Baking doesn’t have to be a big event to bring big joy. There’s something especially comforting about the familiar scent of cinnamon, apples, and buttery crust wafting through a cozy kitchen. These mini apple pies take everything we love about the classic dessert—warm filling, flaky layers, that perfect balance of spice and sweetness—and shrink it down into the most satisfying, hand-held form. Whether you’re baking for one, two, or a crowd, mini pies offer all the flavor without the fuss. In this guide, we’ll walk through how to make perfect mini apple pies at home with a short ingredient list, easy steps, and tips to get them golden every time.
Mini Apple Pies: Handheld Comfort with Big Flavor
A Sweet Memory Wrapped in Pie Dough
It started with a chill in the air and a bowl of apples that had been sitting on the counter just a little too long. I wanted something homey, fast, and full of cinnamon warmth—so I grabbed my kids, rolled out some pie dough, and we began crafting little pockets of joy. These mini apple pies were the perfect solution: no slicing, no mess, just golden parcels bursting with fall spices.
They became an instant family favorite, especially on busy school nights or for last-minute get-togethers. There’s something magical about how the scent of cinnamon and apples fills the kitchen as these bake. It’s comfort food—but in a compact, totally lovable form. The best part? You don’t need a pie pan or advanced baking skills. If you can stir, roll, and seal, you can bake these.
Mini apple pies aren’t just adorable—they’re surprisingly practical. Kids love them. Guests love them. You can freeze them, pack them in lunchboxes, or serve them at parties. Plus, they bake quicker than a full pie and have just the right amount of filling in every bite.
And while I used to be skeptical about premade pie dough, I’ve learned it saves time without sacrificing that buttery, flaky crust we all crave. Whether you’re baking for one or twenty, these mini apple pies are the sweet, spiced answer to your dessert dreams. With a few pantry staples and fresh apples, you’ll be pulling trays of golden, bubbling pies from your oven in no time.
Stay tuned—next up, we’ll break down how to get the filling just right and how to cut, fill, and seal these little beauties for bakery-worthy results.
Mini Apple Pies
Ingredients
- 2 Apples medium-sized peeled, cored, and diced
- ⅓ cup Brown Sugar
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Allspice
- ¼ tsp Ground Ginger
- Pinch of Salt
- 1 tbsp Unsalted Butter
- 1 tsp Vanilla Extract
- 1 tbsp Cornstarch Slurry
- For Assembly and Baking:
- 1 Package of Premade Pie Dough contains 2 crusts
- All-purpose Flour for dusting
- 1 Beaten Egg for egg wash
- 1 tbsp Milk Cream, or Water for egg wash
- Additional Coarse Brown Sugar for sprinkling
Instructions
- For Filling
- In a saucepan over medium heat, combine the diced apples, brown sugar, cinnamon, nutmeg, all-spice, ginger, salt, vanilla extract and unsalted butter. Toss until the apples are evenly coated and cook for about 5 minutes or until the apples are slightly softened. Add the cornstarch slurry and gently stir to thicken the mixture. Remove from the heat and let it cool slightly.
- Assembly and Baking:
- Preheat the oven to 375° F or according to the instructions on the dough package. Line a baking sheet with parchment paper.
- On a lightly floured surface, unroll the premade pie crust. Using a round cutter, cut out circles from the pie dough. You may need to gather and re-roll the dough scraps to cut out more circles. Make sure you have an even number of circles as you will need one circle of the bottom and top layer of the pie.
- Arrange half the dough circle on a lined baking sheet, these will be the bottom layer of the pie. Place about a tablespoon or more of the apple pie filling in the center of the dough circles (bottom layer). Then, use a knife to cut slits in the remaining dough circles which will be the top layer.
- Place the top layer dough circles on top of the filled bottom layer then use the back of a fork to press and seal the edges.
- In a small bowl, whisk together the beaten egg and 1 tablespoon of milk, cream or water to create an egg wash.
- Brush the top of the hand pies with the egg wash. Sprinkle a bit of coarse sugar on top for a crunchy finish.
- Bake for 20 – 25 minutes or until they are golden brown and the filling is bubbly.
