Mini apple pies are a classic apple pie in mini form with an apple cinnamon filling inside a buttery, flaky crust. Try these for your next holiday occasion!
Mini Apple Pies
Mini apple pies are just like a classic apple pie, except in mini form. Mini apple pies have a sweet apple cinnamon filling inside a buttery, flaky pie crust. This recipe is a great variation from the classic since they are come together quickly and have a much shorter baking time than a traditional pie. In addition, you can use any double pie crust recipe (for an easy recipe, check out my no fail pie crust), including a pre-made pie crust if you are pinched for time. Mini pies are great for transporting and can be individualized with any pie filling other than apple. Be sure to read the tips below for substituting and storage.
How to Make Mini Apple Pies
The recipe for these mini apple pies was adapted from a recipe in my vintage 1944 The Good Housekeeping Cookbook, which is full of pie and tart recipes. To start, use any pie crust recipe for the base; the top of each pie can be sprinkled with either sanding or granulated sugar for decoration.
Ingredients
- 1 recipe double pie crust
- 2 cups apples, peeled and coarsely chopped (about 2 apples)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 Tablespoons unsalted butter, melted
- flour, for rolling surface
- 1 egg white, beaten
- granulated or sanding sugar, for decoration
Instructions
In a medium sized mixing bowl, combine the apples, granulated sugar, ground cinnamon, pinch of salt
and melted butter. Divide the pie dough in half. On a floured surface, roll out each pie crust to 1/8” thickness using a rolling pin. Using a biscuit butter or round cookie cutter, cut 9 circles from each crust and place on a lined baking sheet.
Place about 1 tablespoon of apple filling into the center of 9 circles of dough; then top with the remaining 9 circles of dough. Using a fork, crimp the edges to seal and use a sharp knife to create slits on the top for steam to escape while baking. Using a pastry brush, brush the top of each mini pie with the beaten egg white and sprinkle with either sanding or granulated sugar, for decoration. Bake @400℉ for 18-20 minutes, or until pastry is golden brown. Cool mini pies on wire rack.
Tips for Mini Apple Pies
- Store mini pies in an airtight container up to 72 hours
- Freeze mini pies up to 4 months
- Any pie filling can be substituted for the apple filling; substitute 1 Tablespoon of pie filling for the apple filling
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Mini Apple Pies
Equipment
- mixing bowls of various sizes
- baking sheets
- parchment paper or silicone baking mat for lining baking sheets
- Rolling Pin
- pastry brush
- biscuit cutter or round cookie cutter
- fork and sharp knife
Ingredients
- 1 recipe double pie crust
- 2 cups apples, peeled and coarsely chopped (about 2 apples)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 Tablespoons butter, melted
- flour, for rolling surface
- 1 large egg white, beaten
- sanding or granulated sugar, for decoration
Instructions
- In a medium sized mixing bowl, combine the 2 cups apples, peeled and coarsely chopped (about 2 apples), 1/4 cup granulated sugar , 1 teaspoon ground cinnamon, pinch of salt and 2 Tablespoons butter, melted.
- Divide the pie dough in half. On a floured surface, roll out each pie crust to 1/8” thickness using a rolling pin. Using a biscuit butter or round cookie cutter, cut 9 circles from each crust and place on a lined baking sheet.
- Place about 1 T of apple filling into the center of 9 circles of dough; then top with the remaining 9 circles of dough. Using a fork, crimp the edges to seal and use a sharp knife to create slits on the top for steam to escape while baking.
- Using a pastry brush, brush the top of each mini pie with 1 large egg white, beaten. Sprinkle with either sanding or granulated sugar, for decoration .
- Bake @400℉ for 18-20 minutes, or until pastry is golden brown. Cool mini pies on wire rack.
Notes
- Store mini pies in an airtight container up to 72 hours
- Freeze mini pies up to 4 months
- Any pie filling can be substituted for the apple filling; substitute 1 Tablespoon of pie filling for the apple filling
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