Mini Apple Pies: Bite-Sized, Buttery, and Perfectly Sweet

Why Mini Apple Pies Are a Must-Bake

There’s something special about turning a full-size dessert into a mini version. Mini Apple Pies give you all the warm, cinnamon-spiced joy of a traditional apple pie—but in a single-serving size that’s perfect for parties, picnics, or snacking.

They’re easy to make, bake quickly, and are just plain fun to eat. You can make them with a muffin tin, use store-bought or homemade dough, and mix up the fillings to suit your taste.

No forks, no mess—just flaky crust and gooey apple filling in every bite.

What You’ll Love About These Pies

• Individual servings mean easy plating (and no slicing)
• They bake faster than a full pie
• Great for freezing and meal prep
• Fun for kids to help make and decorate
• Customizable with toppings and crust designs

You get all the flavor and charm of classic apple pie—without committing to a full slice.

Ingredients With Measurements

Makes 12 mini pies (1 muffin tin)

For the Pie Crust:

• 2 pie crusts (homemade or store-bought)

Optional homemade crust (for 2 crusts):

• 2½ cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1 teaspoon salt
• 1 teaspoon sugar
• 6–8 tablespoons ice water

For the Apple Filling:

• 3 medium apples (Granny Smith or Honeycrisp), peeled and diced small
• 2 tablespoons unsalted butter
• ⅓ cup brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 tablespoon all-purpose flour or cornstarch (for thickening)

Optional Toppings:

• 1 egg (for egg wash)
• 1 tablespoon milk
• Coarse sugar for sprinkling
• Caramel sauce for drizzling

How to Make It: Step-by-Step

Step 1: Prep the Crusts

Preheat oven to 375°F (190°C). Roll out pie crusts on a lightly floured surface. Use a round cutter (about 3.5–4 inches) to cut 12 circles.

Gently press the circles into a standard 12-cup muffin tin, pressing into the bottom and up the sides. Chill in the fridge while you make the filling.

Step 2: Make the Apple Filling

In a skillet, melt butter over medium heat. Add diced apples, sugars, lemon juice, cinnamon, and nutmeg. Cook for 5–6 minutes, until slightly softened.

Sprinkle in flour or cornstarch and cook for 1–2 more minutes, stirring. Remove from heat and let cool for a few minutes.

Step 3: Fill and Top

Spoon the apple filling evenly into each crust.

You can top with small dough cutouts, a simple circle, or lattice strips. For golden color, mix egg and milk to make an egg wash, and brush over the top crust.

Sprinkle with coarse sugar for sparkle (optional).

Step 4: Bake

Bake for 18–22 minutes, or until crusts are golden and filling is bubbly.

Cool in the pan for 10 minutes, then use a butter knife to gently lift each pie out. Cool on a wire rack before serving.

Step 5: Serve and Enjoy

Serve warm or at room temperature. Add a drizzle of caramel or a scoop of vanilla ice cream for extra decadence.

Serving Suggestions

These pies pair perfectly with:

• Vanilla ice cream or whipped cream
• Warm caramel drizzle
• A sprinkle of powdered sugar
• A mug of spiced cider or chai
• A dollop of Greek yogurt for breakfast!

Perfect for fall parties, Thanksgiving dessert bars, or a cozy tea time treat.

Tips for the Best Mini Apple Pies

• Dice apples small—they bake faster and fit better
• Chill crusts before baking for flakier results
• Don’t overfill—leave a little space for bubbling
• Use tart apples (like Granny Smith) for balance
• Use a cookie cutter for cute top crust designs

Creative Variations to Try

Want to experiment? Try these spins:

• Mini Apple Cranberry Pies: Add ½ cup dried cranberries to the filling
• Dutch Style: Top with streusel instead of crust
• Caramel Apple: Mix caramel bits into the filling
• Apple Pie Bites: Use puff pastry in mini muffin tins
• Savory Twist: Swap cinnamon for thyme and sugar for cheddar!

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FAQs

1. What are the best apples for mini pies?

Granny Smith and Honeycrisp are great choices. They hold their shape and balance sweetness and tartness. Avoid soft apples like Red Delicious, which can turn mushy when baked.

2. Can I make these ahead of time?

Yes. You can bake and store them in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat in the oven at 300°F for 5–10 minutes for that fresh-baked texture.

3. Can I freeze mini apple pies?

Absolutely. Once baked and cooled, freeze them on a baking sheet, then transfer to a freezer-safe bag. To reheat, bake from frozen at 325°F for 15–20 minutes.

4. Do I need to pre-cook the apples?

Yes, pre-cooking helps soften the apples and thicken the filling so it doesn’t overflow or shrink too much during baking. It also helps deepen the flavor with spices and butter.

5. Can I use puff pastry instead of pie crust?

Yes! Puff pastry gives you a lighter, flakier texture. Just cut and press into the muffin tin as you would pie crust. Adjust baking time to around 15 minutes and watch closely.

6. Can I make this gluten-free?

Yes. Use a gluten-free pie crust mix or your favorite GF recipe. Also replace flour in the filling with cornstarch or arrowroot powder for thickening.

7. What if I don’t have a muffin tin?

Try using ramekins or small tart pans instead. You can even bake free-form mini pies by folding the dough around the filling and baking on a sheet.

8. How do I keep the crust from getting soggy?

Chilling the dough helps, and so does pre-cooking the apples. You can also brush the bottom of each crust with a little egg white before filling—it creates a moisture barrier.

9. Can I use canned apple pie filling?

You can, though homemade has a fresher taste and better texture. If using canned, consider adding extra spices or lemon juice to boost the flavor.

10. How do I get that bakery-style golden top?

Use an egg wash—1 egg mixed with 1 tablespoon milk—and brush it on before baking. For extra shine, sprinkle with a little coarse or sanding sugar.