Mini apple pies are the kind of treat that disappears fast. They’re warm, buttery, and just the right size for a quick bite or a party platter. You get all the flavor of a classic apple pie without the fuss of slicing or the wait for a big pie to cool.

The best part? They’re easy to make with simple ingredients you probably already have. Whether you’re baking for a cozy night in or a holiday spread, these mini pies are a guaranteed hit.

What Makes This Recipe So Good

Perfectly portioned: Bite-sized pies are easy to serve, share, and pack for lunches or snacks.
Quick to bake: They bake faster than a full pie, so you’ll be eating sooner.
Simple ingredients: Nothing complicated—just apples, sugar, cinnamon, and ready-made or homemade crust.
Customizable: Use your favorite apples, add nuts, drizzle caramel, or top with a tiny lattice.
Kid-friendly: Fun to assemble and easy to hold.
Great for baking with kids.

Ingredients

Pie Crust: 2 store-bought pie crusts (or homemade, enough for a double crust)
Apples: 3 medium apples, peeled, cored, and finely diced (Granny Smith, Honeycrisp, or a mix)
Sugar: 1/3 cup granulated sugar
Brown Sugar: 2 tablespoons light brown sugar
Cinnamon: 1 teaspoon ground cinnamon
Nutmeg: 1/8 teaspoon ground nutmeg (optional)
Lemon Juice: 1 tablespoon, to brighten the flavor
Flour or Cornstarch: 1 tablespoon all-purpose flour or 2 teaspoons cornstarch (for thickening)
Butter: 2 tablespoons cold butter, cut into tiny cubes
Egg Wash: 1 egg beaten with 1 tablespoon water or milk
Coarse Sugar (optional): For sprinkling on top
Nonstick Spray or Butter: For greasing the muffin tin

Step-by-Step Instructions

Preheat and prepare the pan: Heat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with nonstick spray or butter.
Make the apple filling: In a bowl, combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour (or cornstarch). Stir until the apples are evenly coated and glossy.
Roll out the crust: Roll the pie dough on a lightly floured surface.
Use a round cutter (about 3.5–4 inches) to cut circles. You’ll need 12 bottoms. Gather scraps and reroll as needed.
Fit the crusts: Gently press each dough circle into the muffin cups, making sure the dough reaches the top edges.
Avoid tearing. If it tears, patch with a small scrap of dough.
Fill the pies: Spoon the apple mixture into each cup, mounding slightly. Don’t overpack.
Add 1–2 tiny cubes of butter on top of each for richness.
Add tops (optional): Cut smaller circles or thin strips of dough to make a simple top or lattice. Press edges to seal. If using full tops, cut a small slit for steam.
Brush and sprinkle: Brush the tops and edges with egg wash.
Sprinkle with coarse sugar for sparkle and crunch.
Bake: Bake for 18–22 minutes, or until the crust is golden and the filling is bubbling. Rotate the pan halfway through for even browning.
Cool before removing: Let the pies cool in the pan for 10–15 minutes. Run a thin knife around the edges and lift out gently.
Cool on a rack. The filling thickens as it cools.
Serve: Enjoy warm or at room temperature. Great with vanilla ice cream or a drizzle of caramel.

How to Store

Room temperature: Keep loosely covered for up to 24 hours.
Refrigerator: Store in an airtight container for 3–4 days.
Reheat at 300°F (150°C) for 8–10 minutes to crisp the crust.
Freezer: Freeze baked pies on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 325°F (165°C) for 12–15 minutes.
Make-ahead: Assemble and freeze unbaked pies in the muffin tin until solid. Then store in a container.
Bake from frozen, adding 5–7 extra minutes.

Health Benefits

Apples offer fiber: Apples contain soluble fiber, which supports digestion and helps you feel full.
Antioxidants: Apples are rich in polyphenols that support overall wellness.
Portion control: Mini pies give you the taste of dessert in a smaller serving, which can help manage sugar and calorie intake compared to full slices.
Lower sugar swaps: You can reduce added sugar by using naturally sweet apples and a light hand with the sweeteners.

What Not to Do

Don’t skip the thickener: Without flour or cornstarch, the filling can turn watery and soggy.
Don’t overfill: Too much filling can bubble over and make the pies stick to the pan.
Don’t remove too soon: Let them cool slightly before taking them out, or the crust may tear.
Don’t roll dough too thin: Ultra-thin dough can burn or collapse. Aim for about 1/8 inch thick.
Don’t forget vents: If you cover the pies fully, cut a small slit for steam so the tops don’t burst.

Variations You Can Try

Caramel Apple: Add a small drizzle of caramel on the apples before baking, or finish with caramel sauce after baking.
Crumble Topping: Skip the top crust and add a streusel made from 2 tablespoons butter, 2 tablespoons brown sugar, 3 tablespoons flour, and a pinch of cinnamon.
Nutty Crunch: Stir in 1/4 cup chopped pecans or walnuts for texture.
Apple-Cranberry: Mix in 1/4 cup dried cranberries for a tart pop.
Glaze Finish: Whisk powdered sugar with a splash of milk and vanilla. Drizzle over cooled pies.
Spice It Up: Add a pinch of cardamom or allspice for a cozy twist.
Whole Wheat Crust: Use a half whole-wheat, half all-purpose crust for a heartier flavor.

Explore more irresistible pie recipes you won’t want to miss:

No-bake Pies with Graham Cracker Crust

Mini Pies

FAQ

What are the best apples for mini apple pies?

Firm, slightly tart apples work best because they hold their shape and balance the sweetness.

Granny Smith, Honeycrisp, Braeburn, and Pink Lady are great choices. A mix often gives the best flavor and texture.

Can I use store-bought pie crust?

Yes. Store-bought crust keeps this recipe quick and reliable.

If you enjoy making dough, homemade crust adds extra flavor, but both options work well.

How do I keep the crust from getting soggy?

Use a thickener in the filling, avoid overfilling, and let the pies cool before removing. Brushing the inside of the bottom crust with a thin layer of egg wash before filling can also help create a barrier.

Do I need to cook the apples first?

No, not for this recipe. Finely diced apples cook quickly in the oven.

If you prefer extra-soft filling, you can sauté the apples for 3–4 minutes before assembling.

Can I make these gluten-free?

Yes. Use a gluten-free pie crust and replace the flour with cornstarch or a certified gluten-free flour blend. Check labels on all ingredients to be sure.

How can I make them less sweet?

Reduce the sugar by a few tablespoons and choose naturally sweet apples like Honeycrisp.

You can also skip the coarse sugar on top.

What if I don’t have a round cutter?

Use a wide glass or a clean can with the top removed. You’re aiming for 3.5–4 inches in diameter to fit a standard muffin cup.

Can I bake them in a mini muffin tin?

Yes, but cut the crust smaller (about 2.5 inches) and dice the apples extra fine. Bake 12–15 minutes and keep an eye on them to prevent overbrowning.

How do I reheat leftovers?

Warm them in a 300°F (150°C) oven for 8–10 minutes.

This refreshes the crust without drying them out. The microwave works in a pinch, but the crust won’t be as crisp.

Can I add cheese?

Absolutely. A tiny sprinkle of sharp cheddar in the filling or a slice served with the warm pie creates a classic sweet-salty combo.

Wrapping Up

These mini apple pies bring big comfort in small packages.

They’re simple enough for a weekday bake and special enough for holidays or potlucks. With straightforward steps and a handful of pantry ingredients, you’ll have a cozy dessert that feels homemade and heartfelt. Make a batch, share a few, and enjoy the warm, cinnamon-scented smiles that follow.