There’s something undeniably comforting about the aroma of apple pie baking in the oven, filling your home with the sweet scent of cinnamon and warm fruit. These Mini Apple Pies capture all that cozy goodness in perfect individual portions that are as charming as they are delicious.
Whether you’re hosting a dinner party, looking for a special dessert for a family meal, or simply craving something sweet, these little pies deliver big flavor without the commitment of baking a full-sized pie. The buttery, flaky crust paired with the tender, spiced apple filling creates a dessert that’s sure to become a regular in your baking rotation.
Why You’ll Love This
- Perfect portion control – each person gets their own complete pie experience
- Quicker baking time than a traditional apple pie (ready in just 45 minutes)
- Easier to serve at gatherings – no messy pie cutting required
- Customizable – each mini pie can be topped differently to please everyone
- Great for beginners – less intimidating than making a full pie from scratch
Ingredients
- 2 cups all-purpose flour.
- 1 cup unsalted butter, cold and cubed.
- ¼ cup sugar.
- ½ tsp salt.
- ½ cup ice water.
- 3 medium apples, peeled and diced.
- ¼ cup brown sugar.
- 1 tbsp all-purpose flour.
- 1 tsp cinnamon.
- 1 egg (for egg wash).
- 1 tbsp sugar (for sprinkling).
Instructions
- Preheat oven to 375°F and grease a muffin tin.
- In a bowl, combine flour, butter, sugar, and salt. Add ice water and mix until a dough forms.
- Roll out dough and cut into circles, placing each into the muffin tin.
- In a separate bowl, toss apples with brown sugar, flour, and cinnamon.
- Fill each dough-lined cup with the apple mixture.
- Cut remaining dough into strips and create lattice tops for each pie.
- Brush with egg wash and sprinkle sugar on top.
- Bake for 20-25 minutes or until golden brown. Cool before serving.
Tips & Variations
- Add 1/4 cup of chopped walnuts or pecans to the filling for extra crunch
- Mix in 1/4 cup of raisins or dried cranberries for a different flavor dimension
- For a caramel apple version, drizzle with caramel sauce before serving
- Use a mix of apple varieties for more complex flavor
- If the edges brown too quickly, cover them with small strips of aluminum foil
- Make ahead: prepare the filling up to 24 hours in advance and refrigerate until ready to use
Serving Suggestions
These mini apple pies are absolutely delightful on their own, but they truly shine when served warm with a scoop of vanilla ice cream melting over the top. The contrast between the warm, spiced apples and cold, creamy ice cream is simply irresistible.
For a more decadent dessert experience, try drizzling with homemade caramel sauce or adding a dollop of freshly whipped cream. A light dusting of powdered sugar just before serving adds a beautiful finishing touch.
Notes
- Store leftover pies covered at room temperature for up to 2 days, or refrigerate for up to 4 days
- Reheat in a 300°F oven for 10 minutes to restore crispness
- The pies are done when the crust is golden and you can see the filling bubbling through the vents
- For perfectly shaped mini pies, freeze the filled muffin tin for 15 minutes before baking
FAQs
Can I freeze these mini apple pies?
Yes! Bake them as directed, cool completely, then freeze in an airtight container for up to 3 months. Reheat from frozen in a 350°F oven for about 15 minutes.
Can I use store-bought apple pie filling instead?
Absolutely. You’ll need about 2 cups of canned apple pie filling, roughly chopped if the apple slices are large.
How do I prevent soggy bottoms on my mini pies?
Try blind baking the empty crusts for 5 minutes before adding the filling, or sprinkle a thin layer of graham cracker crumbs on the bottom crust before adding the filling.
Can I make these in a mini pie pan instead of a muffin tin?
Yes, if you have a mini pie pan, follow the same instructions but adjust the size of your dough circles to fit your specific pan.
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