These Mini Apple Pies may be small but they have big apple pie flavor! This mini apple pie recipe has all there is to love about classic apple pie but are the perfect hand held treat for fall. Serve warm and bubbling from the oven with a scoop of vanilla ice cream or enjoy cooled – delicious either way!
Looking for more fall treats? Make sure to try my Apple Crumble, Caramel Apple Empanadas, and Apple Muffins!
Everybody loves a classic apple pie, am I right? Golden buttery crusts with a sweet apple pie filling – what’s not to love? Well, you want to know what’s better than a classic apple pie? Mini Apple Pies!
These handheld treats are just perfect for fall and are sure to be a hit at your holiday parties. Serve them warm straight from the oven with a scoop of vanilla ice cream and homemade caramel sauce or make in advance and have them ready to serve to your guests.
More Apple Favorites
Fall is our favorite season for apple recipes. Here are a few favorites to check out:
- Overnight Apple Pie Slow Cooker Oatmeal
- Apple Tart with Caramel Sauce
- No Bake Apple Cheesecake
- Apple Muffins with Crumb Topping
- Cinnamon Swirl Apple Bread
Ingredients for Mini Apple Pies
These pies come together so quickly and call for just a handful of ingredients. We’re taking a shortcut with refrigerate pie crusts but you can always make your own. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- chopped apples – about 2 cups of roughly chopped apples, about ¼ inch pieces. You will need about 2 large apples, I used Honeycrisp and Granny Smith.
- brown sugar and granulated sugar
- apple pie spice – if you don’t have apple pie spice, you can use ½ teaspoon ground cinnamon and a pinch of ground nutmeg
- vanilla extract
- refrigerated pie crust – if using frozen, you will need to thaw first. You can of course use homemade pie crust as well.
- egg and water – for the egg wash.
- sanding sugar or turbinado sugar – to sprinkle on top of the pies if you want.
How To Make Mini Apple Pies
- Preheat the oven to 425℉. Lightly spray your muffin pan with nonstick cooking spray and set aside.
Make the Apple Filling
- Combine the chopped apples, granulated sugar, brown sugar, apple pie spice and vanilla extract.
- Stir together until the apples are evenly coated.
Prepare Pie Crusts
- In a small bowl, whisk together the egg and water. Set aside.
- Use a 3 ½ inch round cutter to cut out 12 circles. Press each circle into one of the cavities of the muffin pan. Lightly brush the bottom of each pie crust with the prepared egg wash.
- Gather your pie crust scraps and roll out. Use a sharp knife or pizza cutter to cut ¼ thick strips for the lattice top crust. Cut the strips so they are just slightly longer than each cavity of your muffing pan. Lay out the lattice crust on top of the apple filling and gently press the edge of the strips down to secure.
- Finally, brush the lattice crusts with remaining egg wash and sprinkle with sanding sugar.
Bake the Mini Apple Pies
- Bake the mini pies for 18 to 22 minutes or until the top is golden brown. The filling should be bubbling when you pull the mini pies out of the oven. Let the pies sit in the muffin pan for about 15 minutes before carefully removing. Insert a butter knife or thin spatula in between the crust and the pan and then carefully lift the pie out.
- Cool pies on a wire rack or serve warm and enjoy with vanilla ice cream and caramel sauce.
How To Make A Lattice Crust
Take six strips of dough and weave them across the top of a mini pies alternating over and under with each strip. Trim any excess and gently press down around the edges to secure the lattice top.
Mini Apple Pies FAQs
I prefer Granny Smith apples for all or half of the recipe. For this particular version, I used half Granny Smith and half Honeycrisp apples. You can use virtually any kind of apple for this recipe so use what you have on hand.
You’re going to love this – NO! You can absolutely leave the peel on just make sure to wash the apples well. The peel will add a nice texture to the apple filling in this easy mini apple pie recipe.
Sure! Use a crumb topping or simple cut circles out of the leftover crust. Remember to create holes for the steam to escape while the mini pies bake. This can be done with a few slashes with a sharp knife.
Storage Information
These individual apple pies can be stored for 3 to 4 days at room temperature or in the refrigerator. Cover or use a pie keeper to extend their shelf life.
Tips and Variations
- Drizzle caramel sauce over the top just before serving to amp up the indulgence.Â
- Chopped nuts can be stirred into the apple filling or make it extra special with Candied Pecans.
- Serve with a dollop of extra whipped cream and a dash of apple pie spice or cinnamon.Â
- Serve alongside a heaping scoop of sweet vanilla ice cream!
More Apple Recipes
Apple season is here! Check out more recipes below:
- Apple Crumble
- Snickers Salad
- Caramel Apple Empanadas
- Homemade Apple Pie Filling
- Baked Apple Pie Dip
- Deep Dish Dutch Apple Pie
How To Make Mini Apple Pies
Mini Apple Pies
Ingredients
- 2 cups chopped apples roughly chopped to ¼ inch pieces, about 2 large apples, I used Honeycrisp and Granny Smith
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- ½ teaspoon apple pie spice or use ½ teaspoon ground cinnamon and a pinch of ground nutmeg
- ½ teaspoon vanilla extract
- 1 large egg
- 1 tablespoon water
- 14 ounces refrigerated pie crust if using frozen, you will need to thaw first
- 2 tablespoons sanding sugar or turbinado sugar for topping (optional)
Instructions
- Preheat the oven to 425℉. Lightly spray your muffin pan with nonstick cooking spray and set aside.
- In a large bowl, combine the chopped apples, granulated sugar, brown sugar, apple pie spice and vanilla extract. Stir together until the apples are evenly coated.2 cups chopped apples, 1 tablespoon granulated sugar, 1 tablespoon brown sugar, ½ teaspoon apple pie spice, ½ teaspoon vanilla extract
- In a small bowl, whisk together the egg and water. Set aside.1 large egg, 1 tablespoon water
- Gently unroll your sheets of pie crusts (or roll out homemade pie crusts if using.) Use a 3 ½ inch round cutter to cut out 12 circles. The dough scraps will be used for creating the lattice crust on top of the mini apple pies.14 ounces refrigerated pie crust
- Press each circle into one of the cavities of the muffin pan. Lightly brush the bottom of each pie crust with the prepared egg wash.
- Gather your pie crust scraps and roll out. Use a sharp knife or pizza cutter to cut ¼ thick strips for the lattice top crust. Cut the strips so they are just slightly longer than each cavity of your muffing pan. This will vary slightly from pan to pan. Lay out the lattice crust on top of the apple filling and gently press the edge of the strips down to secure. You will need six small strips for each mini pie.
- Finally, brush the lattice crusts with remaining egg wash and sprinkle with sanding sugar.2 tablespoons sanding sugar
- Bake the mini pies for 18 to 22 minutes or until the top is golden brown. The filling should be bubbling when you pull the mini pies out of the oven. Let the pies sit in the muffin pan for about 15 minutes before carefully removing. Insert a butter knife or thin spatula in between the crust and the pan and then carefully lift the pie out.
- Cool pies on a wire rack or serve warm and enjoy with vanilla ice cream and caramel sauce.
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