Individual desserts are perfect for entertaining. These mini apple pies are baked in a standard 12-cup muffin tin, making them easy to portion and serve over the holidays. A flaky pie crust holds tender, cinnamon-spiced apples for a cozy seasonal treat.
Apple season is here and pie season follows close behind. Celebrate both with these single-serve pies that deliver flaky crust and a warmly spiced apple filling. They’re straightforward to make from scratch, freeze well, and travel easily—ideal for gatherings or a cozy family dessert.
Why this recipe works
These mini apple pies can be prepared ahead of time and frozen before or after baking, which simplifies holiday prep. Use either homemade or store-bought pie crust; homemade offers more flavor and texture, while store-bought speeds up assembly. The filling gets depth from vanilla, cinnamon, and a touch of cloves.
Ingredient notes
- Pie crust: Either homemade or store-bought works. Homemade crust usually has better flavor and flakiness; store-bought saves time and typically comes in packs of two, which is convenient for this recipe.
- Apples: Baking-friendly varieties like Granny Smith, Honeycrisp, and Braeburn work best. Mixing varieties can add depth of texture and flavor.
- Spices: Cinnamon is essential. A pinch of ground cloves, nutmeg, or allspice enhances the apple filling without overpowering it.
Recipe variations
For the top crust you can cut simple circles, make a lattice, or use decorative cut-outs. If covering pies fully, add small slits so steam can escape. A crumble topping is another great option—divide your crumble among the mini pies for a crisp finish.
Mix-ins like 1/3 cup chopped pecans or walnuts add crunch. Fresh or dried cranberries pair nicely with the apples. Serve warm with vanilla ice cream, caramel sauce, or a dollop of whipped cream.
How to make mini apple pies
- Combine filling ingredients. Toss chopped apples with sugar, flour (or cornstarch), cinnamon, cloves, a pinch of salt, and vanilla until evenly coated. Set aside.
- Prepare the crust. Roll out pie dough and use a 4-inch round cutter to cut 12 circles. Re-roll scraps to cut additional shapes for the tops.
- Assemble pies. Place each dough circle in the muffin tin, pressing gently to fit the cup. Divide the apple filling among the cups (about 2–3 tablespoons each). Top with cut-outs.
- Finish and bake. Whisk an egg with 1 tablespoon of water and brush over the crusts. Sprinkle with coarse sugar. Bake at 425°F for 20–25 minutes, until crusts are golden and filling bubbles. Let cool in the pan 10–15 minutes before transferring to a wire rack.
Helpful tips
This recipe is designed for a standard 12-cup muffin tin (not mini muffin tins). You usually don’t need to grease the tin because pie dough contains fat, but lightly greasing the cups can help guarantee the pies release easily.
If you don’t have a 4-inch cutter, use a glass from the cupboard—3½ inches can work in a pinch. Keep your dough soft enough to roll but cool to the touch; colder dough produces a flakier crust.
Frequently Asked Questions
Yes. Once baked pies cool completely, wrap individually and place in an airtight container or freezer bag for up to 3 months. For unbaked pies, freeze them in the muffin tin until solid, then remove and store in a freezer bag for up to 3 months.
For baked pies, preheat oven to 350°F and warm them 10–15 minutes. For unbaked frozen pies, bake at 425°F for 25–30 minutes until golden and bubbling.
Run a butter knife around the crust edge to loosen each pie. Lightly greasing the tin before baking can also help them release more easily.
Yes, but the texture won’t be as crisp. Homemade filling gives better flavor and texture.
Related recipes
If you enjoy baking with apples or love pies, try these recipes as well.
Mini Derby Pies
The BEST Apple Pie Recipe from Scratch
Mini Blueberry Pies
Muffin Tin Mini Quiche
Did you love this recipe? Please consider leaving a rating and a comment if you tried it.
Mini Apple Pies
Ingredients
- 2 unbaked pie crusts, softened but still cool
- 2 1/2 cups peeled and chopped apples (about 4 medium)
- 1/3 cup (66 g) granulated sugar
- 2 tablespoons flour or cornstarch
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves or allspice
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1 egg (for egg wash)
- Coarse sugar for sprinkling
Instructions
- Preheat oven to 425°F. Lightly grease a standard 12-cup muffin tin.
- Place apples in a large bowl and add sugar, flour, cinnamon, ground cloves, salt, and vanilla. Stir until apples are evenly coated; set aside.
- Roll out pie dough and use a 4-inch round cutter to cut 12 circles. Fit each circle into the prepared muffin tin, pressing the dough up the sides. Reroll scraps to cut decorative shapes for the tops.
- Fill each dough-lined cup with about 2–3 tablespoons of the apple filling. Place cut-out shapes on top. Whisk the egg with 1 tablespoon water, brush over the crusts, and sprinkle with coarse sugar.
- Bake for 20–25 minutes, until the crust is golden and the filling bubbles. Cool in the pan 10–15 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Pie crust: Use a homemade crust or store-bought dough.
Apples: Granny Smith, Honeycrisp, or Braeburn are recommended for baking.
Storage: Store baked pies in an airtight container in the refrigerator for up to 3 days. They’re best the day they’re baked.
Freezing: After cooling completely, wrap individually and freeze up to 3 months.