These Mini Apple Pies are a fun and adorable twist on the classic apple pie! With buttery, apple-shaped crusts filled with a warm, homemade apple pie filling and topped with spiced sugar, these mini treats are perfect for any occasion.
Why You’ll Love This Recipe
Mini Apple Pies take all the comfort of a traditional apple pie and turn it into a delightful bite-sized treat. The apple-shaped crust adds a playful touch, while the spiced apple filling gives each mini pie the perfect balance of sweetness and warmth. These little pies are easy to make, portable, and perfect for sharing with friends and family. Whether you’re hosting a party, a fall gathering, or simply indulging your sweet tooth, these mini pies are sure to impress!
Ingredients
For the Mini Apple Pies:
2 pie crusts, store-bought or homemade
2 1/2 cups (350g) apples, peeled and diced into 1/2-inch pieces (about 2 large apples)
2 tbsp (28g) unsalted butter
1/4 cup (55g) brown sugar, packed
2 tbsp (25g) granulated white sugar
1 tsp vanilla
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp ground cloves
For the Egg Wash & Sugar Topping:
1 egg, beaten
1/4 cup (50g) granulated white sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground ginger
Tiny pinch of ground cloves
Turbinado sugar, for sprinkling
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Mini Apple Pies:
-
Prepare the Apple Filling:
Line two baking sheets with parchment paper and set aside. In a small saucepan, add the diced apples, butter, brown sugar, granulated sugar, vanilla, and spices. Heat over medium heat, stirring occasionally, until the apples are tender (about 15-18 minutes). Remove from heat and let the filling cool completely. -
Prepare the Pie Crusts:
Roll out the 2 pie crusts on a lightly floured surface. Use a 4-inch apple-shaped cookie cutter to cut out 20 mini apple shapes from the pie crust (you may need to re-roll the crust to get all 20). Place 10 of the apple-shaped crusts onto the prepared baking sheets (5 per sheet). -
Fill the Pies:
Spoon 1 heaping tablespoon of the cooled apple pie filling into the center of each of the 10 apple-shaped crusts. -
Assemble the Mini Pies:
Brush the edges of each pie with the beaten egg wash. Place another apple-shaped crust on top of each filled pie and press the edges shut with a fork. Cut small slits (an “X”) into the top of each pie to allow steam to escape. Chill the pies in the fridge for 20 minutes.
Baking the Mini Apple Pies:
-
Preheat the Oven:
Preheat your oven to 400°F (200°C) while the pies chill. -
Make the Spiced Sugar Topping:
In a small bowl, combine the granulated sugar, cinnamon, nutmeg, allspice, ginger, and a tiny pinch of cloves. -
Egg Wash and Sprinkle:
After the pies have chilled, remove one baking sheet of pies from the fridge. Brush the tops of the pies with the egg wash, then sprinkle each pie generously with the spiced sugar mixture. Finish with a light sprinkle of turbinado sugar for extra crunch. -
Bake the Pies:
Bake the mini apple pies for 16-19 minutes, or until they are lightly golden brown. Let them cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool for about 15 more minutes, or until they are cool enough to handle. -
Repeat with the Remaining Pies:
Repeat the process with the second batch of mini apple pies.
Servings and Timing
This recipe makes 10 mini apple pies. Prep time is approximately 40 minutes, and cook time is 16-19 minutes. The total time is around 58 minutes.
Variations
-
Add Nuts: Add finely chopped pecans or walnuts to the apple filling for a delightful crunch.
-
Spiced Glaze: Drizzle a spiced glaze (made from powdered sugar, milk, and cinnamon) over the top of the pies for an extra touch of sweetness.
-
Apple Mix: Use a mix of apple varieties (like Granny Smith and Honeycrisp) for a more complex flavor.
Storage/Reheating
Store leftover mini apple pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. To reheat, warm them in the microwave for about 15 seconds or in the oven at 350°F (175°C) for 5-10 minutes until warmed through.
FAQs
Can I use store-bought pie crusts?
Yes, store-bought pie crusts work perfectly for this recipe. However, you can make homemade crust for an extra special touch.
Can I use a different type of fruit for the filling?
Yes, you can swap the apples for other fruits like pears or a mix of apples and berries.
How do I prevent the pies from leaking?
Be sure to seal the edges of the pies tightly with a fork, and cut small slits in the top to allow the steam to escape. This will help prevent any overflow.
