Mini Apple Pies
These adorable mini apple pies pack all the cozy flavor of a classic apple pie into a perfectly portioned, hand-held treat, ideal for Thanksgiving, Friendsgiving, or any fall gathering.
The Cutest Fall Dessert You'll Ever Make
There is something irresistibly charming about a dessert you can hold in one hand, and these mini apple pies deliver every bit of the cozy, cinnamon-spiced magic of a full-sized apple pie in a perfectly portioned little package. If you have ever wondered how to bake mini pies without spending your whole afternoon in the kitchen, this recipe is your answer. Flaky, buttery crust wraps around warm, spiced apple filling, and the whole batch comes together with a few clever shortcuts that keep things simple without sacrificing that homemade feel.
These little pies are one of my favorite easy Friendsgiving food ideas because they are endlessly shareable, easy to eat standing up with a drink in your other hand, and they always disappear first from the dessert table.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy muffin tin ensures each pie holds its shape, a good rolling pin makes quick work of the crust, and a small round cutter gives you clean, even circles every time. These are the products that genuinely help this recipe shine:
Why This Recipe Works So Well
Using store-bought refrigerated pie crust and canned apple pie filling turns this into one of the most approachable mini pie recipes easy enough for a weeknight, but it still tastes like you fussed over it for hours. A splash of lemon juice brightens the filling, a touch of extra cinnamon deepens the spice, and a golden egg wash gives every pie that glossy, bakery-style finish.
Chef's Tip: Chop the apple chunks in the canned filling into smaller pieces before scooping them into the crusts. This helps the filling nestle evenly into each mini pie instead of leaving awkward gaps.
If you love experimenting with apple pie filling recipes canned, this is a great base recipe to build on. Swap in a spoonful of caramel sauce, a pinch of nutmeg, or a handful of chopped pecans for your own signature twist.
Building the Perfect Mini Pie
The trick to gorgeous apple mini pies is all in the crust. Rolling the dough slightly thinner than you would for a full pie helps it bake through evenly in the shorter time these little guys need in the oven. Pressing the dough gently into each muffin cup, rather than stretching it, keeps the crust from shrinking or tearing as it bakes.
For the tops, you have options. A simple lattice looks stunning and lets the filling peek through, but small leaf or star cutouts are just as pretty and even easier for beginners. Either way, a good brush of egg wash and a sprinkle of coarse sugar gives that irresistible golden, crackly crust.
This recipe is one of those apple mini desserts that looks far more impressive than the effort it actually takes, which makes it perfect for anyone searching for apple desserts for Thanksgiving that will not eat up your entire prep day.
Ready to make it? Here is the full step-by-step recipe:
Mini Apple Pies
These adorable mini apple pies pack all the cozy flavor of a classic apple pie into a perfectly portioned, hand-held treat, ideal for Thanksgiving, Friendsgiving, or any fall gathering.
Ingredients
- 2 refrigerated pie crusts, store-bought, 9-inch rounds, or homemade double pie dough
- 21 oz apple pie filling, canned, apples chopped into smaller pieces
- 2 tbsp granulated sugar, for the filling
- 1/2 tsp ground cinnamon, plus more for topping
- 1 tsp lemon juice, freshly squeezed
- 1 large egg, beaten, for egg wash
- 1 tbsp water, for egg wash
- 1 tbsp coarse sugar, optional, for sprinkling on top
- 1 tbsp unsalted butter, melted, for greasing the muffin tin
Instruction
Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a standard 12-cup muffin tin with the melted butter.
On a lightly floured surface, roll out the pie crusts and use a 4-inch round cutter to cut 12 circles, rerolling scraps as needed. Press each circle into a muffin cup, letting the edges peek over the top.
In a medium bowl, combine the apple pie filling, granulated sugar, cinnamon, and lemon juice. Chop any large apple chunks so they fit neatly into the small crusts.
Spoon the apple filling evenly into each crust-lined muffin cup, filling almost to the top.
Gather the remaining dough scraps and cut into thin strips or small shapes to create lattice tops or decorative cutouts for each mini pie.
Whisk together the egg and water, then brush the egg wash over all the exposed pie dough edges and tops.
Sprinkle the tops with a little extra cinnamon and coarse sugar if using.
Bake for 22 to 25 minutes, until the crusts are deep golden brown and the filling is bubbling.
Let the mini pies cool in the tin for 10 minutes, then run a thin knife around the edges and carefully lift them out onto a wire rack to cool completely before serving.
Equipment
- 12-cup muffin tin
- Rolling pin
- 4-inch round cutter
- Pastry brush
- Mixing bowls
- Wire cooling rack
Notes
Serving and Storing Your Mini Pies
Serve these warm with a small scoop of vanilla ice cream, or let them cool completely and pack them into a pretty box for gifting. They travel well, making them one of the best mini appetizer recipes adjacent desserts for potlucks, tailgates, and holiday parties alike.
Store any leftovers in an airtight container at room temperature for up to two days, or in the refrigerator for up to five. A quick reheat in a warm oven brings the crust right back to life.
However you serve them, these mini apple pies are guaranteed to become one of your go-to fall favorites.
