Mini apple pies recipe 

Making these mini apple pies is simple, and the filling is just apple pie filling you make at home. This little dessert is great for fall!

– 2 pie crusts homemade or store-bought – 2 ½ cups chopped apples (315 grams) – ¼ cup granulated sugar (50 grams) – 2 tablespoons all-purpose flour measured correctly (15 grams) – 1 teaspoon ground cinnamon – 1 teaspoon pure vanilla extract – ⅛ teaspoon ground nutmeg – 1 tablespoon unsalted butter (15 grams) optional



Heat oven to 425°F (220°C). To 1/8-inch thickness, roll pie crusts on lightly floured surface. Make 12 3.5-inch cookie cutter or cup pie crust circles. Scrap pie dough rounds.


One pie crust circle per 12-count muffin pan. Muffin pans should fit dough snugly after gently pressing down and around sides. Chill muffin tins and pie crust dough before filling.


Combine diced apples, sugar, flour, ground cinnamon, vanilla, and nutmeg in a large bowl. Place 3 teaspoons apple pie filling in each muffin tray after taking it from the fridge.


Each pie should have 12 little butter slices on top of the filling. Remove additional pie dough from the fridge, cut and install pie top designs.


Bake pie crust 18–23 minutes until lightly golden brown and filling bubbling. After baking, cool 10–15 minutes. Cool mini pies on wire rack after leaving pan.


Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Banoffee pie recipe