Mini apple meringue pie

(7 ratings)

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Mini apple meringue pie
Mini apple meringue pie
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

These mini apple meringue pies are sweet, fruity and decadent enough to be served in any first class restaurant. They cost hardly anything to make but look like a professional effort. The perfect dessert treat for when you have friends and family over for tea. Christmas, Easter or Birthday celebrations would be a seriously perfect excuse to make these sweet treats. You could even top them with grated chocolate for a naughty spin.


  • 250g ready-made sweet short-crust pastry or
For the pastry:
  • 125g plain flour
  • 1tbsp caster sugar
  • 75g chilled, cubed butter

For the filling:

  • 2 Granny Smith apples
  • 3tbsp light brown sugar

For the meringue:

  • 2 egg whites
  • 100g caster sugar

You will also need:

  • 12 hole muffin tray

Instead of 12 mini pies, this recipe will make one pie in a 20cm dish. Bake the pastry for 10 minutes extra.


If making pastry:
  1. Place all the ingredients into a food processor and blitz it comes together as a dough
  2. Turn out onto a floured surface, bring together and knead into a ball
  3. Wrap in cling film and chill for at least 30 minutes
  4. Preheat oven to 200C/400F/Fan 180C/Gas Mark 6

To make the pie:

  1. Roll out the pastry between 2 sheets of baking parchment to about 3mm thick
  2. Remove the top sheet of paper and using a 9cm round cutter cut out 12 discs
  3. Using a small ball of pastry, press the pastry discs into each hole of the muffin tray
  4. Prick the bases with a fork, line each one with a cupcake case. Chill for a further 20 minutes
  5. Pour baking beads or dried rice into the cupcake cases and bake for 10 minutes
  6. Remove from the oven, remove the beads and paper and return to the oven for 5 minutes. Remove from the oven and set aside to cool
  7. Reduce the oven temperature to 350f.180c/fan 160c/gas mark 4
  8. Peel and core the apples and cut into cubes
  9. Place the apples with the sugar in a saucepan and cook for 5 to 10 minutes, or until softened. Set aside to cool
  10. In a clean bowl whisk the egg whites until they form stiff peaks.
  11. A tablespoon at a time add the sugar, continuing to whisk all the time
  12. Drain the apple mixture and divide between the 12 pastry cases
  13. Spoon the meringue over the top and bake for 5 to 7 minutes. Remove from the oven and allow to cool

Your rating

Average rating

  • 4
(7 ratings)

Your comments

Marie Ryan

have made these loads for bbqs and birthday parties and always a hit, a version of this receipe that i got from another cookbook, very easy to make, a cheats way is to buy pre-rolled shortcrust pastry from tesco for the base. very popular receipe and these fly out once made.

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