Easy Mini Apple Pies – Bite-Sized Sweet & Flaky Treats
These Mini Apple Pies are the perfect bite-sized dessert for fall gatherings, holidays, or just a cozy treat! Made with a buttery, flaky crust and a spiced apple filling, these mini pies are easy to make and absolutely delicious. They’re great for parties, portion-controlled snacking, or even as a fun baking project with kids. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat!
Equipment
- Muffin tin (12-count or 24-count for mini pies)
- Rolling Pin
- Mixing bowls
- Measuring cups & spoons
- Pastry cutter or food processor (for crust, optional)
- Apple peeler, corer, and slicer
- Small saucepan
- Pastry brush
Ingredients
- For the Pie Crust:
- 2 ½ cups 315g all-purpose flour
- 1 cup 226g unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6-8 tablespoons ice water
- For the Apple Filling:
- 3 medium apples Granny Smith or Honeycrisp, peeled, cored, and diced
- ¼ cup 50g granulated sugar
- ¼ cup 50g brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- For Assembly & Topping:
- 1 egg for egg wash
- 1 tablespoon milk
- 1 tablespoon coarse sugar optional, for topping
Instructions
- Step 1: Prepare the Pie Dough
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter and cut it into the flour using a pastry cutter or food processor until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
- Divide the dough into two discs, wrap them in plastic wrap, and chill for at least 30 minutes.
- Step 2: Make the Apple Filling
- In a small saucepan over medium heat, combine the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, vanilla extract, and lemon juice.
- Cook for 5-7 minutes, stirring occasionally, until the apples soften slightly and the mixture thickens. Remove from heat and let cool.
- Step 3: Assemble the Mini Pies
- Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick spray or butter.
- On a floured surface, roll out the chilled dough to about ⅛-inch thickness.
- Using a round cutter (about 3.5-4 inches in diameter), cut out circles and press them into the muffin tin cups.
- Fill each crust with about 1 tablespoon of the cooled apple filling.
- Roll out the remaining dough and cut small lattice strips or use small round cutouts to top each pie.
- In a small bowl, whisk together the egg and milk, then brush over the tops of the pies. Sprinkle with coarse sugar if desired.
- Step 4: Bake and Serve
- Bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pies to cool in the tin for about 5 minutes before transferring them to a wire rack.
- Serve warm or at room temperature, with a dusting of powdered sugar or a scoop of ice cream if desired.
Notes
Apple Choice: Granny Smith apples add a tart contrast to the sweetness, while Honeycrisp apples provide a balanced flavor.
Make-Ahead Tip: You can prepare the pie dough and filling a day in advance. Store the dough wrapped in the refrigerator and the filling in an airtight container.
Freezing: Fully baked mini apple pies can be frozen for up to 3 months. Reheat in the oven at 350°F (175°C) for about 10 minutes.
Crust Variations: If short on time, you can use store-bought pie crust or puff pastry.
Extra Flavor: Add a pinch of cloves or allspice to enhance the fall flavors.
Make-Ahead Tip: You can prepare the pie dough and filling a day in advance. Store the dough wrapped in the refrigerator and the filling in an airtight container.
Freezing: Fully baked mini apple pies can be frozen for up to 3 months. Reheat in the oven at 350°F (175°C) for about 10 minutes.
Crust Variations: If short on time, you can use store-bought pie crust or puff pastry.
Extra Flavor: Add a pinch of cloves or allspice to enhance the fall flavors.