Easy Mini Apple Pies
These Easy Mini Apple Pies are the perfect bite-sized dessert for any occasion, combining classic apple pie flavors with adorable individual servings. Made with flaky premade pie crusts and a luscious filling of diced apples, cinnamon, nutmeg, and sugar, these treats come together quickly with just 20 minutes of prep time. Crafted in a standard muffin tin, they’re easy to portion and ideal for serving at parties or as a Thanksgiving dessert. A buttery, golden crust topped with optional lattice designs or crust cutouts makes them as beautiful as they are delicious. Serve these mini pies warm with a scoop of vanilla ice cream or at room temperature with a dollop of whipped cream for a truly crowd-pleasing treat. Perfect for fall, holidays, or any time you’re craving homemade pie in a convenient size!
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Recipe Information
Ingredients
- 2 sheets Premade pie crust
- 2 medium Apples (e.g., Granny Smith or Honeycrisp)
- 0.33 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon All-purpose flour
- 1 tablespoon Unsalted butter
- 1 large Egg
- 1 tablespoon Milk
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin.
Roll out the premade pie crust sheets on a lightly floured surface. Use a round cookie cutter (about 4 inches in diameter) to cut out circles. Re-roll any scraps to get 6 circles total.
Place each crust circle into a muffin tin well, pressing gently to form a mini pie shell. Set aside.
Peel, core, and dice the apples into small cubes. Transfer the diced apples into a medium mixing bowl.
Add the granulated sugar, ground cinnamon, ground nutmeg, and all-purpose flour to the apples. Mix well to coat the apple pieces evenly.
Divide the apple mixture evenly among the prepared pie shells, gently packing the apples down.
Cut the unsalted butter into tiny pieces and place a small piece on top of each filled apple pie.
If desired, cut strips from the leftover pie crust to create a lattice topping, or use small cutouts for decoration. Place these over the mini pies.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush this over the crusts for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the apple filling is bubbling.
Let the mini pies cool in the muffin tin for 10 minutes before carefully transferring them to a wire rack to cool completely.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 19.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
