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

Description

Enjoy delicious, perfectly-portioned Mini Apple Pies made with buttery pie crust and a flavorful spiced apple filling. These bite-sized desserts are ideal for parties, gatherings, or a sweet treat any time and are easy to make with simple ingredients.

Ingredients

Units Scale

For the Pie Crust

2 pie crusts (homemade or store-bought)

For the Apple Filling

2 1/2 cups chopped apples (315 grams)
1/4 cup granulated sugar (50 grams)
2 tablespoons all-purpose flour, measured correctly (15 grams)
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/8 teaspoon ground nutmeg

For Assembly

1 tablespoon unsalted butter (15 grams), optional

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready when the pies are assembled.
Prepare Pie Crusts: Roll out the pie crusts to 1/8-inch thickness on a lightly floured surface. Use a 3.5-inch cookie cutter or a cup to cut out 12 circles. Re-roll scraps as needed to get all the circles.
Line Muffin Pan: Place each circle of dough into the cavity of a standard 12-count muffin pan. Gently press the dough into the bottom and up the sides, ensuring a snug fit. Chill the pan and any extra dough in the refrigerator while you prepare the filling.
Mix Apple Filling: In a large mixing bowl, combine the chopped apples, granulated sugar, all-purpose flour, ground cinnamon, vanilla extract, and ground nutmeg. Stir until everything is evenly coated and well mixed.
Fill the Pies: Remove the muffin pan from the fridge. Evenly distribute the apple filling into the crusts, about 3 tablespoons per pie.
Add Butter: Dice the tablespoon of butter into 12 small pieces and place one on each filled pie (optional but adds richness).
Add Top Crust: Cut designs or shapes out of the reserved dough. Place them over each mini pie as desired.
Bake: Bake the pies for 18 to 23 minutes until the crusts are golden and the apple filling is bubbling. Monitor closely to prevent over-baking.
Cool and Serve: Remove the pies from the oven. Let cool in the pan for 10 to 15 minutes before carefully lifting them out. Transfer to a wire rack to finish cooling before serving.

Notes

Store leftover mini apple pies in the refrigerator for up to 5 days.
Reheat pies in the microwave before serving for best flavor.
Use a mix of apple varieties for depth of flavor.
Optional butter adds richness but can be omitted for a lighter version.

Nutrition

Serving Size: 1 mini pie
Calories: 160
Sugar: 9g
Sodium: 90mg
Fat: 7g
Saturated Fat: 2.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 1g
Cholesterol: 5mg