Description
These Mini Apple Pies are adorable, bite-sized versions of the classic American dessert—featuring buttery, flaky crusts and warm spiced apple filling. Perfect for holidays, potlucks, or cozy everyday treats, these individual apple pies are easy to serve, freezer-friendly, and guaranteed to please.
Ingredients
- For the Crust:
- 2½ cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- ½ tsp salt
- 6–8 tbsp ice water
(or use 2 rounds of pre-made pie dough) - For the Filling:
- 3 cups diced apples (Granny Smith, Honeycrisp, or a mix)
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour or cornstarch
- For Assembly:
- 1 egg + 1 tbsp milk (egg wash)
- Optional: extra dough for lattice or cutout tops
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- If making crust from scratch: Blend flour, salt, and butter in a food processor. Add ice water gradually until dough forms. Chill for 30 minutes.
- Roll out dough and cut 12 circles large enough to fit muffin tin cups. Press into cups.
- In a bowl, mix diced apples with sugars, lemon juice, flour/cornstarch, cinnamon, and nutmeg.
- Spoon filling into each crust-lined cup. Slightly mound the apples.
- Top with second crust (full, lattice, or cutout), and seal/crimp edges.
- Brush tops with egg wash and cut slits to vent.
- Bake for 25–30 minutes, until golden and bubbly.
- Let cool 10–15 minutes before removing from tin.
Notes
- Add vanilla or maple syrup to the filling for a flavor boost.
- A crumble topping makes a rustic alternative to a top crust.
- Puff pastry works well for a lighter texture.
- Chill assembled pies before baking for a flakier result.
- To prevent soggy crusts, avoid overly wet fillings.
