If you’re craving a cozy, charming dessert that’s as delightful to make as it is to eat, then this Mini Apple Pies Recipe is going to steal your heart! Imagine warm, spiced apple filling tucked inside flaky, golden crusts—just the right size for sharing or sneaking a sweet treat any time you want.
Why You’ll Love This Recipe
- Perfectly Portable: These mini pies are just the right size to serve at parties or enjoy as a personal dessert without the fuss of slicing a big pie.
- Irresistible Flavor: The combination of cinnamon, vanilla, and brown sugar makes every bite warmly comforting and delicious.
- Flaky, Golden Crust: A quick homemade or store-bought dough creates a buttery, tender shell that crisps up beautifully in the oven.
- Fun for All Skill Levels: Whether you’re a seasoned baker or trying your hand at pies for the first time, this recipe is approachable and rewarding.
Ingredients You’ll Need
The beauty of this Mini Apple Pies Recipe lies in its simple yet essential ingredients. Each component plays its role: the apples lend natural sweetness and tartness, the spices add warmth, and the crust wraps it all in a flaky hug.
- Pie Dough: I recommend a homemade dough like Makinze’s or a trusted store-bought version like Pillsbury for quick convenience.
- Apples: Honeycrisp are my top pick for their sweet-tart balance, but any baking apple will do—just peel, core, and chop fine.
- Brown Sugar (light or dark): Adds a deep caramel note to the filling, but feel free to use whichever you have.
- Granulated Sugar: Balances sweetness with a clean taste; organic or regular both work great.
- Cornstarch: Helps the filling thicken to a luscious, jammy consistency.
- Cinnamon, Salt, Vanilla: These classic seasonings come together to make that quintessential apple pie flavor that everyone loves.
- Egg: For an egg wash that gives your crust a beautiful shine and crispness; you can substitute with milk if needed.
- Sanding Sugar or Coarse Sugar: Sprinkled on top for a little sparkle and crunch.
- Vanilla Ice Cream (optional): The perfect cool contrast to warm pies—an absolute treat to serve alongside.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Mini Apple Pies Recipe is how open it is to personalization. Tweak your filling, crust, or toppings based on what you love or what you have on hand—it’s easy to make it your own!
- Add Nuts: Toss chopped walnuts or pecans into the filling for a delightful crunch and a complementary flavor.
- Spice It Up: Experiment with cloves, nutmeg, or allspice to bring a more complex autumnal warmth.
- Gluten-Free Crust: Swap traditional dough for a gluten-free pie crust mix for friends who need or prefer gluten-free treats.
- Caramel Drizzle: Finish with a drizzle of homemade or store-bought caramel sauce for extra decadence.
How to Make Mini Apple Pies Recipe
Step 1: Prepare and Roll Out Your Dough
Start by flouring your workspace and rolling out the pie dough to about 1/8 inch thin—it’s key to have a thin crust so it bakes up flaky without overwhelming the filling. Cut out four 7-inch rounds and gently press them into your mini pie pans, crimping the edges for that classic look. Don’t forget to re-roll scraps for your lattice strips!
Step 2: Make the Apple Filling
In a bowl, mix chopped apples with brown sugar, granulated sugar, cornstarch, cinnamon, salt, and vanilla extract. This combination ensures the filling is bursting with flavor and that perfect jammy texture we all crave.
Step 3: Assemble the Pies with Lattice Tops
Divide the filling evenly into your prepared crusts. Brush the edges with egg wash to help the lattice strips stick. Then weave 3-4 strips over the top, creating that signature lattice pattern, trimming any excess dough before brushing with another coat of egg wash and sprinkling with coarse sugar.
Step 4: Bake to Golden Perfection
Bake your mini apple pies at 375°F (190°C) for about 35–40 minutes until the filling bubbles and the crust is beautifully golden brown. Let them cool slightly before serving—though the aroma will make it hard to resist!
Pro Tips for Making Mini Apple Pies Recipe
- Thin is Key: Rolling your dough to about 1/8 inch ensures the crust bakes evenly without overwhelming the filling.
- Apple Prep: Peeling and finely chopping your apples helps the filling cook more uniformly and meld flavors better.
- Chill Your Dough: Keep your pie pans with dough in the fridge while preparing filling to prevent shrinkage during baking.
- Watch Your Bake Time: Start checking around 35 minutes to avoid overbaking, aiming for bubbly filling and golden crust.
How to Serve Mini Apple Pies Recipe
Garnishes
Top each warm mini pie with a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish. A sprinkle of cinnamon or a drizzle of caramel sauce also adds a beautiful contrast and extra flavor.
Side Dishes
Pair these pies with a hot cup of spiced cider or fresh brewed coffee for an irresistible autumn treat. They also work wonderfully alongside a simple green salad if you’re serving them as a dessert after a savory meal.
Creative Ways to Present
Serve mini apple pies on rustic wooden boards or vintage dessert plates to enhance their homemade charm. For gatherings, arrange them in a basket lined with a cozy cloth napkin, making your dessert table feel warm and inviting.
