Mini Apple Pies

So this is a true American classic, but now in mini and extra cute versions. With these mini pies, you can totally surprise your friends or family—they’re just as adorable as they are easy to make. Sweet little portions packed with homemade flavor that, trust me, you’ll want to serve with coffee, dress up your table at a get-together, or simply treat yourself to a cozy, sweet bite that screams “fall” with every mouthful. Let’s make them!

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Mini Apple Pies

Ingredients

• 2 refrigerated pie crusts (about 14 oz / 400 g total)
• 3 medium apples, peeled and diced (about 3 cups / 360 g)
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (55 g) brown sugar
• 1 1/2 tsp (4 g) ground cinnamon
• 1/4 tsp (1 g) ground nutmeg
• 2 tbsp (16 g) all-purpose flour
• 1 tbsp (15 ml) lemon juice
• 1 egg beaten with 1 tbsp (15 ml) water for brushing

What You’ll Need

• 12-cavity muffin tin
• Round cookie cutter or a glass (3 to 4 inches / 7.5 to 10 cm wide)
• Rolling pin
• Pastry brush

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! Preheat your oven to 375 °F (190 °C). This way, once the pies go in, the crust begins to brown right away instead of turning soggy. Make sure the oven rack is in the center so the heat spreads evenly.
2. Mix the filling. In a large bowl, toss the diced apples with the granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice. Stir until every piece is coated. The flour is key here—it thickens up the juices the apples release while baking, keeping your filling from turning runny.
3. Prep the crusts. Roll out the pie dough on a lightly floured surface. Using your cookie cutter or a large glass (3 to 4 inches wide), cut out circles and press them gently into each muffin tin cavity. Use your fingers to fit the dough to the bottom and sides, but don’t press too hard—you don’t want it to tear.
4. Fill them up. Spoon about 2 to 3 tablespoons of the apple mixture into each crust. Don’t overfill—leave a little space for the juices to bubble up without spilling over.

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5. Top them off. With the extra dough, cut thin strips and weave that classic lattice pattern on top of each mini pie. Or, if you prefer, cover with a dough circle and make a few small slits with a knife to let the steam escape. This keeps the crust from puffing up too much and the filling from overflowing.
6. Brush with egg wash. Beat one egg with a tablespoon of water and brush it over the tops. This step gives the crusts that golden shine and just a hint of extra flavor.
7. Bake! Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the crusts are beautifully golden and the filling is bubbling around the edges. Don’t worry—the smell of warm apples and cinnamon will tell you they’re ready.
8. Cool and serve. Take them out of the oven and let the mini apple pies rest in the tin for about 10 minutes. This helps the filling set and the crust firm up. After that, carefully pop them out and enjoy them warm or at room temperature.

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Ingredient Substitutions

• Apples: No apples on hand? Swap them for pears, though the flavor will change a bit.
• Brown sugar: Super easy—use white sugar plus 1 tsp (5 ml) of honey.
• Nutmeg: If you don’t have any, just go with an extra pinch of cinnamon.
• Lemon juice: Orange juice works too and gives a sweeter twist.
• Pie crust: You can totally replace it with refrigerated cookie dough.

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Prep Tips

• Chill the dough: Always refrigerate it for about 10 minutes before assembling the pies—it makes it way easier to handle.
• Apple size: Dice the apples into small cubes so they cook evenly.
• Shiny finish: Brush with egg wash and sprinkle a little sugar on top for that golden sparkle.
• Avoid mess: Place a baking sheet under your muffin tin in case any apple juice bubbles over—trust me, it’ll save you from cleaning your oven later.

Common Mistakes (What NOT to do)

• Overripe apples: Skip the super soft ones—they’ll just turn into mush.
• No vents: Don’t forget to cut slits if you’re using full dough circles to cover the pies. The steam has to escape.
• Overfilling: Don’t pack in too much filling—it can bubble over and stick to your pan (or worse, your oven).
• Low heat: Don’t bake at less than 375 °F or the crust will come out pale and soggy.
• Unmolding too soon: Let them rest at least 10 minutes before removing, or they’ll fall apart.

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Frequently Asked Questions (FAQ)

• Best apples? Granny Smith are classic, but Honeycrisp works great too.
• No egg wash? Brush with milk or cream instead.
• Freeze before baking? Totally—just prep the pies and freeze them on a tray before bagging.
• Shelf life? They stay fresh up to 3 days in the fridge.
• Good for lunch? Absolutely—they’re portable and super easy to eat.
• Filling too runny? Add 1 tbsp (8 g) of extra flour or cornstarch.
• Can I use puff pastry? Yes, just know they’ll be flakier and less sturdy.
• Reheating? Use your oven or air fryer; skip the microwave.
• Vegan version? Use dairy-free dough and brush with plant-based milk.
• No muffin tin? You can bake them on a tray, but they won’t hold that perfect round shape.

Storing & Reheating

• Short-term storage: Keep them in an airtight container at room temp for up to 2 days.
• Fridge: Store in the refrigerator and they’ll stay good up to 5 days.
• Reheat in the oven: 350 °F (175 °C) for 5–7 minutes.
• Reheat in the air fryer: About 3–4 minutes does the trick.
• Avoid the microwave: It’ll make the crust soggy.

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Serving Suggestions

• A scoop of vanilla ice cream on top—classic and so good.
• A frothy cappuccino with cinnamon is a must with these pies.
• For a fun contrast, pair them with a fresh spinach salad with walnuts and feta.
• They also go great with a warm milkshake flavored with cinnamon and honey.
• And if you’re in the mood for more dessert—hello, sea salt chocolate brownies!

Recipe Variations

• With cranberries: Add them in for a tart and fresh kick.
• With caramel: Drizzle salted caramel and toss in some nuts for a sweet-crunchy combo.
• With puff pastry: Swap the pie dough for puff pastry for a lighter, crispier vibe.
• With crumble topping: Go streusel-style instead of lattice—super cozy!
• Spiced-up: Add cloves and cardamom for a warm, aromatic flavor that’s perfect for fall or winter.

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Nutritional Information (per serving)

• Calories: 210 kcal
• Protein: 2 g
• Healthy Fats: 9 g
• Carbohydrates: 32 g
• Natural Sugars: 17 g
• Fiber: 2 g
• Sodium: 120 mg

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