Want a quick and easy dessert? These Easy Mini Apple Pies are perfect! They're like tiny versions of a classic apple pie, made in a muffin tin with store-bought pie crust, and sweet and syrupy apples. It's a super simple recipe that tastes amazing!
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This Easy Mini Apple Pies recipe was inspired by our Homemade Apple Sauce Recipe and can be made with all the sweetness of classic apple pie or as a sugar-free apple pie filling option.
Be sure to check out our other irresistible dessert recipes, like our Cherry Pie Bars, Mini Apple Pies, Banana Muffins, Blueberry Buckle, or super easy Peach Dump Cake.
⭐⭐⭐⭐⭐ Reader Review: Tara says, "I made these for the 4th time. They were yummy and easy to make."
Why You'll Love This Recipe
Here are a few reasons why you'll love this mini apple pies recipe:
- Quick and easy: It's perfect for busy weeknights or lazy weekends.
- No-fuss ingredients: You can use store-bought pie crust and apples, so there's no need for complicated preparations.
- Cute and bite-sized: These mini apple pies are adorable and easy to eat.
- Classic apple pie flavor: They taste just like a traditional apple pie, but in a smaller, more convenient form.
- Versatile: You can customize the recipe by adding different spices or toppings.
Here's What You Need
Apple Pie Filling
- apples - like Granny Smith apples or Honey Crisp apples. Check out our guide for choosing the best apples.
- lemon juice - fresh squeezed lemon juice, or bottled juice will add brightness and balance to flavors.
- sugar - optional.
Want it extra sweet and syrupy? - Substitute brown sugar for white sugar.
Want it sugar-free? Substitute our Homemade Applesauce Recipe Without Sugar. - all purpose flour - thickening agent to make nice syrupy apples. May substitute 2 tablespoons of corn starch. Corn starch has twice the thickening power as all purpose flour.
In a hurry? Substitute scanned apple pie filling for this homemade apple pie filling.
Pie Crust
- store-bought pie crust - will roll out better if brought up to room temperature. Too cold and it will crack as you unroll it.
Substitution - may substitute homemade pie crust. - egg and water - (optional) for egg wash that gives a beautiful golden brown color to baked goods.
- Turbinado sugar - or granulated white sugar.
See the recipe card for full information on ingredients and quantities.
Topping Variation
Variation: Skip the lattice crust and top the mini apple pies with this quick and easy crumb topping recipe (See Recipe Below). Delicious topping for a variety of pies, muffins, crisps, and baked goods.
How To Make Easy Mini Apple Pies In Muffin Tins
This mini apple pies recipe is super easy to make following these simple instructions.
Preheat the oven to 400°F.
Pro Tip: Take store-bought pie crust out of the refrigerator and set it on the counter for 15 minutes to bring it up to room temperature so that it is easier to roll out.
Make The Apple Pie Filling
Step 1: Peel, Core, Slice Apples. Peel, core, and slice 4 apples into ¼ inch slices. Place the apples into a large bowl.
Step 2: Add Lemon Juice. Toss apples with lemon juice.
Step 3: Make Apple Mixture. Mix cinnamon and sugar, and flour in with the apples, so that all the apples are coated evenly.
Step 4: Stew Apples. Transfer apple mixture to a medium sized sauce pan, add butter on top, and cover with a lid. Over medium heat, bring the apples up to a simmer and stew them until they are soft.
Prepare Bottom Crust
Step 5: Roll Out Dough. Take 2 sleeves of store-bought pie crust and carefully unroll them out onto a lightly floured surface.
Because they were taken out of the refrigerator at the start of the recipe, they should be easy to roll out without breaking the dough.
If the dough breaks, just patch the pieces together and use a rolling pin to roll the creases smooth.
Step 6: Cut Mini Pie Crusts. Using a large biscuit cutter, cut 12 - 3.25-3.5 inch circles out of the dough.
