🥧 Mini Apple Pie Recipe

These mini pies bring all the warm, cozy flavors of traditional apple pie—sweet apples, cinnamon, nutmeg, and brown sugar—wrapped up in flaky pastry. You can make them in muffin tins, use puff pastry, or create tiny lattice tops that look like they came from a bakery.

🛒 What You’ll Need

For the Filling:

• 2 medium apples (Granny Smith or Honeycrisp), peeled and diced small
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 1 teaspoon lemon juice
• Pinch of salt

For the Crust:

• 1 package refrigerated pie dough (or homemade, if you prefer)
• 1 egg (for egg wash)
• 1 tablespoon milk

👩‍🍳 Pro Tips

1. Dice apples small so they soften fully during baking.
2. Don’t overfill the crusts—a heaping tablespoon is usually perfect.
3. Chill your dough circles before assembling for maximum flakiness.
4. Get creative on top! Use lattice, cut-outs, or keep them simple with a vent.
5. Serve warm with ice cream for an irresistible dessert moment.

🧰 Tools You’ll Need

• Muffin tin (standard or mini)
• Rolling pin
• Round cookie cutter (3–4 inch) or glass
• Pastry brush
• Mixing bowls
• Cooling rack

🔄 Substitutions & Variations

• No pie dough? Use puff pastry for a more buttery, flaky twist.
• Gluten-free: Use gluten-free pie crust dough or almond flour dough.
• Add-ins: Try chopped walnuts or raisins in the filling.
• Topping twist: Add a crumble topping instead of pie crust!

⏱️ Make Ahead Tips

• Apple filling can be made up to 2 days ahead and stored in the fridge.
• Assembled pies can be frozen unbaked—just bake straight from frozen (add 5 minutes).
• Baked pies freeze well too—reheat in the oven at 350°F for 10 minutes.

👩‍🍳 Instructions

1. Prepare the Filling

In a bowl, toss diced apples with both sugars, flour, cinnamon, nutmeg, lemon juice, and salt. Set aside to rest for 10–15 minutes.

2. Roll & Cut the Dough

Roll out the pie dough and cut into circles (about 3.5–4 inches wide) to fit your muffin tin. Press each circle gently into a greased muffin cup.

3. Fill the Pies

Spoon about 1 to 1½ tablespoons of apple filling into each crust-lined muffin cup.

4. Add the Tops

Cover with a second layer of dough (circle, vented top, or lattice strips). Brush tops with egg wash (1 egg mixed with 1 tbsp milk).

5. Bake

Bake at 375°F (190°C) for 22–25 minutes until golden and bubbly. Let cool in the tin for 10 minutes, then remove to a wire rack.

6. Cool & Serve

Let pies cool slightly and serve warm, optionally with ice cream or a dusting of powdered sugar.

🧊 Leftovers & Storage

• Store at room temp (loosely covered) for 1 day or in the fridge up to 4 days.
• Reheat in oven or toaster oven for best texture.
• Freeze baked pies for up to 2 months; reheat straight from frozen.

💬 Final Thoughts

These Mini Apple Pies are the perfect way to enjoy all the cozy goodness of homemade pie—without all the fuss of slicing or serving. They’re fun to bake with kids, easy to pack, and guaranteed to disappear fast. Let me know how yours turned out—did you go classic, lattice, or crumble topping? I’d love to hear what your favorite pie style is!