You know what I’ve learned? Big pies are great, but they’re kind of a commitment. Once you slice into one, you’re basically promising yourself at least three more slices later. That’s why you’ll fall in love with Mini Apple Pies, they give you all the warm, spiced comfort of the classic, but in a grab-and-go size that feels way less serious and way more fun.
I’ve been on a bit of a “mini pie streak” lately (remember my mini pecan pies and mini pumpkin pies?), and these little apple gems just might be the favorite. They’re quick to throw together, perfectly portioned, and they disappear faster. Honestly, I think once you try them, you’ll never look at a big pie the same way again.
These mini pies are made with the simplest ingredients ever, nothing fancy, just pantry staples you probably already have on hand.
The Charm of Mini Apple Pies
Bite-sized happiness: All the cozy apple-cinnamon magic of a classic pie, but in a perfectly snackable mini form. No slicing, no guilt, just pure joy.
Perfect for any occasion: Whether it’s a holiday party, a last-minute dessert, or just a sweet treat for yourself, these mini pies are ready to steal the show.
No stress, all smiles: Minimal prep, zero fuss, maximum “wow” factor.
Hands-on fun: Perfect for baking with kids, friends, or even as a solo therapy session in the kitchen.
Let’s be honest, these mini pies are so cute, you almost don’t want to eat them… almost!
The Ingredients You’ll Need
- Pie crust: I recommend using a buttery crust for that classic flakiness; store-bought works perfectly if you want to save time.
- Honeycrisp apples: It’s best if you pick apples that are crisp and sweet-tart to balance the sugar in the filling.
- Light brown sugar: Always use brown sugar for a warm, caramel-like flavor that really makes the apples shine. You can use white sugar if you want.
- Cornstarch: I recommend this for a glossy, perfectly thickened filling that won’t get watery while baking.
- Vanilla extract: Just a little, this enhances the apples and spices without overpowering them.
- Cinnamon: I recommend fresh cinnamon for the most aromatic and cozy flavor.
- Nutmeg: It adds subtle warmth and depth that makes the filling taste homemade.
- All-purpose flour: To give the topping structure while keeping it tender and crumbly.
- Salted butter (for crumb): It’s best if the butter is melted so it mixes easily with the flour and sugar for a perfectly golden topping.
If you love apples in your pie, you’ll also want to check out my Dutch Apple Pie, it’s got a crunchy, buttery topping that’s impossible to resist.
How to Make Mini Apple Pies
Step 1: Warm up the oven and your mood
Preheat your oven to 425°F (220°C). While it’s heating, take a deep breath and get excited, these mini pies are about to turn your kitchen into a cozy little bakery. Lightly grease your muffin tin or pop in paper liners if you like, just to make removing the pies easier later.
Step 2: Shape your little pie shells
Roll out your pie crust (or grab your pre-rolled one) and use a 4-inch round cutter, or really anything circular you have. Press each round gently into a muffin cup. If you want that classic fluted edge, gently press the dough between your fingers or use the tines of a fork to create a cute, wavy pattern around each mini pie.
Tip: if the dough cracks a bit when you press it, just patch it with a tiny pinch from your scraps, it will bake beautifully. Gather the scraps, roll again, and repeat until all cups are filled. You’ll have 12 little hugs ready for their filling.
Step 3: Mix the apple magic
In a bowl, toss your diced Honeycrisp apples with light brown sugar, cornstarch, vanilla, cinnamon, and a tiny pinch of nutmeg. You want each piece coated evenly, so every bite bursts with flavor. Smell that? That’s the scent of autumn already!
Step 4: Fill each mini pie with love
Spoon the apple mixture into each crust cup, leaving a little space at the top. Tip: don’t pack it too tightly, this helps the apples stay tender while baking and keeps the pies from overflowing.
Step 5: Sprinkle the crumbly crown
Combine flour and light brown sugar in a small bowl, drizzle in melted salted butter, and mix until you get soft crumbs, perfect little clusters. Sprinkle them generously over the apples. Tiny tip: if you like a crunchier topping, press a few crumbs down lightly, but leave some loose clusters, they bake into golden perfection.
Step 6: Bake to golden happiness
Bake for 18–20 minutes, until the tops are golden and the apples peek through just a little. Tip: if your oven runs hot, check at 17 minutes, the sugar in the topping can brown fast. The smell alone might make you want to sneak one right away!
