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+ servings
two mini apple pies stacked
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5 from 3 votes

Mini Apple Pies

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.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: crumb topping, easy, granny smith apples
Servings: 12 pies
Calories: 358kcal
Author: Jennifer Debth



  • 1 (14.1 oz) box refrigerated pie dough one box should contain 2 (9-inch) crusts

Crumb Topping

  • 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

    ground cinnamon

  • 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.

Crumb Topping

  • 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.



Serving: 1pie | Calories: 358kcal | Carbohydrates: 51g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 263mg | Potassium: 154mg | Fiber: 3g | Sugar: 25g | Vitamin A: 209IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg