Mini Apple Pies

These mini apple pies are a bite-sized celebration of flaky, golden pastry and sweet, cinnamon-kissed apples. Every time I pull them from the oven, I’m greeted by that irresistible contrast of crisp crust giving way to a tender, juicy filling—like a warm hug in miniature form. These little treasures pack all the cozy flavors of a classic apple pie into a perfectly portable treat that’s ideal for any gathering, from casual family dinners to festive parties. Their size makes them utterly charming and fun to eat: no knives required, just a happy crunch and a burst of spiced apple sweetness in every bite. Whether you’re serving them at a holiday potluck or enjoying a quiet afternoon tea at home, these mini wonders promise to bring smiles all around.

What I love most is how beginner-friendly they are. Even if pastry feels intimidating, this recipe walks you through every step, from mixing the dough (with just 30 minutes of hands-on prep) to letting it rest in the fridge for an hour, then baking for 25–30 minutes until perfectly golden. Each pie clocks in at around 180 calories, making them just right for a little indulgence without going overboard. They’re a dessert course superstar, whether you’re a seasoned baker or trying your hand at homemade pastries for the first time. As someone who adores simple, seasonal baking, I find that the magic really happens when you customize the filling—tart Granny Smiths give a tangy kick, while sweeter Honeycrisps turn each bite into pure dessert bliss. Grab your ingredients and let’s dive into these scrumptious bite-sized delights that are sure to brighten up any occasion!

KEY INGREDIENTS IN MINI APPLE PIES

Every great recipe starts with top-notch ingredients, and these mini apple pies are no exception. From a tender, flaky crust to a warmly spiced filling, each component plays an essential role in building layers of texture and flavor that keep you coming back for more.

• All-purpose flour

This forms the backbone of the crust, providing structure while still allowing the pastry to stay light and flaky. A little extra flour in the filling helps thicken the apple juices for a filling that’s not too runny.

• Granulated sugar

Used both in the dough and the apple mixture, sugar adds a gentle sweetness that balances the tartness of the fruit and contributes to that satisfying caramelization on the edges of your pies.

• Unsalted butter

Chilled and cubed, real butter is key for developing those irresistible flaky layers in the crust. Keeping it cold until mixing ensures your pastry puffs up beautifully during baking.

• Ice water

A splash at a time, ice water brings the dough together without melting the butter. This cold liquid helps maintain a tender, flaky texture while making the dough easy to handle.

• Apples

Fresh, peeled, cored, and diced, apples provide the star of the show. Their natural juices mingle with spices and a hint of lemon to create a cozy, fruit-forward filling.

• Lemon juice

A bright counterpoint to the sweet apples, lemon juice prevents oxidation (no brown apples!) and adds a subtle tang that elevates the overall flavor profile.

• Ground cinnamon

Cinnamon adds warmth and aroma that evokes all those fond memories of fall baking—an essential spice for a classic apple pie taste.

• Ground nutmeg

A pinch of nutmeg deepens the spice blend, lending a subtle nuttiness that pairs beautifully with cinnamon.

• Salt

Just a touch enhances all the other flavors, making the sweetness taste more vibrant and the spices more pronounced.

• Egg wash

Brushed on top, this simple mix of beaten egg and water gives each pie a glossy, golden finish and helps sprinkle-on turbinado sugar stick.

• Turbinado sugar

Coarse and sparkly, it adds a final crunchy touch and a hint of molasses flavor to each miniature masterpiece.

HOW TO MAKE MINI APPLE PIES

Let’s roll up our sleeves and transform these ingredients into delightful bite-sized pies. From crafting the perfect crust to filling each cup with spiced apples and finishing with a sparkling top, every step brings you closer to pastry perfection.

1. Preheat the oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or lightly greasing each cup to ensure the pies release easily.

2. In a large bowl, whisk together the flour and sugar, then add the chilled butter cubes. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs—little pea-sized bits of butter are what make the crust flaky.

3. Gradually drizzle in ice water, one tablespoon at a time, stirring gently with a fork. When the dough just begins to come together, form it into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.

4. In a separate bowl, toss the diced apples with sugar, flour, lemon juice, cinnamon, nutmeg, and salt until every piece is evenly coated in that fragrant, spiced mixture.

5. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a large cookie cutter or the rim of a cup—slightly larger than each muffin cup—to cut out circles.

6. Gently press each dough circle into the muffin tin, letting the edges drape over the sides. Spoon the apple filling into each crust almost to the top.

7. Roll out the remaining dough and slice into strips for a lattice top, or cut out smaller circles to create classic pie lids. Lay your chosen design over the apples and crimp the edges to seal.

8. Brush each top generously with egg wash and sprinkle with turbinado sugar for a sparkly, crunchy finish.

9. Bake for 25–30 minutes, rotating the pan halfway through, until the crusts turn a rich golden brown and the filling bubbles up through the lattice or vents.

10. Remove from the oven and let the mini pies cool slightly before carefully lifting them out of the tin. This brief rest helps the filling set so you get neat, juice-free bites.

SERVING SUGGESTIONS FOR MINI APPLE PIES

Serving mini apple pies is half the fun—presentation elevates these treats from simple pastries to unforgettable desserts. Whether you’re setting out a buffet or pairing them with beverages, the right accompaniments will enhance their cozy flavors and make every bite a delight.

