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Mini Apple Pies

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?

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 servings
Calories: 178 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
  2. Roll out the pie crust and cut 12 circles using a 4-inch round cutter. Press each circle into a muffin cup.
  3. In a medium bowl, mix apples, granulated sugar, brown sugar, cinnamon, flour, vanilla, and lemon juice until well combined.
  4. Fill each pie crust with the apple mixture, gently packing it. Place a small piece of butter on top of each.
  5. 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.
  6. Beat the egg and brush over the tops of the pies. Sprinkle with coarse sugar if desired.
  7. Bake for 18–20 minutes or until golden brown. Let cool for 10 minutes before removing from the tin.
  8. 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

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

% 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.