Mini Apple Pies with Warm Spiced Filling and Flaky Golden Crust

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Warm spiced apple pie filling wrapped in pie crust and baked to golden brown perfection for a bite sized, handheld treat. These mini apple pies give you all the flavor of classic apple pie in mini form, with a sweet, gooey homemade filling and flaky crust, perfect for potlucks, holiday dinners, or whenever the craving strikes.

Why This is the Best Mini Apple Pie Recipe

These mini apple pies are perfectly portioned and shareable, so guests can grab and go without the hassle or mess of slicing a full pie.

Making them is a fun family activity, with kids helping to cut the crust with a cookie cutter and assemble the pies. Autumn apples bring natural sweetness, enhanced by warm, cozy spices for delicious fall flavors.

Because the pies are small, they bake quickly and cool fast enough to serve while the filling is still warm and gooey.

The premade crust keeps the process easy, so you can focus on the spiced apple filling and the fun of sealing each pie with a fork.

Feel free to set up a little assembly line with the family, and everyone can help fill, top, and crimp a few pies.

Recipe Details

Prep time is 15 minutes, cook time is 25 minutes, and the recipe makes 12 mini pies. This easy dessert is perfect for a quick weeknight treat or a holiday gathering.

Keep the oven at 375°F and bake the pies for 20 to 25 minutes, or until the crust is golden brown and the filling is bubbly. The short bake time makes these mini apple pies a practical choice when you want a warm fall dessert without waiting for a full pie to bake.

Ingredients

For the filling, you will need:

• 2 medium sized apples, peeled, cored, and diced
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• 1/4 tsp ground ginger
• A pinch of salt, to balance sweetness
• 1 tbsp unsalted butter, to cook the diced apples
• 1 tsp vanilla extract
• 1 tbsp cornstarch slurry, to thicken the filling for a gooey center

For the best balance of tartness and sweetness, feel free to use a combination of Granny Smith and Honeycrisp apples. The brown sugar and warm spices coat the diced apples as they soften, creating a glossy filling that stays thick enough to sit neatly inside each crust circle.

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

Use a favorite store bought pie dough from the frozen section. The two crusts give you enough circles for the bottom and top layers, and the coarse brown sugar adds a crunchy finish after the egg wash goes on.

How to Make Mini Apple Pies

The method has two parts: making the spiced apple filling, then assembly and baking. Cook the filling first so it has time to cool slightly while you cut the dough circles.

For Apple Pie Filling

In a saucepan over medium heat, combine the diced apples, brown sugar, cinnamon, nutmeg, allspice, ginger, salt, vanilla extract, and unsalted butter. Toss until the apples are evenly coated and cook for about 5 minutes or until slightly softened. Add the cornstarch slurry and gently stir to thicken. Remove from heat and let cool slightly.

For a thicker center, spoon off any extra syrup after the apples soften and cool, so the filling does not make the pastry soggy. The cornstarch slurry helps the juices cling to the apples, giving each mini pie a gooey center that stays inside the sealed crust.

Assembly and Baking:

Preheat the oven to 375°F or according to the dough package instructions. Line a baking sheet with parchment paper. On a lightly floured surface, unroll the premade crust and cut out circles with a round cutter. Gather and re roll scraps to make an even number of circles for bottom and top layers.

Arrange half the circles as the bottom layer. Place about a tablespoon or more of the apple mixture in the center of each. Cut slits in the remaining circles for the top layer.

Place the top circles over the filled bottoms and press and seal the edges with the back of a fork. Use cooled filling when assembling, so the pastry is easier to handle and the edges seal cleanly.

Whisk the beaten egg with 1 tablespoon of milk, cream, or water to create an egg wash. Brush the tops and sprinkle with coarse sugar. Bake for 20 to 25 minutes or until golden brown and the filling is bubbly. The slits act as steam vents, so the filling can bubble without pushing the top crust open.

Recipe Variations

You can easily change up these mini apple pies. Use a homemade pie crust instead of premade, or place the dough into a regular sized muffin pan for cup form pies. For a lattice topping, cut the crust into strips instead of using solid tops.

Use small cookie cutters to vary the crust decorations, and use scraps from the two crusts for designs on top.

For a flaky homemade crust, chill the dough for at least 30 minutes before rolling. If you want a different look, try mini apple hand pies with sweet glaze for a glossy finish, or explore mini apple pies in mason jar lids for a charming presentation.

You can also make easy mini apple pies in a muffin tin for a cup shape, or try individual mini apple pies with lattice for a pretty woven top. For a from scratch option, see this homemade mini apple pies recipe.

What to Serve with Mini Apple Pies

Serve these warm pies with vanilla ice cream, caramel sauce, or whipped cream. They are perfect for potlucks, Thanksgiving, or a simple weeknight craving.

A scoop of vanilla ice cream melts into the warm filling, while caramel sauce adds a rich, buttery note. Whipped cream keeps the dessert light and easy. For a nutty fall dessert table, you could also set out mini pecan pies alongside these apple hand pies.

Can Mini Apple Pies Be Made Ahead?

Yes. Prepare the apple pie filling, cover it with plastic wrap, and refrigerate it up to one day in advance to save time. Sprinkle the filling with lemon juice to prevent browning before assembling the mini pies.

Making the filling ahead is a smart shortcut for busy holidays. The lemon juice helps the diced apples keep their color, and the chilled filling is easy to spoon onto the dough circles when you are ready to bake.

Storing Leftovers

Once the pies have cooled to room temperature, place them in an airtight container in the fridge for up to 4 days. Eat them cold, at room temperature, or reheat in the microwave for about 15 to 30 seconds.

These easy mini apple hand pies are a grab, and go dessert that everyone will love. The flaky crust and sweet, gooey apple filling make them a cozy treat for fall parties, lunchboxes, or a simple after dinner bite.

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Mini Apple Pies

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Warm spiced apple pie filling wrapped in pie crust and baked to golden brown perfection for a bite sized, handheld treat. These mini apple pies give you all the flavor of classic apple pie in mini form, with a sweet, gooey homemade filling and flaky crust, perfect for potlucks, holiday dinners, or whenever the craving strikes.

• Total Time: 40 minutes
• Yield: 12 mini pies 1x

Ingredients

Scale 1x2x3x

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 Salt
1 tbsp Unsalted Butter
1 tsp Vanilla Extract
1 tbsp Cornstarch Slurry
For Assembly and Baking
1 Package Premade Pie Dough, contains 2 crusts
All-purpose Flour, for dusting
1 Egg, Beaten, for egg wash
1 tbsp Milk, Cream, or Water, for egg wash
Coarse Brown Sugar, Additional, for sprinkling

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Instructions

For Filling
1-In a saucepan over medium heat, combine: 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
2-Preheat the oven to 375° F or: Preheat the oven to 375° F or according to the instructions on the dough package. Line a baking sheet with parchment paper.
3-On a lightly floured surface, unroll the: 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.
4-Arrange half the dough circle on a: 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.
5-Place the top layer dough circles on: 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.
6-In a small bowl, whisk together the: In a small bowl, whisk together the beaten egg and 1 tablespoon of milk, cream or water to create an egg wash.
7-Brush the top of the hand pies: Brush the top of the hand pies with the egg wash. Sprinkle a bit of coarse sugar on top for a crunchy finish.
8-Bake for 20 – 25 minutes or: Bake for 20 – 25 minutes or until they are golden brown and the filling is bubbly.

Last Step:

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• Author: Ruby Bennett
• Prep Time: 15 min
• Cook Time: 25 min
• Method: stovetop