Mini Apple Pies Recipe

This Mini Apple Pies recipe is a flaky and bite-sized treat, which is made with fresh apple and a cinnamon streusel. It’s the perfect party dessert, ready in about 45 minutes.

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Mini Apple Pies Ingredients

For the Pies:

1 (14-oz.) package refrigerated pie dough (2 crusts)
1 large apple, peeled and diced
2 Tbsp. granulated sugar
1 Tbsp. all-purpose flour
1 Tbsp. honey

For the Topping:

1/4 cup all-purpose flour
2 Tbsp. packed light brown sugar
1 Tbsp. granulated sugar
1/2 tsp. ground cinnamon
2 Tbsp. salted butter, cut into small pieces

How To Make Mini Apple Pies

Prep oven and pie crusts: Preheat the oven to 375°F. Roll out one piece of pie dough into a 12-inch round. Using a 3-inch round cutter, cut out 12 circles. Repeat with the second piece of dough. Gently press each of the 24 dough rounds into the cups of a 24-cup mini muffin tin. Place the tin in the refrigerator to chill.
Make the apple filling: In a medium bowl, toss the diced apple, granulated sugar, all-purpose flour, and honey together until the apple pieces are evenly coated.
Make the streusel topping: In a separate medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Using a fork or a pastry cutter, cut the cold butter into the flour mixture until it is crumbly and well combined.
Assemble and bake the mini pies: Place about 1 teaspoon of the apple mixture into each chilled pie crust. Top each one with about 1 teaspoon of the streusel topping. Bake for about 20 minutes, until the crust and topping are golden brown. Let the pies cool in the pan for 10 minutes before removing them to a wire rack to cool completely.

Recipe Tips

What are the best apples for mini pies? A firm, tart apple like a Granny Smith is perfect as it holds its shape and balances the sweetness. A Honeycrisp or Braeburn would also be a great choice.
Can I make these ahead of time? Yes. You can assemble the unbaked pies in the muffin tin, cover, and refrigerate for up to a day before baking. You may need to add a couple of extra minutes to the baking time.
How to prevent a soggy bottom? The flour in the filling helps to thicken the apple juices. Also, be sure to bake the pies as soon as you fill them to prevent the crust from absorbing too much liquid.
Can I use homemade pie dough? Absolutely! Your favorite homemade pie dough recipe will work wonderfully. You’ll need enough for a double-crust 9-inch pie.

What To Serve With Mini Apple Pies

These bite-sized treats are delicious on their own, but they are even better with a little something extra.

A small scoop of vanilla bean ice cream
A drizzle of warm caramel sauce
A dollop of fresh whipped cream

How To Store Mini Apple Pies

Room Temperature: Store the cooled mini pies in an airtight container at room temperature for up to 3 days.
Freeze: You can freeze the baked and cooled pies. Place them on a baking sheet to freeze solid, then transfer to a freezer-safe bag for up to 3 months. Reheat in a 350°F oven.

Mini Apple Pies Nutrition Facts

Serving Size: 2 mini pies
Calories: 210 kcal
Fat: 11g
Carbohydrates: 26g
Protein: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why are my mini pies sticking to the pan?

This can happen if the muffin tin is not well-greased. Be sure to spray the cups with nonstick baking spray before pressing in the dough. Letting them cool in the pan for 10 minutes also helps them release more easily.

Can I use a different fruit?

Yes, this recipe would be delicious with finely diced firm pears or peaches instead of apples.

Can I make these without a mini muffin tin?

Yes. You can make them as small, free-form “galettes.” Place the 3-inch dough rounds on a parchment-lined baking sheet, spoon the filling into the center leaving a border, and fold the edges of the dough up and over the filling before topping with the streusel.

Try More Recipes:

Recipe by Marry ThompsonCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

210

kcal

Adorable, bite-sized apple pies with a flaky crust, a sweet apple filling, and a crunchy cinnamon-streusel topping, all baked in a mini muffin tin.

Ingredients

Pies: 1 package (2 crusts) refrigerated pie dough, 1 large apple (diced), 2 Tbsp sugar, 1 Tbsp flour, 1 Tbsp honey
Topping: 1/4 cup flour, 2 Tbsp brown sugar, 1 Tbsp sugar, 1/2 tsp cinnamon, 2 Tbsp cold salted butter

Directions

Preheat oven to 375°F. Cut 24 three-inch rounds from the pie dough and press them into a 24-cup mini muffin tin. Chill.
In a bowl, toss the diced apple with sugar, flour, and honey.
In a separate bowl, mix the topping flour, sugars, and cinnamon. Cut in the cold butter until crumbly.
Fill each pie crust with 1 tsp of the apple mixture.
Top each with 1 tsp of the streusel topping.
Bake for about 20 minutes until golden brown.
Cool in the pan for 10 minutes before removing to a wire rack.

Notes

Using a round cookie or biscuit cutter is the easiest way to get uniform pie crusts.
Chilling the pie crusts in the muffin tin before filling helps them hold their shape and stay flaky.
These are perfect for parties, bake sales, or as a simple dessert for a crowd.
For the best streusel, make sure your butter is very cold when you cut it into the flour mixture.