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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
Cook Time:20 minutes
Total Time:40 minutes

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