Mini Apple Pies

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These mini apple pies are made with a flaky pie crust, and homemade apple filling. They are assembled and baked in a muffin tin. I love drizzling with caramel sauce before serving!

mini apple pies on a wooden cutting board


 

As much as I love making my homemade apple pie, or my Dutch apple pie recipe there are times when I want a smaller apple.

This delicious mini apple pie recipe is everything you love about a classic apple pie just baked into individual apple pies baked in a muffin pan. Because aren’t mini desserts just so much better? Like my mini blueberry pies. Those were a big hit with all you! So I knew an apple version would be as well. 

These mini apple pies made with fall spices start with my double pie crust recipe, and then I made a delicious apple filling on the stovetop. I’ve also used this apple filling for my puff pastry apple turnovers!

You can enjoy these adorable apple hand pies on their own, or serve with a scoop of vanilla ice cream!

Looking for the perfect pie for Thanksgiving? Check out these 25 Must-Try Thanksgiving Pie Recipes, sure to be a hit at your holiday table!

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My recipe book also includes everything you need to know when making traditional or classic pies for any occasion for beginners, like the right way to blind bake a pie crust. Become a pie making pro in no time!

three mini apple pies stacked on top of each other

Why This Recipe Works

  • Everything you love about apple pie in mini form!
  • Made with a buttery pastry crust
  • Homemade apple pie filling made on the stovetop
  • Perfect to serve after Thanksgiving dinner
  • Great for enjoying now or freezing for later!

Ingredients Needed

How To Make Mini Apple Pies

Preheat the oven to 425ยฐF (220ยฐC). Lightly grease a 12-cup muffin tin. 

On a lightly floured surface, using a rolling pin roll the pie crusts out to about 1/8-inch thickness.  Using a 4-inch round cookie cutter (or biscuit cutter) cut out 12 circles from the pie crusts (6 from each pie dough). Cut out as many as you can from the first batch, then press the scraps together and Re-roll any scrap pieces of pie dough as needed to cut out the circles.

pie crust rolled out and circles cut out with a round cookie cutter

Place each circle of pie crust into each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides. You want to make sure the dough fits snuggly in each cavity of the muffin pan. Keep the muffin pan refrigerated while you make the apple filling. 

In a large mixing bowl, mix together the chopped apples, white sugar, lemon juice, flour, cinnamon, nutmeg, salt and allspice until fully combined.

apple pie filling stirred together in a bowl

Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling (about 3 tablespoons) between the 12 pie crusts. 

apple filling spooned into mini crusts

Remove the extra pie dough from the refrigerator, cut out your circles of dough for the top of the pies, and place them on top.

You can use a cookie cutter and cut out fun shapes or make a fun lattice crust top! Make sure to press the tip crust to the bottom crust to seal.

If doing  solid circle top, I used a 3-inch cutter. And make sure to cut two small vents in too.

lattice tops arranged on top of mini apple pies

With a pastry brush, brush the top of the crusts with the prepared egg wash. Sprinkle on sparkling sugar.

egg wash brushed on and sugar sprinkled on top of pie crusts

Bake for 18 to 23 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10 to 15 minutes.

Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

baked mini apple pies i a muffin tin

Recipe Tips

  • Use ice cold water for the dough. This will help to create a flaky crust. I place a few ice cubes into the my measuring cup of cold water.
  • Do not overwork the dough. Overworking the dough will make it tough. If using the food processor, then use the pulse feature so you donโ€™t over work the dough. 
  • Chill the dough before rolling it out. This will make it easier to work with. I recommend chilling the cookie dough for an hour. 
  • Sticky Crust. If the pie crust is too sticky to roll out, lightly flour your work surface and rolling pin. Just donโ€™t use too much!

Recipe Variations

  • Use apple pie spice  instead of cinnamon, nutmeg and allspice you can replace with using apple pie spice.
  • Use store-bought pie dough instead of a homemade pie crust.
  • Instead of sparkling or raw sugar sprinkled on top try sprinkling on cinnamon sugar!
mini apple pie leaning against an apple

Serving Suggestions

I love serving with a scoop of vanilla ice cream along side. And don’t forget to drizzle on some caramel sauce as well to really send this dessert over the edge. 

Or serve each with a scoop of homemade whipped cream! Try my cinnamon whipped cream for even more flavor!

Storage Instructions

Store any leftover mini apple pies in the refrigerator in an airtight container for up to 5 days. 

Freeze any leftover baked pies for up to 3 months. Make sure they are cooled completely before freezing. Freeze in an airtight container.

