Mini Apple Pies

These Mini Apple Pies are a delightful, bite-sized version of the classic American dessert. Featuring warm, cinnamon-spiced apple filling and a buttery, flaky crust, they’re baked to golden perfection in a muffin tin for easy handling and presentation. Whether you’re hosting a fall gathering, prepping lunchbox treats, or simply craving something cozy, these mini pies deliver all the nostalgic flavor of traditional apple pie in a charming, personal-sized format.

Why You’ll Love This Recipe

Mini apple pies are easy to assemble, crowd-pleasing, and perfectly portioned. The filling is full of comforting cinnamon and nutmeg notes, while the crust bakes up crisp and golden. They’re ideal for parties and holidays, make excellent make-ahead desserts, and are incredibly versatile—you can dress them up with a scoop of vanilla ice cream or enjoy them warm right out of the tin.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 sheet pie crust dough (store-bought or homemade)
• 2 medium apples, peeled and finely diced
• 2 tablespoons granulated sugar
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 1 teaspoon lemon juice
• 1 tablespoon all-purpose flour
• 1 egg, for egg wash
• Optional: coarse sugar for topping

Directions

1. Preheat Oven & Prep Tin:
   Preheat your oven to 375°F (190°C).
   Line a standard muffin tin with paper liners or lightly grease each cup to prevent sticking.
2. Make the Filling:
   In a bowl, combine the finely diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour.
   Toss until apples are evenly coated and the mixture is slightly thickened.
3. Cut and Shape the Dough:
   Roll out the pie crust on a lightly floured surface.
   Use a 3.5–4 inch round cutter to cut circles large enough to press into the muffin cups.
   Gently press each dough circle into a muffin cup, pressing up the sides.
4. Fill the Pies:
   Spoon 2–3 tablespoons of apple filling into each crust-lined cup, filling nearly to the top.
5. Top the Pies:
   Cut the remaining pie dough into thin strips and create a lattice pattern over each pie, or cut out smaller circles and place on top, slitting the center for steam.
   Press edges to seal gently.
6. Egg Wash & Sugar:
   Beat the egg and brush over the tops of each mini pie.
   Sprinkle with coarse sugar for extra crunch and shine, if desired.
7. Bake:
   Bake for 25–30 minutes, or until the crust is golden and the filling is bubbling.
   Let cool slightly in the pan before serving.

Servings and timing

• Servings: 8 mini pies
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Calories per serving: Approximately 210 kcal

Variations

• Caramel Apple: Add a drizzle of caramel sauce to the filling or over the top before baking.
• Maple Twist: Substitute part of the sugar with maple syrup for a deeper autumn flavor.
• Nutty Crunch: Add finely chopped walnuts or pecans to the apple filling.
• Spiced Pear: Swap apples for pears and use the same spice blend for a different fruit base.
• Glazed Finish: Brush cooled pies with a simple powdered sugar glaze for a bakery-style finish.

Storage/Reheating

Storage: Store cooled mini pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheating: Warm in a 300°F oven for 5–7 minutes or microwave briefly to serve warm.
Freezing: Freeze baked mini pies tightly wrapped for up to 2 months. Thaw in the refrigerator and reheat before serving.

FAQs

Can I use store-bought pie dough?

Yes, store-bought dough works perfectly and saves time, though homemade dough adds a rustic, buttery flavor.

What type of apples should I use?

Firm, tart apples like Granny Smith work best, but you can mix in sweeter varieties like Honeycrisp for balance.

Do I need to peel the apples?

Peeling is recommended for a softer texture, but leaving the skins on adds a rustic look and some extra fiber.

Can I make these ahead of time?

Yes, bake a day ahead and store covered. Reheat just before serving for the best texture.

Can I use puff pastry instead of pie dough?

You can, but expect a flakier, lighter result—still delicious, just different in texture.

How do I prevent soggy bottoms?

Be sure to dice the apples finely and avoid overfilling. Baking at the correct temperature also helps the crust crisp up properly.

Can I make these gluten-free?

Yes, use a gluten-free pie crust and ensure all ingredients (especially flour) are certified gluten-free.

Can I use silicone muffin pans?

Yes, they release easily, but place the silicone mold on a baking sheet for support when transferring in and out of the oven.

Are these freezer-friendly?

Yes, they freeze well after baking. Let them cool completely, wrap individually, and freeze for up to 2 months.

Can I double the recipe?

Absolutely. Just use two muffin tins or bake in batches.

Conclusion

Mini Apple Pies are the ultimate cozy, crowd-pleasing dessert that packs all the flavor of a classic apple pie into a fun, handheld size. With their flaky crust, warm cinnamon-spiced filling, and rustic charm, they’re a perfect addition to holiday spreads, weekend baking, or even casual snacking. Easy to make and even easier to enjoy—these mini pies are a bite-sized celebration of everything you love about fall baking.

Mini Apple Pies

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These Mini Apple Pies with Cinnamon Filling are the perfect handheld treat — packed with tender cinnamon-spiced apples and wrapped in a golden, flaky crust. Whether for parties, holiday trays, or a cozy weekend bake, these individual pies bring all the comfort of a classic apple pie in bite-sized form.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 mini pies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 sheet pie crust dough (store-bought or homemade)

• 2 medium apples, peeled and finely diced

• 2 tbsp granulated sugar

• 1 tbsp brown sugar

• 1/2 tsp cinnamon

• 1/8 tsp nutmeg

• 1 tsp lemon juice

• 1 tbsp all-purpose flour

• 1 egg (for egg wash)

• Optional: coarse sugar for topping

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Instructions

1. Preheat Oven:
   Preheat to 375°F (190°C). Line a muffin tin with liners or lightly grease each cup.

2. Make the Filling:
   In a bowl, combine diced apples, granulated and brown sugar, cinnamon, nutmeg, lemon juice, and flour. Toss until evenly coated.

3. Prepare the Crust:
   Roll out pie dough and cut into 3.5–4 inch circles. Press each into the muffin tin cups to form mini crusts.

4. Fill the Pies:
   Spoon 2–3 tablespoons of apple filling into each crust.

5. Add the Top Crust:
   Use remaining dough to cut thin strips for a lattice, or cover each with a smaller circle and slit the top for steam.

6. Finish & Bake:
   Brush tops with egg wash and sprinkle with coarse sugar if using.
   Bake for 25–30 minutes, or until crust is golden and filling is bubbly.

7. Cool & Serve:
   Let cool slightly before serving. Enjoy warm or room temperature.

Notes

• For extra flavor, add a dash of vanilla or a touch of caramel sauce.

• These can be made ahead and reheated in the oven.

• Great for school lunches, potlucks, or holiday dessert platters.