These adorable Mini Apple Pies have all there is to love about classic apple pie but in perfect individual hand-held form! Serve them warm with a scoop of vanilla ice cream for the ultimate indulgent treat.
With their adorable size and delicious taste, mini apple pies are perfect for any special occasion, family gatherings or dinner parties. They are so great to make for holidays. I love making them for Thanksgiving and I know a lot of you do, too! The filling for this mini apple pie recipe is ooey gooey, and full of flavor. This recipe has gone viral for a reason - they're easy to make and the size of these small pies is always a favorite!
Why you'll love this recipe
- Delicious flavor! Along with the tasty sweet crunch of the apples and buttery crust, there are notes of cinnamon and nutmeg swirling throughout giving it the most delicious, cozy flavor.
- This mini apple pie recipe is also a great way to use up extra apples! It makes a ton of filling! Probably enough for almost two full-sized pies.
- Thanks to simple ingredients and straightforward preparation, these miniature treats are surprisingly easy to make.
- Apples: I like to use a mixture of sweet and tart apples. Honey crisp for sweet and Granny Smith for tart are always my first choices.
- Pie crust: Try my simple all butter homemade pie crust or simply purchase store-bought crusts. *The recipe was edited to double the amount of pie dough needed.* If there is any leftover, cut out small shapes and bake them on top of the crust to decorate!
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Substitute apples for pears.
Tips making mini apple pies
- In a hurry? Substitute store-bought apple pie filling for this homemade apple pie filling.
- Choosing a mix of sweet and tart apples is ideal for a balanced flavor. Popular choices include Honeycrisp, Granny Smith, or a combination of both.
- If using store-bought pie crusts, let them come to room temperature before working with them. This makes them more pliable and easier to handle.
- When placing the pie crusts into the muffin tin, press them gently to avoid air pockets. This helps create a sturdy crust for your mini pies.
- Be sure to properly ventilate your muffin tin apple pies while baking. If not using a lattice crust, a small slit or two in the top crust is needed to allow steam to escape in the oven. This helps the filling stay juicy without making the crust soggy.
- If you'd like to reheat the muffin tin apple pies, microwave them in 15 to 20 second intervals or set in the oven at 350°F until completely warmed through.
Store any leftover mini muffin tin apple pies in an airtight container at room temperature or in the refrigerator for up to 4 days.
Freeze cooled mini pies in an airtight container for up to 3 months. Thaw in the refrigerator for a few hours and reheat in the oven at 350°F until warmed through or reheat from frozen in the oven the same way.
Did you make this recipe?
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Mini Apple Pies
- 5 cups apples* cored and chopped small
- 1 tbs lemon juice
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch salt
- 2 cups water
- 4 pie crusts 9" homemade or store-bought crusts
- 1 egg beaten for egg wash
- 1 tbs granulated sugar for sprinkling on top before baking
- Preheat oven to 425°F and grease a 12-cup muffin tin thoroughly and set aside.
For the filling
- Peel, core and chop apples into small pieces and toss with lemon juice. Set aside.
- Combine both sugars, cornstarch, cinnamon, nutmeg and salt in a small saucepan. Pour in water and whisk until incorporated. On medium heat, bring mixture to a gentle boil for 3 minutes stirring frequently until slightly thickened. Stir in apples and bring the mixture to a gentle boil again. Reduce the heat to low and simmer for 10 minutes or until the apples are fork-tender, not mushy. Take mixture off heat and allow it to cool slightly.
Assemble the mini apple pies
- Unroll 2 crusts onto a flat surface and cut 3 ½-4" circles with a cookie cutter or rim of a glass/bowl. Press each disk into bottom and up the sides of each muffin tin cavity. Fill with apple pie filling about ½-2/3 to the top.
- With the remaining two pie crusts, either prepare a lattice pattern and place it on top or cut out circles for the tops. Press down slightly around the edges where the top crust meets the bottom and trim away the excess with a sharp knife. Be sure to cut two vent holes in the top of each one
- Brush the tops of the mini pies with egg wash, sprinkle them with granulated sugar and bake for 15-17 minutes or until tops are lightly golden, cooked through and the filling is bubbling.
- Carefully remove the apple pies from the muffin tin and place on a cooling rack to finish cooling. If serving warm, just let them cool slightly.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Yesterday was John's 2nd birthday party and I promised I would share pictures! See them below. The day before, I baked/cooked everything starting at 7AM and ending at 1AM - talk about EXHAUSTED! My Friday included: baking a huge cake, cupcakes, brownies, cookies, making truffles, making two HUGE trays of manicotti and buffalo wings. Oh yeah and then I decorated for three hours after everything. It felt like my back was about to break in half by the end of the night!! It was all worth it though, because the next day was a BREEZE and my little birthday boy was absolutely thrilled with all of the trucks and decorations, he had a blast! 2014