Step 7: Cool (and sneak a bite)
Let the pies cool in the pan for 20 minutes, this keeps them intact. Then carefully loosen the edges and move them to a wire rack.
Perfect Serving Ideas
- Slightly warm with a sprinkle of cinnamon sugar – simple, cozy, and extra comforting.
- A tiny scoop of vanilla ice cream – melts perfectly over the spiced apples for instant happiness.
- Drizzle of homemade caramel – adds a rich, gooey touch without stealing the spotlight.
- With a hot mug of spiced cider or chai – because nothing says autumn like apples + warm drinks.
- A dollop of whipped cream with a light dusting of nutmeg – playful, creamy, and perfectly cozy.
- Next to a cup of hot chocolate – perfect for a cozy night in.
If you love that warm, gooey apple-and-caramel vibe, my Caramel Apple Dump Cake is another cozy treat you’ll want to dive into.
Baking Mistakes to Skip
Not letting the pies cool before removing: It’s tempting to grab one right away, but patience pays off. Let them rest in the pan so they hold their shape and don’t fall apart.
Ignoring the crumb topping: That buttery, golden crunch is the best part! Sprinkle it generously, and don’t pack it down too much, you want those little clusters to stay airy and crisp.
Not chilling the crust (if homemade): Warm dough can shrink or bubble awkwardly. Tip: pop it in the fridge for 10–15 minutes before cutting and shaping, it makes a big difference.
Uneven dough thickness: If some cups are thicker than others, baking will be uneven. Tip: aim for even pressing and don’t over-stretch the dough.
Using overly soft or mealy apples: Apples that are too soft can turn mushy in the oven. Stick with crisp, juicy apples like Honeycrisp for that perfect bite.
While we’re on tiny treats, these Mini Chocolate Chip Muffins are a little chocolatey hug in every bite, perfect for sharing with family and friends!
Storage Tips for Perfect Mini Apple Pies
- Keep them cozy at room temp (1 day max): Place in an airtight container. Tip: add a small piece of parchment or wax paper between layers to keep the crumb topping from sticking.
- Refrigerate like a pro (up to 3 days): Store in a sealed container to maintain freshness. When ready to enjoy, heat for 5–7 minutes in the oven, your pies will feel freshly baked.
- Freeze for future treats (up to 2 months): Wrap each pie individually in plastic wrap and then in a freezer bag. To enjoy, thaw in the fridge overnight and warm lightly in the oven.
I promise, once you make these Mini Apple Pies, you’ll fall in love with how cozy, sweet, and perfectly bite-sized they are. I’d love to hear how yours turn out, so drop a comment below and share your mini pie moments!
The Cutest Mini Apple Pies
Ingredients
For the crust
- 1 pie crust store-bought or homemade (cold)
For the apple filling
- 2 Honeycrisp apples diced
- 2 tablespoons light brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the crumb topping
- ¼ cup light brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons salted butter melted
Instructions
- Preheat your oven to 425°F (220°C) and get ready for some cozy baking vibes. Lightly grease your muffin tin or line it with paper cups, this makes it so much easier to pop the mini pies out later.
- Take your pie crust (homemade or pre-rolled) and cut out rounds with a 4-inch cutter, a cup, or anything handy. Gently press each round into the muffin tin cups. If the dough tears a bit, no worries, patch it with a pinch of leftover dough. Keep rolling out scraps until all 12 cups are ready for their filling.
- In a mixing bowl, toss your diced Honeycrisp apples with light brown sugar, cornstarch, vanilla, cinnamon, and a tiny pinch of nutmeg. Make sure every piece is coated evenly.
- Fill each crust with the apple mixture, leaving a small gap at the top. Don’t squish it down too much, this keeps the apples tender and prevents spills while baking.
- For the crumb topping, mix flour and light brown sugar in a small bowl, then drizzle in melted salted butter and stir until soft, crumbly clusters form. Sprinkle the topping over each pie generously.
- Bake for 18–20 minutes, until the tops are golden and the apples peek through just a little. If your oven runs hot, check earlier, the sugar can brown quickly.
- Let the pies cool in the tin for about 20 minutes so they set properly, then carefully loosen the edges and move them to a wire rack to finish cooling.
Notes
- Honeycrisp apples work beautifully, but Granny Smith or Fuji are great alternatives too.
- If your crust browns too fast, loosely cover with foil halfway through baking.
- If you’d like those cute fluted edges, try using a fluted cookie cutter or gently press the dough with a fork, it’s an easy way to make your mini pies look extra charming!
