Mini Apple Pies – The Perfect Bite-Sized Dessert for Cozy Moments
Craving the warmth of homemade apple pie but without the hassle of slicing and serving? Mini Apple Pies are your answer. These individually portioned treats are packed with sweet, cinnamon-spiced apples nestled in a flaky, buttery crust. Whether you’re preparing for a holiday gathering, afternoon tea, or simply want a comforting dessert, these mini pies deliver all the flavor of the classic in a fun, hand-held version.
Why You’ll Love This Recipe:
- Portable & mess-free: No forks, knives, or plates needed.
- Perfectly portioned: Great for kids and adults alike.
- Rich fall flavor: The ideal blend of apples, cinnamon, and sugar.
- Make-ahead friendly: Can be prepared in advance and frozen.
Ingredients
For the crust:
- 2 store-bought pie crusts (or homemade if you prefer)
For the filling:
- 3 cups finely diced Granny Smith apples (about 4 medium apples)
- 1/4 cup granulated white sugar
- 1/4 cup brown sugar (light or dark)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg (optional)
- Pinch of salt
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For the topping:
- 1 egg, beaten (for egg wash)
- Coarse sugar (for sprinkling)
Instructions
Step 1: Prepare the Apple Filling
In a medium bowl, combine diced apples, both sugars, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Stir well and let the mixture sit for 10–15 minutes. This will allow the apples to release their juices and soak up the flavors.
Step 2: Roll Out the Dough
Unroll your pie crusts onto a floured surface. Using a round cookie cutter or a glass (about 3.5–4 inches in diameter), cut out as many circles as you can. These will form the bottom and top of your mini pies.
You can re-roll scraps to get extra rounds if needed.
Step 3: Assemble the Pies
Grease a muffin tin and place one dough circle into each cup, gently pressing it down and up the sides.
Spoon about 1 tablespoon of the apple filling into each cup, making sure not to overfill (leave space for steam to escape).
Cover each with another dough round, or cut the tops into strips and create a lattice pattern. Press edges with a fork to seal.
Step 4: Brush and Sprinkle
Brush each pie top with egg wash and sprinkle with coarse sugar for added crunch and sparkle.
Step 5: Bake
Preheat your oven to 400°F (200°C). Bake the mini pies for 18–22 minutes, or until the crust is golden brown and the filling is bubbling slightly.
Step 6: Cool and Serve
Let the pies cool in the tin for 5–10 minutes, then carefully lift them out. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Tips for Success
- Use tart apples like Granny Smith to balance the sweetness.
- Chop apples finely for even cooking and easier filling.
- For extra depth, try adding a dash of ground cloves or ginger to the filling.
- These mini pies can be frozen after baking—just reheat at 350°F for 8–10 minutes.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 2 months. Thaw in the fridge or bake directly from frozen.
Nutrition Facts (approx. per mini pie):
- Calories: 200
- Fat: 10g
- Carbohydrates: 26g
- Sugars: 13g
- Fiber: 2g
- Protein: 2g
FAQs
Can I use a different kind of apple?
Yes! While Granny Smith is ideal for its tartness and texture, you can try Honeycrisp, Fuji, or a mix for more complexity.
Do I have to use a muffin tin?
No, you can also use mini tart pans or shape them freehand on a baking sheet, but a muffin tin gives the best structure.
Can I make these ahead of time?
Absolutely. Assemble the pies and refrigerate up to 24 hours before baking, or freeze them for longer storage.