Easy Mini Apple Pies Recipe

Introduction

These easy mini apple pies are perfect for a sweet treat that’s both charming and delicious. Made with tender stewed apples and buttery pie crust, they’re ideal for sharing or enjoying as a personal dessert.

Ingredients

• 4 tart apples (such as Granny Smith or Honey Crisp)
• 1 tablespoon lemon juice (fresh squeezed or bottled)
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons salted butter
• 2 pie crusts (store-bought or homemade)
• 1 large egg
• 1 tablespoon water
• 1 tablespoon granulated or turbinado sugar

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Remove the pie crusts from the refrigerator and let them sit on the counter for 15 minutes to soften slightly.
2. Step 2: Peel, core, and slice the apples into 1/4 inch slices. Place them in a large bowl and toss with lemon juice to prevent browning.
3. Step 3: Add the cinnamon, granulated sugar, and flour to the apples. Mix well so the slices are evenly coated.
4. Step 4: Transfer the apple mixture to a medium saucepan. Dot with butter, cover with a lid, and heat over medium until the apples start to simmer and soften, about 5-7 minutes.
5. Step 5: Unroll the pie crusts carefully and use a 3.25–3.5 inch biscuit cutter to cut 12 circles. Gently press each circle into a muffin tin cup to form the pie bases.
6. Step 6: Spoon about 2 tablespoons of the stewed apple filling into each crust-lined muffin cup.
7. Step 7: Roll out the remaining dough and cut 1/4 inch-wide strips. Weave the strips to create a lattice pattern, then use a 2.5 inch cutter to cut 12 lattice circles for the tops. Place each lattice top on the filled pies.
8. Step 8: Whisk together the egg and water to make an egg wash. Brush a little on the top of each mini pie for a golden finish.
9. Step 9: Sprinkle the tops with the granulated or turbinado sugar for extra crunch.
10. Step 10: Place the muffin tin on a baking sheet lined with parchment paper to catch any drips. Bake for 15 minutes at 400°F, until the crust is golden and the filling is bubbly.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or a splash of vanilla extract to the apple mixture before stewing.
• Use a mix of tart and sweet apples for a more complex taste.
• Try replacing the sugar topping with coarse sanding sugar for added texture.
• These mini pies freeze well before baking—just add a few extra minutes to the baking time if baking from frozen.

Storage

Store leftover mini apple pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for about 10 minutes to crisp the crust. You can also freeze baked pies for up to 2 months and reheat as desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of store-bought?

Absolutely. Homemade pie crust works great and can add a personal touch. Just make sure it is chilled before cutting out your circles to prevent tearing.

How do I avoid soggy bottoms in mini pies?

Stewing the apples before filling helps reduce excess moisture. Also, placing the muffin tin on a baking sheet lined with parchment catches spills and ensures even baking, which can help keep the crust crisp.

Easy Mini Apple Pies Recipe

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★★★★★

4.8 from 54 reviews

• Author: Lila
• Total Time: 35 minutes
• Yield: 12 mini apple pies 1x
• Diet: Vegetarian

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Description

These Easy Mini Apple Pies are the perfect individual dessert treat featuring a tender, buttery crust filled with a sweet and cinnamon-spiced stewed apple filling, topped with a beautiful lattice crust. Perfect for serving at parties, family dinners, or any occasion, these mini pies bake quickly at 400°F to golden perfection.

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Ingredients

Scale 1x2x3x

Apple Filling

• 4 tart apples (such as Granny Smith or Honey Crisp)
• 1 tablespoon lemon juice (fresh squeezed or bottled)
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons salted butter

Pie Crust and Topping

• 2 pie crusts (store-bought or homemade)
• 1 large egg
• 1 tablespoon water
• 1 tablespoon turbinado sugar or granulated sugar

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Remove the store-bought pie crusts from the refrigerator and let them sit at room temperature for about 15 minutes to soften slightly for easier rolling.
2. Prepare Apples: Peel, core, and slice the apples into 1/4 inch thick slices. Place the sliced apples in a large mixing bowl.
3. Add Lemon Juice: Toss the sliced apples with the lemon juice to prevent browning and add a subtle tang.
4. Mix Dry Ingredients: In a small bowl, combine the ground cinnamon, granulated sugar, and all-purpose flour. Add this mixture to the apples and toss to coat all slices evenly.
5. Stew Apples: Transfer the coated apple mixture into a medium-sized saucepan. Place the butter on top, cover with a lid, and cook over medium heat. Bring to a simmer and stew the apples until they are soft but not mushy, stirring occasionally.
6. Roll Out Dough: Unroll both pie crusts gently on a clean surface. Because the dough was softened earlier, it should be pliable and easy to roll out without tearing.
7. Cut Mini Pie Crusts: Using a large biscuit cutter (3.25 to 3.5 inches), cut out 12 circles from the rolled dough.
8. Line Muffin Tins: Press each dough circle into the bottom and up the sides of a 12-cup muffin tin to form mini pie shells.
9. Fill Muffin Tins: Spoon approximately 2 tablespoons of the stewed apple filling into each mini pie crust.
10. Create Lattice Tops: Roll out remaining dough and cut 1/4 inch strips. Weave the strips into a lattice pattern, then use a 2.5 inch biscuit cutter to cut out 12 mini lattice tops.
11. Place Lattice Lids: Carefully place each lattice circle on top of the filled mini pies in the muffin tins.
12. Prepare Egg Wash: Whisk together the egg and water. Using a pastry brush, gently brush the egg wash over the lattice tops to promote browning.
13. Sprinkle Sugar: Lightly sprinkle the tops of the pies with turbinado sugar or granulated sugar for added crunch and sweetness.
14. Bake: Place the muffin tin on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated oven for 15 minutes, until the crust is golden brown and the filling is bubbling.

Notes

• Use tart apples like Granny Smith or Honey Crisp for the best balance of flavor and texture.
• Letting the pie crust sit at room temperature makes it easier to roll out and shape without cracking.
• Stewing the apples before filling ensures a soft, flavorful filling with no raw apple texture.
• Using a lattice top allows steam to escape and adds a beautiful decorative touch.
• Turbinado sugar on top provides a nice crunchy finish but can be substituted with regular granulated sugar.
• Line your baking tray with parchment underneath the muffin tin to easily clean up any spills during baking.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini apple pies, individual apple pies, easy apple pie recipe, lattice pie crust, fall dessert, quick apple pies