Mini Apple Pies
Mini apple pies are the perfect fall dessert. These miniature pies are super easy to make and are filled with a delicious, homemade apple pie filling. You can even make them in a muffin tin for the cutest individual pies that everyone will love.
Why you will love our recipe for mini apple pie
- They are perfect for when you don’t need a whole pie. We love individual desserts like this! Double the recipe and store it in the freezer to always have something on hand for unexpected guests.
- These miniature apple pies are a lot of fun to make. These mini pies are so easy to make that they’re perfect for baking with kids. Let them decorate their own little pie or help measure the ingredients and mix the dough. It’s a fun activity that’s sure to become a favorite holiday tradition.
- You can make them in a muffin tin! We used small tart pans for this recipe, but you can also easily make these mini apple pies in a muffin tin. Just use a round cookie cutter to cut out the pie crusts, press them into the muffin cups, and continue with the recipe as usual.
- It has a canned apple pie filling option! While we still think that homemade pie filling is best, you can absolutely use canned apple pie filling for this recipe.
Ingredients
Flour: For this recipe, all-purpose flour works the best. You want to create a buttery, crumbly crust, so you should avoid using flour with a high protein content, such as bread flour. You can also use your favorite gluten-free flour or use a mixture of all-purpose flour and whole wheat flour to make the pie crust.
Butter: To give your mini apple pies a rich, buttery flavor, it is important to use the best quality butter you can afford. We always use butter with a high fat content, like Kerrygold, for the best results. If you want to make this recipe dairy-free or vegan, you can use a plant-based butter or margarine instead.
Lemon: To add extra flavor to the crust, we like to add a little bit of lemon zest. This is also why we always recommend using organic lemons! We also add lemon juice to the apple pie filling. This balances out the sweetness of the apples and sugar and helps to create the best texture. You can use lemon juice in bottles; however, using fresh lemon juice tastes so much better!
Raisins: We’re Dutch, and it just feels wrong to make an apple pie without raisins. If you’re like Maayke, you will omit the raisins or replace them with candied lemon peel. Don’t forget to soak them in hot water or apple juice before adding them to the filling!
Sugar: Brown sugar adds moisture and a mild caramel flavor to the pies, but if you don’t have brown sugar, feel free to use caster sugar instead.
Variations
Salted caramel: Swab the raisins for caramel pieces and drizzle some (homemade) caramel sauce over your pies after baking for an amazing salted caramel apple pie.
Mini Dutch apple pie: Who can resist warm apple pie with a streusel topping dusted with powdered sugar? For mini Dutch apple pie, replace the lace topping with crumbles. Mix 1/2 cup of flour, 1/4 cup brown sugar, and a pinch of salt together. Rub in 1/2 stick of cold butter until the crumbs are the right size, and divide the crumbs over your pies. Dust them with powdered sugar when they are cooled, and you’re done!
Fall spices: Replace the cinnamon with pumpkin spice to give your mini apple pies a rich fall flavor. You can also add a tablespoon to the dough!
Chopped nuts and dried fruit: Apples and chopped nuts are a classic combination. We love to add chopped pecans or almonds, but hazelnuts, peanuts and walnuts are also great options.
Egg-free: For everyone who is looking for an egg-free or vegan recipe, you’ve come to the right place. This recipe also works if you leave out the egg! Maayke always makes these pies egg-free with vegan butter, and it comes out perfectly every time. Depending on your flour, you might need to add a little bit of butter or two tablespoons of water.
What are the best apples for miniature apple pies?
Choosing the right apple for your mini apple pies can be tricky. You want an apple that is not too sweet, holds its shape while your pies are in the oven, and doesn’t release too much moisture because you don’t want a soggy bottom. We like to use a mixture of Granny Smith and Jonagold, but Golden Delicious, Braeburn, Honeycrisp, and Elstar are also great options.
How to make mini apple pies
When you make mini apple pies, you always start with the pie crust. That way, you can prepare the apple filling while the dough is resting in the fridge. When you make the dough, it is important to use cold butter, but make sure to let the egg come to temperature before you start. This will help everything come together and improve the texture.
Next, we make the apple pie filling. While you can use canned apple pie filling, the extra effort to make it from scratch is totally worth it.
