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Mini Apple Pies Recipe

  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 mini pies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These mini apple pies are the perfect bite-sized dessert, combining a flaky pie crust with a sweet, cinnamon-apple filling. Easy to make with either homemade or store-bought pie crust, they’re ideal for parties, gatherings, or a special family treat. Baked in a standard muffin pan, these individual apple pies are deliciously cozy with the classic flavors of vanilla and warm spices in every bite.

Ingredients

Units Scale

For the Pie Crust

  • 2 pie crusts (homemade or store-bought)

For the Apple Filling

  • 2 1/2 cups chopped apples (315 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 2 tablespoons all-purpose flour, measured correctly (15 grams)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon ground nutmeg

For Assembly

  • 1 tablespoon unsalted butter (15 grams), optional

Instructions

  1. Prepare the Oven and Your Tools: Preheat the oven to 425°F (220°C). Lightly flour your work surface to prevent sticking.
  2. Roll and Cut the Pie Crust: Roll the pie crusts to 1/8-inch thickness. Using a 3.5-inch cookie cutter or cup, cut out 12 circles. Re-roll leftover dough as needed to get all the circles.
  3. Shape the Mini Pie Shells: Place each dough circle into the cavity of a standard 12-count muffin pan, pressing gently to ensure the dough fits snugly. Place the pan and any leftover crust in the refrigerator while you prepare the filling.
  4. Prepare the Apple Filling: In a large mixing bowl, combine the chopped apples, sugar, flour, cinnamon, vanilla extract, and nutmeg. Stir until everything is well mixed and the apples are evenly coated.
  5. Fill the Pie Shells: Remove the muffin pan from the refrigerator. Evenly distribute the apple pie filling among the dough-lined muffin cups (about 3 tablespoons per cup).
  6. Add Butter: Dice the butter into 12 small pieces and place one piece on top of the filling in each pie, if using.
  7. Top the Pies: Remove extra pie crust from the fridge, cut out small shapes or lattice strips, and place them over the top of each mini pie for decoration.
  8. Bake: Bake in the preheated oven for 18 to 23 minutes or until the crust is golden brown and the filling is bubbling.
  9. Cool: Remove the muffin pan from the oven and let the pies cool for 10 to 15 minutes. Carefully lift the pies out and transfer to a wire rack to finish cooling before serving.

Notes

  • Store leftover mini apple pies in the refrigerator for up to 5 days.
  • Reheat pies in the microwave before serving for best taste.
  • You can use a variety of apples for different flavors and textures.
  • Add decorative crust shapes or lattice to personalize your mini pies.

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 180
  • Sugar: 11g
  • Sodium: 85mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 7mg

Find it online: https://emilyquickdinners.com/mini-apple-pies-recipe/