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Mini Apple Pies

These mini apple pies are perfect for fall gatherings! Baked in muffin tins with a homemade pie filling, this an easy dessert you can take anywhere.

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 12 servings
Calories: 166 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 2 pie crusts homemade or store-bought
  • 2 ½ cups chopped apples
  • ¼ cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon ground nutmeg

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F.
  2. Roll the pie crusts out to 1/8" thickness and cut the dough into 3.5-inch rounds using a cookie cutter or a cup. You should be able to get 12 dough rounds from the 2 pie crusts. Optional: Re-roll any remaining pieces and cut out other shapes that you can use as decoration on top. Chill cut out pieces in the fridge until you’re ready to decorate.
  3. Place a circle of pie crust in each hole of  2 standard 6-count muffin pan or 1 12-count pan and gently press the dough down the bottom and the sides. Refrigerate the pans with the crust until ready to be filled.
  4. To make the filling, combine the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg in a large mixing bowl. Remove the muffin pans from the fridge and fill each hole evenly with the filling mixture.
  5. Optional: Place the shapes you cut out earlier from the excess dough on top of the filling as a decoration. Brush it with an egg wash and sprinkle a little sugar for some color and shine when done baking.
  6. Bake the mini apple pies at 425°F for 25 minutes or until the pie crust and the dough decorations are lightly golden brown and the filling is bubbly. Remove from the oven and cool on the pan for 10-15 minutes. Mini pies should be removed from the pan and transferred to a wire rack to finish cooling.

Notes

  • Store any leftover mini apple pies in the refrigerator for up to 4 days. Reheat in the microwave before serving.
  • Mini pies are a great way to use leftover unused pie crusts.
  • You can use any type of baking apples you prefer in this recipe. Some like a mix of sweet and tart apples.
  • Be sure to use the standard size muffin pan and not a mini muffin pan.
  • Apples. If using fresh apples, no need to cook them. Just keep them in cold water or squeeze some lemon juice on them to keep them from browning until it's time to assemble the pie.
  • FREEZING. For best results, first bake the pie and then place it uncovered in the freezer. When completely frozen, wrap the pie tightly or place in a plastic freezer bag and place back in the freezer. Frozen, baked fruit pies will last up to 4 months.

Nutrition Information

Serving 1mini pie Calories 166kcal (8%) Carbohydrates 23g (8%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Sodium 120mg (5%) Fiber 2g (8%) Sugar 8g (16%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 166

% Daily Value*

Serving 1mini pie
Calories 166kcal 8%
Carbohydrates 23g 8%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Sodium 120mg 5%
Fiber 2g 8%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.