Honey Glazed Apricot Mini Pies


High Altitude No Seed Oils Pies & Tarts Summer | Published July 18, 2021 by Mimi Council

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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.

honey apricot mini pies
honey apricot mini pies

Why You'll Love This Recipe

Apricot Galette Recipe: 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)!

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!

apricots in a bowl

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Organic Raw Honey

Frontier Co-Op Organic Cornstarch

Frontier Co-Op Organic Korintje Cinnamon

Florida Crystals Organic Powdered Sugar

Organic Valley Grassmilk

Organic Apricots

honey apricot mini pies

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Mixing Bowl

bowl of apricots

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honey apricot mini pies

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.

honey apricot mini pies
honey apricot mini pies
honey apricot mini pies

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!
honey apricot mini pies

FAQ's

What's the difference between a pie and a galette?

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.

Can I skip the glaze?

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.

Can I make these ahead of time?

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.

honey apricot mini pies

Craving More?

honey apricot mini pies

Honey Glazed Apricot Mini Pies

Mimi Council
Buttery and flaky crust is filled with a honey apricot filling in this Apricot Galette recipe. Brushed honey on the crust makes for a perfectly golden brown finish and a sweet glaze is drizzled on top for seasonal mini pies that you will love!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Makes 6 pies
Calories 597 kcal

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

Glaze

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

High Altitude — Bake at 350°F for 45 minutes or until golden brown.

Nutrition

Calories: 597kcalCarbohydrates: 92gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 188mgPotassium: 264mgFiber: 3gSugar: 55gVitamin A: 2174IUVitamin C: 8mgCalcium: 33mgIron: 3mg
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