These mini apple pies are everything you love about classic apple pie, just shrunk down into perfectly portioned, hand held treats.
Each one has a flaky, buttery crust wrapped around warm cinnamon apple filling, baked until golden and bubbly.
This mini apple pies recipe uses a simple muffin tin method, so you do not need any special mini pie pans.
My kids grab these straight out of the fridge for breakfast, and I love serving them warm with a scoop of vanilla ice cream after dinner.
I actually developed this recipe around the same time I was testing my apple hand pies, and these muffin tin pies quickly became my go to weeknight option.
No folding or sealing edges required, just press, fill, and bake.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Total Time | 50 minutes |
| Servings | 12 mini pies |
| Difficulty Level | Easy |
Why You’ll Love This Mini Apple Pies Recipe
These little pies give you the same cozy apple pie flavor in a fraction of the time, with a crisp crust to filling ratio in every single bite.
They are also built for sharing, since nobody has to fuss with cutting slices or fighting over the corner piece.
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- Ready in about 50 minutes from start to finish
- Perfectly portioned, so there is no slicing or serving mess
- Great for freezing and reheating one at a time
- A crowd pleasing dessert for potlucks, lunchboxes, and holiday tables
- Simple pantry ingredients with no fancy equipment required
Ingredients
You only need a handful of ingredients for these mini apple pies, and most of them are already sitting in your pantry. Here is everything you will need.
- Pie crust: 2 (9 inch) crusts, homemade or a box of refrigerated pie crust
- Apples: 4 cups peeled and diced (about 4 medium apples, a mix of Granny Smith and Honeycrisp)
- Granulated sugar: 1/3 cup, for the filling
- All purpose flour: 2 tablespoons, to thicken the filling
- Ground cinnamon: 1 teaspoon, or use Ceylon cinnamon for a milder, more citrusy flavor
- Ground nutmeg: 1/4 teaspoon
- Vanilla extract: 1/2 teaspoon, I like using a good pure vanilla extract
- Lemon juice: 1 tablespoon, freshly squeezed
- Unsalted butter: 2 tablespoons, cut into small pieces
- Egg: 1 large, for the egg wash
- Water: 1 tablespoon, for the egg wash
- Turbinado sugar: 2 tablespoons, for topping. A coarse turbinado sugar gives the best crunch
If you would rather skip rolling out dough entirely, my Butter Pie Crust post walks through the same base recipe from scratch.
Kitchen Equipment Needed
Nothing here is complicated, but a few good tools make the process much smoother, especially when you are cutting and shaping small pies.
- A standard 12 cup muffin pan
- A rolling pin
- A round biscuit or cookie cutter set, about 3.5 to 4 inches
- A pastry cutter for pressing dough into the muffin cups
- An apple corer and peeler to speed up prep
- A pastry brush for the egg wash
- A large mixing bowl
- A wire cooling rack
Read Also: Lattice Pie Crust
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe, based on years of testing pie recipes in my own kitchen.
1. USA Pan Nonstick Muffin Pan
This pan heats evenly, so every mini pie bakes at the same rate with no pale or burnt spots.
The nonstick coating also means the pies pop out cleanly without dragging the crust apart.
2. OXO Good Grips Apple Corer and Peeler
Peeling and coring four apples by hand takes forever, and this tool cuts that time down to a couple of minutes.
It also gives you more even apple pieces, which helps the filling cook consistently.
3. Adjustable Rolling Pin
An adjustable rolling pin with removable rings helps you roll the dough to an even 1/8 inch thickness every time.
That consistency matters a lot in mini pies, since uneven dough bakes unevenly in such a small space.
4. Simply Organic Ceylon Cinnamon
Ceylon cinnamon has a softer, slightly citrusy flavor compared to standard cassia cinnamon, and it really lets the apples shine through.
I keep a jar of this on hand specifically for apple desserts.
5. Round Fluted Biscuit Cutter Set
A good cutter set gives you clean, even edges on your dough circles, which helps the crust seal properly around the filling.
I like having a few sizes on hand for both the base and the top of each pie.
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Step-by-Step Instructions: How to Make Mini Apple Pies
1. Preheat the Oven and Prep the Pan
- Preheat your oven to 400°F (200°C).
- Lightly grease all 12 cups of your muffin pan with butter or nonstick spray, even if the pan is labeled nonstick.
- Set the pan aside on the counter so it is ready as soon as your crust is cut.
2. Roll Out and Cut the Pie Crust
- On a lightly floured surface, roll out one pie crust to about 1/8 inch thickness.
- Using a 3.5 to 4 inch round cutter, cut out 12 circles. You will likely need to gather and re-roll the scraps once to get all 12.
- Repeat with the second pie crust, but this time cut 12 smaller circles, about 3 inches, or cut strips if you want a lattice style top.
