Mini Apple Pies (Perfect for Muffin Tins)

These Mini Apple Pies are one of my favorite things to bake when fall rolls in. They’re warm, buttery, and filled with soft apples and cinnamon. And the best part? They’re the perfect handheld size—no slicing needed.

I started making these for holiday parties and now they’re a must every year. The crust gets golden and flaky, and the filling is sweet, a little tangy, and full of cozy spice. They taste just like classic apple pie, but cuter and easier to serve.

Great for Thanksgiving, potlucks, or just when you want a quick pie fix. I’ll show you exactly how I make them. They’re simple, comforting, and always a hit.

Why You’ll Love This Recipe

• Mini, Not Messy: These pies are individually portioned, making them easy to serve, pack, and eat without cutting or utensils.
• Classic Comfort Flavor: Made with chopped apples, cinnamon, nutmeg, and vanilla, the filling delivers everything people love about apple pie.
• Quick to Prepare: No need to blind-bake the crust or make a lattice. Prep is straightforward, and baking is quick.
• Customizable: Use your favorite apple variety or add extras like raisins or chopped walnuts.
• Make-Ahead Friendly: You can refrigerate the assembled pies before baking, or freeze the baked pies for later enjoyment.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 25 minutes (including chopping apples and shaping crusts)
• Cook Time: 20–22 minutes
• Total Time: About 45–50 minutes from start to finish

Servings

• This recipe makes 12 mini apple pies. That’s enough for a small gathering or for a family dessert spread. Each person can enjoy their own mini pie—no slicing required.

Difficulty Level

• Easy to Moderate.
  You don’t need advanced baking skills. The crust is pre-made or homemade, and the filling is cooked right in the oven, no stovetop required. If you’ve never made a pie before, this is a great way to learn the process on a smaller scale.

Required Kitchen Tools

Here’s the basic equipment you’ll need:

• 12-cup Muffin Tin: Standard size—not mini or jumbo.
• Rolling Pin: For rolling out the pie crusts if they’re homemade or need shaping.
• 3.5–4 inch Round Cutter: A biscuit cutter or wide-mouth glass works for cutting crust circles to fit in the muffin cups.
• Small Knife & Peeler: For peeling and finely chopping the apples.
• Measuring Cups & Spoons: To measure ingredients accurately.
• Mixing Bowl: For tossing the apple filling together.
• Pastry Brush (optional): For brushing the tops with milk or egg wash for golden color.
• Fork (optional): To crimp the edges or make simple vents in the top crusts.

Ingredients for Mini Apple Pies

These are the basic ingredients that bring the warm, sweet flavors of classic apple pie into mini form.

• Pie Crusts (2 standard 9-inch rounds):
  You can use refrigerated store-bought pie crust for convenience or your favorite homemade crust recipe if you want a more rustic, buttery result. The dough should be slightly chilled but pliable enough to roll and cut.
• Apples (2 cups finely chopped, peeled):
  Choose apples that hold their shape during baking. I recommend a mix of Granny Smith (for tartness) and Honeycrisp (for sweetness). Peel and chop them into very small pieces so they cook evenly in the muffin tin.
• Granulated Sugar (1/4 cup):
  Adds sweetness to the apples and balances the tartness. You can adjust slightly based on your apple variety.
• All-Purpose Flour (1 tablespoon):
  Helps absorb juices released from the apples as they bake, preventing soggy crusts.
• Ground Cinnamon (1 teaspoon):
  Essential for the classic spiced flavor of apple pie.
• Ground Nutmeg (1/8 teaspoon, optional):
  A little goes a long way. Adds a subtle, earthy warmth.
• Pure Vanilla Extract (1/2 teaspoon):
  Rounds out the flavor and brings out the sweetness of the apples.
• Unsalted Butter (optional – 1 tablespoon, cut into tiny cubes):
  A small cube on top of each filling before sealing adds richness and flavor as it melts into the apples.
• Milk or Egg Wash (optional):
  Brushed on top of the crust for color. Use a splash of milk or whisked egg with water.

