Mini Apple Pies

Recipe by Molly Marzalek-Kelly
Not Yet Reviewed

These Mini Apple Pies deliver everything you love about traditional apple pie in an adorable, bite-sized package. Filled with a pre-cooked, perfectly spiced filling that’s enhanced with tart boiled cider, they're baked in a mini muffin pan and can be topped with a second layer of crust or a woven lattice. (For a slightly easier option, you can make a crumb topping; see “tips,” below, for instructions.) While these mini pies require more hands-on time than a full-size pie, their petite size makes them especially charming and lets you sample more than one dessert from the holiday table. For the ultimate mini pie spread, pair them with our Mini Pumpkin Pies and Pecan Tassies.  

Prep
1 hr 15 mins
Bake
35 to 40 mins
Total
3 hrs
Yield
24 mini pies
Lots of Mini Apple Pies arranged on a plate - select to zoom
Lots of Mini Apple Pies arranged on a plate - select to zoom
Mini Apple Pies on a plate - select to zoom
Mini Apple Pies in a mini-muffin tin - select to zoom
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Instructions

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  1. To make the filling: In a medium saucepan, combine the apples, sugar, boiled cider, and Apple Pie Spice. Cook over medium heat, stirring occasionally, until the apples are tender and the liquid in the pan is boiling, 5 to 8 minutes. 

  2. In a small bowl, whisk together the cornstarch and water. Add the mixture to the saucepan and allow the filling to boil for about 1 minute while stirring constantly. Remove the saucepan from the heat and set aside to cool. The filling can be prepared up to 5 days in advance; store the cooled filling, covered, in the refrigerator until ready to bake. 

  3. To assemble the Mini Apple Pies: Preheat the oven to 375°F with a baking stone or steel on the middle rack. (If you don’t have a stone or steel, see “tips,” below.) Lightly grease a mini muffin pan with nonstick spray. 

  4. Remove one piece of pastry from the refrigerator. Working on a lightly floured surface, roll the dough to a scant 1/8" thick (a rough 15" square).   

  5. To form the bottom crusts, use a lightly floured, 3" round cutter to cut as many rounds from the dough as possible; set the scraps aside.  

  6. Repeat the rolling and cutting process with the second piece of pastry until you have 24 rounds. If at any point the dough becomes too warm to be easily handled, transfer it to a parchment-lined baking sheet and place in the refrigerator, uncovered, for 15 minutes before proceeding.

  7. Gather and re-roll the scraps until the dough is a scant 1/8" thick. 

  8. Decide how many double-crust and lattice-topped mini pies you’d like to make, then prepare the top crusts accordingly: 
    For double-crust mini pies: Using a lightly floured 2" round cutter, cut rounds from the dough; each round will be used to finish one double-crust mini pie.   
    For lattice-topped mini pies: Using a sharp knife or pizza wheel, cut the dough into strips that are 2 1/2" long by 1/8" to 1/4" wide; you’ll need five strips for each lattice-topped mini pie. 

  9. Chill the top crust pieces, uncovered, while you continue with assembly. 

  10. Working with one bottom piece at a time, place each round into a well of the prepared muffin pan and press it into the well so that it’s flush with the bottom edge and comes up the sides. (The pastry edges will fold a bit and create a rustic look; that’s OK.) 

    Preparing cups of dough in a mini muffin pan for Mini Quiches

  11. Divide the apple filling evenly between the wells, using about 1 tablespoon (19g) in each; a Tablespoon Scoop works well here. 

  12. Remove the top crust pieces from the refrigerator. For double-crust mini pies, cut three to four slits in each of the 2" rounds (these will become vents). Use a pastry brush to coat the outer rims of the bottom crusts with egg wash then place a 2" round on top of each. Use a fork dipped in flour to seal the edges. 

  13. For lattice-topped mini pies, arrange three strips of pastry over the filling. Weave the remaining two strips through the first three, then tuck the ends of the strips between the exterior of the mini pie and the sides of the pan. 

  14. Once all the mini pies have been assembled, brush the tops of any double-crust or lattice-topped mini pies with egg wash and sprinkle with granulated sugar. 

  15. To bake the Mini Apple Pies: Place a piece of parchment on the preheated stone or steel, then place the mini muffin pan on the parchment. Bake for 35 to 40 minutes, until the filling is bubbling and the tops are golden brown. 

  16. Remove the mini pies from the oven and allow to cool in the pan for 10 minutes before carefully removing and placing on a cooling rack.  

  17. Storage information: Store any leftover Mini Apple Pies, covered, at room temperature for up to 4 days; freeze for longer storage. 

Tips from our Bakers

  • You can skip the double-crust or lattice and make a crumb topping instead. For this variation, you’ll only need enough pie dough for a single-crust pie. To make the crumb topping, whisk together 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour, 3 tablespoons (37g) granulated sugar, 1 teaspoon cinnamon, and 1/8 teaspoon salt in a small bowl. Add 3 tablespoons (42g) room temperature unsalted butter, cut into 1/2" cubes, and 1/2 teaspoon vanilla; toss to combine. Using a bowl scraper, fork, or your fingertips, work in the butter until crumbs form and no dry spots remain; aim for smaller, pea-sized crumbs. Set aside. The crumb topping can be prepared up to 5 days in advance; store, covered, in the refrigerator until ready to bake. To bake, use a measuring spoon to portion a scant tablespoon (about 2 teaspoons) of crumbs on top of each untopped mini pie (after step 11) and press gently to adhere. Dust any crumb-topped mini pies with non-melting topping sugar or confectioners’ sugar and serve warm or at room temperature.  

  • If you don’t have Apple Pie Spice, mix cinnamon, nutmeg, and allspice to taste and use 1 teaspoon of that mixture in the filling. 

  • Baking the Mini Apple Pies on a baking stone or steel ensures the bottoms turn golden brown. If you don't have a stone or steel, bake the pies in two batches, filling every other well in the pan (12 mini pies per pan instead of 24). The extra space promotes better air circulation and more even browning. 

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