I love making small desserts that are just the right size for sharing, and these treat-size plum and apple pies are one of my favorites. These little pies are great for serving at family gatherings, packing into lunchboxes, or enjoying with a warm cup of tea.
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Plum and Apple Pies recipe
Mini plum and apple pies are delightful desserts. They combine the sweet-tart flavor of plums with the comforting taste of apples, all wrapped in a flaky crust. These cakes blend British and American flavors. They’re the perfect dessert for anyone who wants something sweet, portable, and easy to share.
You can top these mini desserts with vanilla custard, cinnamon ice cream, and whipped cream. For a tangy contrast, try Greek yogurt or a drizzle of heavy cream. Other great additions are fruit sauces, caramel sauce, or a spiced plum and apple chutney.
These treats pair wonderfully with non-alcoholic drinks, such as warm apple cider, coffee, or hot tea. Iced tea or lemonade also balances the sweetness perfectly on a warm day.
For alcoholic pairings, festive options include Sangria, Prosecco, or Champagne. Hard apple cider, spiced mulled cider, and a Plum Cider Smash enhance the pie’s fruit flavors. Limoncello also makes a great pairing, served straight or with soda.
This is my recipe for treat-size plum and apple pies:
Treat-Size Plum and Apple Pies
Nutrition
Ingredients
For the pastry
- 6 oz plain flour
- 3 oz butter
- Drop of water to bind pastry dough
- Egg yolk to glaze pastry
For the filling
- 1 large cooking apple
- 2 plums
- 2 tbsp caster sugar
- 1 tsp mixed spice
Instructions
- Grease a shallow cupcake tin and preheat the oven to 180oC.
- Put the flour and butter into a large mixing bowl and rub lightly between your fingertips until it is all mixed together and looks like breadcrumbs.
- Then add a little water, a few drops at a time, and bring the mixture together to make a dough. Handle the dough as little as possible – wrap it in clingfilm and put it in the fridge to chill for at least half an hour.
- In the meantime, put a pan on the stove and fill with water. Peel and chop the apple and put into the pan along with the caster sugar and bring to the boil, stirring well to help the sugar dissolve. Simmer gently until the apple is beginning to soften, then add the plum pieces and cook for 5 more minutes Drain and set to one side.
- Flour a work surface and rolling-pin and remove the pastry dough from the fridge. Roll out until it is less than 1cm thick and use a small, round cookie cutter to cut circles of pastry. Keep the remnants of the pastry. Press into the cupcake tin and stab each one with a fork to prevent the base from rising. Blind bake for 10 mins.
- With the remaining pastry, roll out and cut into thin strips, long enough to stretch over each pie.
- Remove the pastry cases from the oven and spoon some of the apple and plum mixture into each case. Twist the strips of pastry and secure to the cases with egg yolk. Glaze the twists with egg yolk then sprinkle with mixed spice. Bake for 15-20 mins.
- Serve hot with cream, or take along to a picnic to eat cold. Enjoy!
SIMILAR RECIPES:
Variations
Here are some popular variations of mini plum and apple pies:
- Plum and Apple Strudel
- Puff pastry creates flaky strudel with spiced fruit.
- Mix sliced plums and apples with cinnamon and sugar.
- Roll pastry, add fruit, fold, and bake until golden.
- Magic Apple Plum Cobbler is simpler than traditional pies.
- Mix batter and pour it over melted butter.
- Add fruit, sprinkle cinnamon and sugar, and bake.
- Single-Crust Plum and Apple Pie
- A single crust is made with flour, baking powder, and salt.
- Mix apples and plums with sugar and cinnamon.
- Fill crust, bake pie until golden and bubbly.