Bite-sized apple pies with cinnamon-spiced apples and a flaky, buttery crust.
These mini apple pies are made in a mini muffin pan, so each one is a true two-bite treat. You get everything you love about apple pie: warm spiced apples and a flaky crust that is perfect for fall and holiday dessert tables.
Because they are so small, I precook the filling so the apples turn tender before the crust overbakes. You can prep the whole pan ahead and bake straight from the freezer. Cut the tops in any shape you like. Leaves for fall, stars for summer, or hearts for Valentine's Day.
I've always loved mini desserts, especially mini pies. They're perfectly portioned for when you just want a little something sweet, and they look beautiful on a dessert table. Some of my favorites are my mini ganache pies and mini strawberry tarts.
Ingredients for Mini Apple Pies
Equipment Note: I make these in a mini muffin pan, so they come out truly two-bite. A lot of mini apple pie recipes use a regular muffin tin for larger individual pies. This one is smaller on purpose.
You need just a few simple ingredients:
- Pie Crust: Use store bought for convenience or make my flaky homemade pie crust. If you use my recipe, double it so you'll have enough for both bottoms and decorative tops.
- Apples: I like Gala for sweetness or Granny Smith for tartness. A mix of both is always delicious.
- Butter: Adds richness and helps apples cook down.
- Warm Spices: Cinnamon, nutmeg. A pinch of cardamom or ginger for added flavor is optional.
- Sugar: Use both types. Brown sugar gives a deeper caramel taste, while granulated sugar keeps it lighter.
- Lemon juice: Keeps the apples bright and balances the sugar.
How to Make Mini Apple Pies
Start by cutting circles of pie dough to fit your mini muffin pan. Use a round cookie cutter, or trace something the right size like a glass or a jar lid.
A 2.5 inch circle works for most mini muffin pans, but pan sizes vary a little. Cut one first and test the fit. It should sit in the bottom and reach up to the top edge.
For the filling, peel and chop the apples into small pieces. Toss them with the sugar, spices, and lemon and let them macerate. Then sauté with butter until the apples are soft but still hold their shape.
Precooking matters here. These pies are so small that the crust can brown before raw apples finish cooking. Softening the filling first means the crust and apples finish together.
Once the filling has cooled, spoon it into the crusts. Re-roll the leftover dough and cut out shapes for the tops.
For fall, leaf cutouts look great. Stars work for summer holidays or even Christmas, and snowflakes for winter. You can also cut thin strips and weave a lattice top.
Make-Ahead and Freezer Tips
Mini apple pies can be prepared a day in advance. Follow the recipe all the way up to the baking step. Wrap the whole prepared muffin pan tightly in plastic and store it in the freezer. Unwrap and bake straight from the freezer. Just add a minute or two extra to the bake time.
Leftover baked pies keep well in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to refresh.
Serving Ideas
Mini apple pies fit almost any fall spread. A few ways I like to serve them:
With coffee or tea: They are small enough to sit next to a slice of apple spice cake on a dessert board.
Thanksgiving and Christmas: Set them out alongside mini pumpkin cheesecakes and mini pecan pies so there is a little variety on the table.
Everyday fall baking: Serve warm with vanilla ice cream or a drizzle of salted caramel sauce. If you want more of the same flavor in bar form, try my salted caramel apple pie bars.
Mini Apple Pie FAQs
How long do you bake mini apple pies in a muffin tin?
In a mini muffin pan, these bake for 15 to 20 minutes at 400°F, until the crust is golden brown. They cook fast because they are so small, which is why I precook the filling first. If you use a regular muffin tin, the pies are larger and will need longer, so watch for a golden crust and bubbling filling rather than going by time alone.
Can you make mini pies in a muffin pan?
Yes. A muffin pan is the easiest way to shape mini pies without a special mold. The cups hold the crust in place so each one bakes up with a defined shape. I use a mini muffin pan for true two-bite pies. A regular muffin pan works too and gives you larger individual pies.
What size cutter do you need for a mini muffin pan?
A 2.5 inch round cutter works for most mini muffin pans. Pan sizes vary a little, so cut one circle first and test the fit. It should sit in the bottom and reach up to the top edge.
Do you have to precook the apples?
For pies this small, yes. The crust browns quickly, and raw apples would still be firm by the time it is done. Softening the filling on the stovetop first means the apples and crust finish together.
Can you make these ahead?
You can assemble the whole pan a day ahead, wrap it tightly, and freeze it. Bake straight from the freezer and add a minute or two.
Mini Apple Pies
Two-bite apple pies baked in a mini muffin pan. Great for fall and holiday dessert tables.
Ingredients
- 2 pie crusts
- 4 gala apples, peeled and cut into small cubes
- 1 teaspoon of cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- 1 Tbs lemon juice.
- 2 Tablespoons unsalted butter
Instructions
- Preheat the oven to 400°F
- In a medium sized bowl, toss the apple pieces with cinnamon, nutmeg, salt, granulated sugar, brown sugar and lemon juice until well coated. Set aside.
- Roll out the pie crust dough to ⅛ inch thickness. Using a circle cutter (or a jar lid or rim of a glass) cut out 24 circles approximately 2.5 inches wide. (You may need to re-roll the dough to get enough circles)
- Place the circles in each mini muffin tin compartment, lightly pressing the dough onto the bottom and sides. Refrigerate while you cook the apples.
- In a small skillet, melt two tablespoons of butter. Add the apple mixture, cover and gently and frequently stir over medium to low heat. Cook until the apples are tender but still hold their shape. Let the apple mixture cool completely.
- Fill each dough lined muffin tin with the apple pie filling.
- Re-roll the excess dough and cut out shapes to place on top of the apples. Try stars, hearts, leaves or strips to make a lattice.
- Bake for 15-20 minutes or until the pie crust is a golden brown. Let the pan cool for 10 minutes and then remove the pies from the pan.
Notes
Prep Time: Time noted above is based on using ready made crusts.
Make Ahead: These pies can be prepared a day in advance. Wrap the whole prepared muffin pan in plastic and store it in the freezer. Unwrap and bake straight from the freezer!
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