These mini apple pies are small, but they’re full of cozy, sweet fall flavor! Gooey cinnamon apples and maple syrup make up the filling, baked in my homemade pie crust in a cupcake tin and topped with a buttery crumble. In a pinch, use canned apple pie filling and a store-bought crust to speed up the recipe.
For another fun twist on classic apple pie, try my apple hand pies, easy deep-fried apple pie bites, and apple pie egg rolls.
I first created this recipe for mini apple pies when I hosted a cupcake-tasting party (truly the best kind of party). Instead of making my apple pie cupcakes, I opted for cupcake-sized apple pies instead! These mini pies are filled with my favorite stovetop apple pie filling and paired with either a store-bought or homemade pie crust.
While packed with all the flavors I love, this mini pie recipe is easier than baking a traditional, full-sized apple pie. Especially since I borrow the buttery crumble topping from my apple crumble pie. Once you have the bottom crusts prepared, it takes less than 30 minutes to get these mini apple pies in the oven.
Baking in a muffin pan makes these easy to transport, and they keep well at room temperature. Since apple pie is a year-round dessert in our house, I love making this small version for 4th of July picnics and fall parties, or as a fun, mini treat for our Thanksgiving table.
Ingredient Notes
Here are the pantry-friendly ingredients in this easy mini apple pie recipe. Scroll to the recipe card for the complete recipe details with exact measurements.
- Pie Crust – I almost always have a few batches of my easy homemade pie crust prepped and in the freezer during the holidays. To save time, you can also make these mini pies with store-bought pie dough.
- Apples – My favorite apples for apple pie include Granny Smith apples, or a mix of crisp baking apples, like Fuji, Gala, or Pink Lady apples. You can leave the skins on or peel them; it’s up to you. Dice the apples into small, dime-sized pieces.
- Lemon Juice – Brightens the flavor of the apple pie filling and also helps prevent the chopped apples from browning.
- Flour – Used to thicken the filling. If needed, substitute cornstarch (for example, if you’re making this dessert gluten-free). You’ll need about half the amount.
- Maple Syrup – Adds cozy fall flavor while sweetening the apples at the same time. Swap with honey or extra brown sugar if needed.
- Cinnamon – Feel free to add additional spices, like nutmeg or ginger, as you’d like. You could also use an apple pie spice blend, or even pumpkin pie spice, which is similar.
- Butter – Make sure it’s cold from the fridge. You’ll cut cold, cubed butter with flour to make the crumble.
- Brown Sugar – You could also use granulated sugar, though it won’t have quite the same depth of flavor.
- Rolled Oats – Also called old-fashioned oats, these are my favorite for baking, whether I’m making oatmeal cookies or the topping for an apple crisp. In a pinch, quick oats will work. Instant oats become too soft, while harder varieties, like steel-cut oats, won’t soften enough.
How to Make Mini Apple Pies
Follow the steps below to prepare the cutest bite-sized fall treat.
- Prepare a 9-inch pie crust. Prepare and then chill the dough for at least 1 hour before rolling it out. Keep the crust refrigerated while you prepare the pie filling and crumble.
- Make the apple pie filling. First, dice the apples into small pieces. The smaller the pieces are, the more apples will actually fit inside your pies. Once diced, toss the apples in lemon juice to keep them from browning. Meanwhile, mix the dry ingredients in a separate bowl, then stir them into the apples to coat. Drizzle in the maple syrup.
- Make the crumble topping. In a new bowl, mix the dry ingredients and then add the cold, cubed butter. Use a pastry cutter, a fork, or your hands to cut the butter into the dry ingredients until it forms a crumble that sticks together.
- Roll out the pie crust. When you’re ready to make your pies, take out the pie dough, then roll it out. I prefer a thinner crust, about ⅛-inch thick, as it leaves room for more pie filling. Next, use a circle cookie cutter, at least 4 inches in diameter, to cut out rounds of dough. You should be able to get 9-10 circles out of a 9-inch pie crust. You may need to reroll it once.
- Shape the crusts in the pan. Generously coat a muffin pan with cooking spray or grease it with Crisco shortening. Then, using your fingers, gently press a dough circle into the bottom and around the sides of each muffin well.
- Fill the pies. Divide the apple pie filling evenly amongst the mini pie crusts. Afterward, top each pie with the streusel topping.
- Bake. Lastly, bake these mini apple pies at 350°F for 25 minutes, or until the apples are soft and the filling is bubbling. Once they’re out of the oven, let the pies cool for at least 20 minutes, then remove and serve, or wait until they’re completely cool before storing.
Swap the Crumble With a Mini Lattice Crust
If you’d like to make mini apple pies with woven lattice crusts on top instead of the crumble, you can prepare two pie crusts. After chilling and rolling out the dough, cut out the circles as directed. Then, using a sharp knife or pizza cutter, cut each circle into thin strips. Weave the strips on top of the apple pie filling, then crimp the edges following a downsized version of my tutorial on how to make a lattice crust.
