Glazed Honey Apricot Mini Pies

On Sunday I was hand delivered two large bags of fresh apricots from a tree in Bishop! One of our regular and amazing customers, Traci, brought them into the shop. We have a few customers who will bring us fresh fruit from trees of their own, or from friends trees. They all know the drill, you bring in freshies and you get a fresh pie on the house.

I love getting fresh fruit from a tree! There is nothing like it. I love digging through the bag or box and finding perfectly ripe, colorful, and flavorful fruit. Yeah, sometimes you get a mushy one or a rotten one, but you also get cute baby ones and massive ones! They are all so different and always delicious. I haven't been gifted apricots in a few seasons so I am extra excited.

I was baking Traci's pie for her yesterday and also made some mini pies for the pastry case. So, I thought I'd share the recipe for the Glazed Honey Apricot Mini Pies! If anyone else is getting fresh apricots right now then you probably have a lot! And you're probably looking for things to make with them. So you'll want to bake these mini pies. Mini pies are so easy, and they are a perfect snack. You can even skip the glaze and add a scoop of vanilla bean ice cream on top instead!

Glazed Honey Apricot Mini Pies

Makes 6


2 cups (255 g) all-purpose flour

1/2 teaspoon cane sugar

1 1/2 sticks (170 grams) salted butter, cold straight from the fridge

1/4 cup plus 3 tablespoons cold water

1 large organic egg


113 grams (1/2 cup) organic cane sugar

21 grams (2 heaping tablespoons) organic all purpose flour

1/2 teaspoon organic cinnamon

pinch of fine sea salt

8 to 10 fresh apricots (13 ounces once pitted and sliced)

15 grams (2 teaspoons) organic raw honey


142 grams (1 cup) organic powdered sugar, sifted

2 to 3 tablespoons organic milk


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.

In a small dish, beat the egg and set aside.

In a medium bowl, add the sugar, flour, cinnamon, and sea salt and mix together.

Pit and slice the apricots, 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 egg 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.

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

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