Short Description
Mini Apple Pies are delightful, individual-sized desserts that encapsulate the classic flavors of traditional apple pie. With a buttery crust and a sweet, spiced apple filling, these mini pies are perfect for fall gatherings, holiday parties, or as a cozy treat any time of the year.

Why You’ll Love This Recipe
Portion-Controlled: Each mini pie is a perfect single serving, making them ideal for parties and gatherings.

Classic Flavor: Combines the timeless taste of apple pie with the convenience of a handheld dessert.

Versatile: Easily adaptable with different types of apples or additional spices to suit your preference.

Make-Ahead Friendly: Can be prepared in advance and baked when needed.

Kid-Friendly: Fun to make and eat, these mini pies are a hit with children and adults alike.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 ready-made pie crusts

3 cups diced Granny Smith apples (about 4 apples)

¼ cup white sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

⅛ teaspoon ground nutmeg

1 tablespoon unsalted butter, diced

1 egg, beaten (for egg wash)
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Directions
Preheat the Oven: Set your oven to 425°F (220°C).
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Prepare the Pie Crusts: Roll out the pie crusts on a lightly floured surface to about ⅛-inch thickness. Using a 3.5-inch round cutter, cut out 12 circles. Gently press each circle into the cavities of a standard 12-count muffin pan, ensuring the dough fits snugly. Place the muffin pan in the refrigerator to chill while preparing the filling.
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Make the Apple Filling: In a large mixing bowl, combine the diced apples, white sugar, all-purpose flour, ground cinnamon, vanilla extract, and ground nutmeg. Mix until the apples are evenly coated.
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Assemble the Mini Pies: Remove the muffin pan from the refrigerator. Evenly distribute the apple filling among the prepared crusts, about 3 tablespoons per cavity. Place a small piece of diced butter on top of the filling in each pie.
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Add the Top Crust: Roll out the remaining pie crust scraps and cut into desired shapes or strips to create a lattice or other decorative top. Place the top crusts over the filling and seal the edges. Brush the tops with the beaten egg to achieve a golden finish.

Bake: Bake the mini pies in the preheated oven for 18 to 23 minutes, or until the crust is golden brown and the filling is bubbly.

Cool: Allow the pies to cool in the muffin pan for 10 to 15 minutes before carefully removing them. Transfer to a wire rack to cool completely.

Servings and Timing
Servings: 12 mini pies

Preparation Time: 30 minutes

Cooking Time: 25 minutes

Total Time: 55 minutes
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Variations
Different Apples: Use a mix of sweet and tart apples, such as Honeycrisp and Fuji, for a more complex flavor.

Add Nuts: Incorporate chopped pecans or walnuts into the filling for added texture.

Caramel Drizzle: Drizzle caramel sauce over the cooled pies for extra sweetness.

Spice It Up: Add a pinch of ground cloves or allspice for a spicier filling.

Storage/Reheating
Storage: Store the cooled mini pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezing: Wrap the baked and cooled pies individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before reheating.

Reheating: Warm the pies in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.

FAQs
Can I use homemade pie crust instead of store-bought?
Yes, homemade pie crust can be used for a more personalized touch. Ensure it’s rolled out to the appropriate thickness for best results.

What other types of apples can I use?
Besides Granny Smith, varieties like Honeycrisp, Fuji, or Braeburn work well and offer different levels of sweetness and texture.

Can I make these mini pies ahead of time?
Absolutely. You can prepare and assemble the pies a day in advance and store them in the refrigerator until ready to bake.

How do I prevent the crust from becoming soggy?
Ensure the apple filling is not overly wet and that excess moisture is drained before filling the crusts.

Can I add other fruits to the filling?
Yes, combining apples with fruits like cranberries or pears can add a unique twist to the traditional flavor.

Is it necessary to use an egg wash?
While not mandatory, an egg wash gives the crust a beautiful golden color and a slight sheen.

Can I make these pies gluten-free?
Yes, by using gluten-free pie crusts and ensuring all other ingredients are gluten-free, you can adapt this recipe accordingly.

Mini Apple Pies

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 mini pies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Mini Apple Pies are everything you love about classic apple pie in a perfectly portioned handheld form. With a buttery, flaky crust and a sweet, cinnamon-spiced apple filling, they’re an irresistible fall treat — ideal for parties, holiday gatherings, or cozy desserts anytime.

Instructions

Preheat Oven:
Preheat oven to 375°F (190°C). Line a muffin tin with nonstick spray or paper liners.
Make Filling:
In a bowl, mix diced apples with white sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice. Set aside.
Prepare Crusts:
Roll out pie crusts and cut into 3–4 inch circles (using a cookie cutter or glass). Press circles into muffin cups to form the base.
Fill and Cover:
Spoon apple filling into each crust-lined cup. Top with smaller crust rounds, a lattice, or leave open-faced. Seal edges and cut slits in the top crusts if fully covered.
Bake:
Brush tops with egg wash and sprinkle with coarse sugar if using. Bake for 20–25 minutes, or until golden and bubbly.
Cool & Serve:
Let cool for 10 minutes in the pan before removing. Serve warm or at room temperature.

Notes

Mix apple varieties like Honeycrisp and Granny Smith for more flavor.
Serve with whipped cream or vanilla ice cream for a classic touch.
These can be frozen and reheated for quick treats.

Description

Ingredients

Instructions

Notes

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