Make Ahead and Storage
Storing Leftovers
You can store any leftover mini apple pies in an airtight container at room temperature for up to two days, or refrigerate for up to five days to keep them fresh and delicious.
Freezing
These mini pies freeze beautifully! Wrap each one tightly in plastic wrap and place in a freezer-safe bag. They’ll keep well for up to 2 months, perfect for prepping ahead or saving special treats.
Reheating
To enjoy again, simply reheat frozen or refrigerated pies in a 350°F oven for 10-15 minutes or until warmed through and the crust is crisp again. Avoid microwaving to preserve that flaky texture.
FAQs
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Can I use other types of apples in this Mini Apple Pies Recipe?
Absolutely! While Honeycrisp apples are fantastic, feel free to use Granny Smith, Fuji, or Braeburn—just be sure to pick apples that hold their shape well when baked for the best texture.
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Is there a way to make these mini pies vegan?
Yes! Use a vegan pie dough and substitute the egg wash with plant-based milk or a simple maple syrup glaze to achieve a lovely golden crust without animal products.
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How do I prevent the crust from becoming soggy?
Ensuring you roll the dough thinly and bake the pies on a lower rack can help the crust stay crisp. The cornstarch in the filling also helps thicken juices and minimize sogginess.
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Can I make the filling ahead of time?
You can prepare the apple filling a few hours in advance and keep it refrigerated. Just stir it well before filling the crusts to redistribute any juices.
Final Thoughts
There’s nothing quite like the joy of pulling a tray of warm, homemade mini apple pies from the oven and sharing them with those you love. This Mini Apple Pies Recipe is approachable, flavorful, and simply delightful—ready to fill your kitchen with sweet autumn aromas and your heart with comfort. Give it a go, and I promise you’ll be making these little pie beauties again and again!
PrintMini Apple Pies Recipe
These Mini Apple Pies offer a delightful twist on the classic dessert with perfectly spiced apple filling encased in a thin, flaky crust. Ideal for personal-sized servings, these pies feature a crisp lattice top and are best enjoyed warm, optionally paired with vanilla ice cream for an indulgent treat.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr 30 mins
- Yield: 4 mini apple pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Dough
- Store-bought pie dough (such as Pillsbury), enough for 4 mini pies
Filling
- 3-4 medium Honeycrisp apples (or any baking apples), peeled, cored, and chopped small
- 1/4 cup light or dark brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Toppings and Finishing
- 1 large egg, beaten (for egg wash)
- Coarse or sanding sugar for sprinkling
- Vanilla ice cream (optional, for serving)
Instructions
- Prepare Pie Dough: Lightly flour your work surface and roll out the pie dough to about 1/8 inch thickness. Using a 7-inch round cutter or a similar tool, cut out 4 circles. Gently press the circles into 4 mini pie pans, making sure to center and press up the sides. Tuck under and crimp the edges, trimming excess dough. Re-roll leftover dough scraps to the same thickness and cut into 24-32 strips approximately ⅓ inch wide and 7 inches long for the lattice tops. Place all pieces on parchment-lined baking sheets and refrigerate while preparing the filling.
- Make the Filling: In a large mixing bowl, combine the chopped apples with brown sugar, granulated sugar, cornstarch, cinnamon, salt, and vanilla extract. Mix well to evenly coat the apple pieces, ensuring the cornstarch is fully incorporated to help thicken the filling.
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the optimal temperature for baking your pies evenly.
- Assemble Pies: Remove the pie shells from the fridge and evenly divide the apple filling among the 4 pans. Brush the edges of each shell lightly with the beaten egg wash to help the lattice strips adhere.
- Create Lattice Tops: Lay 3-4 strips across the filling vertically. Lift every other strip carefully and place a strip horizontally across them. Lower the lifted strips and continue weaving the lattice pattern until the pies are fully covered. Trim excess lattice dough from the edges and crimp the edges to seal. Brush the lattice with more egg wash and sprinkle with coarse or sanding sugar for extra sparkle and crunch.
- Bake the Mini Pies: Place the pies on baking sheets and bake in the preheated oven for 35-40 minutes or until the filling is thick, bubbly, and the crust is golden brown and crisp.
- Serve: Allow pies to cool slightly before serving. For an extra special treat, serve each warm mini pie with a scoop of vanilla ice cream.
Notes
- Using a baking ruler helps maintain the dough thickness at about 1/8 inch for an optimal crust-to-filling ratio.
- If you only have larger pie pans (5” or 6”), increase the dough and filling quantities accordingly.
- If you don’t have an egg for the wash, a milk wash can be used as a substitute, but the crust will be less shiny.
- Any baking apple variety works, but Honeycrisp apples provide a nice balance of sweetness and tartness.
- Adding cornstarch in the filling helps ensure a jammy texture despite the natural pectin in apples.
- Store-bought vanilla ice cream pairs beautifully with the warm pies but is optional.
- Keep leftover lattice strips refrigerated to prevent dough from becoming too warm and difficult to handle.
