Think of these mini apple pies as the fun, low-maintenance younger sibling of a traditional apple pie. Same warm, buttery crust. Same cinnamon-spiced, caramelized apple filling. But instead of fussing with a full-size pie, you get perfectly portioned handheld treats—zero slicing, zero mess, just grab-and-go pie ready in just 20 minutes.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 The cutest, easiest apple pie you’ll ever make
Let’s be real—sometimes a whole apple pie is just too much. That’s where these mini apple pies come in. Perfectly portioned, easy to make, and packed with cinnamon, brown sugar, and buttery crust, they disappear fast.
This recipe started as a way to use up leftover pie crust and one lonely apple. I chopped, tossed, and baked them in a muffin tin, and the result? Pure magic. Flaky, golden, and perfectly balanced between tart and sweet. Plus, they bake in half the time of a full pie, so in just 20 minutes, you’ve got warm, homemade apple pie—practically begging for a scoop of ice cream or a drizzle of caramel. Because if you’re making apple pie, you might as well go all in. Comes in clutch during Thanksgiving for sure!
Craving for fall flavors? You’ll definitely fall in love with my easy pumpkin pie with sweetened condensed milk and double crusted sweet potato pie!
📋 Ingredients and notes
To make this mini apple pie, you’ll need store-bought pie crust (or make it from scratch), sliced apples, all-purpose flour, butter, egg, brown sugar, granulated sugar, cinnamon, vanilla extract, and lemon juice.
Shruthi’s Top Tip
Chill your dough. Cold pie crust = flakier, crisper mini pies. If it gets too soft while prepping, pop it in the fridge for 10 minutes.
- Dice apples small. The smaller the pieces, the more evenly they cook—about ¼-inch cubes work best.
- Don’t skip the lemon juice. It keeps the apples from browning and balances the sweetness perfectly.
- Go for a lattice top. It’s easier than it looks, and it helps steam escape, preventing a soggy crust.
- Let them sit for at least 10 minutes—hot pies are fragile and will break apart.
📖 How to make these easy apple pies
Step 1:
Roll out the pie crust and cut 12 circles using a 4-inch round cutter. Press each circle into a muffin cup.
Step 2:
In a medium bowl, mix apples, granulated sugar, brown sugar, cinnamon, flour, vanilla, and lemon juice until well combined.
Step 3:
Fill each pie crust with the apple mixture, gently packing it. Place a small piece of butter on top of each.
Step 4:
Cut out additional pie crust rounds or strips for lattice tops, or cover each pie with a full round, sealing the edges with a fork.
Step 5:
Beat the egg and brush over the tops of the pies. Sprinkle with coarse sugar if desired.
Step 6:
Bake for 18–20 minutes or until golden brown. Let cool for 10 minutes before removing from the tin.
Step 7:
Serve warm or at room temperature with a scoop or two of vanilla ice cream!
Variations & Substitutions
- Use a mix of apples. Combining tart (Granny Smith) and sweet (Honey crisp apples or Pink Lady apples) creates the best flavor.
- Use puff pastry instead of pie dough. Puff pastry makes an extra flaky, bakery-style mini pie—just keep an eye on them as they bake.
- Swap cinnamon with nutmeg, cloves, allspice, or pumpkin spice for a twist!
- Substitute butter with coconut oil or vegan butter for a dairy-free option.
- For a gluten-free version, substitute with 2 teaspoons of cornstarch.
- You can skip the egg wash or use butter, olive oil, or milk instead so that it still turns out golden.
- Adds ins. Add nuts like walnuts or pecans, drizzle with maple syrup or caramel syrup, or swap the top crust for a streusel topping.
🍴 How to serve mini apple pies
These mini apple pies are best served fresh from the oven! My guilty pleasure is adding a scoop of vanilla ice cream or a dollop of whipped cream—so good! You can also drizzle them with caramel sauce, honey, or a dusting of powdered sugar.
It’s honestly my go-to dessert after a plate of sweet potato casserole, mushroom stroganoff, or my vegan turkey roast. You can never go wrong!
🍴Storage and reheating suggestions
Keep leftovers in a container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm leftovers in the oven at 350°F for 5-7 minutes to bring back the crispiness.
Freeze them unbaked and bake straight from frozen, adding 5-7 extra minutes.
🍴 More Fall apple recipes:
If you like this recipe, check out my other apple recipes:
Apple Pie with Graham Cracker Crust
Bisquick Apple Cobbler
Instant Pot Apple Butter (No Peeling!)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Easy Muffin Tin Mini Apple Pies
Equipment
- 12-cup muffin tin
- 4-inch round cutter
Ingredients
- 2 pie crusts, store-bought or homemade
- 3 medium apples, peeled, cored and diced ¼ inch (about 4 cups)
- 1 tablespoon granulated sugar
- 1 tablespoon packed brown sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 medium lemon, juiced (1 tablespoon)
- 1 tablespoon unsalted butter, cut into 12 small pieces
- 1 large egg, beaten, for egg wash
- coarse sugar, optional, for topping
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Roll out the pie crusts and cut 12 circles using a 4-inch round cutter. Press each circle into a muffin cup.
- In a medium bowl, mix the apples, granulated sugar, brown sugar, cinnamon, flour, vanilla and lemon juice until well combined.
- Fill each pie crust with the apple mixture, gently packing it. Place a small piece of butter on top of each.
- Cut additional pie crust rounds or strips for lattice tops, or cover each pie with a full round, sealing the edges with a fork.
- Brush the tops with the beaten egg. Sprinkle with coarse sugar if desired.
- Bake for 18 to 20 minutes, until golden brown. Let cool for 10 minutes before removing from the tin.
- Serve warm or at room temperature with a scoop of vanilla ice cream.
Notes
- Granny Smith keeps the filling tart. Honeycrisp, Fuji or Pink Lady work too.
- Puff pastry works in place of pie crust and bakes up flakier. Watch them closely.
- Let the pies rest 10 minutes in the tin so they hold together when you lift them out.
- Freeze unbaked pies in the tin and bake from frozen, adding 5 to 7 minutes.
- Store leftovers at room temperature up to 2 days or in the fridge up to 5 days. Reheat at 350°F for 5 to 7 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
