Irresistible Mini Apple Pies in Just 25 Minutes

Oh my gosh, you guys – have you ever had one of those days where you just NEED a little bite of something sweet, but don’t want to commit to a whole pie? That’s where these mini apple pies come in! They’re like all the cozy, cinnamon-spiced goodness of your grandma’s apple pie, but in adorable, hand-held packages. I started making these years ago for a last-minute potluck (oops, forgot to bake ahead again!), and now they’re my go-to when I want that classic apple pie flavor without the fuss. The flaky crust shatters just right when you take that first bite, and the warm apple filling? Absolute perfection. They disappear so fast at parties, I usually have to hide a few for myself!

Why You’ll Love These Mini Apple Pies

Let me tell you why these little guys have stolen my heart (and probably will steal yours too):

• Easy peasy – No fancy pie crimping skills required! The muffin tin does all the shaping work for you.
• Party perfect – One batch makes a dozen, and they’re the ideal size for potlucks or holiday gatherings (no messy slicing needed!).
• That flaky crust – Using cold butter creates layers that literally shatter when you bite into them.
• Totally customizable – Feeling fancy? Add walnuts or drizzle caramel. Want them extra spicy? Double the cinnamon!
• Kid-approved – My niece calls them “apple cookies” and always begs for seconds.

Seriously, once you try these, you’ll never look at regular apple pie the same way again!

Ingredients for Mini Apple Pies

Now let’s talk ingredients – and I’m not kidding when I say quality matters here! This is one of those recipes where every component shines through, so don’t skimp. Here’s what you’ll need to make magic happen:

• 2 cups all-purpose flour – Spoon it into your measuring cup, don’t scoop (we want light, fluffy flour!)
• 1/2 teaspoon salt – Just enough to make all the flavors pop
• 2/3 cup COLD butter, cubed – I mean refrigerator-cold, straight-from-the-fridge chunks – this is the secret to that flaky crust!
• 4-5 tablespoons ice water – Keep the ice cubes in there until the last second
• 2 medium Granny Smith apples – Peeled and diced small (about 1/4-inch pieces) – the tartness balances the sweetness perfectly
• 1/4 cup granulated sugar – You can bump this up to 1/3 cup if you like things sweeter
• 1 teaspoon cinnamon – My personal favorite spice, but add more if you’re a cinnamon fiend like me
• 1 tablespoon lemon juice – Keeps the apples from browning and adds brightness
• 1 egg, beaten – For that gorgeous golden sheen on your crust

How to Make Mini Apple Pies

Okay friends, grab your aprons – it’s time to make some mini magic! These come together faster than you’d think, but I’ll walk you through every step. Trust me, that first bite of warm, cinnamon-y goodness will make all the effort totally worth it.

Step 1: Prepare the Pie Dough

First things first – preheat your oven to 375°F (190°C). Now, let’s make that dreamy crust! In a big bowl, whisk together the flour and salt. Then comes the fun part – work that cold, cubed butter in with your fingers or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized butter bits still visible. Those butter pockets are what create all the flaky layers! Drizzle in the ice water 1 tablespoon at a time, gently mixing until the dough just comes together. Don’t overwork it – we want tender, not tough!

Step 2: Make the Apple Filling

While the dough chills (pop it in the fridge for 15 minutes if it’s sticky), let’s tackle the filling. Toss your diced apples with sugar, cinnamon, and lemon juice in a bowl. Use your hands to really massage those spices in – you want every little apple piece coated in that sweet, spicy goodness. The lemon juice keeps the apples bright and adds the perfect tang to balance the sweetness.

Step 3: Assemble and Bake

Roll out your dough to about 1/8-inch thickness and cut circles slightly larger than your muffin tin cups. Gently press them in – no fancy crimping needed! Fill each cup with the apple mixture (don’t overstuff – leave a tiny gap at the top). Add tops – either another dough circle with slits, or get fancy with lattice strips. Brush with beaten egg for that gorgeous golden shine. Bake for 20-25 minutes until the crust is golden and you can see the filling bubbling. That heavenly scent means they’re ready! Let cool just enough so you don’t burn your tongue – though I won’t judge if you can’t wait!