Step 7: Line Muffin Tins. Carefully press a dough circle into the bottom and sides of a muffin tin. Do this to line all 12 muffin tin cups.
Add Apple Pie Filling
Step 8: Fill Muffin Tins. Fill each muffin tin with a little bit (~2 tablespoons) of the prepared apple pie filling.
Add The Lattice Crust
Step 9: Cut Strips and Weave Lattice Crust. Cut ¼ inch strips from the remaining dough for the lattice top. Remove every other strip and weave them cross-wise with the other strips.
Step 10: Cut and Lay Mini Lattice Top Crusts. Using a 2.5 inch biscuit cutter, cut 12 lattice top circles and place one on top of each mini pie in the muffin tin.
Pro-Tip: Use a bench scraper to life each lattice top into place undisturbed.
Add Finishing Touches
Step 11: Brush With Egg Wash. Whisk together egg and water to make an egg wash.
Use a pastry brush to dab a little on the top of each mini pie. This will give the freshly baked pies a golden brown shine.
Use the stiff ends of the pastry brush to gently tamp down the edges of the dough to give it a uniform, finished look.
Step 12: Sprinkle Sugar On Top. Sprinkle the top of each pie with a little turbinado sugar for that finishing touch.
Bake
Step 13: Bake. Place the muffin tin pan on a baking sheet lined with parchment paper to catch any baking spills. Bake for 15 minutes at 400°F until the top of the mini apple pies are golden brown.
Baking Tip
How do you know when these mini apple pies are done? You'll know they're done when the tops are a light golden brown, and the apple pie filling is bubbling up from between holes in the lattice crust.
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Crumb Topping Recipe
Variation: Skip the lattice crust and top the mini apple pies with this quick and easy crumb topping recipe. Delicious topping for a variety of pies, muffins, crisps, and baked goods.
Ingredients:
- ¾ cup brown sugar
- ½ cup oatmeal
- ¼ cup all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) cold butter, cubed
Combine Dry Ingredients. Put all dry ingredients into a small bowl and mix to combine.
Cut In Butter. Cut in cubed, cold butter with a pastry cutter until the crumb topping mixture has come together and looks like the size of small peas.
Pro Tip: You can also save yourself some work and do this in a food processor instead. Just put all dry ingredients into the food processor and pulse 3 times to combine. Then add the diced, cold butter to the top. Continue to pulse a few times until the crumb topping has come together.
Use It. Add this crumb topping to pies, muffins, crisps, and other baked desserts for a sweet alternative to using pastry crust.
Make-ahead Tip: Make a batch of this easy crumb topping to keep on hand. Combine all dry ingredients and store them in an airtight container at room temperature.
Tips for Making Mini Apple Pies
- Roll out the dough thin: The thinner the dough, the crispier the crust.
- Use a muffin tin with a nonstick coating: This will make it easier to remove the pies.
- Fill the pies to the brim: The more filling, the better!
- Bake until golden brown: The mini apple pies pies are done when the crust is golden brown and the filling is bubbly.
- Let the pies cool before serving: This will allow the filling to set. Hard to resist, I know!
- Serve warm or cold: Both options are delicious!
- Store leftovers in the refrigerator: These mini apple pies will keep for a few days.
Serving Suggestions
These Easy Mini Apple Pies are so delicious served warm with a scoop of vanilla ice cream or whipped cream on top.
Because they are small individual desserts, they are the perfect size to pick up in your hand and eat like a muffin. They are easy after school snacks and tasty lunchbox ideas for kids or adults.
Recipe FAQS
The best apples for apple pie are tart apples like Granny Smith and Honeycrisp apples. But you can't go wrong with Golden Delicious, Jonagold, or Pink Lady. Learn the differences in our guide to the best apples for baking and applesauce.
The secret to making perfect apple pie with tasty, soft apples is to precook or bake the apples before putting them in pie. That way, you can make sure the apples are soft and that you have achieved the perfect flavor profile.
