Mini Apple Pies

Mini Apple Pies are hand-held treats bursting with cinnamon-spiced apples in a flaky, buttery pie crust. Serve them warm with a scoop of ice cream or cold – a perfect Fall dessert!

Looking for more scrumptious apple recipes? Try our German Apple Cake, Apfelstrudel, or Apple Cinnamon Bread.

Ingredient notes

Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.

• Pie Crust: Use your favorite pie crust recipe or save time with store-bought for convenience.
• Apples: Opt for sweet-tart apple varieties like Granny Smith or Honeycrisp for the best flavor and texture. You need 3 cups of peeled and diced apples.
• Cornstarch: Helps thicken the apple filling, ensuring it’s not too runny.
• Brown sugar: Adds a rich, caramel-like flavor to the apple filling.
• Cinnamon: Provides a warm, comforting spice to complement the apples.
• Nutmeg and allspice: Add depth and complexity to the pie filling.
• Vanilla extract: Adds a subtle hint of vanilla to the apple mixture.
• Egg: Used for egg wash to give the pie crust a golden, shiny finish.
• Milk: Combine with the egg for the egg wash; it helps with browning.
• Turbinado sugar: Sprinkle on top of the pie crust for a beautiful, sweet, and crunchy finish.

How to make this recipe 

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

1. Prep Apples: Start by peeling the apples and then dicing them into small pieces. The apple pies are small so you want the apple pieces to be on the smaller side.
2. Make the apple pie filling: Make the cornstarch slurry the combine it with the apple pieces, sugars, cinnamon, nutmeg, allspice, and vanilla extract in a small saucepan. Cook until the apples are soft and the filling has thickened then let it cool while you preheat the oven and make the crusts.
3. Make mini crusts: On a floured work surface, roll each pie crust into a large 12-inch circle. Cut the dough into twelve 3.5-inch circles with a cookie cutter or equally sized measuring cup. Place the dough rounds into the greased muffin pan and put the pan in the fridge.
4. Cut strips: Roll out any leftover pie crust and cut into ¼-inch wide strips using a pizza cutter or knife. You need 6 strips for each pie. The strips should be slightly longer than the mini pies. Put strips on a cutting board and chill until apple pie filling has cooled down.

5. Assemble: When the pie filling has cooled down, evenly spoon it into each crust.
6. Lattice crust: Make a large lattice crust on the cutting board, then cut out crusts with a cookie cutter the same size as the muffin pan openings. This way the crusts look neater.
7. Finish: Carefully put a mini lattice crust on each mini pie and gently press the edges together to secure the lattice crust. Whisk the egg and milk together. Lightly brush the tops with egg wash and sprinkle with coarse sugar.
8. Bake the mini apple pies for about 25-30 minutes until the crust is golden brown. Allow to cool for 5 minutes before removing them from the pan. Let cool on a wire rack. Serve with whipped cream, vanilla ice cream, or caramel sauce.

Expert tips for success

• Choose the Right Apples: Select firm, sweet-tart apples like Granny Smith or Honeycrisp for the best flavor and texture. I also often use a combination.
• Keep the Dough Cold: Whether homemade or store-bought, cold pie dough is easier to work with and results in a flakier crust. So make sure to chill the dough in between and work quickly.
• Sweeten to Taste: You can adjust the sugar levels based on your preference and the sweetness of your apples.
• Avoid Overfilling: Overfilling the mini pies can cause leaks.
• Lattice crust: Make one big lattice crust and cut out rounds to make it easier. You can also leave the crust off or make a simpler crust using a cookie cutter.
• Seal the Edges: Use a fork or your fingers to crimp and seal the edges of the pie crust will give them a neater look.
• Monitor Baking Time: Keep an eye on your mini pies to ensure they’re golden brown and cooked to perfection. Every oven is different!
• Removing from the pan: Use a spoon or thin spatula to remove the apple pies from the pan. If it is greased well they should pop right out.
• Cool Before Serving: Let the mini apple pies cool for a bit to allow the filling to set before enjoying.
• Mini Muffin pan: To make pies in a mini muffin pan, cut out rounds using a 2.5-inch cookie cutter. The cooking time will be shorter, about 20-25 minutes. I don’t recommend using a lattice crust on these tiny pies.

Recipe FAQs

Serve it with

Here are some popular options that pair wonderfully with our mini apple pies:

Vanilla Ice Cream: A classic choice, a scoop of creamy vanilla ice cream on top of a warm apple pie creates a tasty combination of flavors and temperatures.

Whipped Cream: A dollop of freshly whipped cream adds a light and airy sweetness that complements the pie’s rich filling.

Vanilla Sauce: A popular German dessert sauce that’s usually served with Apfelstrudel (Apple Strudel). Drizzle it over these apple pies or serve it as a dip.

Caramel Sauce: Drizzling warm caramel sauce over apple pie adds even more deliciousness. You can also use Dulce de Leche.

Make-ahead, storage, and freezing

The pie dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. The apple pie filling can also be made ahead of time, covered, and stored in the refrigerator for up to 2 days.

The baked Mini Apple Pies are best stored in an airtight container in the fridge and eaten within 2-3 days.

To freeze, let the pies cool completely, then put them in a large freezer-friendly container with sheets of parchment paper between them. Freeze for up to 3 months. Thaw them at room temperature.

More Pie Recipes to Try

• No-Bake Key Lime Pie
• Pecan Pie Cheesecake
• Apple Crumble Pie Recipe
• Fresh Strawberry Pie
• Easy Lemon Cream Pie Recipe
• Coconut Cream Pie