- Keep both sets of dough circles in the refrigerator while you prepare the filling, so the butter in the crust stays cold.
3. Line the Muffin Cups
- Press one large dough circle into each cup of the prepared muffin pan.
- Gently push the dough down into the bottom of each cup, then press it up along the sides so it fits snugly with no gaps.
- Trim away any excess dough hanging over the edge, leaving a small overhang for crimping later.
- Return the lined pan to the refrigerator while you make the apple filling.
4. Make the Apple Filling
- Peel, core, and dice your apples into small, roughly 1/2 inch pieces.
- In a large mixing bowl, toss the diced apples with the granulated sugar, flour, cinnamon, nutmeg, vanilla extract, and lemon juice until every piece is evenly coated.
- Let the mixture sit for 5 minutes so the sugar starts to draw out some of the apple juices.
5. Fill and Top the Mini Pies
- Remove the muffin pan from the refrigerator and spoon the apple filling evenly into each crust lined cup, mounding it slightly since the apples will shrink as they bake.
- Dot each pie with a small piece of the unsalted butter.
- Top each pie with a smaller dough circle, pressing the edges together with your fingers or a fork to seal, or arrange thin dough strips in a lattice pattern instead.
- Cut a small vent in the center of any solid tops so steam can escape while baking.
6. Add the Egg Wash and Bake
- Whisk the egg with the water to make an egg wash, then brush it lightly over the top of each pie.
- Sprinkle the turbinado sugar evenly over the tops for a crisp, golden finish.
- Bake for 22 to 25 minutes, or until the crust is deep golden brown and the filling is bubbling slightly at the vents.
- If the tops brown too quickly, loosely tent the pan with foil for the last few minutes of baking.
7. Cool and Serve
- Let the mini pies cool in the pan for 10 minutes, since the filling needs time to set.
- Run a thin knife around the edge of each pie, then carefully lift them out onto a wire cooling rack.
- Allow the pies to cool for at least 15 more minutes before serving so the filling firms up.
If you love this method, the same muffin tin trick works wonderfully in my Caramel Apple Crisp, just with a crumble topping instead of a full crust.
Tips for The Best Mini Apple Pies
A few small details make a big difference between good mini apple pies and great ones. Keep these tips in mind as you work.
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- Keep your dough cold. Warm dough is much harder to work with and will not flake properly in the oven.
- Use a mix of tart and sweet apples for the best balance of flavor.
- Do not skip draining excess liquid if your apples release a lot of juice, or the filling can turn soggy.
- Dice the apples uniformly so they cook at the same rate.
- Let the pies rest after baking. Cutting or biting into them too soon will make the filling run.
Serving Suggestions
Mini apple pies are wonderful on their own, but a few extras turn them into a full dessert moment.
They also travel well, which makes them perfect for potlucks and lunchboxes.
For breakfast, try pairing them with my Apple Cider Donuts for a full fall spread.
- Top with a scoop of vanilla ice cream while the pies are still warm
- Drizzle with warm caramel sauce for extra richness
- Add a dollop of whipped cream and a dusting of cinnamon
- Serve alongside a mug of hot apple cider on a chilly evening
- Pack a couple in a lunchbox as a portable, mess free treat
Variations of Mini Apple Pies
Once you have the basic method down, this recipe is easy to customize. Here are a few of my favorite ways to switch it up.
Read Also: Salted Caramel Apple Pie
- Caramel apple: Drizzle a spoonful of caramel sauce over the filling before adding the top crust
- Streusel topped: Skip the top crust and add a buttery oat crumble instead
- Lattice top: Weave thin strips of dough for a bakery style finish
- Spiced up: Add a pinch of ground ginger or cloves for a deeper spice flavor
- Cheddar crust: Fold shredded sharp cheddar into the crust dough for a sweet and savory twist
Storage and Reheating
These mini pies keep well, which makes them great for baking ahead of a holiday or gathering. Here is how to store and reheat them.
The same storage approach works well for my Apple Pie Bread, if you happen to be baking both in the same week.
- Room temperature: Store in an airtight container for up to 2 days
- Refrigerator: Keeps well for up to 5 days in an airtight container
- Freezer: Freeze baked and cooled pies for up to 3 months, wrapped individually
- Reheating: Warm in a 300°F oven for 10 minutes, or microwave for 20 to 30 seconds
- From frozen: Thaw overnight in the refrigerator before reheating
Nutritional Facts
Here is the approximate nutritional breakdown for one mini apple pie.
Actual values will vary depending on the exact ingredients and brands you use.
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| Nutrition (Per Mini Pie) | |
|---|---|
| Calories | 230 |
| Total Fat | 11g |
| Saturated Fat | 4g |
| Carbohydrates | 32g |
| Fiber | 2g |
| Sugar | 14g |
| Protein | 2g |
| Sodium | 140mg |
Health Benefits of Key Ingredients
While these are certainly a treat, a few of the ingredients do offer some genuine nutritional upsides. It is worth knowing what is actually in your dessert.
