Mini Apple Pies

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For such a cute bite-sized pie, these Mini Apple Pies are jam-packed with flavor! They’re easy to make, baked in a muffin tin and topped with a simple yet mouthwatering crumble topping.

A close up of a small apple pie with whipped cream topping

Easy Mini Apple Pies

A long time ago, before my blog even existed, I hosted a cupcake tasting party (p.s. is that not the BEST type of party?). I included some mini pies that were baked in a muffin tin and looked just like cupcakes, these apple pies were included. I am pulling this way out of the archives because I love a good bite-sized treat.

Even though these are small, they’re full of flavor. The crisp green apples are coated in cinnamon, sugar, and a hint of maple syrup. It’s my favorite way to make an apple pie filling. Then I added a brown sugar and oatmeal crumble topping, it’s the same one I use for this apple pie, and it’s to die for.

Apple pie is a year-round dessert in our house. These would be perfect for a fall-themed party, a July 4th BBQ or even on your Thanksgiving dessert table. I’ve been known to sneak one of these in for breakfast too. Eat it with your hands or a fork, there’s no wrong way to do it

Two mini apple pies, stacked, the top one has whipped cream on top

Ingredients You’ll Need

This recipe makes 9-10 mini pies, but you can easily double it for a larger batch which means you’ll need two 9-inch crusts.

Pie crust

  • One 9-inch pie crust prepared: I made these with my gluten-free crust. but you could easily do it with a regular pie crust or even store-bought dough to save time.

For the filling:

  • Granny smith apples (or your favorite variety)
  • Lemon juice
  • All-purpose flour
  • Granulated and Light Brown Sugar
  • Ground cinnamon
  • Pure maple syrup

For the streusel topping

  • Unsalted butter– cold from the refrigerator
  • All-purpose flour
  • Light brown sugar
  • Rolled oats– any variety will work
  • Ground cinnamon

How to Make Mini Apple Pies.

Once you have the crust prepared, it takes less than 30 minutes to get these in the oven.

Prep the pie crust

Prepare a 9-inch pie crust. Once it’s been refrigerated and ready to roll, it’s time to get to work. Keep it refrigerated until the filling and crumble are prepared.

Prep the apple filling:

For these mini apple pies, we’re making a batch of my favorite apple pie filling.

Dice the apples: These are pretty small, around the size of a dime or smaller. The smaller the pieces are, the more apples will actually fit inside your pies. Once diced, toss in lemon juice to keep them from browning.

Mix in the dry ingredients: It’s best if you can mix this in a bowl before hand and then pour it over the apples. Make sure they’re evenly coated. Then add the maple syrup.

Prep the crumble topping:

Simply mix together the dry ingredients and then add the cubed butter. Use a pastry cutter, some forks or your hands to work the butter into the dry ingredients until it’s fully incorporated and sticks together.

Assemble the pie

Cut the pie crust: Roll out the dough to be about 1/8” thick or up to ¼” for a thicker crust. I prefer a thinner crust, it allows for more filling and can be easier to work with. Use a circle cookie cutter, at least 4-inches in diameter. You should be able to get 9-10 circles out of a 9-inch pie crust, rerolling once if needed.

Place in the pan: Generously coat the pan with cooking spray or grease with Crisco. Use your fingers to gently place the dough circles, press into the bottom of the pan and around the sides.

Fill the crusts: Spoon the pie filling into the crust, dividing evenly amongst all of then. Then top the pie filling with the streusel topping.

Bake: Bake at 350°F for 25 minutes or until the apples have softened.

How to Serve

These can be served warm or once they haved cooled. I love to serve them with a scoop of ice cream or some whipped cream. To reheat these, simple place in the microwave for 20-30 seconds or until desired temperature is reached.

These mini pies travel and keep very well. They would be great for a picnic or on a dessert table for a party.

How to Store Baked Pies

Once they’re completely cooled, they can be stored at room temperature in an air-tight container for up to 3 days. Or they can be stored in an airtight container in the refrigerator for 5-7 days.

A mini apple pie with the bite taken out to show the filling, topped with whipped cream
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A small apple pie with whipped dream topping

Mini Apple Pies

  • Author: Beyond Frosting
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 9-10 pies

Description

For such a cute bite-sized pie, these Mini Apple Pies are jam-packed with flavor! They’re baked in a muffin tin and topped with a simple crumble topping.

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

  • 34 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

  1. Prepare a 9-inch pie crust, be sure it’s cold and ready to roll out.
  2. Preheat oven to Bake at 350°F

For the filling

  1. Slice apples into small pieces (about the size of a dime) and squeeze a lemon over top and stir to combine.
  2. 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

  1. 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 mixer is still dry, an additional 1 tablespoon of cold butter.

Assemble

  1. Roll out the dough on a lightly floured surface about 1/8” thick or up to ¼” for a thicker crust.
  2. Use a circle cookie cutter, at least 4-inches in diameter to cut individual circles rerolling once as needed.
  3. Generously coat the pan with cooking spray or grease with Crisco. Use your fingers to gently place the dough circles, press into the bottom of the pan and around the sides.
  4. Spoon the pie filling into the crust, dividing evenly amongst all of them. Then top the pie filling with the streusel topping.
  5. 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 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 air-tight container for up to 3 days. Or they can be stored in an airtight container in the refrigerator for 5-7 days.
  • Category: Pie
  • Method: Oven
  • Cuisine: American

Keywords: Easy Apple Pie, Mini Desserts, Apple recipe

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