There’s something incredibly comforting about the aroma of apple pies baking in the oven, filling your home with the sweet scent of cinnamon and warm apples. These Mini Apple Pies capture all the charm of a traditional apple pie but in adorable, individual servings that are perfect for gatherings or a special family dessert.
Made with a buttery, flaky crust and filled with tender, spiced apples, these hand-held treats deliver big flavor in a small package. They’re easier to serve than a full pie and create that perfect crust-to-filling ratio that pie lovers crave.
Why You’ll Love This
- Perfect portion control with individual servings that eliminate messy pie cutting
- Faster baking time than a traditional apple pie (ready in just 45 minutes)
- Portable and great for picnics, potlucks, or lunchboxes
- Customizable with different spice blends or toppings for each mini pie
- Kid-friendly recipe that’s fun to make together as a family activity
Ingredients
- 2 refrigerated pie crusts
- 3 cups chopped Granny Smith apples (approximately 4 medium-small apples)
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon water
- Sanding sugar (optional)
Instructions
- Preheat the oven to 425℉. Lightly spray a standard 12-count muffin pan with nonstick cooking spray and set aside.
- Using a fork, slightly beat the egg and 1 tablespoon of water, and set aside.
- Peel, core, and dice apples into small, 1/4-inch cubes and place in a medium bowl. Add 1 teaspoon vanilla, 2 tablespoons flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Stir well until the apples are evenly coated, and set aside.
- Unroll the pie crusts and, using a 4-inch round cookie cutter, cut out 12 circles. Gently press each circle into the cavity of the muffin pan.
- Brush the bottom of each crust with the egg wash.
- Divide the apple mixture evenly between the crusts in the muffin pan.
- Gather all pie crust scraps and roll them out thin. Using a sharp knife or pizza cutter, cut strips less than 1/4-inch thick for the lattice top crust. Cut strips slightly longer than the muffin pan cavities and arrange 6 strips into a lattice pattern for each pie. Trim excess crust and gently press the strip edges down to secure.
- Brush the lattice tops with the egg wash and sprinkle with sanding sugar if desired.
- Bake in the preheated oven for 20-25 minutes, or until the crust is lightly golden brown and the filling is bubbly.
- Remove the muffin pan from the oven and let cool for 5-10 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling. If necessary, use a thin knife or spatula to release the pies from the pan.
- Serve the mini pies warm or cooled. Store leftovers covered on the counter for 1 day, or refrigerate for up to 4 days.
Tips & Variations
- For extra flavor, add 1/4 teaspoon of cardamom or ginger to the apple filling
- Try mixing in 1/4 cup of dried cranberries or raisins for a fruity twist
- Use a mix of apple varieties (Granny Smith, Honeycrisp, Gala) for complex flavor
- For a quicker version, use store-bought apple pie filling (just add cinnamon)
- Make them vegan by using plant-based pie crust and replacing egg wash with plant milk
- Add a drizzle of caramel sauce before serving for an extra decadent treat
Serving Suggestions
These Mini Apple Pies are absolutely delicious served warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of warm pie and cold cream creates a delightful sensory experience.
For a special brunch offering, serve alongside a cup of hot coffee or spiced apple cider. They also make a wonderful addition to a dessert board with different mini pies, cookies, and fresh fruit.
Notes
- Store leftover pies in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Mini pies can be frozen after baking. Reheat from frozen in a 350°F oven for about 10 minutes.
- The pies are done when the crust is golden and you can see the filling bubbling slightly through the vents.
FAQs
Can I make these mini pies ahead of time?
Yes! You can prepare them a day ahead and either refrigerate unbaked (then bake fresh) or bake them, cool completely, and reheat briefly before serving.
What’s the best apple variety to use?
Firm, tart apples like Granny Smith work best for baking, but a mix of sweet and tart varieties creates the most interesting flavor profile.
Can I make these in a regular muffin tin or do I need a special pan?
A standard 12-cup muffin tin works perfectly for these mini pies. No special equipment needed!
How do I prevent soggy bottoms on my mini pies?
Tossing the apples with flour helps absorb excess moisture. You can also blind bake the bottom crusts for 5 minutes before adding filling for extra crispness.
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