Small pies, big flavor! All there is to love about apple pie right at your fingertips. These mini apple pies are the perfect handheld fall treat. They’ve got a classic apple pie filling flavor with the help and ease of using store-bought dough or make them with my no-fail favorite homemade pie crust recipe!
Who loves PIE???? This time of year we are in full pie mode around here. The family can never get enough pie and who can blame them.
Since we have an abundance of apples around here with all the trees over-producing this season – so we are up to our eyeballs in apples. So that means we are making these mini apple pies in bulk to enjoy all year long.
Now I know that fall is typically the time for apple pie. But we love to enjoy these all year round. You see – the hubs grew up in an orchard. So things like apple pie happened all the time.
This is why it seems I can never make enough for him. But instead of making a whole lot of regular-sized pies this time – we opted for mini pies. I love them because you can regulate your portion control and they are so easy to just grab one instead of having to cut a slice from a large pie.
I especially love that it makes the holiday dessert easier to serve and keeps the buffet line moving quickly. No one can resist these beautiful little treats!
mini apple pie recipe
Here are some commonly asked questions
What is the best way to store leftover mini apple pies?
Place the remaining mini apple pies in an airtight container & keep refrigerated. When ready to enjoy again, just microwave for 1-2 minutes or until hot before adding any whipped cream, heavy cream, or ice cream on top. They should keep for 3-4 days.
individual apple pies
Can I use canned pie filling for these mini pies?
Absolutely. If you are tight on time or you are missing ingredients – but you happen to have a can or two of pie filling in the back of the pantry – you can definitely use that in place of the fresh apples and other ingredients.
small apple pies
What supplies will I need to complete this recipe?
You will need:
- Mixing bowl and mixing tools
- 3.5 inch round cookie cutter
- Suggested: pizza cutter OR knife
- Baking Brush
- Muffin pan (12 cavities)
mini apple pies with puff pastry
Ingredients for Mini Apple Pies
- Apples – We chose a mix of Honeycrisp and granny smith apples. Honeycrisp apples have a nice sweet taste and don’t become mushy when baked in the oven. Granny Smith apples are on the tart side, and we love to mix a sweet and tart apple for apple pie filling! Whatever kind of apple you use, you’ll want about two cups worth of apple chunks diced to ¼-½ inch pieces. This was two large apples in our case.
- Brown sugar
- Granulated sugar
- Cinnamon
- Nutmeg
- Pie crust – To make things easy, we used store-bought Pilsbury dough sheets, but you can absolutely use homemade dough!
- Egg wash: 1 egg + 1 tablespoon of water, whisked
- Turbinado sugar
How to create the lattice tops for these mini apple pies:
Take six strips of dough and braid them across the top of one of the pies: alternating over and under each strip. Trim the strips to the length of the mini pie and gently press down around the edges to secure the top.
mini pies muffin tin
What other kind of other crust could I do for these mini apple pies?
You could keep the crust simple and create a solid crust top for the mini pies. Use a round cookie cutter to create the shape and slash three air holes in the center. Gently press down around the edges to secure. This option would also reduce the prep time.
Another way to top these mini apple pies would be to create a crumble topping!
muffin tin apple pies
How to Make Mini Apple Pies
- Preheat the oven to 425℉.
- Add the chopped apples, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract to a medium mixing bowl and stir together until the apples are evenly coated with the spice and sugars.
- Unroll ther sheets of pie crusts.
- Using a 3.5 inch round cookie cutter, cut 12 rounds.
- Keep the dough scraps for building the lattice crust.
- Press each of the rounds into the cavities of the muffin tins. They should just fit each tin.
- Whisk together the egg and water with a fork to create the egg wash.
- Lightly brush the inside bottom of the pie crusts with the egg wash.
- Roll the dough scraps into a ball and then roll it out into a flat sheet.
- Use a pizza cutter to cut ½ thick strips to create a lattice top crust for the mini pies.
- Cut the strips length accordingly and gently press the edge of the strips down to secure.
- Brush the lattice crusts with the egg wash and sprinkle with turbinado sugar on top, if desired.
- Bake for 20 minutes until the top is golden brown. You should be able to hear the filling crackling and bubbling when you pull the pies out of the oven. Let the pies sit in the pan for 10 minutes out of the oven.
- Serve warm and enjoy!
Can this recipe be doubled?
YES – I love to double & continue to double this recipe. Generally, if we are having friends or family over for the holiday I’ll definitely double this. Because the boys almost always have at least 2 of these pies – which takes up most of them.
I like to have leftovers to curb that sweet tooth that happens after dinner. Plus my cinnamon-loving family can never get enough apple pie – so more is always welcome.
individual apple pie recipe
Can this be made with another flavor of pie filling?
You can replace the apples with a canned pie filling in any flavor you have available. You can also check out my blueberry pie filling, cherry pie filling, and my caramelized pear pie filling that would all be great in these little mini pies.
fall pie recipe
Can this be made with homemade crust?
Absolutely! We do that all the time using my Easy Pie Crust recipe. That is the easiest – NO-FAIL pie crust and it only takes a couple of ingredients to make.
