These Mini Apple Pies are easy to make and filled with a simple homemade apple pie filling. The perfect mini dessert for fall!
This recipe was requested by a wonderful reader named Stephanie after she tried my mini pecan pies. I loved the idea of making a recipe for mini apple pies, so I held onto it until fall was getting a little closer. I have to say that I’m glad I did because these pies are absolutely delicious.
While I love regular pie, there’s something about mini pies that make them so much better. Maybe it’s the fact that they’re perfectly portioned or they make a simple dessert you can just pick up and enjoy. Or maybe it’s that you can eat two and not feel so guilty about it.
And let’s be honest, mini desserts are just better than regular desserts. Right?
To start, you’ll need a standard 12-count muffin pan. This recipe is for mini apple pies because they’re smaller than a regular apple pie, but be sure to use a regular muffin pan (not a mini muffin pan).
You’ll also need two pie crusts, you can either use my homemade pie crust recipe or buy a box of pie crusts from the store. The store-bought pie crusts usually come in packages of two so they’re perfect for this recipe. If I’m being honest, I usually just cheat and use store-bought pie crusts when I’m making these pies.
You want to cut the pie crust with a 3.5-inch cookie cutter to make circles that are big enough to fill each cavity in the muffin pan. They should look just like the picture above and mostly fill each cavity in your muffin pan. If you don’t have a circle cookie cutter that is the right size, just measure some glasses you have at your house and use that instead.
This filling is just a simple mixture of chopped apples, sugar, flour, cinnamon, vanilla, and a touch of nutmeg.
When I make any kind of apple pie I prefer to use a mix of sweet and tart apples, so I use Granny Smith and Gala/Honeycrisp apples in this recipe.
You can also decorate the tops of these miniature apple pies however you like. You won’t need all of the pie crusts for the bottom, so you’ll have some left to decorate the tops. I like to use it to make a simple lattice topping (in other words, no weaving) or cut out some cute pie crust decorations for the top with small cookie cutters.
You can also make these just a bit easier and completely leave the top off and they still taste just fine! I love to serve them with a little scoop of ice cream and caramel on top.
I mean, just look at how cute those pies are up there!
Baking Tips for Mini Apple Pies
- You’ll need two pie crusts for this recipe, you can either use my homemade pie crust recipe (linked in the recipe below) or use store-bought. Use any leftover pie crust you have to decorate the tops of the pies however you like!
- You can use any type of baking apples you prefer in this recipe. I like to use a mix of sweet and tart apples, so I typically use Granny Smith and Gala/Honeycrisp apples.
- Be sure to use the correct size muffin pan for this recipe. These are mini apple pies, but you’ll be using a regular 12-count muffin pan not a mini muffin pan.
Mini Apple Pies
- 2 pie crusts homemade or store-bought
- 2 and 1/2 cups (315 grams) chopped apples
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (15 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon ground nutmeg
Preheat oven to 425°F.
Roll the pie crusts out to 1/8" thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.
In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie).
Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top.
Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.
Store any leftover mini apple pies in the refrigerator for up to 4 days. Reheat in the microwave before serving.
Love mini pies? Try my Mini Pecan Pies next!