These Mini Apple Pies are like individual, perfectly portioned deep-dish pies! This twist on a classic is brimming with gooey apple filling, topped with a crumb topping, and wrapped in a flaky pie crust.
These mini apple pies are the best because not only are they absolutely delicious, but they’re portioned out for you—no pie cutting necessary!
- Pie Dough – use a pre-made, refrigerated pie crust for convenience!
- Butter – adds richness.
- Apple Juice – adds moisture without watering down the apple flavor.
- Vanilla Extract – enhances other flavors and adds depth.
- Apples – Granny Smith is the perfect apple pie apple, because it’s firm and tart.
- Cinnamon – the classic cozy spice for pie.
- Brown Sugar – adds sweetness to balance out the tart apple.
- Salt – cuts the sweetness of the other ingredients.
- Cornstarch – thickens the filling to make it extra gooey.
- Old-Fashioned Oats and All-Purpose Flour – the base for the topping. The oats become slightly chewy after baking which makes for a delicious texture.
- Chopped Pecans – gives the topping that crunchy texture. If you don’t like pecans, walnuts will work as well!
- Brown Sugar and Cinnamon – provides the topping with warmth and sweetness.
- Baking Soda – prevents the topping from becoming too dense as it bakes.
- Salt – cuts the sweetness and enhances other flavors.
- Butter – helps hold the topping together.
How to make
There are three parts to this mini apple pie recipe—but don’t worry, they’re all super simple!
- Roll out your pie crust on a clean surface.
- Use a cookie cutter to cut out four circles from each pie crust. Combine the remaining dough, roll it back out, then cut four more rounds (for 12 rounds total.)
- Press each round into the slots of your muffin tin.
- Place all topping ingredients in a medium-sized bowl and stir to combine.
- Melt butter in a medium saucepan then stir in apple juice, vanilla apples, cinnamon, brown sugar, and salt, then simmer until the apples have softened.
- In a small bowl, whisk together cornstarch and apple juice.
- Stir the cornstarch mixture into the saucepan mixture. and simmer until the mixture is thick.
- Spoon the mixture into each of the pie dough lined muffin tin slots.
- Top each mini apple pie with the crumb topping.
- Bake for 40 minutes, cool, then serve with whipped cream or ice cream and caramel sauce and enjoy!
How long to bake
Bake the mini apple pies for 40 minutes at 350ºF. You’ll know they’re done when the filling is bubbly and the crust is golden-brown! Once gooey and brown, you’ll let them sit at room temperature in the muffin tin for 20 minutes to give the filling time to set.
What apples to use
I highly recommend Granny Smith because the tart, almost slightly sour flavor of green apples pairs really well with the sweetness offered by the other ingredients. They’re also crisper which holds up really beautifully next to the gooeyness of the rest of the filling.
If Granny Smith apples just aren’t your thing, you can sub them out for other varieties such as Honeycrisp or Golden Delicious both of which have that crisp texture you want.
I don’t recommend softer apples such as Red Delicious, because they will become too mushy as they’re baked.
How many apples do you need?
This depends on the size of the apples you use, but I needed four medium-sized Granny Smith apples to get the 4-5 cups of apple chunks the recipe calls for.
Should you peel the apples?
I definitely recommend peeling your apples because the skin becomes chewy when it’s baked. Use a vegetable peeler to remove the skin from each apple before chopping them up! Don’t have a vegetable peeler? Use a sharp knife instead.
If you prefer to leave the peel on, just make sure that you thoroughly wash and dry your apples before using them.
How to store
Baked apple pies can be stored in an airtight container at room temperature for about a day, in the refrigerator for 5 days, or in the freezer for 3-4 months.
To reheat, microwave or bake in the oven until heated through!
Let’s get baking!
Mini Apple Pies
Equipment for this recipe
- 1 (14.1 oz) box refrigerated pie dough one box should contain 2 (9-inch) crusts
- 1/2 cup
old fashioned oats
- 1/2 cup all-purpose flour
- 1/4 cup chopped pecans
- 1/2 cup brown sugar packed
- 1/2 teaspoon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
- 2 tablespoons unsalted butter
- 4 tablespoons apple juice divided
- 1 teaspoon vanilla extract
- 4 medium granny smith apples peeled and chunked (about 4 - 5 cups)
- 1 teaspoon cinnamon
- 1/2 cup brown sugar packed
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- Preheat oven to 350 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.
- Roll out the 2 pie crusts side by side on a clean surface.
- Use a 4.5 inch round cookie cutter to cut out 4 circles from each of the pie crusts (8 total rounds).
- Combine remaining dough together and roll back out, then cut 4 more rounds. You will end up with 12 rounds of pie crust.
- Gently press one round into one muffin slot, then repeat with remaining 11 slots. Set aside in fridge until ready to use.
- Place oats, flour, pecans, brown sugar, cinnamon, baking soda, salt, and butter together in a medium sized bowl.
- Stir to combine, then set aside.
- Melt butter over medium heat in a medium sized sauce pan.
- Stir in 3 tablespoons apple juice, vanilla, apples, cinnamon, brown sugar, and salt.
- Bring to a simmer, cover and cook, stirring occasionally, for 4-6 minutes or until the apples have slightly softened.
- In a small bowl, whisk together cornstarch and 1 tablespoon apple juice. Slowly stir into the apple mixture.
- Continue simmering, uncovered, until the apples are soft and the mixture has thickened, about 2 minutes.
- Spoon the apple mixture evenly into the 12 pie dough slots.
- Evenly top with the crumb topping.
- Bake in prepared oven for 40 minutes, or until the pie crust is golden brown and the filling is bubbly.
- Cool for 20 minutes, then remove from the muffin tin and serve with whipped cream or ice cream.
*Note: Nutrition information is estimated and varies based on products used.