Nothing says cozy fall baking like the smell of warm cinnamon and apples filling your kitchen. After a weekend apple picking trip with my family (where we accidentally picked about twenty apples), I needed something quick, giftable, and easy to share. This mini apple pie recipe was the winner—and it might just be your new favorite too.
Each pie is baked in a muffin tin, making them the perfect handheld dessert. Whether you’re baking for a gathering, holiday dessert table, or just craving a cozy single-serve treat, these mini apple pies check all the boxes.
Why You’ll Love These Mini Apple Pies
This mini apple pies recipe came to life after an accidental apple haul that led to a full weekend of baking. These little pies were my favorite creation—sweet, spiced, and so easy to share.
Here’s why they’re worth making:
- Single-serve & mess-free – Everyone gets their own little pie!
- Giftable & cute – Perfect for neighbors, friends, or teacher treats
- Portable – Great for fall picnics, potlucks, or breakfast on the go
- Simple ingredients – You probably have most of these in your kitchen already
If you try them, I’d love to hear how they turned out—or how you personalized them! You can also check out a few of my other pie recipes like Pumpkin Pie, Easy Pie Crust, and Apple Pie Rings.
Ingredients You’ll Need
Here’s everything you need for the crust and filling. You can use homemade or store-bought pie dough—no judgment here!
For the crust:
- 2 pie crusts (homemade or store-bought)
- 1 egg + 1 tablespoon water (for egg wash)
For the filling:
- 2 tablespoons butter
- 5 cups apples, peeled and sliced (I like Honeycrisp or Granny Smith)
- 1 tablespoon lemon juice
- 1/3 cup sugar
- 3 tablespoons honey
- 3 tablespoons flour
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
How to Make Mini Apple Pies in Muffin Tins
1. Preheat & Prep
- Preheat your oven to 375°F.
- Roll out the pie crusts to about 1/8-inch thickness.
- Use a round cookie cutter or glass to cut 12 circles from the dough (to fit a standard muffin tin).
- Press the circles into each muffin cup, covering the bottom and sides. Chill the tin while you make the filling.
- Save the dough scraps to create lattice tops or decorative shapes.
2. Make the Filling
- In a medium pan, melt the butter over medium heat.
- Add apples and lemon juice. Cook for about 5 minutes, stirring occasionally.
- Stir in sugar, honey, flour, cinnamon, nutmeg, salt, and vanilla.
- Cook another 4–5 minutes until the apples are tender and mixture is thickened.
- Remove from heat and let cool slightly.
3. Assemble
- Spoon the apple filling evenly into each muffin cup.
- Use the reserved dough scraps to create lattice tops or cover pies completely.
- Chill the pies in the refrigerator for about 5 minutes (this helps the crust bake evenly).
- Brush the tops with the egg wash.
4. Bake
- Bake the mini pies for 20–25 minutes, or until golden brown and bubbling.
- Let cool in the pan for 5–10 minutes, then gently remove and transfer to a cooling rack.
- Serve warm or room temperature.
Tips for the Best Mini Apple Pies
- Chill your crust before baking for the flakiest texture.
- Cut apples small so they cook down nicely and fit into the muffin tins.
- Don’t skip the egg wash—it makes the tops beautifully golden.
- Use a mix of apples if you like more depth of flavor (e.g., sweet and tart together).
- Lattice too fussy? Just lay dough circles or cut-outs on top instead.
How to Store and Serve Mini Apple Pies
- To store: Keep in an airtight container at room temp for 1–2 days or refrigerate up to 4 days.
- To reheat: Warm in a 300°F oven for 5–7 minutes.
- To freeze: Wrap each pie tightly and freeze for up to 2 months. Thaw overnight or reheat from frozen.
- To serve: These are amazing with vanilla ice cream, whipped cream, or even just a mug of coffee in the morning. (Yes—apple pie for breakfast is 100% acceptable.)
FAQs About Mini Apple Pies
Yes! Muffin pans are perfect for this recipe. Just make sure you use standard-sized cups.
Precooking the filling helps a lot. You can also sprinkle a tiny bit of flour or crushed graham cracker crumbs at the bottom of each crust.
Nope. You can use solid tops with small slits cut in the center, or skip the top altogether for an open-faced pie.
Use firm apples that hold their shape—Honeycrisp, Braeburn, or Granny Smith are all great choices.
Yes! You can assemble and refrigerate them up to a day ahead before baking. Or freeze them before or after baking for future treats.
Mini Apple Pie Recipe
Ingredients
Method
- Preheat oven to 375°F. Roll crusts to 1/8-inch thickness and cut 12 circles. Press into muffin tin and chill.
- Melt butter in a pan, add apples and lemon juice. Cook 5 minutes.
- Stir in sugar, honey, flour, cinnamon, nutmeg, salt, and vanilla. Cook another 4–5 minutes until thickened.
- Spoon filling into crusts. Add lattice tops or other crust design. Chill 5 minutes.
- Brush with egg wash and bake for 20–25 minutes or until golden brown.
- Cool before serving.
Notes
- These are perfect for gifting or adding to a fall dessert table.
- Try mixing apple varieties for more complex flavor.
- They freeze beautifully and are great for prepping ahead of time!
This mini apple pie recipe is now a fall staple in our home, especially after apple picking season. Whether you’re baking for a party, prepping for Thanksgiving, or just need a sweet little moment to yourself, these mini pies are the answer.
Happy baking!
