Individual desserts are the best for entertaining guests! These mini apple pies are made in a muffin tin, which make them easy to serve around the holidays. The flaky pie crust holds perfectly baked cinnamon coated apples

plate with three individual apple pies next to cinnamon sticks.

Apple season is here and pie season is right around the corner. Celebrate both with these individual apple pies! They have a flaky pie crust and delicious apple filling. The best part is that mini apple pies are quick and easy to make from scratch and share with friends!

Why this recipe works

Miniature apple pies can be made ahead of time for easy holiday prep. You can use homemade or store-bought pie crust, and freeze the pies before or after baking. The filling is extra flavorful thanks to the vanilla, cinnamon and cloves.

Ingredient notes

ingredients for mini apple pies in bowls labeled with text.
  • Unbaked pie crust: You can make homemade pie crust or store-bought pie dough. Homemade will likely have more flavor and better texture. Meanwhile, store-bought will make for quicker prep time and they usually come in packs of two (exactly what you need for this recipe).
  • Apples: Granny Smith, Honeycrisp and Braeburn are best for baking. Northern Spy and Pink Lady apples are also good options. I personally like to use a mix.
  • Spices: Cinnamon is a must for apple desserts. I like adding a bit of ground cloves or nutmeg for extra flavor (allspice works too).

Recipe variations

For the top crust, you can do a lattice crust or simple circle cut-outs. Be sure to add slits so steam releases if covering the pies completely. My personal favorite is crumble topping on apple pie. You can use the recipe from my apple crumble pie and divide it among the mini pies.

If you’re feeling creative, adjust the filling of these mini apple pies to include 1/3 cup chopped nuts such as pecans or walnuts. Cranberries are also a good addition! I suggest serving mini apple pies warm with vanilla ice cream, caramel sauce or dollop of whipped cream.

How to make mini apple pies

photo collage demonstrating how to make mini apple pies in a muffin tin.
  1. Combine filling ingredients. Toss together chopped apples, sugar, flour, cinnamon, cloves, salt and vanilla. Set aside.
  2. Roll out pie crust and use a 4-inch cookie cutter to cut 12 circles from the dough. Use a leaf cookie cutter to cut out designs for the tops. Re-roll any scraps if necessary.
  3. Assemble the mini pies. Place circle dough cut outs in the muffin tin. Divide apple filling evenly between each cup. Top with a leaf cut out. Whisk together egg and water. Brush on top of pies and sprinkle with sugar.
  4. Bake mini apples pies at 425° F for 20 to 25 minutes. Let the pies cool in the pan before transferring to a wire rack and serving warm.

Helpful tips

Remember this recipe is for apple pies made in a standard 12-cup muffin tin (not a mini muffin tin). When making mini pies, you don’t need to grease the muffin tin because the crust has fat in it. However, it does help as a guarantee the pies will pop out of the tin.

If you don’t have a round cookie cutter, use a glass from your cupboard (use a measuring tape to make sure it’s the right size. You can get away with 3 1/2 inches. Make sure the pie dough is soft enough to roll out, but still cool to the touch. When pie dough is cold, then the crust will be flaky.

Frequently Asked Questions

Can you freeze mini apple pies?

Yes, after the pies have completely cooled, place them in an airtight container or ziplock bag. Freeze for up to 3 months. For best results, individually wrap the pies in plastic wrap.

For unbaked mini pies, wrap the entire muffin tin and freeze for a couple hours. Run a knife around the mini pies to loosen them from the pan. Place mini pies in an airtight container or ziplock bag and store in the freezer for up to 3 months.

How to reheat mini pies from frozen

Preheat oven to 350° F. Place pies on a cookie sheet or back in the muffin tin. Bake pre-baked mini pies for 10 to 15 minutes. Bake unbaked mini pies at 425° F for 25 to 30 minutes.

How to get mini pies out of muffin tin

Run a butter knife around the edge of the crust to help loosen the mini pies from the muffin tin. Pie crust has fat in it so it shouldn’t stick the muffin pan, but as a preventative measure you can lightly grease the pan.

Can I use canned apple pie filling for mini pies?

Yes, but the apples won’t be as crisp. I personally think making the filling from scratch has more flavor and better texture.

mini apple pies on plate next to apple slices and cinnamon sticks.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

mini apple pie with leaf cut out top crust.

Mini Apple Pies

These delicious mini apple pies are made in a muffin tin, which make them easy to make ahead of time and serve during the holidays.
5 (6 ratings)

Ingredients

  • 2 unbaked pie crusts, softened but still cool
  • 2 ½ cups peeled and chopped apples, about 4 medium apples
  • cup (66 g) granulated sugar
  • 2 tablespoons flour, or cornstarch
  • 1 teaspoon ground cinnamon
  • teaspoon ground cloves or allspice
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • 1 egg, for egg wash
  • Coarse sugar for sprinkling on top

Instructions 

  • Preheat oven to 425° F. Grease a standard muffin tin.
  • Filling: Place apples in a large bowl. Add sugar, flour, cinnamon, ground cloves, salt and vanilla, then stir until apples are evenly coated. Set aside.
  • Lightly grease a standard 12-cup muffin tin. Roll out the pie dough and use a 4-inch round cookie cutter to cut the dough. Place each dough circle into the prepared muffin tin. Use your thumb to press the dough down in the center and gently up the sides of each cup. Reroll scraps and use mini cookie cutters to cut out shapes as decor on top of the pies.
  • Transfer filling to prepared muffin tin and fill each cup (about 2 to 3 tablespoons per mini pie). Place cut out shapes on top of the mini pies. Whisk egg with 1 Tablespoon water and brush the crust with the egg wash. Sprinkle with coarse sugar.
  • Bake mini apple pies for 20 to 25 minutes or until crust is golden brown and filling is bubbling. Let pies cool in the pan for 10 to 15 minutes before transferring to a wire rack to continue cooling. Serve warm or at room temperature.

Notes

Pie crust: Either use my homemade pie crust recipe or use store-bought pie crust.
Apples: Granny Smith, Honeycrisp or Braeburn apples are best for baking.
Store mini pies in an airtight container in the refrigerator for up to 3 days. Pies are best when they are eaten the day they are baked.
Freeze mini pies after they have cooled completely. Place in a freezer bag or airtight container and freeze for up to 3 months. For best results, individually wrap pies in plastic wrap.
Serving: 1mini pie, Calories: 175kcal, Carbohydrates: 24g, Protein: 2g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.002g, Cholesterol: 14mg, Sodium: 121mg, Potassium: 63mg, Fiber: 1g, Sugar: 8g, Vitamin A: 35IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg

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