Mini Apple Pies
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Mini Apple Pies
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Mini apple pies with buttery crust and warm cinnamon-spiced filling! Quick, easy, and perfect for sharing—because who wants to wait for a whole pie?
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Ingredients
- 2 pie crusts store-bought or homemade
- 3 medium apples peeled, cored, and diced (4 cups chopped apples, ¼ inch)
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter cut into small pieces
- 1 egg for egg wash
- white sugar coarse, optional for topping
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Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Roll out the pie crust and cut 12 circles using a 4-inch round cutter. Press each circle into a muffin cup.
- In a medium bowl, mix apples, granulated sugar, brown sugar, cinnamon, flour, vanilla, and lemon juice until well combined.
- Fill each pie crust with the apple mixture, gently packing it. Place a small piece of butter on top of each.
- Cut out additional pie crust rounds or strips for lattice tops, or cover each pie with a full round, sealing the edges with a fork.
- Beat the egg and brush over the tops of the pies. Sprinkle with coarse sugar if desired.
- Bake for 18–20 minutes or until golden brown. Let cool for 10 minutes before removing from the tin.
- Serve warm or at room temperature with a scoop or two of vanilla ice cream!
Notes
- STORAGE/SHELF LIFE
- Keep leftovers in a container at room temperature for up to 2 days or in the fridge for up to 5 days.
- TIPS
- You can use store-bought or homemade pie dough. Puff pastry will make them extra flaky.
- Granny Smith apples work great because they are tart, but Honeycrisp, Fuji, or Pink Lady work too.
- Let the pies sit for at least 10 minutes before taking them out of the muffin tin so they don’t fall apart.
- VARIATIONS
- Add a little nutmeg, allspice, or cloves for a warmer, cozier flavor.
- Add some caramel sauce inside the pies before baking or drizzle it on top after baking.
- Keep leftovers in a container at room temperature for up to 2 days or in the fridge for up to 5 days.
- You can use store-bought or homemade pie dough. Puff pastry will make them extra flaky.
- Granny Smith apples work great because they are tart, but Honeycrisp, Fuji, or Pink Lady work too.
- Let the pies sit for at least 10 minutes before taking them out of the muffin tin so they don’t fall apart.
- Add a little nutmeg, allspice, or cloves for a warmer, cozier flavor.
- Add some caramel sauce inside the pies before baking or drizzle it on top after baking.
Nutrition Information
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Calories
178kcal
(9%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
16mg
(5%)
Sodium
129mg
(5%)
Potassium
86mg
(2%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
74IU
(1%)
Vitamin C
3mg
(3%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 16mg | 5% |
| Sodium | 129mg | 5% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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