The Best Mini Apple Pies Start with the Right Filling
Crafting the Perfect Spiced Apple Center
The filling is the soul of any apple pie—and when it comes to mini apple pies, the flavor needs to hit fast and hard in just a few bites. That’s why I use a mix of warming spices like cinnamon, nutmeg, ginger, and allspice. These aren’t just cozy—they’re essential. The small size of the pies means each ingredient has to shine without overpowering.
Start by peeling, coring, and dicing two medium apples. I like to keep the chunks small; oversized pieces won’t soften enough in the short bake time. In a saucepan, combine them with brown sugar, a bit of butter, and that fragrant blend of spices. Let everything simmer for about five minutes—just enough to soften the apples slightly and draw out their juices.
Then comes the secret to a rich, thick filling: a cornstarch slurry. A simple tablespoon of water mixed with cornstarch will bring everything together without being too runny. Once the filling thickens, take it off the heat and let it cool. This step’s important—not only does it prevent soggy crusts, but it also makes assembling the pies cleaner and easier.
Handling Dough Like a Pro No Fancy Tools Needed
For the crust, store-bought pie dough works beautifully. Each pack usually includes two crusts—more than enough to create a batch of 6–8 mini apple pies, depending on your cutter size. Simply unroll the dough on a lightly floured surface and use a round cutter or even a glass to cut out circles.
You’ll need an even number—half will be the bottoms, the other half the tops. If you have leftover dough scraps, roll them out again and cut more. I recommend about 3.5 to 4-inch circles for that classic hand-pie look.
Place the bottom dough rounds on a lined baking sheet. Add a spoonful of your apple pie filling to the center of each, being careful not to overfill. Then, take your top crusts, slice tiny vents into each (this helps steam escape), and gently lay them over the filled bottoms.
Use a fork to press and seal the edges. It’s a simple trick that not only locks in the filling but also adds that charming bakery-style finish.
Before these mini apple pies head to the oven, brush them with a quick egg wash and sprinkle a little coarse sugar on top. This gives you that golden, shiny crust with a subtle crunch—because every detail matters in something this small and special.
Baking Mini Apple Pies to Golden Perfection
How Long to Bake Mini Apple Pies
Timing matters with mini pies—they’re small, so they bake quickly, but still need enough time for the crust to brown and the filling to bubble. I bake mine at 375°F for 20 to 25 minutes. You want to look for a golden-brown crust and a bit of bubbling around the vents you cut into the tops. That’s your sign the filling is hot and thickened.
If you’re using a different brand of pie dough, double-check the package instructions, but 375°F is a reliable sweet spot. Every oven runs a bit differently, so start checking at the 18-minute mark. If the tops look pale, give them a couple more minutes. You can also rotate your baking sheet halfway through for even browning.
If you’re making mini apple tarts instead of sealed pies—say with open faces or lattice tops—they may bake slightly faster. Start checking at 15 minutes. The edges should look set and the filling should be visibly bubbling.
Mini pies have a short bake time, but don’t rush them out of the oven too early. Underbaked crusts will be soft instead of flaky, and the filling won’t hold its shape.
How to Get Crisp, Buttery Crusts Every Time
The key to crispy crusts in mini apple pies is balance: not too much filling, a well-sealed edge, and proper venting. If the filling leaks out, it can soften the edges or burn. That’s why sealing with a fork and cutting steam vents in the tops matters more than you’d think.
Brushing with egg wash is another game-changer. It creates a glossy, golden finish and helps coarse sugar stick for a subtle crunch. Use a beaten egg mixed with a tablespoon of milk, water, or cream. If you’re dairy-free, water works just fine.
One trick I swear by? Chill the assembled pies in the fridge for 10–15 minutes before baking. Cold dough hits the oven and creates a better rise and flakier texture. It’s a simple step, but worth it.
After baking, let your mini apple pies rest on the tray for 5 minutes before transferring to a wire rack. This helps the bottoms set and prevents steam from making them soggy.
Serving, Storing & Calorie Info for Mini Apple Pies
How Many Calories Are in a Mini Apple Pie?
