With just 5 simple ingredients, lower added sugars, and the easiest method, these Mini Apple Pies (in a Muffin Pan) are a favorite dessert to share. They’re perfect as an everyday treat or a holiday dessert.
This easy dessert is my middle kiddo’s favorite and is so darn easy to make! It’s such a simple combination of Cinnamon Apples and pie crust, in a fun mini pie format that delightfully toddler-sized.
Quick Look: Mini Apple Pies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12
- Flavor Profile: Apple cinnamon flavor with crisp pastry shells
- Difficulty: Easy, perfect for everyday baking and holidays
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We love this healthy apple recipe as a fun weekend treat or as part of a holiday spread. It’s also great for a fall birthday and is an easy Thanksgiving recipe for kids since these mini pies are so simple to make.
Why This Recipe Works
With a simple apple mixture that’s low in added sugars but high in flavor and shortcut pie crust, you can make bite-size apple pies that are perfectly toddler sized—and quick to bake!
(You may also like my Cranberry Apple Pie and my Easy Apple Cake.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Mini Apple Pies so you know what to pick up from the store or have ready.
- Refrigerated pie crusts: Look for prepared pie crust near the butter in your supermarket. Or you can use 1 batch of my Whole Wheat Pie Crust.
- Apples: I use firm cooking apples in this recipe, like Granny Smith, Honeycrisp, Fuji, or Cosmic Crisp, so the apples have a little texture (instead of becoming mushy).
- Flour: A little flour in the apple mix helps ensure the fruit doesn’t release too much liquid into the pie crust. Use an all-purpose gluten-free flour if needed.
- Cinnamon: Adding ground cinnamon ensures the apples have ample flavor.
- Brown sugar: Adding a little sweetener enhances the flavor of the apples and helps the filling have a consistency more similar to that of apple pie.
- Butter: Adding small pieces of apple on top of the apple pies adds pleasant richness and classic apple pie flavor.
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How to Make Mini Apple Pies
Here’s a preview of how to make these Mini Apple Pies so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Unroll the pie crusts. Cut out 24 small rounds using a cookie cutter.
Step 2. Press each round into the cup of a mini muffin tin.
Step 3. Finely dice the apples. Add to a medium bowl with the flour, brown sugar, and cinnamon. Stir to combine.
Step 4. Place some of the apples in each muffin cup and top each with a few pieces of the diced butter. Bake.
TIP: You can add whipped cream or a little vanilla ice cream to the top of each pie right before serving, if desired.
Mini Apple Pie FAQs
Sure, you can use any recipe for pie crust, including my Whole Wheat Pie Crust. Roll it out, dusted with flour, then cut out 24 circles the same as in the directions. It should work really similarly.
Sure! You can use fresh berries or swap in diced pears for the apples here.
Yes, though you will want to make the dough circles larger (my best guess is about 5 inches round), use 2 tablespoons apples in each, and bake a little longer to ensure the crust is cooked through and golden brown.
How to Store
Store in an airtight container in the fridge for up to 5 days. Pop into an air fryer or toaster oven for 2-3 minutes to crisp the pie crusts.
Best Tips for Success
- Top with vanilla ice cream, whipped cream, Vanilla Yogurt, or a dollop of Cream Cheese Frosting.
- Use any firm cooking apple, such as Granny Smith, Cosmic Crisp, Jonathan, or Fuji.
- Use maple syrup or coconut sugar in place of the brown sugar.
- If you have more apples, try my Stewed Apples or Apple Cinnamon Muffins.
More Apple Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Mini Apple Pies (in a Muffin Pan)
Ingredients
- 14 ounce package refrigerated pie crust (2 crusts)
- 2 apples (such as Granny Smith or Honeycrisp; about 2 cups minced)
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter (finely diced)
Instructions
- Preheat the oven to 375 degrees F.
- Unroll the pie crusts. Cut out 24 small rounds using a 3-inch round cookie cutter. (Cut them close together so you don't waste much dough.)
- Press each circle into the cup of a 24-cup mini muffin tin, pressing the dough evenly up the sides and overlapping as needed to make little cups. Put in the refrigerator while you prep the apples.
- Finely mince the apples. Add to a medium bowl with the flour, brown sugar, and cinnamon. Stir to combine.
- Place 1 heaping teaspoon of the apple mixture into each muffin cup and top each with a few pieces of the diced butter.
- Bake for 18-20 minutes, or until the crust is lightly golden brown. Cool in the pan on a wire rack for about 10 minutes, then serve warm or store.
Notes
- Store the leftover pies in an airtight container for up to 3 days or longer in the fridge. The crust does soften a little as they sit.
- Top with vanilla ice cream, whipped cream, Vanilla Yogurt, or a dollop of Cream Cheese Frosting.
- Use any firm cooking apple such as Granny Smith, Cosmic Crisp, Jonathan, or Fuji.
- Use maple syrup or coconut sugar in place of the brown sugar.
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