I cover similar apple nutrition benefits in more depth in my Apple Cinnamon Scones post, if you want to read further.
- Apples: A good source of fiber and vitamin C, which supports digestion and immune health
- Cinnamon: Contains antioxidants and has been linked to supporting healthy blood sugar levels
- Lemon juice: Provides vitamin C and helps keep the apples from browning
- Butter: In moderation, provides fat soluble vitamins like vitamin A
- Nutmeg: Contains small amounts of minerals like manganese and copper
FAQs About Mini Apple Pies
1. Can I make these mini apple pies ahead of time?
Yes, you can bake them a day or two in advance and store them in the refrigerator.
Just reheat them in the oven for a few minutes before serving so the crust crisps back up.
2. What apples work best for this recipe?
A mix of Granny Smith and Honeycrisp gives you the best balance of tartness and sweetness.
Braeburn and Fuji apples also hold their shape well during baking.
3. Can I use store bought pie crust instead of homemade?
Absolutely, a box of refrigerated pie crust works great and saves you time.
Just let it sit at room temperature for a few minutes before rolling so it does not crack.
4. Why is my filling watery?
This usually happens if the apples release too much juice or the flour was not evenly mixed in.
Letting the filling sit for a few minutes before assembling helps the flour absorb the extra liquid.
5. Can I freeze these before baking instead of after?
Yes, you can assemble the pies completely, freeze them unbaked in the muffin pan, then transfer them to a freezer bag once solid.
Bake straight from frozen, adding about 5 to 8 extra minutes to the bake time.
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Mini Apple Pies
Ingredients
- 2 9 inch pie crust homemade or refrigerated
- 4 cups apples peeled and diced (about 4 medium apples, mix of Granny Smith and Honeycrisp)
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon Ceylon cinnamon recommended
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract pure vanilla extract recommended
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons butter unsalted, cut into small pieces
- 1 egg large, for egg wash
- 1 tablespoon water for egg wash
- 2 tablespoons turbinado sugar for topping
- vanilla ice cream optional
- caramel sauce optional
- whipped cream optional
- hot apple cider optional, for pairing
Equipment
- Muffin pan Standard 12 cup
- Rolling Pin
- Biscuit or Cookie Cutter Set About 3.5 to 4 inches, and 3 inches
- Pastry cutter For pressing dough into muffin cups
- Apple Corer and Peeler Optional, but speeds up prep
- Pastry brush For egg wash
- Large mixing bowl
- Wire cooling rack
Method
- Preheat oven to 400°F and grease a 12 cup muffin pan.
- Roll one pie crust to 1/8 inch thickness and cut out 12 circles (3.5 to 4 inches). Repeat with second crust, cutting 12 smaller circles (3 inches) for tops.
- Press large dough circles into each muffin cup, pressing to fit snugly. Trim excess and refrigerate.
- In a large bowl, toss diced apples with sugar, flour, cinnamon, nutmeg, vanilla, and lemon juice. Let sit for 5 minutes.
- Spoon filling into crusts, mounding slightly. Dot each with butter and top with smaller dough circles or lattice strips. Seal edges and cut vents.
- Brush with egg wash and sprinkle with turbinado sugar. Bake for 22-25 minutes until golden and bubbly.
- Cool in pan for 10 minutes, then run a knife around edges and transfer to a wire rack to cool for at least 15 more minutes before serving.
Nutrition
Notes
- Keep dough cold: Warm dough is harder to work with and won’t flake properly. Refrigerate between steps.
- Apple selection: A mix of tart Granny Smith and sweet Honeycrisp gives the best flavor balance. Braeburn and Fuji also work well.
- Uniform dice: Cut apples into 1/2 inch pieces so they cook evenly.
- Prevent soggy filling: Let the filling sit for 5 minutes to release juices, then drain excess liquid if needed.
- Lattice option: For a bakery style finish, cut the second crust into thin strips and weave a lattice on top instead of using solid circles.
- Streusel variation: Skip the top crust entirely and add a buttery oat crumble for a different texture.
- Freezing unbaked: Assemble completely, freeze in the pan, then transfer to a bag. Bake frozen, adding 5-8 extra minutes.
- Storage: Keep at room temperature for 2 days, refrigerate for up to 5 days, or freeze baked pies for up to 3 months.
- Reheating: Warm in a 300°F oven for 10 minutes or microwave for 20-30 seconds to restore crispness.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These mini apple pies turn a classic dessert into something even easier to make and even more fun to eat.
They are the kind of treat that disappears fast off any dessert table.
I hope your kitchen fills up with that same warm cinnamon apple smell mine does every time I bake a batch.
Give this recipe a try this weekend, and let me know in the comments how yours turned out.
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