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Mini Apple Pies

Mini Apple Pies

Tiny, cinnamon-spiced pies with tender apple chunks and flaky, golden crusts, perfected through multiple test batches.
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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 10 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 180 kcal

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.

Notes

In my first run, letting the nonstick spray set for a minute prevents the crust from slipping when pressed into the pan.
I found the pies bubbled beautifully when baked 17 minutes instead of the shorter time.
Storing in an airtight container on day two kept the crust crisp and filling juicy.

Nutrition

Serving: 123gCalories: 180kcalCarbohydrates: 25g
Keyword Apple, easy pie, fall dessert, Mini Apple Pies, single-serve
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