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+ servings
fall pies

Mini Apple Pies

Small pies, big flavor! All there is to love about apple pie right at your fingertips. These mini apple pies are the perfect handheld fall treat. They’ve got a classic apple pie filling flavor with the help and ease of using store-bought dough or make them with my no-fail favorite homemade pie crust recipe!
Course Dessert
Cuisine American
Keyword apple, hand pies, mini pies, pie crust
Prep Time 40 minutes
Cook Time 20 minutes
Cool 10 minutes
Total Time 1 hour 10 minutes
Servings 12 mini pies


  • 1 large honeycrisp apple chopped to roughly ¼ - ½ inch sized pieces
  • 1 large granny smith apple chopped roughly to ¼ - ½ inch sized pieces
  • 1 tablespoon brown sugar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 2 sheets of pie crust thawed according to box instructions OR USE HOMEMADE CRUST
  • 1 egg + 1 tablespoon of water whisked together (this is the egg wash)
  • turbinado sugar for topping (optional)


  • Preheat the oven to 425℉.
  • Add the chopped apples, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract to a medium mixing bowl and stir together until the apples are evenly coated with the spice and sugars.
  • Unroll ther sheets of pie crusts.
  • Using a 3.5 inch round cookie cutter, cut 12 rounds.
  • Keep the dough scraps for building the lattice crust.
  • Press each of the rounds into the cavities of the muffin tins. They should just fit each tin.
  • Whisk together the egg and water with a fork to create the egg wash.
  • Lightly brush the inside bottom of the pie crusts with the egg wash.
  • Roll the dough scraps into a ball and then roll it out into a flat sheet.
  • Use a pizza cutter to cut ½ thick strips to create a lattice top crust for the mini pies.
  • Cut the strips length accordingly and gently press the edge of the strips down to secure.
  • Brush the lattice crusts with the egg wash and sprinkle with turbinado sugar on top, if desired.
  • Bake for 20 minutes until the top is golden brown. You should be able to hear the filling crackling and bubbling when you pull the pies out of the oven. Let the pies sit in the pan for 10 minutes out of the oven.
  • Serve warm and enjoy!


Baker’s Notes
* Use a butter knife to help release. Gently insert the knife in between the crust and the pan and then carefully lift the pie out. You’ll be able to feel when the pie is loosened and ready to be removed.