• Serve straight from the oven on a rustic wooden board alongside a scoop of vanilla ice cream. The contrast between hot pie and cold, creamy ice cream is pure bliss.
• Arrange on a decorative platter with a light dusting of powdered sugar and a handful of fresh berries for a pop of color and freshness that complements the warm spices.
• Add a dollop of homemade whipped cream flavored with a hint of vanilla extract. Use a piping bag for elegant swirls that make these mini pies look like they belong in a bakery display.
• For a brunch twist, pair with spiced cider or a cinnamon-infused latte. Place pies in individual dessert bowls with a small carafe of caramel sauce for easy drizzling.

HOW TO STORE MINI APPLE PIES

Keeping your mini apple pies fresh and flavorful is all about temperature and container choice. Whether you want to enjoy leftovers the next day or stock up for a later date, these storage methods will maintain that signature flaky crust and juicy interior.

• Room temperature: Store cooled pies in an airtight container for up to 24 hours. Line the bottom with parchment paper to prevent sticking and keep the crust crisp.
• Refrigeration: For storage up to 3 days, place pies in a single layer in an airtight container. Press a sheet of plastic wrap directly onto the surface of the pies to lock in moisture and prevent drying.
• Freezing: Wrap each pie individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Preheat your oven to 350°F (175°C), arrange pies on a baking sheet, and warm for 10–12 minutes. This revives the crust’s flakiness better than a microwave, ensuring each bite tastes freshly baked.

CONCLUSION

It’s been such a pleasure guiding you through these bite-sized wonders, from mixing your first batch of flaky dough to savoring that final, heavenly crunch. We’ve explored how to assemble a foolproof crust, prepare a spiced apple filling that’s bursting with warmth, and master the art of lattice and full-top finishes. Along the way, you’ve discovered serving ideas that turn simple pies into showstopping desserts, as well as storage tips to keep them tasting just-baked for days—or even weeks—if you freeze them. Whether you’re gearing up for a fall festival, a holiday party, or a cozy night in, these mini apple pies bring a comforting blend of tradition and fun to your table. Don’t forget: this recipe is beginner-friendly and can be printed or saved for later reference, so you’ll have all the steps and tips at your fingertips whenever the craving strikes. And yes, a handy FAQ section follows below to troubleshoot any questions you might have!

Now it’s your turn to dive into the delicious world of homemade pastries. I’d love to hear how your mini apple pies turn out—did you experiment with tart apples or sneak in a handful of walnuts for extra texture? Drop a comment, share your tweaks, or let me know if you run into any hiccups along the way. Your feedback and stories truly make this baking journey more delightful, and I’m here to help with any questions or ideas you have. Enjoy every bite, and happy baking!

Print Recipe

Mini Apple Pies

Author: Annie Delgado Courses: Dessert

Difficulty: Beginner Prep Time 30 mins Rest Time 1 hr Total Time 1 hr 30 mins

Calories: 180

Description

These mini apple pies are a delightful blend of tender crust and sweet spiced apples. Perfectly crafted for parties or family gatherings, each bite offers a burst of flavor and warmth.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 1/2 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1 cup unsalted butter, chilled and cubed

• ¹⁄₄ to 1/2 cup ice water

• 4 medium apples, peeled, cored, and diced

• ¹⁄₄ cup granulated sugar

• 1 tablespoon all-purpose flour

• 1 tablespoon lemon juice

• 1 teaspoon ground cinnamon

• ¹⁄₄ teaspoon ground nutmeg

• ¹⁄₄ teaspoon salt

• Egg wash (1 egg beaten with 1 tablespoon water)

• Turbinado sugar for sprinkling

Instructions

1. Preheat the oven to 375°F (190°C) and prepare a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix 2 1/2 cups of flour and 2 tablespoons of sugar. Add the chilled butter cubes and blend with a pastry cutter or fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, a tablespoon at a time, until the dough begins to come together. Shape into a ball, wrap in plastic, and refrigerate for at least 1 hour.
4. In another bowl, combine the diced apples, 1/4 cup sugar, 1 tablespoon flour, lemon juice, cinnamon, nutmeg, and salt. Stir to coat the apples evenly.
5. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out circles using a large cookie cutter or the rim of a cup, a bit larger than the muffin tin's cups.
6. Gently fit each dough circle into the muffin tin cups, leaving some overhang. Fill each with the apple mixture.
7. Roll out remaining dough and cut into strips for lattice tops, or cut additional circles for full tops. Arrange over the filled pies.
8. Brush the tops with egg wash and sprinkle with turbinado sugar.
9. Bake in the preheated oven for 25-30 minutes, or until the pies are golden and the filling is bubbly.
10. Allow to cool slightly before removing from the muffin tin.

Note

• Feel free to experiment with different types of apples for varied sweetness or tartness.
• These mini apple pies are perfect for party servings or as a delightful seasonal treat.
• Experiment by adding raisins or walnuts for added texture.
• Consider serving with vanilla ice cream or whipped cream for an extra indulgence.

Keywords: mini apple pies, dessert recipes, easy baking, fall treats, homemade pastries, party desserts