Yesterday we were delivered a giant box of fresh apricots from a tree in Bishop! One of our regular and amazing customers at Dessert’D 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 baked pie on the house. I think it’s a pretty sweet deal, especially because when you have a fruit tree there is just no way you can eat it all yourself, it’s just not possible! And, sharing is caring – I mean look at these apricots!
I absolutely 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 so delicious. Plus, I love how they all look unique.
This recipe for Glazed Honey Apricot Mini Pies is an oldie but goodie. I just got inspired to make it today with all the fresh little apricots I found when I went into the bake shop this morning. It is one of my absolute favorite pies! I am usually a cookie girl all the way, but when we have apricots and I make these Glazed Honey Apricot Mini Pies, I cannot help myself! Even though this recipe has been on Dessert’D for a while, I made a little update to the recipe and shot some new photos today. I have recently started using a honey and water mixture on my pies in lieu of egg wash, and it is to die for! I like pie crust, but when I put this honey and water mixture on it – I literally love pie crust. Like I can’t stop eating it kinda love. And so, I thought that this would be the perfect recipe to add it to, as there is already honey inside the pie and it just compliments the apricots and the little hint of cinnamon so well!
So, I call these mini pies – but they are truly galettes. What is a galette? What’s the difference between a galette and a pie? A galette is basically just a pie in no pan. Galettes also have open tops. So, technically these mini pies are really mini galettes because they don’t use pans and they are open. We make these at the bake shop, and we just call them mini pies so that we don’t get asked a million times a day what a galette is! So, now you know – galettes are more free form, no pan, no top. Pies are made in a pie dish and usually have a top, but it does depend on the type of pie. But, in reality they are both pies as they have flaky, buttery crust and can be filled with fruit or veggies. So, call them what you want – but either way, they are delicious and portable!
Tips for making the best Glazed Honey Apricot Mini Pies
• Make sure your butter is cold! You can read my all butter pie crust post here, that gives you tons of tips, tricks and more info on why having super cold butter for flaky pie crust is crucial!
• Make sure to mix your filling very well. Because these are mini pies, you want to make sure the apricots, sugar, honey, cinnamon, flour and cornstarch are all mixed thoroughly so you don’t have bits of one in one pie and not another.
• If your honey isn’t very warm and it’s just sticky, you can pop it in the microwave with the water for 10 to 15 seconds. That will warm it right up and allow it to be easily spread onto the pie dough.
• Make sure your min pies are completely cooled before glazing them. I know it will be super hard to wait, but the glaze is best if it’s put onto cooled pies.
• You can also skip the glaze and add vanilla bean ice cream on top instead!
Glazed Honey Apricot Mini Pies
Makes 6 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. 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 @mimibakescookies on Instagram!