Serving Mini Apple Pies
I love topping the warm pies with scoops of vanilla ice cream for mini apple pie à la mode. Or, I’ll pipe whipped cream or cinnamon maple whipped cream on top of the pies once they’ve cooled. For an extra-special treat, drizzle them with salted caramel sauce.
Tips and Variations
- Choose the right apples. The best apples for baking are crisp-tart varieties that hold their shape in the high heat of the oven. Granny Smith, Pink Lady, Gala, and Fuji apples are all great options. Avoid mealy or floury apples, as they tend to turn to mush when baked.
- Avoid sticking. If you’ve greased your muffin pan well, you shouldn’t have any issues releasing these mini apple pies from the wells after baking. Allow the pies to cool for 20 minutes before removing them. If you do experience some sticking, gently run a knife around the edges to help them loosen.
- Scale up the recipe. This recipe makes 9-10 mini pies, but you can easily double it for a larger batch. In this case, you’ll need two 9-inch crusts (or double the recipe for my pie crust).
- Fruit variations. Try versions of these mini pies with the fillings from my cranberry apple pie or apple blueberry pie.
- For a gluten-free option, substitute a regular pie crust with my gluten-free pie crust recipe.
- For a version without oats, swap the oat crumble with a classic streusel. You’ll need to increase the butter to 4-5 tablespoons, the flour to ¾ cup, and the brown sugar to ½ cup to compensate for the missing oats, like the streusel from my apple cinnamon muffins.
How to Store
- On the counter. Once they’re completely cooled, the mini apple pies can be stored at room temperature in an airtight container for up to 3 days.
- Refrigerate. Alternatively, store the pies in an airtight container in the refrigerator for 5-7 days. You can opt to warm up the pies in the microwave for 20-30 seconds if you’d like.
More Bite-Size Desserts
Mini Apple Pies
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 9-10 pies
- Category: Pie
- Method: Oven
- Cuisine: American
Description
These mini apple pies are baked in a muffin tin and full of cozy fall flavor! With gooey cinnamon apples, a homemade flaky pie crust, and a buttery oat crumble.
Ingredients
- One 9-inch pie crust, prepared
For the filling:
- 3 large Granny Smith apples (or your favorite variety)
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (8.75g) all-purpose flour
- 2 tablespoons (12g) granulated sugar
- 2 tablespoons (28g) light brown sugar, packed
- 2 teaspoons (5g) ground cinnamon
- 1 tablespoon (15ml) pure maple syrup
For the streusel topping
- 3–4 tablespoons (42-56g) unsalted butter, cold
- 3 tablespoons (26g) all-purpose flour
- 2 tablespoons (28g) light brown sugar, light brown sugar
- 1/3 cup (27g) rolled oats
- ½ teaspoon cinnamon
Instructions
- Prepare a 9-inch pie crust. Be sure it’s cold and ready to roll out.
- Preheat oven to 350°F.
For the filling
- Slice apples into small pieces (about the size of a dime) and squeeze a lemon over top and stir to combine.
- Combine the dry ingredients and stir in the apples until they’re well coated. Pour the maple syrup over the apples and stir to combine.
For the streusel topping
- Dice 3 tablespoons of butter into small pieces and combine with the dry ingredients. Use a pastry cutter or two forks and press the butter into the dry ingredients until it resembles a crumbly mixture and the butter is broken down into smaller pieces. If the mixture is still dry, add an additional 1 tablespoon of cold butter.
Assemble
- Roll out the dough on a lightly floured surface about 1/8” thick or up to ¼” for a thicker crust.
- Use a circle cookie cutter, at least 4 inches in diameter, to cut individual circles, rerolling once as needed.
- Generously coat the pan with cooking spray or grease with Crisco. Use your fingers to gently place the dough circles and press them into the bottom of the pan and around the sides.
- Spoon the pie filling into the crust, dividing it evenly amongst all of them. Then top the pie filling with the streusel topping.
- Bake at 350°F for 25 minutes or until the apples have softened. Allow them to cool in the pan for at least 20 minutes. They should easily release from the pan, but you may want to use the flat edge of a knife if they are a bit stuck.
Notes
- These can be served warm or once cooled. Serve with a scoop of ice cream or whipped cream.
- Once they’re completely cooled, they can be stored at room temperature in an airtight container for up to 3 days. Or they can be stored in an airtight container in the refrigerator for 5-7 days.
Julianne, I absolutely love this!! Made them this morning for a celebration dinner for my granddaughter’s wedding. They are so adorable to look at plus so delicious! I was nervous about getting them out of the pan, but to my happy surprise they came out easily & I didn’t break one. 😁 Thank you for yet again another fantastic recipe!
Thank you so much, Cathy! I’m so glad to hear you enjoyed them and congrats to your granddaughter!