Mini Apple Pies
These hand-sized mini apple pies bring all the cozy fall flavors of apple and cinnamon in a perfectly portioned treat. Easy to make, fun to share, and always a hit at gatherings.
Equipment
- Muffin Tin
- Mixing Bowls
- Rolling Pin
- Pastry Brush
Ingredients
Apple Filling
- 3-4 medium apples peeled, cored, and diced (Granny Smith + Honeycrisp recommended)
- 1/3 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp flour to absorb juices
Crust
- 2 discs pie dough homemade or store-bought
Optional Add-Ins
- raisins, cranberries, or chopped nuts optional for variety
Finish
- 1 egg beaten, for egg wash
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Peel, core, and dice apples. Toss with sugar, cinnamon, nutmeg, and flour until well coated.
- Roll out pie dough and cut circles slightly larger than muffin tin openings.
- Press dough circles into muffin cups, leaving a small overhang at the top.
- Spoon apple filling into each crust, mounding slightly.
- Top with smaller dough circles or lattice strips. Pinch edges to seal. Brush with egg wash.
- Bake 20–25 minutes, until crust is golden and filling bubbles through. Cool at least 10 minutes before serving.
Notes
Keep crust chilled before rolling for the flakiest results. Pies can be frozen after baking—just reheat in the oven to enjoy again.