Mini Apple Pies

There’s something magical about the smell of apple pies baking in the oven. It’s warm, nostalgic and just plain comforting. But you know what’s even more charming than a regular apple pie? Mini apple pies. They’re cute, personal-sized and perfect for parties, potlucks or just a cozy night in. Plus you don’t have to worry about slicing them up and trying to make everything look neat because everybody gets their own little pie.

If you’ve been craving the classic taste of apple pie but want to try a fun twist you’re in for a treat. Grab a cozy blanket, pour yourself a cup of coffee or tea and let’s walk through how to make the perfect mini apple pies together.

Why Mini Apple Pies?

Before we dive into the recipe let’s talk about why mini apple pies deserve a spot in your baking repertoire:

• Portion Control: They’re perfectly sized for individual servings (even if you accidentally eat two or three).

• Cute Factor: I mean mini anything is adorable right?

• No Soggy Bottoms: Because they’re smaller the crust-to-filling ratio is just right and they bake evenly.

• Great for Sharing: Ideal for holidays, picnics and little gatherings.

• Customizable: Want some with cinnamon, some with caramel and some with extra crumble topping? You can easily mix it up!

Alright now that you’re officially convinced let’s talk ingredients.

Ingredients You’ll Need

Here’s what you’ll need for about 12 mini apple pies:

For the Pie Dough

• 2 ½ cups all-purpose flour

• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes

• 1 teaspoon salt

• 1 tablespoon sugar

• 6–8 tablespoons ice water

Short on time? No judgment here you can absolutely use store bought pie dough if you’re in a hurry. But if you want to go full Martha Stewart homemade crust is chef’s kiss.

For the Apple Filling

• 4–5 medium apples (Granny Smith, Honeycrisp, or a mix is lovely)

• ⅓ cup granulated sugar

• ⅓ cup brown sugar

• 1 ½ teaspoons cinnamon

• ¼ teaspoon nutmeg

• 2 tablespoons flour (to thicken the filling)

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

Optional Extras

• Caramel sauce (for drizzling)

• Crumb topping (more on that later!)

• An egg (for egg wash, to get that golden crust)

Equipment You’ll Need

• Muffin tin (regular size, not mini)

• Rolling pin

  

• Mixing bowls

• Pastry cutter or food processor (for making dough)

• Pastry brush (for egg wash)

Step-by-Step: Making Mini Apple Pies

Step 1: Make Your Dough

If you’re making your dough from scratch (yay you) here’s how:

1. In a large bowl whisk together the flour, salt and sugar.

2. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs.

3. Slowly add the ice water, one tablespoon at a time mixing just until the dough starts to come together.

4. Turn the dough out onto a floured surface, divide it into two discs, wrap in plastic and chill in the fridge for at least 30 minutes.

Pro tip: Cold dough = flaky crust. Don’t skip the chilling!

Step 2: Prep the Apple Filling

While your dough is chilling let’s get those apples ready:

1. Peel, core and dice your apples into small bite-sized pieces.

2. In a bowl toss the apple pieces with the sugars, cinnamon, nutmeg, flour, lemon juice and vanilla.

3. Let the filling sit while you roll out the dough. The flavors will mingle and the apples will get juicy (yum).

Step 3: Roll Out the Dough

After your dough has chilled:

1. Roll it out on a floured surface to about ⅛ inch thick.

2. Use a large round cutter around 4–5 inches wide to cut circles.

   • Don’t have a cutter that big? A drinking glass, small bowl or even the lid of a mason jar works in a pinch!

3. Gently press the dough circles into the muffin tin forming little crusts.

Little tears? No problem! Just patch them up with extra dough like a baking MacGyver.

Step 4: Fill the Pies

Now for the fun part:

1. Spoon the apple filling generously into each dough lined cup.

2. You want to pile the apples high because they’ll shrink a bit as they bake.

If you love extra decadence sneak a little caramel drizzle over the apples before sealing the pies. Trust me it’s heavenly.

Step 5: Add the Toppings

You have a few options for topping your mini pies:

1. Classic Top Crust
Roll out more dough, cut slightly smaller circles and place them over the filling. Pinch the edges together and cut small slits for steam.

2. Lattice Crust
Cut the dough into thin strips and weave a pretty lattice over each pie. (It looks fancy but it’s easier than it sounds.)

3. Crumb Topping
Mix ½ cup flour, ⅓ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon cinnamon and 5 tablespoons butter together until crumbly. Sprinkle generously over the apples.

4. Open-Faced
Leave them uncovered for a rustic tart look!

Feeling creative? Mix and match topping styles!

Step 6: Egg Wash and Bake

Brush the tops of the pies with beaten egg because this gives that gorgeous golden color. Sprinkle a little extra sugar on top if you’re feeling fancy.

