Mini Apple Pies

Why You’ll Love Mini Apple Pies Recipe

• Enjoy all the flavors of a traditional apple pie — apples, cinnamon, flaky crust — but in a convenient individual size.

• Makes a charming addition to a dessert buffet or a cozy after‑school treat.

• The crust is quick to make and chills in just 30 minutes, and the filling is simple yet flavorful.

• These are perfect for using up extra apples and giving you more servings (more pies = more joy!).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All‑purpose flour

• Cold unsalted butter

• Kosher salt

• Cold water

• Baking apples (firm, crisp apples that hold up to baking)

• Granulated sugar

• Ground cinnamon

• Ground allspice

• Large egg

• Water

Directions

1. Make the crust: Combine flour and salt in a mixing bowl. Use a pastry cutter (or two knives) to cut the cold butter into the flour until the mixture resembles lentil‑sized crumbs. Drizzle in the cold water, toss with a fork, then turn the dough onto a lightly floured surface and gently knead until it comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll the dough on a lightly floured surface to about 1⁄6‑inch thickness. Cut out twelve 4‑inch circles using a biscuit cutter, cookie cutter, or inverted glass (you’ll likely need to roll the dough twice).

3. Make the filling: In a small bowl, mix the finely chopped and peeled baking apples with sugar, cinnamon, and allspice.

4. Preheat your oven to 425 °F (≈ 220 °C). Line a baking sheet with parchment paper. Place about one tablespoon of the apple mixture onto one side of each dough circle. Whisk together the egg and water for an egg‑wash. Brush the edges of each dough circle with egg‑wash, fold them over, and seal the edges with a fork. Place them about 2 inches apart on the prepared baking sheet. Brush the tops with remaining egg‑wash and cut three small slits on the top of each pie for venting.

5. Bake for 18‑20 minutes, until golden brown. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

6. (Optional prepare‑ahead tip) The dough can be made in advance and chilled longer than 30 minutes; the chopped apples can also be prepared ahead of time — if so, sprinkle them with a little lemon juice to prevent browning and cover tightly.

Servings and timing

Yields 12 mini pies.
Prep time: ~ 25 minutes (not including chill time)
Chill time: at least 30 minutes
Bake time: 18‑20 minutes
Total time: ~ 1 hour 45 minutes including chill time

Variations

• Change up the spice profile: add a pinch of nutmeg or cardamom for extra depth.

• Use a mix of apple varieties (for example Granny Smith + Honeycrisp) for balanced sweetness and texture.

• Offer a sweet glaze on top after baking (e.g., a thin vanilla icing) or dust with powdered sugar.

• Swap half the apples for pears, or add a handful of raisins or chopped walnuts for added texture.

• For a quicker version, use pre‑made pie crust sheets instead of making the dough from scratch.

Storage/Reheating

Store leftover mini apple pies in the refrigerator for up to 4 days. Reheat individual pies in the microwave for about 20‑30 seconds or until warm, or pop them into a 350 °F (175 °C) oven for 5‑7 minutes to refresh the crust before serving.

FAQs

What type of apples are best for these mini pies?

Choose firm “baking” apples that hold their shape when baked, such as Granny Smith, Honeycrisp, or a blend of both.

Can I use pre‑made pie dough instead of making my own?

Yes — it’s absolutely fine to use store‑bought pie crust if you’d like to save time. The results will still be delicious.

Can I freeze these mini pies?

Yes. After baking and cooling completely, you can freeze the mini pies in a single layer on a baking sheet, then transfer to a freezer‑safe container. Reheat from frozen in a 350 °F oven for about 10‑15 minutes or until heated through.

How do I prevent the crust from getting soggy?

Ensure the dough is well‑chilled before baking, don’t overfill with apples (about a tablespoon per pie is ideal), and bake at a high temperature (425 °F) to help the crust crisp up.

Can I make these gluten‑free?

You can try substituting a gluten‑free all‑purpose flour blend, but results may differ slightly in texture. For best success, use a blend designed for baking and follow any additional instructions for hydration as directed by that product.

Can I make mini apple pies ahead of time for a party?

Yes. You can prepare and chill the dough ahead of time, even assemble the pies and refrigerate them. Bake just before your guests arrive so they’re warm and freshly baked.

Can I double or halve the recipe easily?

Yes — the recipe scales well. If halving, you might need fewer dough circles; if doubling, you’ll simply roll the dough twice and have enough for 24 mini pies.

What toppings go well with these pies?

A scoop of vanilla ice cream, a dollop of fresh whipped cream, or a drizzle of caramel sauce all pair beautifully with these mini apple pies.

Could I make them in a different shape or size?

Certainly. If you’d rather use a muffin tin or tart pan, you could cut the dough into smaller circles or shape the dough differently, but you may need to adjust baking time slightly.

How can I serve them for a crowd?

Arrange on a platter warm from the oven, perhaps with a variety of toppings (vanilla ice cream, whipped cream, caramel). Guests can grab a mini pie and choose their topping — the small size makes them perfect for buffet‑style service.

Conclusion

These mini apple pies offer everything you’d love about a classic apple pie — warm spiced apples, flaky crust — but in a fun and convenient individual size. They’re perfect for fall get‑togethers, dessert tables, or a cozy evening at home. With just a little planning (chill the dough in advance, maybe prep the apples ahead), you’ll have a charming dessert ready to go. Enjoy every bite!