Nothing says cosy quite like warm apples, buttery crust, and a little Miffy magic.
These adorable mini apple pies inspired by Miffy are perfectly sized for sharing, and packed with flavour from sweet‑tart apples, gentle cinnamon and a flaky crust.
So, let’s bake!
For the pie crust & base:
- 4 sheets ready‑rolled pie crust (store‑bought works great)
- Unsalted butter (for sautéing apples and brushing crust)
Filling:
- 2 apples (diced into small cubes)
- ⅓ cup brown sugar
- 1 tsp cinnamon powder
- 1 tbsp cornstarch mixed with a little water (to thicken)
- A pinch of salt
Topping & decoration:
- 3 tbsp sugar + 2 tsp cinnamon powder (for cinnamon sugar sprinkling)
- 10 g dark chocolate melts (for Miffy’s face details)
Method:
- Preheat your oven to 450 °F (approx. 232 °C) and thaw the pie crust sheets.
- Dice the apples into small cubes. In a saucepan, melt the butter and cook the apples with brown sugar and cinnamon over medium heat until the apples are tender and start releasing their juices.
- Once the filling mixture becomes a little watery, stir in the cornstarch slurry and continue cooking until the liquid thickens. Set aside to cool slightly.
- Use a rabbit‑shaped cookie cutter (or a template shaped like Miffy) to cut shapes from the crust. Place about ½ tablespoon of filling on one shape, then cover with another crust shape and press the edges with a fork to seal. Avoid over‑filling so the edges seal well.
- Brush the tops of the pies with melted butter (instead of an egg wash — this keeps the crust lighter in colour) and sprinkle the cinnamon sugar mixture on top.
- Bake at 450 °F for about 8 minutes or until the pies are just golden. Let them cool.
- Once cooled, melt the dark chocolate and use a toothpick or skewer to draw Miffy’s eyes and “X” mouth on each pie to complete the look.
Happy baking – and happy autumn! 🍂
Find the full recipe at mayskawaiikitchen.com
Miffy Blogs 