Pop them into a preheated 375°F (190°C) oven for about 25–30 minutes or until the crust is golden brown and the filling is bubbling.

Your kitchen is about to smell like an autumn wonderland.

Step 7: Cool and Enjoy

Let the pies cool in the tin for about 10–15 minutes then gently lift them out. You might need a butter knife to help ease them out. Serve warm ideally with a scoop of vanilla ice cream or a generous drizzle of caramel sauce.

Prepare yourself for some serious compliments because these little pies are showstoppers.

Tips and Tricks for Perfect Mini Apple Pies

Use a variety of apples
Mix tart and sweet apples (like Granny Smith + Honeycrisp) for a more complex flavor.

Don’t overfill the pies
Tempting I know but too much filling can cause messy overflow.

Chill before baking
After assembling the pies chill them in the fridge for about 10 minutes before baking. This helps them hold their shape better.

Make ahead
You can assemble the mini pies and freeze them unbaked in the muffin tin. Once frozen pop them out and store in a zip top bag. When you’re ready to bake no need to thaw just add a few extra minutes to the baking time.

Switch up the spices
Feeling adventurous? Add a pinch of cardamom or allspice for a little something different.

Fun Variations to Try

Mini apple pies are already fun but here are a few twists if you want to mix things up:

• Caramel Apple Pies: Stir caramel bits into the filling or drizzle caramel sauce over the finished pies.

• Apple Berry Pies: Add a handful of blueberries, raspberries or cranberries to the filling.

• Maple Glazed Pies: After baking brush the tops with a maple syrup glaze.

• Apple Pecan Pies: Add chopped pecans to the crumble topping for some nutty crunch.

The possibilities are endless make it your own.

Mini Apple Pies

These adorable Mini Apple Pies are everything you love about classic apple pie with flaky crust, gooey cinnamon apple filling but in a perfectly portioned handheld size. They're ideal for parties, holidays or just when you want a cozy dessert without the commitment of a whole pie. Plus they’re super easy to make with simple ingredients you probably already have at home.

Print Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Total Time:40 minutes mins

Equipment

• Muffin tin (12-cup standard size)
• Rolling Pin
• Round cookie cutter (about 4 inches wide) or a glass
• Mixing bowls
• Whisk
• Spoon
• Pastry brush (for egg wash)
• Wire cooling rack

Ingredients

• For the crust:
• 1 package 2 sheets store-bought pie dough (or homemade, if you prefer)
• 1 egg for egg wash
• 1 tablespoon milk or water to mix with the egg
• For the apple filling:
• 2 medium apples such as Granny Smith or Honeycrisp, peeled, cored, and diced small
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon lemon juice
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional for topping:
• Extra sugar for sprinkling

Instructions

• Preheat the oven to 375°F (190°C). Line a muffin tin with a light coating of nonstick spray.
• Prepare the filling:
• In a medium bowl, mix the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, flour, vanilla extract, and salt until the apples are evenly coated.
• Prepare the crusts:
• Roll out the pie dough on a lightly floured surface. Use a round cookie cutter (about 4 inches wide) to cut out circles. Press each circle into the muffin tin, making sure the dough comes up the sides a little to create a mini pie crust.
• Fill the pies:
• Spoon about 1-2 tablespoons of the apple mixture into each crust, filling them generously but not overflowing.
• Top the pies:
• You can either cut smaller rounds to place on top, create a lattice with strips of dough, or leave them open-faced. If covering, make sure to cut small slits for steam to escape.
• Egg wash:
• In a small bowl, whisk together the egg and milk (or water). Brush the tops of the pies with the egg wash for a shiny, golden finish. Sprinkle a little extra sugar over the top if desired.
• Bake:
• Place the muffin tin in the oven and bake for 18-22 minutes, or until the crusts are golden brown and the filling is bubbly.
• Cool:
• Allow the mini pies to cool in the tin for about 10 minutes, then carefully remove them and let them cool completely on a wire rack.

Servings: 12 mini apple pies

Conclusion

There’s something so joyful about making mini apple pies. It’s a little more hands on than a full size pie but honestly that’s part of the fun. Each step cutting the dough, piling the apples, weaving the lattice is like a tiny act of love. And when you finally bite into that flaky, buttery crust and warm spiced filling? Pure bliss.

Whether you’re baking for a holiday, a special gathering or just because it’s Tuesday and you deserve a treat, mini apple pies bring a little magic to the table.

So go ahead gather your apples, roll up your sleeves and make a batch. Your kitchen will smell amazing, your heart will be full and everyone lucky enough to snag one will be grinning from ear to ear.