Go Back
+ servings
Print Recipe
5 from 1 vote

Mini Apple Pies

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.
Prep Time25 minutes
Cook Time17 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American
Servings: 15 mini pies
Calories: 299kcal
Author: Jessica

Ingredients

  • 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

Instructions

  • 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.

Notes

* Choosing a mix of sweet and tart apples is ideal for a balanced flavor. Popular choices include Honeycrisp for sweet and Granny Smith for tart, or a combination of both.
Storage instructions: Store in an airtight container at room temperature or in the refrigerator for up to 4 days.
Freezing instructions: 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.

Nutrition

Calories: 299kcal | Carbohydrates: 45g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 194mg | Potassium: 105mg | Fiber: 2g | Sugar: 19g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg