Mini Apple Pie Recipe

If you’re looking for a cozy, sweet treat that’s just the right size to enjoy without any guilt, this Mini Apple Pie Recipe is going to be your new favorite. I absolutely love how it comes together with a buttery crumbly topping and tart apples nestled underneath—it’s like having a little slice of fall magic on your plate. Stick around and I’ll walk you through everything, plus share some tips that I’ve picked up to make sure your mini pies come out perfect every time.

this Recipe

Ingredients You’ll Need

The ingredients list is refreshingly short, but each plays a special role—from the flour that forms the base of the crust to the cinnamon that adds that warm fall aroma. When choosing your apples, I always pick Granny Smith or another tart apple because it balances out the sweetness perfectly and holds its shape well while baking.

• All purpose flour: Provides the structure for your crumbly crust—make sure it’s fresh for the best texture.
• Sugar: Divided between the dough and sprinkled on top to add sweetness and caramelization.
• Egg yolk: Helps bind the dough together and adds richness.
• Baking powder: Just a touch to give the crust a light lift without puffing it up too much.
• Butter: Melted and slightly cooled to ensure the dough turns nicely crumbly and buttery.
• Apples (Granny Smith or other tart apple): Choose firm apples so they hold up well during baking.
• Cinnamon: The quintessential spice partner that wakes up the apple flavor.

Variations

I like to keep this Mini Apple Pie Recipe pretty classic because the balance is just perfect, but don’t be afraid to play around depending on what you have on hand or your mood that day. A little creativity here makes it even more fun.

• Add Nuts: Sprinkle chopped walnuts or pecans on top before baking for a crunchy contrast—I tried this once and my family went crazy for it!
• Swap Apples: Use honeycrisp or Fuji for a sweeter, softer filling if tart isn’t your thing.
• Spice Mix: Add a pinch of nutmeg or ginger along with the cinnamon for a warmer spice profile, especially nice around the holidays.
• Gluten-Free Option: Try swapping the flour for a gluten-free blend; just keep in mind the texture might be slightly different but still delicious.

How to Make Mini Apple Pie Recipe

Step 1: Mix the Dough to a Crumbly Perfection

Start by preheating your oven to 350°F—essential so everything bakes evenly. In a mixing bowl, combine your flour, sugar, egg yolk, and baking powder. When you add the melted butter, make sure it’s slightly cooled; otherwise, it might scramble the egg yolk. Mix everything to form a crumbly dough—don’t worry if it looks like coarse crumbs, that’s exactly what you want. This is the base of your pie crust and topping, and the crumbly texture makes the final pie so satisfyingly tender.

Step 2: Press Dough into Pie Tins and Prepare the Apples

Divide the dough in half and press one portion evenly into each of your two 5-inch pie tins. I like to press it up the sides just a little to hold in the filling. If you don’t have pie tins, disposable foil pans work wonderfully and make cleanup a breeze. Then, peel, core, and slice your apples into about ¼ inch thick slices—keeping them uniform is key so they bake evenly. Place the apple slices neatly into each crust shell.

Step 3: Sprinkle Cinnamon and Sugar, Then Crumble Dough

Sprinkle half the cinnamon and the remaining sugar evenly over the apples in each pie. Now, crumble the second half of your dough over the top in small pieces—it’s okay if some bits are bigger; this rustic topping is what I love most. It turns golden and crisp as the pie bakes, offering that perfect marriage between crumble and pie.

Step 4: Bake Until Bubbly and Golden

Pop the pies in the preheated oven and bake for about 35 to 40 minutes. You’re looking for a bubbly filling peeking through and a golden-brown topping. If around the 35-minute mark the topping looks like it’s browning too fast, tent loosely with foil. The smell that fills your kitchen is pretty magical—just wait.

How to Serve Mini Apple Pie Recipe

Garnishes

I love topping these mini pies with a small scoop of vanilla ice cream or a dollop of whipped cream—that classic combo just can’t be beaten. Sometimes I’ll dust a little powdered sugar over the top for an elegant finish if I’m serving guests.

Side Dishes

If I’m making these for dessert after dinner, I often pair them with a warm chai latte or spiced coffee. They’re also perfect alongside a simple green salad if you’re making a brunch spread that includes sweet and savory elements.

Creative Ways to Present

For special occasions, I like to serve these mini pies right in their tins on a wooden board with fresh cinnamon sticks and apple slices scattered around. It adds a festive touch that makes the simple dessert feel elevated and cozy.

Make Ahead and Storage

Storing Leftovers

Leftover mini apple pies keep beautifully covered in the fridge for up to 3 days. I recommend wrapping them tightly with plastic wrap or placing them in an airtight container to keep the crust from drying out.

Freezing

I’ve frozen unbaked pies successfully by wrapping them firmly in foil and foil pan, then thawing overnight in the fridge before baking. You can also freeze fully baked pies, but I find the texture is best if you bake fresh when possible.

Reheating

When reheating leftovers, pop them in a 325°F oven for 10-15 minutes until warmed through to keep the crust crisp. Microwaving works but tends to soften the topping, so use the oven if you can.

FAQs

Final Thoughts

Honestly, this Mini Apple Pie Recipe has become my go-to comfort dessert. It’s just so satisfying to bake a little pie from scratch that you can enjoy without sharing—or maybe you do share, but you don’t have to feel like you’re committed to a whole big one! Whether you’re baking for a cozy night in or prepping a thoughtful treat for friends, I can’t recommend giving this recipe a try enough. I hope it brings the same warm, happy vibes to your kitchen as it does to mine.

Print