Can I make these with other fruits?

Absolutely! These pies are just as wonderful with pears, peaches, or even a cherry-berry blend. Follow the same steps, adjusting the sugar if your fruit is very sweet.

Do I have to peel the apples?

Nope! If you love a rustic texture and a little extra fiber, just chop the apples skin-on. The skins soften as they bake and add nice color.

Can I use store-bought pie dough?

Yes—store-bought dough is a fantastic time-saver and works perfectly in this recipe. Homemade dough is great, but for busy days, premade is a total win.

How do I prevent soggy bottoms?

Make sure to add the tablespoon of flour to your filling, and don’t overfill—this keeps extra moisture from sinking into the crust. Also, letting pies cool in the pan helps everything set nicely.

Mini Apple Pies Recipe

Here’s a dessert that’s bound to become your new favorite—Mini Apple Pies! These adorable little bundles of cinnamon-kissed apples wrapped in a flaky pie crust are quick to prepare and absolutely perfect for those busy weeknights when you’re craving homemade comfort but just don’t have hours to spend. You get all the cozy warmth of classic apple pie, but in single-serve portions that bake up fast and look irresistibly cute. Whether you’re hosting a dinner, prepping lunches, or sneaking a sweet treat at the end of a hectic day, these mini pies promise maximum flavor with minimal effort.

Why You’ll Love This Recipe

Effortlessly Impressive: These little pies look artisan bakery-quality with just a muffin tin and some store-bought or homemade pie crust.
Just the Right Amount: They’re individually portioned, so you can have all the joy of apple pie without the temptation (or commitment) of a big, tempting dish.
Kid and Grown-Up Approved: Sweet apples, buttery crust, and warm spices make everyone smile—no leftovers required.
Perfect for On-the-Go: Portable and totally snackable, these pies make a dreamy addition to lunchboxes or potlucks.

Ingredients You’ll Need

Pie Crusts: Go store-bought for ultra-speed, or homemade if you have the time—either way, this is your flaky foundation.
Chopped Apples: The heart of the pies, bringing natural sweetness and that classic pie flavor; try a mix of tart and sweet varieties.
Granulated Sugar: Helps the apples caramelize and enhances their natural sugars.
All-Purpose Flour: A touch of flour in the filling thickens any juices so you get jammy apple bites, not soggy bottomed pies.
Ground Cinnamon: Absolutely essential—gives that unmistakable apple pie aroma and a lovely warmth.
Pure Vanilla Extract: Rounds out and deepens the flavor of the filling; don’t skip this!
Ground Nutmeg: Adds a gentle perfume and a little complexity.
Unsalted Butter: Optional, but those tiny pats of butter melt over the apples, giving richness you can truly taste.

Tip: Don’t overthink the apple type—whatever’s in your fridge will do, but Granny Smith or Honeycrisp hold up beautifully!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Berry Boost: Sprinkle in a handful of fresh blueberries or raspberries for a tangy twist.
Streusel Topping: Swap pie crust tops for a quick brown sugar and oat crumble for extra crunch.
Spiced Up: Add a pinch of cloves or allspice for deeper autumn vibes.
Gluten-Free: Use your favorite gluten-free pie dough—this recipe adapts well!
Caramel Drizzle: After baking, add a spoonful of caramel sauce for ultimate indulgence.

How to Make Mini Apple Pies

Step 1: Prep Your Tools and Oven

Preheat your oven to 425°F (220°C). Prep a standard 12-cup muffin tin—no need to grease thanks to the buttery pie crust, but parchment circles can make removal even easier.

Step 2: Shape Your Pie Bases

Roll out your pie crusts to about 1/8-inch thick. Use a 3.5-inch round cutter (a drinking glass works in a pinch) to cut out 12 circles. Press each dough circle into the muffin tin, snugly against the sides and bottom. Place the pan (and any extra dough) in the fridge to keep things cold and flaky.

Step 3: Mix the Apple Filling

In a large bowl, toss together chopped apples, sugar, flour, cinnamon, vanilla, and nutmeg. Make sure every piece of apple is coated—it’s the secret to even, luscious filling in every bite.

Step 4: Fill and Top

Spoon about 3 tablespoons of apple filling into each crust. Dot each with a tiny pat of butter for extra richness. Roll and cut your remaining pie dough into fun shapes—think lattice, hearts, or simple rounds—and lay them over the filling.

Step 5: Bake and Cool

Bake for 18-23 minutes, until the crust is golden and the filling is bubbling. Let the pies cool in the pan for 10-15 minutes (if you can wait!), then gently lift them out and finish cooling on a rack. The aroma will be out of this world.

Pro Tips for Making the Recipe

Keep Dough Cold: Cold dough = flakier crust. Work fast, and chill your muffin pan while prepping the filling.
Don’t Overfill: It’s tempting, but the apples shrink as they bake—leave just a little space so filling doesn’t spill out.
Creative Topping: Use mini cookie cutters for the top crust or try a quick lattice—kids especially love personalizing each pie.
Easiest Release: Run a thin knife around each pie if it sticks; a muffin tin with a nonstick surface is your best friend.

How to Serve

These mini apple pies are delightful warm or at room temperature. For a special touch, serve with a scoop of vanilla ice cream (seriously dreamy as it melts into the warm pie) or a dollop of whipped cream. They’re also lovely with a dusting of powdered sugar or a sprinkle of cinnamon for a bakery finish.

Pair with a mug of hot apple cider or strong coffee for the coziest dessert break imaginable.

Make Ahead and Storage

Storing Leftovers

Cool completely and store mini apple pies in an airtight container in the refrigerator, where they’ll stay fresh for up to 5 days.

Freezing

Freeze baked (cooled) pies individually wrapped in plastic or stored in airtight containers for up to 3 months. Defrost overnight in the fridge or at room temp.

Reheating

To reheat, pop a pie in the microwave for 15–20 seconds, or revive the crust by warming in the oven at 325°F until heated through.

FAQs

Can I make these with other fruits?

Absolutely! These pies are just as wonderful with pears, peaches, or even a cherry-berry blend. Follow the same steps, adjusting the sugar if your fruit is very sweet.
Do I have to peel the apples?

Nope! If you love a rustic texture and a little extra fiber, just chop the apples skin-on. The skins soften as they bake and add nice color.
Can I use store-bought pie dough?

Yes—store-bought dough is a fantastic time-saver and works perfectly in this recipe. Homemade dough is great, but for busy days, premade is a total win.
How do I prevent soggy bottoms?

Make sure to add the tablespoon of flour to your filling, and don’t overfill—this keeps extra moisture from sinking into the crust. Also, letting pies cool in the pan helps everything set nicely.

Final Thoughts

If you’re looking to spend less time in the kitchen and more time enjoying dessert (aren’t we all?), these Mini Apple Pies are the answer. They’re delicious, fun to make, and endlessly adaptable—perfect for anyone who wants a homemade treat, fast. Give them a try tonight and rediscover just how simple and joyful baking can be!