Variations for Mini Apple Pies

• Use Puff Pastry Instead of Pie Crust: Puff pastry gives a flakier, lighter texture with a crisp top. Bake slightly shorter (about 18–20 minutes) to prevent overbrowning.
• Add Chopped Nuts: Stir in 2–3 tablespoons of chopped pecans or walnuts to the apple mixture for crunch and richness.
• Mix in Raisins or Dried Cranberries: A handful of dried fruit adds sweetness and texture. Soak briefly in warm water to soften before using.
• Spice it Up: Add a pinch of ground cloves, cardamom, or ginger to complement the cinnamon and nutmeg.
• Caramel Apple Version: Drizzle a little store-bought caramel sauce over the apples before sealing with the top crust.
• Crumble Topping Instead of Crust: For a Dutch-style version, top with a simple crumble made from flour, butter, and brown sugar instead of a second crust.

How to Make Mini Apple Pies: Step-by-Step Instructions

Step 1: Prepare the Pie Crust

If using store-bought crust, let it sit at room temperature for 10 minutes so it’s easier to handle. Lightly flour a clean surface and roll out the dough to smooth it. Using a 3.5–4 inch round cutter, cut out 12 circles. Press each circle gently into the muffin cups, pressing up the sides. Chill in the fridge while you prepare the filling.

Step 2: Make the Apple Filling

In a medium bowl, combine your peeled, chopped apples with sugar, flour, cinnamon, nutmeg (if using), and vanilla extract. Stir well to evenly coat the apple pieces. Let the mixture sit for about 5 minutes while the apples begin to release some juice.

Step 3: Fill the Muffin Cups

Spoon the apple filling into each prepared muffin cup, mounding slightly above the edge. If using butter, place a small cube (about 1/4 tsp) on top of the filling in each cup.

Step 4: Top the Pies

Roll out the second pie crust and cut 12 more circles for the tops—or make decorative shapes using a small cookie cutter. Place over the apple mixture, pressing gently along the edges. You can crimp with a fork or just press lightly to seal.

Use a knife to cut 1–2 small slits in the top of each pie to allow steam to escape. Optionally, brush the tops with milk or egg wash for a golden finish.

Step 5: Bake

Preheat your oven to 375°F (190°C). Bake the mini pies for 20–22 minutes, or until the crust is lightly golden and the filling is bubbling at the edges. If your crust browns too quickly, you can loosely tent the muffin tin with foil.

Step 6: Cool and Remove

Let the pies cool in the pan for at least 10 minutes before gently running a butter knife around the edges to loosen. Lift each mini pie out and transfer to a wire rack to cool fully. The filling will thicken as it cools.

How to Serve Mini Apple Pies

These mini pies are incredibly versatile and can be served warm or at room temperature.

• With Ice Cream: Top with a small scoop of vanilla ice cream or cinnamon ice cream.
• With Whipped Cream: A swirl of freshly whipped cream complements the warm spices perfectly.
• As Party Treats: Serve on a dessert tray with other mini pastries for a holiday buffet or afternoon tea.
• Drizzled with Caramel Sauce: For extra sweetness and visual appeal.

Storing Mini Apple Pies

• At Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: These keep well for up to 5 days chilled. Let them come to room temperature or reheat before serving.
• Freezer: Fully baked pies can be frozen. Wrap individually in plastic wrap and freeze in a zip-top bag for up to 2 months. To serve, thaw overnight in the fridge and warm in the oven at 300°F (150°C) for 10 minutes.

Tips and Tricks for Success

• Finely Chop Apples: Small, uniform pieces ensure the filling cooks through quickly and evenly in the muffin tin.
• Avoid Overfilling: Fill just to the rim to prevent spillover during baking.
• Keep Dough Cool: Cold crust holds shape better and results in flakier texture.
• Don’t Skip Vents: Slits in the top crust allow steam to escape and prevent soggy tops.
• Chill Before Baking (Optional): A 10-minute chill after assembling helps crust hold its shape in the oven.

Nutrition

Nutrient	Per Mini Pie (1 of 12)
Calories	165
Total Fat	7g
Saturated Fat	2.5g
Cholesterol	5mg
Sodium	85mg
Total Carbs	24g
Dietary Fiber	1g
Sugars	10g
Protein	1g

Note: Nutritional values are approximate and may vary based on specific ingredients used.