Apple Equivalents & Measures – rough estimates
- 1 bushel of apples is the dry equivalent to 2 gallons of produce
- 2 large apples = 1 pound
- 3-4 medium apples = 1 pound
- 3 cups cored, sliced or chopped apples = 1 pound
- 1-1/3 cups applesauce = 1 pound of apples
- 1 pound dried apples = 8 cups cooked apples
- 1 pound dried apples = 4 1/3 cups
- 4 pounds fresh apples = 1 pound dried apples
- 4 pounds of fresh apples = 4 cups of applesauce
- 1/2 cup mashed apples = 1 medium apple
- 3/4 cup cored, chopped apples = 1 medium apple
- 1 cup cored, sliced apples = 1 medium apple
- 2 pounds fresh apples = filling for ONE 9″ pie
- Small apples are approx 2 1/4 inches in diameter.
- Medium apples are approx 2 3/4 inches in diameter.
- Large apples are approx 3 3/4 inches in diameter.
Thanksgiving Pie
Can I make this with another type of crust?
Yes, absolutely. If you want to use a regular graham cracker crust, that works great too.
These tools make the process so much faster!
Best Pies for Thanksgiving
Can these mini apple pies be frozen?
Absolutely! Wrap each pie individually tightly with plastic wrap after they are baked and freeze for up to 6 months.
You can also freeze these once they are prepped before baking – but you will have to freeze in the tin and then remove them from the tin once they are frozen.
The easiest way to do this is to place a piece of plastic wrap in the tin before assembling the pies. Then once they are frozen you can lift each one out and wrap it with that piece of plastic wrap until you are ready to bake.
When you are ready to bake these – just unwrap from the plastic and place them into the muffin tin again. You will probably need to bake for a few minutes longer if baking from frozen or you can let them thaw in the pan on the counter while you let the oven pre-heat.
A side note – you might want to toss the cut apples in a lemon water bath prior to prepping if you plan on freezing these so the apples don’t brown.
Easy Individual Apple Pies
What other pie recipes do you recommend?
Our family loves pie – here are some of our favorites that we love to make for the holiday!
- Cherry Pie Bars
- Best Pumpkin Pie
- French Apple Pie
- Peanut Butter Pie
- Mini French Apple Pies
- Oreo Cannoli Cream Pie
- Twinkies Banana Cream Pie
- 30-Minute Strawberry Pie
- Oreo Banana Cream Pie
- Air Fryer Cherry Pie
Small apple pies
What to Serve with these Mini Pies
I know that we typically serve these mini pies as dessert for Thanksgiving. So we are usually serving them with the following Thanksgiving recipes. However- apple pie is also a great summer classic to serve for all those great summer holidays too – so I have included a few other recipes that we pair with these.
- Cranberry BBQ Meatballs
- Air Fryer Brussels Sprouts
- Turkey Cranberry Sliders
- Cranberry Apple Spritzer
- Pork Loin Roast
- Easy Cranberry Sauce
- Loaded Green Bean Casserole
- Easy Sausage Stuffing
- Slow Cooker Sweet Potatoes
- One Hour Dinner Rolls
- Applewood Smoked Turkey
- Garlic Mashed Potatoes
- Pellet Grill Chicken Wings
- Oven Fried Chicken
DON’T MISS THESE HOLIDAY E-BOOKS!
Little Apple Pies
Products I love when making mini apple pies…
This mini apple pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe.
- brown sugar
- granulated sugar
- vanilla extract
- cinnamon
- nutmeg
- pie crust
- turbinado sugar
- muffin tin
- pastry wheel
- pastry brush
- mixing bowl
If you love this Easy Mini Apple Pie recipe, you’re going to love these other apple recipes too. Please click each link below to find the easy, printable recipe!
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Mini Apple Pies
Ingredients
- 1 large honeycrisp apple chopped to roughly ¼ – ½ inch sized pieces
- 1 large granny smith apple chopped roughly to ¼ – ½ inch sized pieces
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- 2 sheets of pie crust thawed according to box instructions OR USE HOMEMADE CRUST
- 1 egg + 1 tablespoon of water whisked together (this is the egg wash)
- turbinado sugar for topping (optional)
Instructions
- Preheat the oven to 425℉.
- Add the chopped apples, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract to a medium mixing bowl and stir together until the apples are evenly coated with the spice and sugars.
- Unroll ther sheets of pie crusts.
- Using a 3.5 inch round cookie cutter, cut 12 rounds.
- Keep the dough scraps for building the lattice crust.
- Press each of the rounds into the cavities of the muffin tins. They should just fit each tin.
- Whisk together the egg and water with a fork to create the egg wash.
- Lightly brush the inside bottom of the pie crusts with the egg wash.
- Roll the dough scraps into a ball and then roll it out into a flat sheet.
- Use a pizza cutter to cut ½ thick strips to create a lattice top crust for the mini pies.
- Cut the strips length accordingly and gently press the edge of the strips down to secure.
- Brush the lattice crusts with the egg wash and sprinkle with turbinado sugar on top, if desired.
- Bake for 20 minutes until the top is golden brown. You should be able to hear the filling crackling and bubbling when you pull the pies out of the oven. Let the pies sit in the pan for 10 minutes out of the oven.
- Serve warm and enjoy!
Notes
* Use a butter knife to help release. Gently insert the knife in between the crust and the pan and then carefully lift the pie out. You’ll be able to feel when the pie is loosened and ready to be removed.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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