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mini apple pies with cinnamon filling.

Mini Apple Pies

These homemade mini apple pies feature a flaky buttery crust and a warm cinnamon-spiced apple filling. Perfect for holidays, parties, or everyday baking, they're easy to make and bake faster than a traditional apple pie.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, pie
Cuisine: American
Calories: 220
Ingredients Notes

Ingredients
  

Pie Crust
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter cold and cubed
  • 6 –8 tablespoons ice water
Apple Filling
  • 4 cups peeled and diced apples Granny Smith and Honeycrisp
  • ⅓ cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
Topping
  • 1 egg beaten (egg wash)
  • 1 tablespoon coarse sugar

Notes

  • Use a combination of Granny Smith and Honeycrisp apples for the best balance of tartness and sweetness.
  • Pre-cook the apple filling to prevent excess moisture and keep the crust crisp.
  • Chill the pie dough for at least 30 minutes before rolling to achieve a flaky crust.
  • Brush each pie with egg wash and sprinkle with coarse sugar for a golden, bakery-style finish.
  • Store baked mini apple pies in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
  • Freeze baked or unbaked mini apple pies for up to 3 months.