Let’s talk numbers. A typical homemade mini apple pie made with premade dough and brown sugar filling averages 170 to 220 calories per pie, depending on size and sugar content. If you’re using about a tablespoon of filling per pie and a 3.5–4-inch round cutter, that’s a fair estimate.
Here’s a breakdown of what contributes most:
- Pie crust (top + bottom): ~120–150 calories
- Brown sugar + butter filling: ~50–70 calories
- Egg wash + coarse sugar: ~10–20 calories
If you’re watching calories, consider making slightly smaller versions (using a 3-inch cutter) or skipping the top crust entirely and going open-face tart style. You’ll still get the sweet apple-cinnamon flavor, but with a lighter finish.
Want a shortcut for calorie tracking? Use a kitchen scale to weigh one finished pie, then enter the ingredients into a recipe calculator app for an exact macro breakdown. It’s worth it if you’re meal planning or prepping for an event with dietary needs.
How to Store & Serve Mini Apple Pies (So They Stay Perfect)
Mini apple pies are at their best fresh out of the oven—warm, fragrant, and just a little gooey inside. But they’re also great for make-ahead baking. Once cooled, store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
For longer storage, freeze them. Wrap each cooled mini pie in plastic wrap or foil, then store in a freezer-safe bag. They’ll keep well for up to 2 months. To reheat, pop them in a 350°F oven for 10–12 minutes (no thawing needed).
As for serving, these little pies are versatile. Serve warm with a scoop of vanilla ice cream, drizzle of caramel, or just a dusting of powdered sugar. If you’re entertaining, a mini dessert board with hand pies, hot cider, and fall fruits is always a crowd-pleaser.
They also make perfect lunchbox surprises or bake sale hits—just be sure they’re fully cooled before packing.
Frequently Asked Questions About Mini Apple Pies
What size are typical mini pies?
Most mini apple pies are made using round dough cutters between 3.5 to 4 inches in diameter. This size gives you a perfect handheld treat with enough room for 1–2 tablespoons of filling. If you’re making bite-sized versions for party platters, a 3-inch cutter works great, while a 4.5-inch cutter gives you a heartier serving. For reference, standard muffin tins can also be used to shape mini pies if you prefer a deeper crust.
How to adjust baking time for mini pies?
Mini apple pies bake faster than full-sized pies, usually in 20 to 25 minutes at 375°F. If your pies are smaller than average or have less filling, check them at the 18-minute mark. You’ll know they’re ready when the tops are golden and the filling is bubbling slightly. For mini tarts or open-faced pies, baking may take only 15 to 18 minutes. Always use a preheated oven for best results.
How many calories are in a mini apple pie?
Homemade mini apple pies contain about 170 to 220 calories each, depending on the crust thickness, filling amount, and toppings like egg wash and sugar. Using lighter crusts or reducing sugar can cut the calories down to 150 or less. If you’re managing nutrition closely, weighing a finished pie and inputting the ingredients into a calorie tracker gives the most accurate result.
How long to bake mini apple tarts?
Mini apple tarts bake a little quicker than sealed hand pies—expect them to be done in 15 to 20 minutes at 375°F. Because they’re often open-faced, the crust edges brown faster, and the filling heats evenly. Look for the same visual cues: golden crusts and slightly bubbly centers. If you’re adding toppings like streusel or extra sugar, you might want to tent them with foil halfway through to avoid over-browning.
Conclusion
Mini apple pies are proof that great things come in small packages. They’re easy to make, quick to bake, and filled with all the comforting flavors of a full-sized apple pie—just wrapped up in a perfectly portable crust. Whether you’re baking for a fall party, prepping treats for the week, or simply craving something sweet and spiced, these little pies deliver every time.
With pantry-friendly ingredients and no special tools needed, anyone can make these. From the buttery dough to the warmly spiced filling, each mini pie brings you right back to cozy evenings and the joy of homemade dessert. So grab those apples, preheat your oven, and enjoy creating a batch of golden, delicious mini apple pies—you’ll be amazed how quickly they disappear.
