Mini Apple Pies – Simple Treats That’ll Steal Your Heart!

Mini Apple Pies hit different when you want something sweet but, let’s be real, you do NOT want to deal with rolling out a giant slab of pastry. Ever been there? Your kitchen’s a mess, the apples are staring back at you like, “hurry up!” and you’re craving cozy fall flavors fast. Well, you might wanna bookmark this spot right now because making these little pies is honestly way easier (and quicker) than classic big ones. Plus, if muffin tins are your vibe, you’ve gotta see these deliciously easy muffin tin mini apple pies for everyone and if you’re eyeing some autumn sweets, deliciously easy mini pumpkin pies for fall baking fun are pure comfort. No lie, these Mini Apple Pies will be your new kitchen BFF for chilly evenings.

What You Need

Let’s get right down to the basics (my kind of intro). You do not need anything fancy, trust me. If you’ve got apples, those are—obviously—the big deal. I use Honeycrisp or Granny Smith but, honestly, any apple works in a pinch. Slice ’em up thin so they’re easy to fold inside the pastry.

You’ll want some refrigerated pie dough. If you love making pie crust from scratch, go wild. I almost always reach for store-bought because when the sweet tooth calls… convenience wins. Cinnamon and sugar—yes, the classic combo—gives the filling that nostalgic apple-pie flavor. Throw in a squirt of lemon juice so things don’t go mushy or brown too soon.

A muffin tin makes these look extra cute, and you’ll need a rolling pin or really, even a sturdy mug to flatten the dough circles. Pastry brush for an egg wash? Not required, but the golden shine is chef’s kiss.

Oh, and if you want to mash up flavors or go wild with toppings—think leftover holiday cookies or caramel chips—who’s stopping you? No one.

How To Make Mini Apple Pies

Alright, there are a few little details to get perfect pies, but honestly it’s doable even if you’re distracted by pets leaping onto your counter. Start with your dough, roll it a bit thinner than it comes packaged (unless you like a crusty crunch, then keep it thick). Cut circles about three inches wide, a glass works if you don’t have cookie cutters.

Press those circles into your muffin pan—no need for perfection here. If there are little rips, patch with scraps. Apples should be tossed with sugar, cinnamon, and a dab of lemon. I toss mine obsessively, almost like a salad, so every slice gets coated. (The apple-cinnamon scent hits right then and honestly? Feels like home.)

Spoon the filling into each dough spot, pile them up just a touch. You can cover with tiny dough strips if you’re feeling fancy, or go classic with a simple round. Don’t forget a brush of milk or egg for shine! Bake until bubbling and golden, about 18 to 22 minutes.

Take ’em out, let cool just a wee bit (burnt tongues are no joke), and eat one before anyone else finds out they’re ready. My official taste test rule. By the way, these are honestly even better than some delicious apple pie cupcakes that’ll warm your heart if you ask me.

“I don’t even like making pie, but these mini apple pies are just so simple and cute. My kids ask for them every single week in the fall—no leftover guaranteed!” – Jenna M.

Storage & Freezing Instructions

So you made a big batch and didn’t inhale them all? Well, miracles happen. Mini Apple Pies do keep pretty well! Just let them cool and then pop them into an airtight container. Room temp is fine for a day or two, but after that, the fridge is better so they don’t go soggy or weird.

If you wanna save for later, freeze ’em. I wrap each pie in plastic wrap, then put them all in a zip-top bag—baker’s tip. Thaw on the counter, then toss in the oven or air fryer to get a little crispy on the outside again.

If you’re hoping to gift these or save for last-minute dessert emergencies, they’re a safe bet. Just remember, nothing beats that “just baked” smell in your house on round two.

Tips For Success

First off, don’t stress about perfect pastry circles or lacy, Pinterest-level tops. Rustic = real. If your apples look a bit dry, add a squish more lemon juice or a spoon of melted butter. Taste a little bit of your apple mixture before baking—sometimes they need a touch more cinnamon, sometimes more sugar. Trust your tastebuds!

If you prep apples ahead, keep them in lemon water so they don’t brown. Bake on the middle rack for the most even heat. And if your dough shrinks down the sides, just gently press it up while warm—look, it happens to all of us.

A bit of flaky sea salt on top (oh man, just try it once) is next-level. And here’s a secret: one of my friends swears by tossing a few deliciously soft caramel apple cookies you’ll crave next to the pies for a dessert so good you’ll need a moment alone.

Ingredient	Amount	Notes
Apples (Honeycrisp or Granny Smith)	3-4 cups, sliced	Use any preferred variety
Pie Dough	1 package (2 crusts)	Store-bought or homemade
Cinnamon	1 tsp	Adjust to taste
Sugar	½ cup	Use brown sugar for added flavor
Lemon Juice	1 tablespoon	Prevents browning
Egg (for wash)	1 (optional)	Gives a golden finish

Even More Apple Recipes To Try This Fall!

Feeling apple fever? Don’t stop at Mini Apple Pies—apple recipes are practically a fall lifestyle. I’ve been known to host apple-only dessert nights, no regrets.

• Need a cozy breakfast? Try an apple cinnamon French toast casserole recipe for crowd-pleasing vibes.
• For a fancier twist on tradition, these irresistible apple crisp mini cheesecakes you’ll adore are bite-sized perfection.
• Feeling more savory? Apple cider glazed chicken is honestly underrated.
• Desperate for muffins? Apple pumpkin streusel muffins small batch are a fall mood in every crumb.

That’s just the start. Go wild with it.

Common Questions

Do I need to peel the apples?
Not really! I almost never bother. The skin gets soft after baking and I’m all for skipping that step.

What apples work best?
Honeycrisp, Granny Smith, Gala, or any mix. Use what you have. Not picky over here.

Can I make these Mini Apple Pies ahead of time?
Yep, absolutely. Make ‘em in the morning and serve that night, or bake and freeze for weeks.

Can I use puff pastry instead?
Sure. It’ll be flakier and a little messier, but still delicious.

How do I prevent soggy bottoms?
Don’t overfill with apple juice, and pre-bake the crusts for 3 minutes if you really want to. But honestly, a little mess is part of the fun.

You Gotta Treat Yourself To These Mini Apple Pies

Honestly, if you haven’t tried making Mini Apple Pies, I genuinely think you’re missing out on the easiest pie win around. You need almost nothing for ingredients and the steps are a breeze. These are the kind of desserts that make home smell like a five-star bakery without all the fuss.
Give them a shot and if you want more inspiration, check out bon appétit’s best apple pie crust tips or get inspired with amazing homemade apple pie filling ideas. Trust me, your kitchen will thank you and so will your family (or the neighbors you promised pie to…oops).

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