Name: Mini Apple Pies
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 2–3 apples (Granny Smith or Honeycrisp), peeled, cored, and diced; 2 tbsp granulated sugar; 2 tbsp brown sugar; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tbsp lemon juice; 1 tbsp all-purpose flour or cornstarch; 1 box refrigerated pie crusts (or homemade dough); 1 egg, beaten (for egg wash); Optional: coarse sugar for sprinkling

These Mini Apple Pies are a bite-sized take on a classic dessert I never get tired of. Each one is filled with sweet, spiced apple filling and wrapped in a golden, flaky crust. They’re perfect for parties, lunchboxes, or when I want just a little something sweet. No slicing, no mess—just simple, delicious apple pie in a handheld form.

Mini Apple Pies

Why You’ll Love This Recipe

I love these mini pies because they’re fun to make and even more fun to eat. They bake faster than a full pie and are great for portion control (though I always end up eating more than one). Whether I use homemade or store-bought dough, the result is always cozy, flavorful, and crowd-pleasing. I also like that they freeze well, so I can enjoy one anytime I want a quick dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Apples (I use Granny Smith or Honeycrisp)
Granulated sugar
Brown sugar
Ground cinnamon
Ground nutmeg
Lemon juice
All-purpose flour or cornstarch (for thickening)
Refrigerated pie crusts or homemade pie dough
Egg (for egg wash)
Optional: coarse sugar for sprinkling

Directions

I preheat the oven to 375°F (190°C) and grease a muffin tin or mini pie pans.
I peel, core, and dice the apples, then toss them in a bowl with lemon juice, both sugars, cinnamon, nutmeg, and flour or cornstarch to coat.
I roll out the pie dough and cut circles large enough to fit into the muffin cups, pressing them gently into each well.
I spoon the apple filling into each crust, mounding it slightly.
I top each pie with another piece of crust—either a full circle with slits, a lattice pattern, or decorative cutouts.
I brush the tops with beaten egg and sprinkle with coarse sugar for a golden, sparkly finish.
I bake for 20–25 minutes, or until the crust is golden and the filling is bubbly.
I let them cool in the pan for 10 minutes before gently removing them to cool completely on a wire rack.

Servings and timing

This recipe makes about 12 mini pies, depending on the size of the muffin tin. It takes 20 minutes to prep, 25 minutes to bake, and a few extra minutes to cool—ready to serve in under an hour.

Variations

Sometimes I mix in raisins, chopped pecans, or a bit of caramel sauce with the apples. For a more rustic version, I fold the edges of the dough over the filling galette-style. I’ve also used puff pastry or crescent roll dough for a flakier, lighter crust. When I want to make it seasonal, I swap apples for pears or add a hint of ginger.

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4. To reheat, I pop them in a 350°F (175°C) oven for 5–8 minutes or microwave them for about 20 seconds. They also freeze well—I wrap them tightly and store them for up to 2 months. I thaw them in the fridge or bake straight from frozen until warmed through.

FAQs

What apples work best for mini pies?

I like Granny Smith for their tartness and structure, but Honeycrisp, Fuji, or a mix of sweet and tart apples also work beautifully.

Can I use store-bought pie dough?

Yes, I use it all the time for a quicker process. Homemade dough adds extra flavor, but either version turns out great.

Do I need to pre-cook the apple filling?

No, I don’t pre-cook the apples for mini pies. The small size allows them to soften perfectly in the oven.

Can I make these in advance?

Definitely. I often make and freeze them before baking. When ready, I bake them straight from frozen, adding a few extra minutes to the bake time.

How do I keep the crust from getting soggy?

I don’t overfill the pies and make sure the filling isn’t too wet. A light dusting of flour in the bottom of each crust can help absorb extra juice.

Conclusion

Mini Apple Pies are one of my favorite bite-sized treats to make and share. They’re simple, sweet, and full of warm, spiced apple flavor. Whether I bake them for a holiday spread or a cozy night in, they bring all the comfort of traditional apple pie—just in a cute, personal size that makes them even more irresistible.