Mini Apple Pies: Easy Homemade Recipe You’ll Love

These mini apple pies are the perfect bite-sized dessert that combines flaky, buttery crust with warm cinnamon apple filling. They’re ideal for parties, holiday gatherings, or whenever you want a sweet treat without making a full-sized pie. Whether you’re a busy parent looking for a crowd-pleasing dessert or someone who loves individual servings, this recipe makes baking easier than ever.

Tested & Approved

This mini apple pies recipe has been tested multiple times in our kitchen and approved by our family and friends. Each batch comes out perfectly golden with a delicious apple filling that’s not too sweet.

Quick Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 mini pies
Difficulty: Easy

mini apple pies Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6-8 tablespoons ice water

For the Apple Filling:

• 3 medium apples (Granny Smith or Honeycrisp), peeled and diced small
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter

For Topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional)

Instructions

Step 1: Make the Pie Crust
In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until the dough comes together. Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Apple Filling
While the dough chills, combine diced apples, both sugars, lemon juice, cinnamon, nutmeg, and cornstarch in a medium saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until apples soften slightly and the mixture thickens. Stir in butter until melted. Remove from heat and let cool completely.

Step 3: Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with parchment paper circles for easy removal.

Step 4: Roll and Cut the Dough
On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. Use a 4-inch round cutter to cut 12 circles for the bottoms. Press each circle gently into the muffin cups. Roll out the second disc and cut 12 smaller circles (about 3 inches) or use cookie cutters for decorative tops.

Step 5: Fill the Pies
Spoon about 2 tablespoons of cooled apple filling into each pastry-lined muffin cup. Don’t overfill or the filling may bubble over during baking.

Step 6: Add the Top Crust
Place the smaller dough circles on top of each filled pie. Press edges gently to seal, or crimp with a fork for a decorative edge. Cut small slits in the top of each pie to allow steam to escape. Brush tops with beaten egg and sprinkle with coarse sugar if desired.

Step 7: Bake
Bake for 22-25 minutes, or until the crust is golden brown and the filling is bubbling. Remove from oven and let cool in the pan for 10 minutes.

Step 8: Remove and Serve
Carefully remove the mini apple pies from the muffin tin using a butter knife or small offset spatula. Let cool on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature.

Did you make these mini apple pies? Share your experience in the comments below! And if you loved it, don’t forget to give it a rating your feedback helps other readers (and Google!) know this recipe is worth trying.

Tips, Variations & Storage

Substitutions & Variations:

• Use store-bought pie dough to save time you’ll need about 2 packages.
• Try pears instead of apples for a different flavor.
• Add ¼ teaspoon of cardamom or ginger for extra warmth.
• For a vegan version, use plant-based butter and skip the egg wash (or use plant-based milk instead).
• Mix in ¼ cup of raisins or dried cranberries for added texture.

Make-Ahead Tips:

• Prepare the dough up to 2 days ahead and keep refrigerated.
• The apple filling can be made a day in advance and stored in the fridge.
• Assemble unbaked pies and freeze for up to 2 months. Bake directly from frozen, adding 5 extra minutes to the baking time.

Storage:

• Store baked mini apple pies in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days. Reheat in a 300°F oven for 5-7 minutes to restore crispness.
• Freeze baked pies for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Serving Ideas:

• Serve warm with a scoop of vanilla ice cream or whipped cream.
• Drizzle with caramel sauce for extra indulgence.
• Pack in lunchboxes for a special dessert treat.
• Serve alongside coffee or tea for a delightful afternoon snack.

FAQs About mini apple pies

Nutrition Facts

Per serving (1 mini pie):
Calories: 245
Protein: 3g
Carbohydrates: 32g
Fat: 12g
Fiber: 2g
Sugar: 14g
Sodium: 210mg

Conclusion

These mini apple pies are a delightful way to enjoy classic apple pie flavor in a fun, portable form. With their flaky crust and perfectly spiced filling, they’re sure to become a favorite in your recipe collection. Give this recipe a try and enjoy the compliments from everyone who tastes them!

If you enjoyed these mini apple pies, please share them with friends or save this recipe on Pinterest for later. Every share helps me keep creating simple and delicious recipes for you.

About the Author – Erin Morgenstern

Head of Recipe Testing & Community Manager

With a love for precision, Erin is our quality guardian. She rigorously tests each recipe to ensure it’s foolproof and crystal clear. She also connects with our readers, celebrating their kitchen successes and offering practical advice. Erin contributes articles focused on recipe testing, beginner cooking tips, and community Q&A.

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