Mini Apple Pies

5 from 13 votes

These Mini Apple Pies may be small but they have big apple pie flavor! This mini apple pie recipe has all there is to love about classic apple pie but are the perfect hand held treat for fall. Serve warm and bubbling from the oven with a scoop of vanilla ice cream or enjoy cooled - delicious either way!

Course Dessert

Cuisine American

Keyword mini apple pie recipe, mini apple pies

Prep Time 30

Cook Time 20

Servings

Calories 176kcal

Author Trish - Mom On Timeout

Ingredients

2 cups chopped apples roughly chopped to ¼ inch pieces, about 2 large apples, I used Honeycrisp and Granny Smith
1 tablespoon granulated sugar
1 tablespoon brown sugar
½ teaspoon apple pie spice or use ½ teaspoon ground cinnamon and a pinch of ground nutmeg
½ teaspoon vanilla extract
1 large egg
1 tablespoon water
14 ounces refrigerated pie crust if using frozen, you will need to thaw first
2 tablespoons sanding sugar or turbinado sugar for topping (optional)

Instructions

Preheat the oven to 425℉. Lightly spray your muffin pan with nonstick cooking spray and set aside.
In a large bowl, combine the chopped apples, granulated sugar, brown sugar, apple pie spice and vanilla extract. Stir together until the apples are evenly coated.
2 cups chopped apples, 1 tablespoon granulated sugar, 1 tablespoon brown sugar, ½ teaspoon apple pie spice, ½ teaspoon vanilla extract
In a small bowl, whisk together the egg and water. Set aside.
1 large egg, 1 tablespoon water
Gently unroll your sheets of pie crusts (or roll out homemade pie crusts if using.) Use a 3 ½ inch round cutter to cut out 12 circles. The dough scraps will be used for creating the lattice crust on top of the mini apple pies.
14 ounces refrigerated pie crust
Press each circle into one of the cavities of the muffin pan. Lightly brush the bottom of each pie crust with the prepared egg wash.
Gather your pie crust scraps and roll out. Use a sharp knife or pizza cutter to cut ¼ thick strips for the lattice top crust. Cut the strips so they are just slightly longer than each cavity of your muffing pan. This will vary slightly from pan to pan. Lay out the lattice crust on top of the apple filling and gently press the edge of the strips down to secure. You will need six small strips for each mini pie.
Finally, brush the lattice crusts with remaining egg wash and sprinkle with sanding sugar.
2 tablespoons sanding sugar
Bake the mini pies for 18 to 22 minutes or until the top is golden brown. The filling should be bubbling when you pull the mini pies out of the oven. Let the pies sit in the muffin pan for about 15 minutes before carefully removing. Insert a butter knife or thin spatula in between the crust and the pan and then carefully lift the pie out.
Cool pies on a wire rack or serve warm and enjoy with vanilla ice cream and caramel sauce.

Nutrition