Mini Apple Pie Recipe

If you’re craving a cozy, hand-held dessert that feels like a hug from the inside, you’ve got to try this Mini Apple Pie Recipe. I absolutely love how these little pies come together—flaky, buttery crust with perfectly spiced, tender apple filling. They bake up beautifully in just under an hour and make the perfect treat for a quiet night in, a special occasion, or when you want to impress guests without breaking a sweat.

this Recipe

Ingredients You’ll Need

These ingredients are straightforward but come together to create magic. I like using Granny Smith apples because their tartness balances the sweetness, but you can switch up the apple variety based on what’s fresh or what you prefer.

• All Purpose Flour: The base of our crust—make sure it’s fresh for the best texture.
• Sugar: Divided between the crust and filling to sweeten just enough.
• Egg Yolk: This helps bind the crust and adds richness.
• Baking Powder: Gives the crust a subtle lift and lightness.
• Butter: Melted and slightly cooled, this adds that irresistible buttery flavor you want.
• Granny Smith Apples: Tart apples keep the filling balanced and won’t get mushy.
• Cinnamon: Essential for that warm, cozy apple pie flavor.

Variations

I love how flexible this Mini Apple Pie Recipe is. Over the years, I’ve experimented with different twists to suit moods, seasons, and what’s in my pantry. Feel free to tweak and make it your own.

• Add Nuts: When I toss in chopped walnuts or pecans, it adds an amazing crunch that my family goes crazy for.
• Swap Apples: Sometimes, I blend Granny Smith with Fuji or Honeycrisp for a sweeter balance.
• Spice It Up: Adding a pinch of nutmeg or ground ginger gives the filling a holiday twist that’s just irresistible.
• Gluten-Free: I’ve tried using a gluten-free flour blend with good results, just be mindful the texture shifts a little.

How to Make Mini Apple Pie Recipe

Step 1: Mix and Crumble the Crust

Start by combining the flour, sugar, egg yolk, and baking powder in a bowl. Then, pour in the melted butter (make sure it’s just slightly cooled so it doesn’t cook the egg yolk). Use a fork or your fingers to mix everything until it forms a crumbly dough. It won’t look like a traditional pie dough ball—it stays crumbly, which is exactly what we want. This little trick gives the pie crust a delightfully tender, almost shortbread-like texture.

Step 2: Press the Crust into Pie Tins

Grab two 5-inch pie tins (disposable foil pans work great here if you don’t have specific pie tins). Press about half of the crumbly dough into the bottom and up the sides of each tin. Don’t worry about making it perfectly smooth—just press evenly so the crust holds together. I find that using your fingers to gently press into corners helps create a nice even layer.

Step 3: Prepare the Apple Filling

Peel, core, and slice your apples into roughly 1/4 inch slices. Try to keep the slices consistent so they cook evenly. I learned early on that uneven slices mean some apples end up mushy while others stay too firm. Toss these slices right into your pie tins, layering or fanning them out to fit nicely.

Step 4: Spice it Up and Add the Top Crumble

Sprinkle each pie with half the cinnamon and remaining sugar—don’t skip this part because the cinnamon-sugar combo really wakes up the apples. Then, crumble the rest of your dough on top, breaking it up into small pieces that will bake into a golden, buttery topping. This crumbly top is my favorite part; it adds a little rustic charm and lots of flavor.

Step 5: Bake and Enjoy

Bake your mini pies at 350°F for 35-40 minutes. You’ll know they’re done when the apples are bubbly and the topping is golden brown. If you’re like me, you’ll peek in a few times just to enjoy that amazing aroma filling your kitchen. Let the pies cool for a bit before digging in—this makes slicing easier and helps the filling set up nicely.

How to Serve Mini Apple Pie Recipe

Garnishes

I like to serve my mini apple pies with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Sometimes, a light dusting of powdered sugar adds a pretty finishing touch. For a grown-up twist, a drizzle of caramel sauce is pure heaven.

Side Dishes

If you’re making this for a meal, pair the pies with a cup of warm chai tea or coffee for a cozy vibe. They’re also wonderful with a simple green salad if you want to balance out sweetness with something light.

Creative Ways to Present

For special occasions, I’ve topped mini pies with edible flowers or served them in cute individual pie plates lined with parchment paper. They also look adorable with a cinnamon stick or fresh mint sprig on top for a festive feel.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I wrap each mini pie tightly with plastic wrap and pop them in the fridge. They stay great for up to 3 days. Just remember to let them come to room temperature before reheating for best texture.

Freezing

I love freezing these pies because they thaw so well. After baking and cooling, I freeze individually wrapped pies on a tray, then transfer them to a freezer bag. They keep nicely for up to 2 months and make an instant dessert anytime cravings hit.

Reheating

When reheating, I pop the mini pies in a 325°F oven for about 10-15 minutes until warm. Avoid microwaving if you want to keep the crumbly top crisp and the crust flaky—oven warming is definitely worth the little extra time.

FAQs

Final Thoughts

This Mini Apple Pie Recipe has become one of my all-time favorites to share with friends and family. Its balance of easy prep, comforting flavors, and those perfectly portioned individual pies make it feel like a little celebration every time. I hope you enjoy baking and eating them as much as I do—it’s truly one of those recipes that makes any day a bit sweeter. Give it a try, and I bet it’ll become a go-to for your cozy dessert cravings too!

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