Easy Mini Apple Pies
These mini apple pies are such a fun way to enjoy a classic apple pie in a cute, handheld size! Made with flaky store-bought pie crust and filled with tender cinnamon apples, they're easy to put together without having to make pie dough from scratch. They're perfect for fall baking, holiday gatherings, or a fun dessert for little hands!
Servings: 12 mini pies
Equipment
- apple-shaped cookie cutter or 3 to 3.5 inch circular cutter
Ingredients
- 2 medium apples Honeycrisp or Cosmic Crisp
- 2 tbsp unsalted butter
- 2-3 tbsp maple syrup
- ½ tsp ground cinnamon
- 1 tsp cornstarch
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg beaten, or milk for brushing
- cinnamon sugar optional for sprinkling on top
Instructions
- Peel, core, and finely dice the apples into small, even pieces. Since these pies are mini, cutting the apples into small pieces will make them easier to fill.
- Melt the butter in a skillet over medium heat. Add the diced apples, maple syrup, cinnamon, and nutmeg, stirring until the apples are evenly coated
- Cook the apples for about 5–7 minutes, stirring occasionally, until they begin to soften. In a small bowl, mix the cornstarch with 2 teaspoons of cold water until smooth. Pour the slurry into the apple mixture and cook for another 1–2 minutes, stirring until the filling thickens. Remove from the heat and set aside to cool.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Unroll the refrigerated pie crusts onto a lightly floured surface.
- Using a 3 to 3½-inch round or apple-shaped cookie cutter, cut out 12 shapes from the pie crusts. Place the cutouts onto the prepared baking sheet.
- Spoon about 1 tablespoon of the cooled apple filling into the center of each pie crust cutout, leaving a small border around the edges. Lightly brush the edges with egg wash or milk.
- Slice the remaining pie crust into thin strips to create the tops. Place two or three strips horizontally and two or three vertically over each pie, or weave them together to create a lattice design. Combine and reroll any remaining scraps as needed to make additional strips. Gently press down around the edges of each pie to seal the strips to the bottom crust, trimming away any excess.
- Lightly brush the tops with egg wash or milk and sprinkle with cinnamon sugar, if desired. Bake for 12–15 minutes, or until the crusts are golden brown and cooked through, and let them cool before serving.
Notes
-
- Cut the apples into small pieces. Since these pies are only about 3 to 3½ inches wide, finely diced apples will fit much better inside the crusts and make the filling easier to distribute evenly.
- Don't overcook the filling. Cook the apples just until they begin to soften, since they'll continue cooking a little more in the oven. You want them tender but still able to hold their shape.
- Don't overfill the pies. I recommend using about 1 tablespoon of filling per pie. Too much filling can make it difficult to seal the edges and may cause the filling to leak out during baking.
- Seal the edges well. Brushing the edges with egg wash or milk helps the lattice strips stick to the bottom crust. Gently press the edges together so the tops stay in place while baking.
- Watch the pies closely while baking. Since these pies are much smaller than a traditional apple pie, they bake quickly. Start checking around 12 minutes and remove them once the crusts are golden brown.
Nutrition
Calories: 215kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 156mg | Potassium: 82mg | Fiber: 2g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