I also like to wrap each pie in plastic wrap and then place in a freezer bag for added protection. Thaw overnight in the fridge before serving. You can also assemble these pies and freeze unbaked for up to 3 months. Bake frozen (no need to thaw) and add on a few additional minutes of baking time. 

Get my freezer baking guide to learn how to easily freeze all your baked goods with ease!

mini apple pies resting on parchment paper

Recipe FAQs

How do you keep these mini pies from getting soggy?

Make sure you use cold butter, and not add too much water. Also make sure to chill the mini pies before baking to help firm up the crust. And don’t skip the egg wash, which will help turn the crust golden brown!

What kind of apples are best for these pies?

I think the best apples are Granny Smith apples because they are a tart apple that holds up well. But Honey Crisp apples work well too. I’d steer away from MacIntosh which can break down too much and get mushy.

More Recipes To Try

Craving more pie? Try my easy homemade raspberry pie recipe made with just a simple three ingredient filling.

Or try my easy no bake strawberry cream cheese pie. Much easier than a cheesecake and all the deliciousness of making pie!

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Imagine making a homemade pie from scratch that everyone raves about! This e-book, Thanksgiving Pies And Treats, has the best Thanksgiving Pies and desserts perfect for the holiday season!

Plus learn how to make the best pie crust from scratch and get all my best pie making tips. Get the e-book now!

three mini apple pies stacked on top of each other

Mini Apple Pies

Theseย mini apple piesย are made with a flaky pie crust, and homemade apple filling. They are assembled and baked in a muffin tin. I love drizzling with caramel sauce before serving!
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Course: Dessert
Cuisine: American
Servings: 12 pies
Calories: 200kcal

Ingredients

  • 2 pie crusts store-bought or homemade
  • 2 pounds apples about 4 large, peeled, cored, and diced (see note)
  • 1 ยฝ teaspoons lemon juice
  • 6 Tablespoons granulated sugar plus additional sugar for sprinkling on top of crust
  • 1 tablespoon all-purpose flour
  • โ…› teaspoon salt
  • 1 teaspoon ground cinnamon
  • ยผ teaspoon ground nutmeg
  • ยผ teaspoon ground allspice
  • 1 egg mixed with 1 Tablespoon water, for egg wash

Instructions

  • Preheat the oven to 425ยฐF (220ยฐC). Lightly grease a 12-cup muffin tin.
  • On a lightly floured surface, using a rolling pin roll the pie crusts out to about 1/8-inch thickness. Using a 4-inch cookie cutter cut out 12 circles from the pie crusts (6 from each pie dough). Cut out as many as you can from the first batch, then press the scraps together and Re-roll any scrap pieces of pie dough as needed to cut out the circles. 2 pie crusts
  • Place each circle of pie crust into each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides. You want to make sure the dough fits snuggly in each cavity of the muffin pan. Keep the muffin pan refrigerated while you make the apple filling.
  • In a large mixing bowl, mix together the apples, sugar, lemon juice, flour cinnamon, nutmeg, salt and allspice until fully combined. 2 pounds apples 1 ยฝ teaspoons lemon juice 6 Tablespoons granulated sugar 1 tablespoon all-purpose flour โ…› teaspoon salt 1 teaspoon ground cinnamon ยผ teaspoon ground nutmeg ยผ teaspoon ground allspice
  • Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling (about 3 tablespoons) between the 12 pie crusts.
  • Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top. You can use a cookie cutter and cut out fun shapes or make a fun lattice top! Make sure to press the tip crust to the bottom crust to seal. If doing solid circle top, I used a 3-inch cutter. And make sure to cut two small vents in too.
  • Brush the top of the crusts with the prepared egg wash. Sprinkle on sparkling sugar.
  • Bake for 18 to 23 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10 to 15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

Notes

  • Storage: Store any leftover pies in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months. Reheat before serving.
  • Freezing: Freeze any leftover baked pies for up to 3 months. Make sure they are cooled completely before freezing. Freeze in an airtight container. I also like to wrap each pie in plastic wrap and then place in a freezer bag for added protection. Thaw overnight in the fridge before serving. You can also assemble these pies and freeze unbaked for up to 3 months. Bake frozen (no need to thaw) and add on a few additional minutes of baking time.ย 
  • Fresh Apples –ย I love using Honeycrisp apples or Granny Smith apples.ย 
  • Pie crust: You can also cut out simple circles and press on top of the pies, but you may need more pie crust. Be sure to cut a few slits into the top to vent the pie filling.

Nutrition

Calories: 200kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 146mg | Potassium: 116mg | Fiber: 3g | Sugar: 14g | Vitamin A: 62IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
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