There’s something about mini desserts that makes them feel extra special. These mini apple pies are buttery, golden, and filled with tender cinnamon apples—all topped with a beautiful lattice crust. They’re the kind of bake that looks like you spent hours on it, but thanks to store-bought crust, they’re totally weeknight-doable.
They’re perfect for Thanksgiving dessert tables, lunchboxes, bake sales, or even just when you want a cozy fall treat without committing to a full pie.
Ingredients
For the Filling:
• 2½ cups peeled, finely diced apples (Granny Smith or Honeycrisp work great)
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• 1 tablespoon unsalted butter (cut into small pats)
For the Crust:
• 2 store-bought pie crusts (or homemade)
• Extra flour for dusting
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar or cinnamon sugar (for topping)
Instructions
1. Make the filling.
In a medium bowl, mix together the apples, sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla. Let the mixture sit for 10 minutes so the apples begin to soften and release their juices.
2. Prepare the crust.
Roll out your pie dough on a floured surface and cut 4-inch circles. Press each into a muffin tin or mini tart pan. Fill each shell with the apple mixture and top with a small pat of butter.
3. Add the lattice.
Cut thin strips of dough from the second crust and weave them over each mini pie in a simple lattice pattern. Press edges to seal.
4. Brush & bake.
Brush the tops with egg wash and sprinkle with coarse sugar. Bake at 375°F (190°C) for 22–25 minutes, or until golden and bubbly.
5. Cool & serve.
Let pies cool in the tin for 10–15 minutes, then carefully remove and serve warm or at room temperature.
Suggested Pairings
• A drizzle of salted caramel or a scoop of vanilla ice cream
• Enjoy with chai tea or hot apple cider
• Serve as part of a mini dessert platter at Thanksgiving
FAQs
Can I make them ahead of time?
Yes! Store them in an airtight container at room temp for a day or refrigerate for up to 3. Reheat in the oven to re-crisp.
Can I freeze these?
Definitely. Let them cool completely, then freeze in a single layer before transferring to a bag. Reheat at 325°F straight from frozen.
Can I use puff pastry instead?
Yes, but the texture will be more airy and delicate—still delicious, just different!
Why You’ll Love This Recipe
• All the cozy apple pie flavor in a few bites
• Kid-approved and perfect for lunchboxes
• Looks fancy with minimal effort
Mini Apple Pies
Ingredients
- 2½ cups Granny Smith apples finely diced
- ¼ cup Granulated sugar
- ¼ cup Packed light brown sugar
- 1 tbsp All-purpose flour
- 1 tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- 1 tsp Lemon juice
- ½ tsp Vanilla extract
- 1 tbsp Unsalted butter
- 2 Store-bought pie crusts
- Extra flour (for dusting)
- 1 Egg, beaten (for egg wash)
- 1 tbsp Coarse sugar or cinnamon sugar (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a muffin tin or mini tart pans.
- Roll out the pie crusts on a lightly floured surface and cut out circles about 4 inches wide. Press each circle gently into the wells of the muffin tin to form the base.
- In a bowl, mix together the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Let the mixture sit for about 10 minutes to soften the apples and draw out their juices.
- Spoon the filling evenly into each crust-lined cup. Place a small pat of butter on top of each one.
- Cut strips from the remaining dough and arrange them over the top in a simple lattice pattern. Press the edges gently to seal.
- Brush the tops with the beaten egg and sprinkle with coarse sugar or cinnamon sugar.
- Bake for 22–25 minutes, or until the crust is golden brown and the filling is bubbling.
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