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Mini Apple Pies

Delicious bite-sized Mini Apple Pies filled with gooey, cinnamon-spiced apples and encased in flaky crusts, perfect for sharing or enjoying on your own.

Ingredients

Scale
  • All-purpose flour, for dusting
  • 2 batches homemade pie dough or 2 store-bought crusts (preferably Pillsbury)
  • 3 medium baking apples, peeled, cored, and finely chopped
  • 1/4 cup packed light or dark brown sugar
  • 1/4 cup granulated sugar
  • 1 Tbsp. cornstarch
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pure vanilla extract
  • 1 large egg, beaten to blend
  • 2 tsp. coarse sugar or sanding sugar
  • Vanilla ice cream, for serving

Instructions

  1. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the dough until it’s about 1/8″ thick. Cut out 4 (7″) circles and gently place them into 4 (4″) mini pie pans. Press the dough into the bottom and up the sides of the pans, tucking any overhanging edges under and crimping for visual appeal. Pop them into the refrigerator to chill.
  2. Cut 1/3″ strips from the remaining dough, rerolling any scraps if necessary. Place the strips on the second prepared sheet and refrigerate them.
  3. Preheat your oven to 375°F. In a large bowl, toss your apples with brown sugar, granulated sugar, cornstarch, cinnamon, salt, and vanilla, stirring until well combined. Distribute the apple filling evenly among the pie shells and brush the edges with beaten egg.
  4. Lay 3 to 4 strips of dough vertically over the filling, alternating lifting them to create a beautiful lattice design. Trim any overhanging strips to be flush with the filling’s edge and crimp gently. Brush the lattice tops with more beaten egg, sprinkling with coarse sugar for an added touch.
  5. Bake until golden brown and the filling is bubbling over the edges, about 35 to 40 minutes. After letting cool slightly, serve warm with vanilla ice cream.

Notes

For healthier alternatives, consider low-sugar options or substituting with applesauce for some sugar. To make it dairy-free, use almond or coconut milk.

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