This Mini Apple Pie is the ultimate handheld treat—quick, easy, and perfect for a delicious, apple-filled dessert!
These Mini Apple Pies are the perfect bite-sized version of the classic comfort dessert, featuring a flaky, golden crust wrapped around a warm, cinnamon-spiced apple filling. Each little pie is packed with tender apples, a hint of brown sugar sweetness, and cozy fall spices, making them irresistibly flavorful in every bite.
For more delicious pie recipes you have to check out my Pistachio Pie, Banana Cream Pie, and Lemon Cream Pie.
Table of Contents
Why I Love This Apple Pie
- Ideal for Thanksgiving or holiday dessert tables.
- Sweet and tart apples create the perfect homemade apple pie filling.
- Great for packing in lunchboxes or enjoying on the go.
Recipe Ingredients
Pie Crust – You’ll need one package of Pillsbury pre-made pie crusts for this recipe. This store-bought pie crust makes the process quicker and easier.
Apples – I use Granny Smith apples for their tartness.
Spices – A blend of cinnamon, nutmeg, ginger, and allspice adds warmth and depth to the apple filling. Adjust to your taste preferences!
For a full list of ingredients and amounts, see the recipe card below.
Variations
Apples – I like using Granny Smith apples for their tartness, but Honeycrisp apples, Jonagold, or Fuji are great for a sweeter pie. You can even mix tart and sweet, like Granny Smith with Gala, Pink Lady, or Golden Delicious, for a balanced flavor. Just be sure to pick apples that hold their shape while baking!
Crust – If you want you can add a lattice top to the crust! Cut the dough into strips, weave them over the filling for a lattice top, and pinch the edges to secure. Brush with egg wash using a pastry brush for a golden brown, glossy finish!
How to Make Mini Apple Pies
Step 1: In a large skillet over low heat, melt the butter. Add the apples and cook for 8-10 minutes. Sprinkle cornstarch over the top. Turn the heat up to medium-low. Add cream, milk, vanilla, and sugar. Cook for 3-4 minutes, until the mixture begins to thicken.
Step 2: Once the mixture has thickened, add the spices. Keep the mixture over low heat while preparing the pie crust.
Step 3: Cut out shapes (4 tops, 4 bottoms). Place the bottoms into a heated pie maker. Press. Scoop ⅓ cup of the mixture into each well. Place a top on each, close, and bake for 10-12 minutes. Remove from the pie maker and let cool for 5 minutes before serving.
Expert Tips
Use a Cookie Cutter for Consistent Crusts – To make sure your mini pies look uniform and bake evenly, use a round cookie cutter to cut out the crust shapes. It’s an easy way to ensure they fit perfectly in the pie maker!
Chill the Pie Dough – If you want a flakier crust, chilling the pie dough for about 30 minutes before rolling it out really helps. Even with pre-made dough, keeping it firm in the fridge while you prep the filling makes things easier to handle.
FAQs
These mini pies are perfect with a scoop of vanilla ice cream or whipped cream. For a sweet, crunchy finish, sprinkle turbinado sugar on top of each pie before baking. A drizzle of homemade caramel sauce will take them over the top!
Absolutely! You can definitely prep ahead. Keep the pie dough wrapped in the fridge for up to 3 days. Toss the apples with lemon juice to avoid browning, and store the filling for 1 day. Assemble the pies right before baking for the best taste.
Storage Info
To STORE Mini Apple Pies, keep them in an airtight container in the refrigerator for up to 4 days. You can also FREEZE them for up to 3 months by wrapping them tightly in plastic wrap and aluminum foil.
To REHEAT, place them in a 300°F (150°C) oven for 5-10 minutes until warmed through, or microwave in 20-30 second intervals. Serve warm for the best flavor.
More Delicious Apple Recipes to Try
Mini Apple Pie Recipe
Ingredients
- 1 package (2 rounds) Pillsbury pre-made pie crust
- 2 large Granny smith apples - peeled and diced
- 2 Tbsp butter
- 1 Tbsp sugar
- 1 Tbsp brown sugar
- 1/4 cup + 2 Tbsp heavy cream
- 1/4 cup whole milk
- 1/8 tsp vanilla
- 1/2 tsp cornstarch
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp allspice
Instructions
- In a large skillet over low heat, melt the butter. Add the apples and cook for 8-10 minutes. Sprinkle cornstarch over the top. Turn the heat up to medium-low. Add cream, milk, vanilla, and sugar. Cook for 3-4 minutes, until the mixture begins to thicken.
- Once the mixture has thickened, add the spices. Keep the mixture over low heat while preparing the pie crust.
- Cut out shapes (4 tops, 4 bottoms). Place the bottoms into a heated pie maker. Press. Scoop ⅓ cup of the mixture into each well. Place a top on each, close, and bake for 10-12 minutes. Remove from the pie maker and let cool for 5 minutes before serving.
These mini apple pies were warm, buttery, and tasted amazing with the ice cream on top.
The Iron Chef Mom Team would love to invite you to join us this week with this fabulous apple recipe and any others you might want to enter into the contest!
The Iron Chef Mom Team 🙂
http://www.cheeriosandlattes.com/iron-chef-mom-1-apples/