When cinnamon-scented steam curls through the kitchen, I know Mini Apple Pies are coming together. After testing three batches, I learned that cooling the filling fully before baking preserves those glossy apple chunks, while a hot oven gives you golden edges that crackle softly as they cool. These bite-sized wonders offer a tender, slightly chewy crust hugging sweet-tart apples in every mouthful.
Why You’ll Love Mini Apple Pies
- Perfect single-serve size—no slicing required, just grab and enjoy.
- Bright, spiced apple filling that stays silky and avoids soggy bottoms.
- Golden, glossy tops with a satisfying crackle when you take a bite.
- A beloved fall treat with roots in classic American apple pie traditions.
A Little Background
I first whipped up these Mini Apple Pies on a crisp October morning, inspired by old family gatherings. My initial round felt underbaked, and the filling ran freely—so I gave the mixture an extra minute on the stove the next day. By batch three, I had that silky, thickened texture I crave, with apples that still held their shape.
Key Ingredients for Mini Apple Pies
- Diced apples (4 cups): The star component–Granny Smiths hold shape; swap half for Honeycrisp for added sweetness.
- Granulated sugar, ground cinnamon & cornstarch (⅓ cup + 1 tsp + 1 tbsp): Sweetens, spices and thickens; tapioca starch works one-to-one.
- Lemon juice (1 tbsp): Adds bright acidity and prevents browning.
- Unsalted butter (2 tbsp): Coats apples in a rich, silky sheen.
- Refrigerated pie crusts (2, 15-oz packages): Flaky base and lid–thaw completely to avoid tears.
- Egg wash (1 large egg + 1 tbsp water): Ensures a glossy, golden finish when baked.
How to Make Mini Apple Pies
- Preheat the oven to 400°F (200°C). Lightly coat a 12-cup muffin tin with nonstick spray; set aside.
Personal Testing Note (Prep): In my first batch, pressing crust into a cold, freshly sprayed tin made them slip; letting the spray air-dry for a minute solved that. - In a medium saucepan over medium heat, combine diced apples and lemon juice. Cook, stirring frequently, until the apples soften and start releasing juices, about 3–5 minutes.
- Add butter, sugar, cinnamon, and cornstarch. Stir constantly until the mixture thickens and apples are tender, about 2 minutes. Remove from heat and cool completely, about 20 minutes.
- On a lightly floured surface, unroll both pie crusts. Use a 4-inch round cutter to cut 12 circles and press each into the bottom and up the sides of the muffin cups.
- Divide the cooled apple filling evenly, spooning about 2–3 tablespoons into each prepared crust.
- Roll out dough scraps and cut 12 lids (3.5-inch rounds or lattice strips). Place over filling and gently press edges to seal.
- Whisk egg and water in a small bowl. Brush generously over tops and edges, then sprinkle with the remaining 1 tablespoon sugar.
- Bake for 15–18 minutes, until crusts are golden and filling bubbles at the edges. Personal Testing Note (Cooking): I checked at 14 minutes and saw only a few bubbles—I let them go to 17 minutes for consistently bubbling centers.
- Let pies rest in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.
Pro Tips & Troubleshooting
- Use fresh, tart apples to prevent the filling from turning mushy.
- If juices bubble over, reduce oven temperature by 25°F and extend bake by a few minutes.
- Stir a pinch of nutmeg or ginger into the filling for a festive twist.
- To double the batch, bake in two muffin tins, rotating pans halfway through baking.
Storage & Make-Ahead Guide
Allow pies to cool completely. Store at room temperature in an airtight container for up to 1 day, or refrigerate for up to 3 days. Freeze cooled pies in a single layer, then transfer to a sealed bag for up to 1 month. Reheat at 350°F (175°C) for 5–7 minutes. Personal Testing Note (Storage): On day two, storing them airtight kept the crust surprisingly crisp and the filling was still juicy. Always refrigerate within 2 hours to prevent bacterial growth.
Serving Suggestions
Serve warm with a drizzle of caramel sauce or a scoop of vanilla bean ice cream. For brunch, pair with spiced coffee or warm chai. A light dusting of powdered sugar adds a pretty finishing touch.
Frequently Asked Questions
- How long do Mini Apple Pies last at room temperature? Up to 24 hours in an airtight container; beyond that, refrigerate.
- Can I freeze Mini Apple Pies? Yes—freeze cooled pies on a tray, then transfer to a sealed bag for up to 1 month.
- What apples are best for Mini Apple Pies? Granny Smith stay firm; Honeycrisp or Braeburn add sweetness without turning mushy.
- How can I prevent soggy bottoms? Fully cool the filling before assembling and bake in a preheated, hot oven.
- What’s the best way to reheat them? Warm at 350°F for 5–7 minutes, or microwave for 20–30 seconds for a quick fix.
- Can I prepare the filling ahead of time? Yes—cook and cool the filling up to 1 day in advance, then assemble and bake when ready.
Final Thoughts
Making Mini Apple Pies has become one of my favorite autumn rituals—each bite brings back cozy memories of crisp days and warm kitchens. I’d love to hear how your batch turns out, so drop a comment with your twists or pictures. Happy baking!
More Recipes You’ll Love
- Classic Apple Pie – a full-size take featuring the same cinnamon-spiced apple filling
- Warm Apple Crisp – topped with crunchy oats for a delightful texture contrast
- Caramel Apple Blondies – soft, chewy bars swirled with sweet apple-caramel goodness
- Caramel Apple Fudge – creamy fudge squares studded with bursts of tender apple
Mini Apple Pies
Ingredients
Filling Ingredients
- 4 cups diced apples Granny Smith or half Honeycrisp
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp unsalted butter cut into small pieces
- 0.33 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
Dough & Topping
- 2 packages refrigerated pie crusts 15-oz each, thawed
- 1 large egg
- 1 tbsp water
- 1 tbsp granulated sugar for sprinkling
Instructions
Filling
- Preheat oven to 400°F and spray a 12-cup muffin tin; let the spray set for a minute.
- In a saucepan over medium heat, combine diced apples and lemon juice; cook 3–5 minutes, stirring frequently.
- Stir in butter, sugar, cinnamon, and cornstarch; cook until thick and apples are tender, about 2 minutes. Remove from heat and cool 20 minutes.
Assembly & Baking
- Roll out crusts; cut twelve 4″ rounds and press into muffin cups. Divide filling among crusts.
- Cut lids from scraps, seal edges, then brush with egg wash and sprinkle sugar.
- Bake 15–18 minutes until tops are golden and filling bubbles at edges.
- Let pies rest 10 minutes in tin, then transfer to a rack to cool completely.