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.
Ingredients
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2 ready-made pie crusts
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3 cups diced Granny Smith apples (about 4 apples)
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1/4 cup white sugar
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2 tbsp light brown sugar
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1 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1 tbsp all-purpose flour
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1 tsp lemon juice
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1 egg (for egg wash)
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1 tbsp coarse sugar (optional, for topping)
Instructions
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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
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Mix apple varieties like Honeycrisp and Granny Smith for more flavor.
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Serve with whipped cream or vanilla ice cream for a classic touch.
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These can be frozen and reheated for quick treats.
