Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to Make Mini Apple Pies

Mini Apple Pies


  • Author: Ava
  • Total Time: 50 minutes
  • Yield: 12 mini pies 1x
  • Diet: Vegetarian

Description

Delightful, handheld mini apple pies with tender, golden pastry and cinnamon-sweet apple filling. Perfect for picnics, holiday gatherings, or as a sweet homemade snack that offers all the nostalgic flavor of classic apple pie in perfectly portioned, convenient treats.


Ingredients

Scale
  • 2 ready-made pie crusts (store-bought or homemade)
  • 3 cups diced Granny Smith apples (approximately 4 medium apples)
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/8 tsp salt
  • 1 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1 egg (beaten, for egg wash)
  • 1 tbsp coarse sugar (optional, for topping)

Instructions

  1. Peel, core, and dice Granny Smith apples into small, even pieces (about 1/4-inch cubes).
  2. In a large bowl, combine diced apples, white sugar, brown sugar, ground cinnamon, nutmeg (if using), salt, flour, and lemon juice. Toss until apples are coated and sugar begins to dissolve.
  3. Preheat oven to 400°F (200°C).
  4. Roll out both pie crusts on a lightly floured surface. Using a 3.5- to 4-inch round cookie cutter or large drinking glass, cut out circles (about 12).
  5. Gently press each round into the cups of a standard muffin tin, ensuring there’s a bit of overhang to form an edge.
  6. Spoon the apple mixture into each muffin cup, filling nearly to the top but not overflowing.
  7. If desired, use leftover pie crust to create lattice tops or decorative shapes for each pie.
  8. Brush the edges and tops with beaten egg. For extra sparkle, sprinkle each pie with coarse sugar.
  9. Bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Allow pies to cool in the muffin tin for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

  • Keep pie crust cold until ready to use for the flakiest results.
  • Dice apples uniformly for even cooking and perfect texture.
  • For extra gooey filling, add an additional half tablespoon of flour or a teaspoon of cornstarch to the apple mixture.
  • Mini Apple Pies can be made ahead and frozen either before or after baking.
  • Experiment with decorative tops using lattice or cookie cutter shapes.
  • Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • For longer storage, wrap individually and freeze for up to 2 months.
  • Reheat in a 325°F (160°C) oven for 10-12 minutes to restore crispness.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 185
  • Sugar: 13.5g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 15mg

Keywords: apple pie, mini pies, hand pies, dessert, baking, apple dessert, individual desserts, portable desserts, holiday baking