Can I make these ahead of time?
Yes, you can prepare and assemble the pies up to a day ahead. Store them in the fridge until you’re ready to bake.
Can I freeze these mini pies?
Yes, these mini pies freeze well! Assemble the pies, then freeze them on a baking sheet. Once frozen, transfer to a zip-top bag and store for up to 2 months. Bake straight from the freezer, adding a few extra minutes to the baking time.
Can I add a crumble topping?
Yes, you can add a crumble topping made from butter, flour, oats, and brown sugar for an extra crunch.
What if I don’t have an apple-shaped cookie cutter?
You can use any round cookie cutter or simply cut the crust into circles using a cup or small bowl as a guide. The pies will still be just as delicious!
How can I make these mini pies vegan?
To make these mini pies vegan, substitute the butter with plant-based butter and use a flax egg substitute in place of the egg wash.
Conclusion
These Mini Apple Pies are a whimsical twist on the classic apple pie, perfect for serving at any fall gathering or special event. With their buttery crust, spiced apple filling, and festive sugar topping, they are sure to be a hit with both kids and adults alike! Enjoy these little pies as a fun and delicious treat!
Print
Mini Apple Pies
- Total Time: 58 minutes
- Yield: 10 mini apple pies
- Diet: Vegetarian
Description
These Mini Apple Pies are the perfect bite-sized dessert with apple-shaped buttery crusts, filled with homemade spiced apple pie filling. Topped with a spiced sugar mixture and turbinado sugar for extra crunch, they’re a fun twist on the classic apple pie. Perfect for fall gatherings, parties, or a cozy treat!
Ingredients
For the Mini Apple Pies:
2 pie crusts, store-bought or homemade
2 1/2 cups (350 g) apples, peeled and diced into 1/2 inch pieces (about 2 large apples)
2 tbsp (28 g) unsalted butter
1/4 cup (55 g) brown sugar, packed
2 tbsp (25 g) granulated white sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp ground cloves
For the Egg Wash & Sugar Topping:
1 egg, beaten
1/4 cup (50 g) granulated white sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground ginger
Tiny pinch of ground cloves
Turbinado sugar, for sprinkling
Instructions
Prepare the Apple Filling:
Line two baking sheets with parchment paper and set aside.
In a small saucepan, add the diced apples, butter, brown sugar, granulated white sugar, vanilla extract, and all the spices.
Heat over medium heat, stirring occasionally, until the apples are tender (about 15-18 minutes).
Let the apple filling cool completely.
Prepare the Pie Crusts:
Roll out the 2 pie crusts on a lightly floured surface.
Use a 4″ apple-shaped cookie cutter to cut out 20 mini apples from the pie crusts. You will need to re-roll the dough to get all 20.
Transfer 10 of the apple-shaped cutouts to parchment paper-lined baking sheets (5 per sheet).
Assemble the Mini Apple Pies:
Spoon 1 heaping tablespoon of cooled apple pie filling onto the center of each of the 10 apple cutouts.
Use a pastry brush to brush the edges of the pies with the beaten egg wash.
Place the remaining 10 apple-shaped cutouts over the pies, pressing the edges together with a fork.
Cut small slits, creating an “X” on the top of each mini pie.
Chill the mini pies in the fridge for 20 minutes.
Prepare the Topping:
Preheat the oven to 400°F (200°C).
In a small bowl, combine the granulated sugar, cinnamon, nutmeg, allspice, ginger, and cloves. This will be your spiced sugar topping.
Bake the Mini Apple Pies:
After the pies have chilled, brush the tops with egg wash.
Sprinkle each pie with the spiced sugar mixture and a pinch of turbinado sugar for extra crunch.
Bake for 16-19 minutes or until the pies are lightly golden brown.
Let the pies cool on the cookie sheet for 5 minutes, then transfer them to a wire rack to cool further until cool enough to handle (about 15 minutes).
Serve:
Once cooled, serve these delicious mini apple pies as a perfect autumn treat
Notes
Make-Ahead Tip: You can prepare the apple filling in advance and store it in an airtight container in the fridge for up to 3 days.
Pie Crust: For a homemade option, you can easily make your own pie crust or use store-bought crusts for a quicker recipe.
Gluten-Free Option: Use gluten-free pie crusts to make these mini pies gluten-free.
Flavor Variations: Add a pinch of cardamom or swap in brown sugar for the granulated sugar for extra depth of flavor.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
