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Mini Apple Pies Recipe

Mini Apple Pies

iamwinfred
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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Brunch, Dessert
Cuisine American
Servings 12 pies
Calories 230 kcal

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

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

For Serving

  • vanilla ice cream optional
  • caramel sauce optional
  • whipped cream optional
  • hot apple cider optional, for pairing

Instructions
 

  • 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.

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.

Nutrition

Serving: 1pieCalories: 230kcalCarbohydrates: 32gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 140mgPotassium: 80mgFiber: 2gSugar: 14gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 4mg
Keyword easy apple dessert, handheld apple pies, mini apple pies, muffin tin apple pies
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