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
- Peel, core, and dice Granny Smith apples into small, even pieces (about 1/4-inch cubes).
- 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.
- Preheat oven to 400°F (200°C).
- 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).
- Gently press each round into the cups of a standard muffin tin, ensuring there’s a bit of overhang to form an edge.
- Spoon the apple mixture into each muffin cup, filling nearly to the top but not overflowing.
- If desired, use leftover pie crust to create lattice tops or decorative shapes for each pie.
- Brush the edges and tops with beaten egg. For extra sparkle, sprinkle each pie with coarse sugar.
- Bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbly.
- 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