Mini Apple Pies

These mini apple pies are my absolute favorite fall baking project. They've got all the warm, cozy flavors of a traditional apple pie, but in adorable single-serving portions that are perfect for gatherings. I started making these years ago for my kids' lunchboxes and they've since become our go-to dessert for everything from potlucks to holiday dinners.

Last Thanksgiving, my brother-in-law (who claims he doesn't like "fruit desserts") ate three of these in one sitting. When I caught him sneaking a fourth, he just shrugged and said, "These don't count they're too good." That's the magic of these mini pies they convert even the most stubborn dessert critics.

Key Ingredients

• Tart apples: Granny Smiths are my go-to, but Honeycrisps work beautifully too. The tartness balances the sweetness and they hold their shape instead of turning to mush.
• Fresh lemon juice: Don't skip this It keeps the apples from browning and adds a brightness that makes the filling pop.
• Cinnamon: I sometimes add a tiny pinch of nutmeg or cloves too, but cinnamon is the star here. Use the freshest you can find it makes a difference.
• Store-bought pie crust: Look, homemade is great if you have time, but I've made these with both and honestly, a good quality store-bought crust works perfectly. It's all about making life easier.
• Turbinado sugar: That coarse sugar on top gives the most satisfying crunch and sparkle. Worth hunting down, but regular granulated works in a pinch.

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Baking Magic

Prep those apples

Peeling and slicing the apples is the most time-consuming part, but worth doing properly. I aim for ¼-inch slices thin enough to get tender, but not so thin they disintegrate. Tossing them immediately with lemon juice keeps them from turning brown while you work.

Pre-cook the filling

This step is crucial Stewing the apples before filling the pies ensures they're perfectly tender and removes excess moisture that would make your crusts soggy. When they're simmering, your kitchen will smell like heaven that's half the joy of making these.

Cut the dough

Using a biscuit cutter gives you perfect circles, but a wide-mouth jar works too. I save the scraps and re-roll them once to get all my circles. Don't overwork the dough or it'll get tough.

Form your crusts

Gently press the dough circles into the muffin cups, being careful not to stretch or tear them. I use my knuckles to ease the dough into the corners without making holes. They should come about halfway up the sides of each cup.

Fill generously

The apples will cook down a bit more in the oven, so I mound the filling slightly. Two heaping tablespoons per cup is usually perfect enough to get a good apple-to-crust ratio in every bite.

Get creative with tops

The lattice looks impressive but honestly, it's the most time-consuming part. When I'm in a hurry, I just cut simple rounds for the tops and cut a small vent in each one. Sometimes I use tiny cookie cutters to make cute shapes in the center instead.

Don't skip the egg wash

This gives your pies that gorgeous golden shine. A silicone pastry brush makes this job easy and mess-free. The sprinkle of sugar on top isn't just pretty it adds a fantastic sweet crunch.

I remember the first time I made these for my daughter's third-grade class party. One little boy took a bite and his eyes went wide turned out he'd never had homemade apple pie before, just the fast-food version. He asked me if I was a professional baker, which might be the best compliment I've ever received. Now my daughter (who's in college) makes these for her roommates and FaceTimes me for tips.

Serving Ideas

Serve these warm with a small scoop of vanilla ice cream on top for the ultimate treat. For brunch, they're amazing with a drizzle of maple syrup and a dollop of Greek yogurt. If you're bringing them to a potluck, arrange them on a platter with sprigs of fresh mint for a gorgeous presentation.

Tasty Twists

Add a handful of fresh cranberries to the apple mixture during fall for a tart pop of color and flavor. Drizzle the finished pies with homemade caramel sauce for an indulgent caramel apple version. For a grown-up variation, add a splash of bourbon to the apple filling before cooking the alcohol cooks off but leaves amazing flavor.

Storage Tips

These keep beautifully at room temperature for a day, loosely covered. For longer storage, refrigerate for up to three days. To reheat, pop them in a 300°F oven for about 10 minutes the microwave works in a pinch but the crust won't stay as crisp. You can also freeze the unbaked pies and bake them straight from frozen, adding about 5-7 minutes to the baking time.

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Baking Secrets

If your kitchen is warm, chill the filled muffin tin for 15 minutes before baking to keep the crust flaky. For extra flavor, brush the inside of the dough with a thin layer of apple jelly before adding the filling. Let the stewed apples cool slightly before filling the crusts to prevent the dough from melting.

I've made hundreds of these mini pies over the years, and they never fail to delight people. There's something about individual desserts that makes everyone feel special. The way the spiced apple filling bubbles around the edges of that golden crust is just irresistible. Even my mom, who's been baking apple pies for over 50 years, asks for these instead of a full pie now. That's when you know you've got a keeper recipe

Frequently Asked Questions

→ Can I make these mini pies ahead of time?

Yes! Bake them completely, cool, and store in an airtight container for 2 days at room temperature or up to 5 days in the refrigerator.

→ Can I freeze these mini apple pies?

Absolutely. Freeze baked pies on a tray until solid, then transfer to freezer bags for up to 3 months. Reheat in a 350°F oven for 10-15 minutes.

→ What's the best way to remove the pies from the muffin tin?

Let them cool for 10 minutes, then run a knife around the edges and gently lift them out with a small offset spatula or spoon.

→ Can I use different apples?

Yes! Granny Smith provide tartness, while Honeycrisp, Gala, or Braeburn offer sweetness. A mix of varieties creates complex flavor.

→ What can I serve with these mini pies?

They're delicious with vanilla ice cream, whipped cream, caramel sauce, or a sprinkle of cinnamon sugar.