Mini Apple Pies

There’s just something about apple pie that never goes out of style —especially when it’s warm, cozy, and topped with a melty scoop of vanilla ice cream. It’s the kind of dessert that instantly feels like home. But what if you could skip the slicing, the plates, and the mess, and go straight to the good part? Enter these mini apple pies: perfectly portioned, easy to grab, and downright irresistible. They deliver all the classic apple pie flavor you love in a fun, handheld form. Whether you’re baking ahead for a gathering or just treating yourself, these little pies are simple, convenient, and guaranteed to disappear fast.

Ingredients for your mini apple pies!

You don't need that many items to make this recipe, but here is a quick list below for your convenience. You’ll need these 10 ingredients to make your mini apple pies. You will also need parchment paper, a baking sheet, and a 3 inch cookie cutter for this recipe. Here’s your shopping list!

• Unsalted Butter

• 2 Large Apples

• Brown Sugar

• Corn Starch

• Apple Pie Spice

• Salt

• Vanilla Extract

• Lemon Juice

• 9 inch pie circles

• Egg

Tips for the best Mini Apple Pies!

Baking a apple pie is easier than you would think. I'm here to give you all the tips and tricks to make the perfect mini apple pies.

• Choose the right apples : Use apples that hold their shape when baked, like Granny Smith, Honeycrisp, or a mix of both. A blend gives you the best balance of sweet and tart. They soften nicely without turning mushy.

• Dice apples small : Since these are hand pies, smaller apple pieces ensure the filling cooks evenly and fits neatly inside the dough without tearing it.

• Pre-cook the apple filling : This is key for hand pies. Pre-cooking removes excess moisture, concentrates flavor, and prevents leaks or soggy bottoms. Let the filling cool completely before assembling.

• Don’t overfill : Less is more with hand pies. Overfilling can cause the seams to burst open while baking. A modest scoop keeps everything sealed and tidy.

• Seal the edges well : Press the edges firmly with a fork or your fingers, and consider brushing a little egg wash or water along the edges before sealing for extra security.

• Keep the dough cold : Cold dough is easier to work with and results in a flakier crust. If the dough becomes soft, chill it briefly before continuing.

• Leave space in your lattice for the pies to vent : Leave some vent space on top of each hand pie so steam can escape during baking—this helps prevent blowouts.

• Brush with egg wash : An egg wash gives the hand pies a beautiful golden finish and helps any sugar toppings stick if you choose to add it.

• Chill before baking : Once assembled, refrigerate the hand pies for 10–15 minutes. This helps them hold their shape and bake up nice and flaky.\

• Add a sugar sprinkle for texture (Option) : A light sprinkle of coarse or turbinado sugar adds crunch and makes the pies look bakery-perfect.

Yield: 13

Author: Brittanie Owens

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Mini Apple Pies

These mini apple pies are full of tender apples and the apple pie flavor we all love in a bite size dessert!

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

Ingredients

• 2 Large Apples - I used Honey Crisp
• 2 T Unsalted Butter
• 1/4 c Brown Sugar
• 1 T Corn Starch
• 1/2 tsp Apple Pie Spice
• Pinch of Salt
• 1 tsp Vanilla Extract
• 1 tsp Lemon Juice
• 4 - 9inch pie crusts
• 1 Egg for egg wash

Instructions

1. Peel and chop your apples into small, even chunks.
2. In a small bowl, mix together the brown sugar and cornstarch until well combined. Be sure there are no lumps—this will help prevent clumps in your filling later.
3. In a pan over medium-low heat, melt the butter. Add the apples, brown sugar–cornstarch mixture, apple pie spice, and salt.
4. Stir the apples with a spatula until they are evenly coated with the sugar and spices.
5. Cook the apples for about 5 minutes, stirring occasionally. A dark brown juice will begin to form in the pan. It will look runny at first but will start to thicken—this is normal.
6. Once the mixture begins to thicken, add the vanilla extract and lemon juice.
7. Continue cooking over medium heat until the juices are thick and coat the apples well. When you tilt the pan, the sauce should move slowly and cling to the apples.
8. Transfer the filling to a bowl and place it in the refrigerator to cool while you prepare the pie crusts.
9. Tip: When working with pie dough, avoid overworking it. Rolling and re-rolling too many times will make the crust tough. That’s why this recipe uses four pie crusts and recommends re-rolling scraps only once.
10. Roll out the first two 9-inch pie crusts and cut thirteen 3-inch circles. You should get 7 circles from one crust and 6 from the second.
11. Save the leftover dough scraps. Gently press them together and roll them into a strip about 9 inches long and ¼-inch thick.
12. Cut this dough into ½-inch-wide strips, then cut each strip in half so they are about 4½ inches long. A pizza cutter works great for this step.
13. Take the remaining two pie crusts and cut them into ½-inch strips, then cut those strips in half so each piece is 4½ inches long.
14. Place the dough circles flat on a baking sheet lined with parchment paper or lightly sprayed with pan spray.
15. Brush the outer edges of each circle with a little egg wash.
16. Add a small amount of apple pie filling to the center of each circle, keeping the portions even. You should have just enough filling for all 13 pies.
17. Each pie will use eight lattice strips—four horizontal and four vertical. This lattice method is not traditional but is easier and adds a fun, creative look.
18. Start by laying one strip vertically across the pie, then one horizontally. Continue alternating until all eight strips are placed. Leave small gaps between the strips to allow airflow while baking.
19. Place your circle cutter over the pie and press down around the edges to trim off the excess dough. Before lifting the cutter, remove and save the extra dough in case you need more strips later.
20. Carefully lift the cutter to reveal a neat, trimmed pie. Press the edges gently to secure the lattice to the bottom crust.
21. Repeat with the remaining pies.
22. If you run out of strips, use the reserved dough scraps and re-roll only once.
23. Brush the tops of each pie with egg wash, making sure to get into all the corners and edges for even browning.
24. Preheat the oven to 375°F.
25. Bake the pies for 30–35 minutes, or until golden brown.
26. Let them cool slightly, then enjoy!

Hi I’m Brittanie

Baking is my love language, and the kitchen is where I feel most at home. I find joy in creating recipes from scratch—experimenting with flavors, textures, and ingredients until something magical comes together. Whether it's the perfect flaky pie crust or a new twist on classic cookies, I love sharing that joy with others. For me, baking isn’t just about sweets (though I’m always down for a warm brownie); it’s about creativity, connection, and a little bit of everyday magic.