We love making Glazed Honey Apricot Mini Pies during apricot season.
Recipe by Mimi Council.
Glazed Honey Apricot Mini Pies
2 cups (255 g) all-purpose flour
1/2 teaspoon cane sugar
3/4 cup (170 grams) salted butter, cold straight from the fridge
1/4 cup plus 3 tablespoons cold water
1 tablespoon organic raw honey
1 tablespoon water
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
1 pound fresh apricots, 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, 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.
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 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.
High Altitude – Bake at 350°F for 45 minutes or until golden brown.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!