Once your pie filling is ready and your dough has rested in the fridge, it is time to roll out your dough and create the pie shells. You should aim to roll it out until it is 1/4 inch thick and use a round cookie cutter or glass to cut it out. Don’t throw away the leftover pie crust; we will use it to make the lace topping.
Before you fill your tins with the dough, it is crucial to grease them with butter or cooking spray. This will help get your pies out of the tin when they are done. There are pie tins with a loose bottom. We highly recommend buying them!
Now we are ready to fill the pies! Divide the apple filling over the pie tins. We like to sprinkle a little bit of rolled oats, panko, or custard powder over the bottom to absorb any excess moisture that comes out of the apples while they bake in the oven.
To create the lace topping, you can either roll out the dough and cut it into thin strips or roll the dough into small strings and place them on top of the apple pie filling. Bosh the pies with an egg wash or a little milk and bake them in the oven.
Our tips for the best results
- Use apples with a lower moisture content. This will help keep the bottom of your pies dry without needing to add extra flour or cornstarch to the apple filling.
- Try store-bought canned pie filling when you’re short on time. When you’re in a hurry, you can make these pies with ready-made apple pie filling. This recipe also works with other fruits, such as cherries, apricots, and peaches.
Make the dough for the pie crust ahead. - Use pie tins with a loose bottom. This will make removing the pies from the tins so much easier!
- Don’t cut your apples too small. The smaller the apple pieces are, the more moisture they will release while they bake in the oven.
Frequently asked questions
Absolutely! Depending on the size of your pie tin, you might need to double the recipe.
Yes! We’ve tested this recipe with vegan butter and without the egg, and both versions turned out perfectly.
We hate when this happens. To absorb excess apple juice, sprinkle a teaspoon of breadcrumbs, rolled oats, or custard powder on the bottom of your pies before adding the filling.
Storage
At room temperature, freshly baked mini apple pies will keep for up to three days. In the fridge, they will last for five to six days. Wrap them in plastic wrap or a container to prevent them from drying out. You can also freeze your pies. Frozen, they will last for up to six months, so that you can have a dessert ready for unexpected guests! They do take a few hours to thaw, so do take them out on time. If you love warm apple pie, you can reheat it in a preheated oven until warm.
More of our favorite apple recipes
Mini Apple Pie
Ingredients
For the pie crust
- 1 3/4 cup all-purpose flour
- 2/3 cup butter
- 1/2 cup brown sugar
- 1/2 large egg
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
For the apple pie filling
- 2 medium apples
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup raisins soaked in water or apple juice
Instructions
How to make the pie crust
- Add the sugar, salt, flour, and cold butter to a bowl.
- With your hands or a stand mixer, mix until combined before adding the lemon zest and egg.
- Once everything is combined, transfer the dough to a floured work surface and knead with your hands until you have a smooth, subtle dough.
- Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
How to make the apple pie filling
- Peel and core the apples and cut them into small cubes.
- Add the apples to a bowl and stir in the lemon juice, lemon zest, sugar, soaked raisins, and cinnamon.
- Mix until the filling is combined, and set it aside while you prepare the pie tins.
Assembling your mini apple pies
- Preheat your oven to 350°F (180°C) and grease your pie tins with butter or cooking spray.
- Take the dough out of the fridge and roll it out until it is 1/4 inch thick.
- Cut out four circles with a round cookie cutter or a glass. The size depends on your tart pans, but make sure you don't cut them too small.
- Gently press the dough circles into the tins and clean up the edges.
- Fill the pies with apple pie filling.
- Use the leftover dough to create the ribbons and place them on top of the pies.
- Brush the top with a little bit of egg wash or milk and bake them in the center of the oven for 20-25 minutes.
Notes
- Use apples with a lower moisture content. This will help keep the bottom of your pies dry without needing to add extra flour or cornstarch to the apple filling.
- Try store-bought canned pie filling when you’re short on time. When you’re in a hurry, you can make these pies with ready-made apple pie filling. This recipe also works with other fruits, such as cherries, apricots, and peaches.
Make the dough for the pie crust ahead. - Use pie tins with a loose bottom. This will make removing the pies from the tins so much easier!
- Don’t cut your apples too small. The smaller the apple pieces are, the more moisture they will release while they bake in the oven.
