Mini Apple Pies Recipe

These Mini Apple Pies are the perfect bite-sized version of the classic American dessert—flaky, golden crusts filled with warm spiced apples. I love making them when I want something cozy, nostalgic, and easy to serve. Whether it’s for a holiday table, a potluck, or just a sweet afternoon treat, these mini pies always bring smiles.

Why You’ll Love This Recipe

I love these because they’re just the right size for individual portions, which makes serving and storing simple. The filling is packed with sweet, cinnamon-spiced apple flavor, and the crust turns out buttery and crisp every time. They also bake faster than full-size pies and are easy to customize or decorate. Plus, no slicing is required—just grab and enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour

• Cold unsalted butter, cubed

• Salt

• Ice water
  (Or I use pre-made pie dough to save time)

For the filling:

• Apples, peeled and diced (I like to use Granny Smith or Honeycrisp)

• Granulated sugar

• Brown sugar

• Ground cinnamon

• Ground nutmeg

• Lemon juice

• All-purpose flour or cornstarch (for thickening)

• Egg wash (1 egg + splash of milk, for brushing)

Directions

1. I preheat the oven to 375°F (190°C) and grease a muffin tin.

2. If I’m making dough from scratch, I mix flour, salt, and butter in a food processor, then add ice water gradually until a dough forms. I chill it for at least 30 minutes.

3. I roll out the dough and cut circles large enough to press into the muffin tin cups.

4. In a bowl, I mix diced apples with sugars, lemon juice, flour or cornstarch, cinnamon, and nutmeg.

5. I spoon the apple filling into each dough-lined cup, slightly mounding it.

6. I top each pie with a second layer of dough (either a full circle, lattice, or fun cutout), then seal and crimp the edges.

7. I brush the tops with egg wash and cut small slits for steam to escape.

8. I bake for 20–25 minutes, until the crusts are golden and the filling is bubbling.

9. I let them cool for at least 10 minutes before removing from the tin.

Servings and timing

This recipe makes about 12 mini pies. It takes around 1 hour total—30 minutes of prep and 25–30 minutes of baking.

Variations

• I sometimes add a splash of vanilla extract or maple syrup to the filling for extra warmth.

• A pinch of cardamom gives the apples a more aromatic depth.

• For a rustic touch, I skip the top crust and use a crumble topping instead.

• I’ve used puff pastry for a lighter, flakier variation.

Storage/Reheating

I store the mini pies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I pop them in the oven at 325°F (165°C) for about 10 minutes to restore crispness. They also freeze well—once cooled, I wrap and freeze them for up to 2 months.

FAQs

What are the best apples to use?

I usually go with Granny Smith for tartness or Honeycrisp for sweetness. A mix of both works great for balance.

Can I make these ahead of time?

Yes, I often prepare them a day ahead and reheat just before serving. I can also freeze the unbaked pies and bake them straight from frozen.

Do I have to make my own crust?

Not at all—I use store-bought pie dough when I’m short on time, and it works perfectly.

How do I prevent a soggy bottom crust?

I avoid overfilling and make sure the apples aren’t too watery. Chilling the dough before baking helps too.

Can I make them vegan?

Yes, I use vegan butter or coconut oil in the crust, skip the egg wash, and make sure the sugar I’m using is vegan-friendly.

Conclusion

Mini Apple Pies are a cozy, crowd-pleasing dessert that’s as fun to make as it is to eat. With their flaky crusts and sweet spiced apple filling, they bring all the comfort of a traditional pie in a perfectly portioned size. Whether I’m serving them at a party or saving a few for myself, these little treats never disappoint.