Quick Mini Apple Pies
Transform your love for classic desserts into an effortless treat with these delightful Quick Mini Apple Pies! Perfectly portioned and baked in a muffin tin, these handheld beauties combine tender, spiced apple filling with golden, flaky crusts for a burst of comfort in every bite. Featuring a shortcut using refrigerated pie crusts and ready in just 35 minutes, this recipe is ideal for busy bakers or spontaneous sweet cravings. Aromatic spices like cinnamon and nutmeg infuse the diced apples with cozy warmth, while a buttery finish adds rich indulgence. Serve them warm with a scoop of vanilla ice cream or enjoy as a grab-and-go dessert—these mini apple pies are as versatile as they are irresistible.
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Recipe Information
Ingredients
- 2 pieces Refrigerated pie crusts
- 2 medium Apples (such as Granny Smith or Honeycrisp)
- 3 tablespoons Granulated sugar
- 2 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 tablespoon All-purpose flour
- 1 tablespoon Unsalted butter
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
Peel, core, and finely dice the apples into small pieces.
In a mixing bowl, combine the diced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and flour. Mix well to coat the apples evenly.
Unroll the refrigerated pie crusts and use a 3-inch round cookie cutter or glass to cut out 12 circles from the dough. Re-roll the scraps if needed.
Press each dough circle into the wells of a standard 12-cup muffin tin, forming small crusts.
Spoon the apple mixture evenly into the mini pie crusts, filling each to the top.
Cut the butter into small pieces and place a tiny piece on top of the apple mixture in each pie.
Optional: Use any leftover dough to create small lattice strips or designs for topping the mini pies.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the edges of the pie crusts (and any lattice decorations) with the egg wash.
Bake in the preheated oven for 18-20 minutes, or until the crusts are golden brown and the apple filling bubbles.
Remove from the oven and let the mini pies cool in the muffin tin for 10 minutes, then carefully transfer them to a wire rack to cool completely or serve warm.
Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 250 mg | 84% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 91.7 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 129 mg | 10% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 640 mg | 14% | |
*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.