Tips for Perfect Mini Apple Pies

Listen, I’ve made enough of these to know all the little tricks that take them from good to “Oh my gosh, how did you make these?!” First – don’t skip chilling the dough if it’s sticky. Those 15 minutes in the fridge make all the difference in handling. To prevent soggy bottoms (the horror!), sprinkle a tiny bit of flour in each muffin cup before adding the dough. And here’s my foolproof doneness test – when you see little apple juice bubbles peeking through the crust vents, they’re ready! One more thing – let them cool in the pan just 2-3 minutes before transferring to a rack. Any longer and they might stick, any sooner and they could fall apart. Trust me on this!

Mini Apple Pies Variations

Okay, time to get creative! These mini apple pies are like blank canvases just waiting for your personal touch. My absolute favorite twist? Toss in a handful of chopped walnuts or pecans with the apples – the crunch is *chef’s kiss*. Feeling decadent? Drizzle warm caramel sauce over the tops right before serving (bonus points if you add a pinch of sea salt!). For spice lovers, try adding a dash of cardamom or ginger to the cinnamon. And if you really want to impress, swap half the apples for pears – the combo is magical. Honestly, once you master the basic recipe, the possibilities are endless!

Serving and Storing Mini Apple Pies

Oh, the best part – eating these little beauties! I always serve them warm (fresh from the oven if possible) with a scoop of vanilla ice cream melting over the top. The contrast of hot pie and cold cream is downright heavenly. If you’re feeling extra, a dusting of powdered sugar makes them look bakery-worthy.

For storing, let them cool completely first – I learned this the hard way! Pop them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, 10 seconds in the microwave brings back that fresh-baked warmth, or 5 minutes in a 300°F oven if you want the crust crisp again. They freeze beautifully too – just wrap individually and thaw at room temperature when the craving hits!

Mini Apple Pies Nutritional Information

Okay, let’s talk numbers – because I know some of you are curious! (Don’t worry, I won’t judge if you eat three at once.) Each mini apple pie comes in at about 180 calories, with 9g of fat (mostly from that glorious butter crust). You’re getting 23g of carbs per pie, with 1g of fiber from the apples and 8g of sugar.

Important note: These values are estimates – your actual nutrition may vary slightly depending on exact apple sizes or how generous you are with that egg wash. But honestly? When they’re this delicious, sometimes it’s worth not thinking too hard about the math!

Mini Apple Pies FAQs

Alright, let’s tackle those burning questions I always get asked about these little gems! First up – “What apples work best?” Hands down, Granny Smith are my go-to. Their tartness balances the sweet filling perfectly, and they hold their shape during baking. But Honeycrisp or Pink Lady work great too if you prefer sweeter pies.

“Can I make them ahead?” Absolutely! The dough keeps in the fridge for 3 days (just wrap it tight), or freeze it for 3 months. You can even assemble the pies a day before and refrigerate – just add 2-3 extra minutes to the baking time.

“How do I freeze baked pies?” Let them cool completely, then arrange in a single layer on a baking sheet to freeze solid before transferring to freezer bags. They’ll keep for 3 months! Thaw at room temperature or pop frozen pies in a 300°F oven for 10 minutes to crisp up.

“Help! My filling is too runny!” No worries – next time try tossing the apples with 1 teaspoon of cornstarch before adding sugar. And always let pies cool at least 15 minutes before serving – this lets the juices thicken up beautifully.

I’d love to see your mini apple pie creations! Did you try any fun twists? Maybe you nailed the perfect lattice top or discovered an amazing spice combo? Drop a comment below – and if you snapped a photo, I’d die to see those golden, flaky masterpieces!

Print