Mini Apple Pies – The Apple Bomb Experience
We’re talking about the cute little apple pies that pack a punch. You want a pie but do not commit to a whole slice. Solution? Mini. Apple. Pies. These mini apple pies have a flaky, buttery crust on the outside and a gooey, perfectly spiced apple filling inside. These aren’t your average pies. They’re individual explosions of flavor, designed to be just the right size for your hand (or two, if you’re delicate about it). Let’s get down to business and make a fall dessert!
These mini apple pies pack a flavor punch way beyond their small size. They’re like tiny parcels of joy, delivering a perfect balance of buttery, flaky crust and gooey, spiced apple filling in every bite. Don’t let their size fool you; these little guys are bursting with flavor, and they are everything you love about a full-sized apple pie, just in a more convenient, hand-held form.
These mini apple pies are perfect for so many occasions. Are you hosting a party? Bring out a tray of these and watch them disappear before your eyes. Guests love that they can grab one (or two, let’s be honest) without committing to a whole dessert. They’re also a fantastic snack option when you want something indulgent but not overwhelming—just the right size to satisfy your mini pie cravings without the guilt of returning for a second slice.
What makes these mini pies so unique is their versatility. They’re perfect for a fall gathering, a holiday dessert table, or even an after-dinner treat. You can customize them to fit the season or occasion—drizzle them with caramel for an extra indulgent touch, serve them with a scoop of vanilla ice cream for a classic pairing, or enjoy them warm straight from the oven. They also make for a thoughtful, homemade gift. Wrap a few up in a pretty box, and you have a deliciously personal present that anyone would be thrilled to receive. Mini apple pies offer incredible versatility when served.
But the real magic of these mini pies lies in their balance of textures and flavors. The crust is tender, buttery, and crisp, enveloping a sweet, slightly tart, and perfectly spiced filling. Each bite contrasts flaky pastry and soft, juicy apples, with hints of cinnamon and nutmeg warming your senses. It’s comfort food at its finest, but with a playful twist that’s just too fun to resist. And, of course, that’s why we love our mini apple pies so much.
Another bonus? They’re straightforward to make. With just a few simple steps and ingredients, you’ll have a batch of these pies ready in under an hour. The recipe is straightforward enough for even beginner bakers to follow, but the result looks and tastes like you’ve spent hours in the kitchen. That’s the beauty of mini pies—they deliver maximum satisfaction with minimal effort.
So, the next time you’re craving something sweet or need a dessert that will impress without stress, reach for this mini apple pie recipe. Whether for a casual snack, a family get-together, or a special occasion, these pies are guaranteed to be a hit. They might be small, but when it comes to flavor, these mini apple pies are genuinely exceptional, and once you’ve had one, you’ll return for more.
Mini Apple Pies
Print Recipe
Equipment
- Mixing bowls (because organization is key)
- Rolling pin (seriously, don’t try flattening dough with your hand)
- Muffin tin (for mini pie perfection)
- Pastry brush (for that shiny, golden glow)
- Knife (to cut your apples and your dreams of not eating dessert)
- Measuring spoons and cups (precision, people, precision)
Ingredients
Pie Dough
- 2 ½ cups all-purpose flour the backbone of the pie
- 1 tbsp granulated sugar for a hint of sweetness
- 1 tsp kosher salt balance is everything
- 1 cup unsalted butter cold, cubed, and divine
- 1/4 cup ice water because we want the dough flaky, not soggy
Apple Filling
- 3 medium apples Granny Smith or Honey crisp, peeled and diced; you want tart and firm
- 2 tbsp granulated sugar
- 2 tbsp brown sugar because depth of flavour matters
- 1 tsp ground cinnamon apple’s best friend
- 1/4 tsp ground nutmeg the unsung hero
- 1 tbsp lemon juice for that little zing
- 1 tbsp all-purpose flour to thicken things up, because nobody likes runny pies
Egg Wash
- 1 large egg beaten like it owes you money
- 1 tbsp heavy cream for that golden glow
Optional (But Highly Recommended) Toppings
- A sprinkle of turbinado sugar for crunch
- A drizzle of caramel sauce because why not?
Instructions
Step 1: Make the Dough Like a Pro
- Whisk together the flour, sugar, and salt in a large mixing bowl. Here’s where the magic happens: add your cold, cubed butter to the mix. Use a pastry cutter (or your fingers if you live on the edge) to cut the butter into the flour until the mixture looks like coarse sand—think beach, buttery. Slowly add the ice water and one tablespoon until the dough comes together. You want it to hold its shape but not be a sticky mess.
- Once it’s looking like a dough, wrap it up in plastic wrap and toss it in the fridge for at least 30 minutes. Let the butter chill out—literally.
Step 2: Prep That Apple Filling
- While your dough is chilling, let’s get to the star of the show: apples. Peel, core, and dice those bad boys. In a bowl, toss your apple pieces with sugar, cinnamon, nutmeg, lemon juice, and flour. The flour here is like your safety net—keeping everything thick and gooey instead of watery. Set the filling aside, and just imagine that delicious apple-cinnamon aroma about to happen.
Step 3: Roll Out the Dough
- Okay, the dough has had its beauty. It has slept in the fridge—it’s time to wake it up. Flour your work surface and roll out your dough to about 1/8-inch thickness. Use a round cutter (or a drinking glass works, too) to cut out circles big enough to line the muffin tin. You should get about six dough rounds for the bottoms.
- Now, gently press each dough round into the muffin tin cups. They should slightly hang over the edges. We want these pies to be plump.
Step 4: Fill and Top
- Spoon the apple filling into each dough-lined cup. Be generous—you’re not making these pies to be skimpy. Now, roll out the leftover dough and cut out circles for the tops, or go for a lattice top if you’re feeling extra fancy. Place the tops on each pie, pinching the edges to seal them up.
- Cut a couple of small slits on the tops to let steam escape. We want golden, flaky crust, not soggy messes.
Step 5: Egg Wash and Bake
- Brush each pie with the beaten egg wash for a perfect golden-brown finish. If you want to go even further, sprinkle some turbinado sugar on top for added crunch.
- Slide the muffin tin into your oven, which is preheated to 375°F (190°C). Bake for 18-22 minutes or until the pies are golden and bubbly. The smell will drive you wild, but don’t pull them out too soon. Patience is a virtue, even with pies.
Step 6: Cool and Devour
- Once baked, let your mini pies cool in the tin for about 10 minutes. This is where the waiting game gets real. After that, carefully remove them from the tin (don’t be afraid to run a knife around the edges if needed).
- Now, it’s the moment of truth—serve these beauties as-is, or drizzle them with caramel sauce if you want to be the day’s hero.
Notes
To make it extra flaky, Keep your butter as cold as possible. Warm butter leads to a sad, tough crust.
Storage: These mini apple pies keep well in the fridge for up to 3 days. Pop them in the microwave for a warm, next-day treat.