You'll know when your pie is done when the crust is golden brown and you can see the syrup bubbling up around the edges.
Slide the edge of a knife into the center to make sure the fruit pie filling is soft.
If the fruit is still firm, but the crust is golden brown, cover the crust with aluminum foil to prevent burning of the crust while the filling continues to bake.
More Dessert Recipes
Love these Easy Mini Apple Pies? You've got to try our other irresistible dessert recipes!
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📖 Recipe
Easy Mini Apple Pies Recipe
Equipment
Ingredients
Apple Pie Filling
- 4 Apples Tart Apples, like Granny Smith or Honey Crisp Apples.
- 1 tablespoon Lemon Juice Fresh Squeezed Lemon Juice, or Bottled.
- ¼ cup Sugar Granulated White Sugar.
- ¼ cup Flour White Flour.
- 1 teaspoon Cinnamon Ground Cinnamon.
- 2 tablespoons Butter Salted Butter.
Pie Crust
- 2 Pie Crusts Store-Bought or Homemade Pie Crust.
- 1 Egg Large.
- 1 tablespoon Water
- 1 tablespoon Sugar Turbinado Sugar or Granulated White Sugar.
Instructions
Preheat Oven to 400°F. Take Store-Bought Pie Crust Out Of Refrigerator and Set It On The Counter for 15 Minutes.
- Prepare Apples. Peel, core, and slice 4 apples into ¼ inch slices. Place the apples into a large bowl.4 Apples
- Add Lemon Juice. Toss apples with lemon juice.1 tablespoon Lemon Juice
- Make Apple Mixture. Mix cinnamon and sugar, and flour in with the apples, so that all the apples are coated evenly.¼ cup Sugar, ¼ cup Flour, 1 teaspoon Cinnamon, 2 tablespoons Butter
- Stew Apples. Transfer apple mixture to a medium sized pan, add butter on top, and cover with a lid. Over medium heat, bring the apples up to a simmer and stew them until they are soft.
- Roll Out Dough. Take 2 sleeves of store-bought pie crust and carefully unroll them. Because they were taken out of the refrigerator at the start of the recipe, they should be easy to roll out without breaking the dough.2 Pie Crusts
- Cut Mini Pie Crusts. Using a large, 3.25-3.5 inch biscuit cutter, cut 12 circles out of the dough.
- Line Muffin Tins. Carefully press a dough circle into the bottom and sides of a muffin tin. Do this to line all 12 muffin tin cups.
- Fill Muffin Tins. Fill each muffin tin with 2 tablespoons of the prepared apple pie filling.
- Cut Strips and Weave Lattice Top. Cut ¼ inch strips from the remaining dough for the lattice top. Remove every other strip and weave them cross-wise with the other strips.
- Cut and Lay Mini Lattice Tops. Using a 2.5 inch biscuit cutter, cut 12 lattice top circles and place each on top of a mini pie in the muffin tin.
- Egg Wash. Whisk together egg and water to make an egg wash. Use a pastry brush to dab a little on the top of each mini pie.1 Egg, 1 tablespoon Water
- Sprinkle. Sprinkle the top of each mini pie with a little turbinado sugar for that finishing touch.1 tablespoon Sugar
- Bake. Place the muffin tin pan on a baking sheet lined with parchment paper to catch any baking spills. Bake for 15 minutes at 400°F.
Video
Notes
- apples - like Granny Smith apples or Honey Crisp apples. Check out our guide for choosing the best apples.
Sundee says
Can you make the filling ahead of time?
Seanna Borrows says
Absolutely! You can make it ahead and either refrigerate or freeze it until ready to use.
Bonnie Gilbert says
I made these today using Pillsbury mini crusts. My family thinks they’re delicious so I will probably be making them again. Do they need to be refrigerated?
Seanna Borrows says
So happy to hear Bonnie! They'll last 1-2 days at room temperature, 3-5 days refrigerated. Just pop them the freezer in an airtight container to store them longer. Happy baking!