. This provides a more natural sweetness to desserts and it's better for you!
- Apricots: Use fresh apricots. You'll need to pit them and slice, but I don't peel them. If you don't have apricots, you can also make this recipe with peaches which would be similar.
- Honey: I use organic raw honey both inside the filling and for the pie wash. I'm obsessed with using my signature mixture of honey and water for pie wash in place of eggs. That makes these mini pies eggless and it also gives the crust an insane golden brown color and sweet finish.
- Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. Different kinds of cinnamon will taste drastically different. So, if you were a fan of these mini pies when I served them at my bake shop, this cinnamon really maters!
- Cornstarch: Organic cornstarch is a natural thickener. It will solidify fruit juices in the filling as these mini pies bake. This ensures you don't have a soggy crust!
- Powdered Sugar: I use organic powdered sugar for the glaze. This is optional and you can leave the glaze off if you prefer. But, I think the glaze makes these mini pies!
- Milk: Use whole organic milk for the best flavor. I also prefer to buy grassfed milk as I think it tastes better and it also has much more nutrients.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also make pie dough by hand if you prefer.
- Baking Sheet: You'll need a half sheet pan to bake these mini pies.
- Parchment Paper: I use nontoxic parchment paper to ensure nothing sticks to the baking sheet.
- Rolling Pin: You'll need a rolling pin to roll out the dough for these mini pies.
- Mixing Bowl: You'll need a large mixing bowl to mix up the filling.
- Pastry Brush: I use a silicone pastry brush to brush on the pie wash.
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Step by Step Instructions
Step 1
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 grams) 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.
Step 2
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Step 3
To make the pie wash: 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.
To make the filling: In a medium bowl, add the sugar, flour, cornstarch, cinnamon, and sea salt and mix together. Add the apricots and honey to the bowl with the flour and coat completely. Set aside.
Step 4
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.
Step 5
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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
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.
Baker's Tips
- Make sure your butter is cold! Read my All Butter Pie Crust if you are new to baking pie, as it 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!
FAQ's
The short answer is just a pie pan! Pies are made in pans and galettes are baked flat straight onto the baking sheet. Galettes are usually open on top as well. But, they are both made with a buttery and flaky crust! Read more in my article Difference Between a Pie and a Galette.
Yes, if you want these less sweet, then just skip the glaze. You could also add some turbinado sugar on top of the crust before baking.
Yes, this is a great recipe to make ahead of time! You can make this recipe the day before your party. Just store in a cool dry place, I like to just leave them out on the counter. Don't store in an airtight container as the crust will become soggy.
Craving More?
Honey Glazed Apricot Mini Pies
Ingredients
Crust
- 255 grams purpose flour
- ½ teaspoon cane sugar
- 170 grams salted butter (cold)
- 7 tablespoons cold water
Pie Wash
- 1 tablespoon raw honey
- 1 tablespoon water
Filling
- 113 grams cane sugar
- 21 grams all purpose flour
- 4 grams cornstarch
- ½ teaspoon ground cinnamon
- pinch fine sea salt
- 454 grams apricots (pitted and sliced)
- 15 grams raw honey
Glaze
- 142 grams powdered sugar (sifted)
- 2 to 3 tablespoons milk
Instructions
- 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.
- To make the pie wash: 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.
- To make the filling: In a medium bowl, add the sugar, flour, cornstarch, 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.
Notes
Nutrition
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My favorite apricot pie!