Mini Apple Pies – The perfect individual apple pies! Pie crusts filled with a simple apple filling and baked in either muffin or tart pans.

Mini Apple Pies

I can’t believe apple season snuck up on me so quickly, it feels like just yesterday I was all in on making ice cream for summer! Now that it is September, it’s socially acceptable to baking apple everything so I decided to celebrate with a batch of these mini apple pies and apple snickerdoodle cookies!

Personally, I loved these even more than normal apple pie.  Something about the bite-size apple pie was just so much more fun and SO much easier to serve.  I just popped with them on a plate and I didn’t have to worry about trying to cut up a pie and inevitably making a mess.

After some trial and error, I determined that the perfect way to serve these little pies is heated up with a scoop of vanilla bean ice cream, whipped cream, and caramel sauce drizzled on top (my homemade salted caramel sauce is my go-to!).  It’s truly pure fall perfection.

Common questions about making mini apple pies

What are mini apple pies?

Mini apple pies are individual pies made with pie crust and a simple apple pie filling.  They are cooked in either a muffin tin or tart pans.

What are the best apples for apple pie?

The go-to apple for most pie bakers is a granny smith apple but some other alternatives include jonagold, honeycrisp, braeburn, and golden delicious.

Should I use tart pans or a muffin tin?

Either! Honestly, I’ve used both and they both worked so I would say just use what you have on hand.  Apart from that, the tart pans have more crust and the muffin tins have more filling in each bite.

What can I serve apple pies with?

I like to serve mini apple pies with a combination of the following –

• Vanilla Bean Ice Cream
• Homemade Whipped Cream
• Salted Caramel Sauce
• Butterscotch Sauce
• Bourbon Salted Caramel Sauce

Notes on the pie crust

• You can use your favorite homemade pie crust recipe if you’d prefer.
• Most prepare pie crusts will recommend allowing the crust to sit at room temperature at least 30 minutes before unrolling it – this is to prevent it from tearing.  If you forget, just microwave it for 8-10 seconds.
• You don’t need to blind bake or prick this pie crust.
• If you’d like the top layer of pie crust (the decoration layer) to be a deep golden brown (more similar to an apple pie), brush the crust with an egg wash before baking.

Looking for more apple recipes? Check these out!

• Apple Snickerdoodle Cookies
• Caramel Apple Pie Dip
• Baked Apple Cider Donuts
• Caramel Apple Spice {Starbucks Copycat}

Yield: 12 pies

Mini Apple Pies

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Mini Apple Pies - The perfect individual apple pies! Pie crusts filled with a simple apple filling and baked in either muffin or tart pans.

Prep Time 10 minutes

Cook Time 27 minutes

Total Time 37 minutes

Ingredients

• 2 (9") refrigerated pie crusts (see notes)
• 1 large granny smith apple
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cornstarch

Instructions

1. Preheat your oven to 425 degrees F. Spray 4 (4 3/4") tart pans or a muffin tin with non-stick baking spray.
2. Lightly flour your work surface and unroll the pie crusts. Use a small, sharp knife to cut two circles out of your crust, making sure to cut them at least 1/2" larger than your tart pan on all sides (you want the crust to go full up the sides of your pan). If you are using a muffin tin, cut 3" circles.
3. Place one circle of dough in each prepared pan or muffin tin and gently press it into the bottom and sides - make sure not to tear the dough.
4. Cut any excess dough from around the edges of the pans.
5. Slice the apple thinly (about 1/8") and place it in a large bowl along with the brown sugar, cinnamon, vanilla, and cornstarch. Mix well, to ensure each slice of apple is evenly coated.
6. Divide the apple filling between the crusts.
7. (Optional) Decorate the top of the tart with strips or a lattice pattern of leftover pie crust.
8. Bake the crusts in a preheated oven for 15 minutes, or until the edges of the tarts are golden brown and the apples are fork tender.
9. Enjoy the pies warm or at room temperature. Store any leftover tarts in an airtight container in the fridge for up to 3 days.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 216Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 140mgCarbohydrates: 35gFiber: 2gSugar: 18gProtein: 2g

This nutritional information can vary depending on the specific products you choose so this is a general guess of the correct nutritional information based on the products I used. Please keep that in mind when making the recipe.

Check out the web story for this recipe by clicking HERE.