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Make Mini Apple Pies with prepared pie crust, apple pie filling, and a simple lattice top for an easy alternative to baking a full pie.
These individual apple pies have sweet apple filling between flaky store-bought pie crust rounds, with pastry strips arranged into a classic lattice top. I use canned apple pie filling to keep the recipe quick and easy, but homemade apple pie filling works too.
Granny Smith apples, Honeycrisp, Braeburn, and Pink Lady are good choices for homemade filling because they hold their shape well when baked.
These apple pies bake directly on a sheet pan and work well for picnics, potlucks, or family desserts. Serve them warm with a scoop of vanilla ice cream or caramel sauce.
For more twists on classic pies, try my Pumpkin Pie Cheesecake Bars or Key Lime Pie Bars.
Why Mini Apple Pies Are Better
- Short prep. Prepared pie crust and canned apple pie filling save the time required to make crust and filling from scratch.
- No pie dish required. Assemble the mini pies and bake them directly on a sheet pan.
- Individual portions. The small size makes serving simple for picnics, potlucks, parties, or family dessert.
Ingredients You’ll Need
- Pie crust: Use two 9-inch frozen pie crusts for a flaky, golden base without making pastry from scratch. Thaw them before rolling for easier handling.
- Apple pie filling: Canned apple pie filling keeps the recipe simple. Chop larger apple pieces into smaller chunks to fit the mini pies better.
- Egg: Mix one egg with 2 teaspoons of water for the egg wash. It helps the crust develop a golden finish as it bakes.
- Demerara or turbinado sugar: Sprinkle it over the crust before baking for a light crunch and extra sweetness.
*See the recipe card for full information on ingredients and quantities.
How to Make Mini Apple Pies
Prepare the Pie Crust and Filling
Step 1: Thaw the pie crusts. Thaw the frozen pie crusts in the refrigerator overnight. Once thawed, let them sit at room temperature for about 1 hour before using.
Step 2: Preheat the oven. Preheat the oven to 350°F.
Step 3: Chop the apple filling. Chop the apple pieces in the canned apple pie filling into smaller chunks. Set aside.
Step 4: Roll the pie crusts. Lightly flour your work surface and rolling pin. Remove the pie crusts from their packaging and gently roll them to about 9 ½ to 10 inches in diameter.
Note: Don’t roll the pie crusts too thin. Keep enough thickness for the crust rounds to hold their shape while you add the filling and lattice tops.
Step 5: Cut the crust rounds. Use a 2 ½-inch round cookie cutter to cut circles from one pie crust. Use a 3-inch round cookie cutter to cut circles from the second pie crust. Cut an even number of 2 ½-inch and 3-inch rounds.
Assemble and Bake the Mini Apple Pies
Step 1: Add the apple filling. Spoon about 1 tablespoon of apple pie filling onto the center of the 2 ½-inch crust rounds.
Step 2: Make the lattice tops. Use a pizza cutter to cut the 3-inch crust rounds into thin strips. Arrange the strips over the apple pie filling to form a lattice pattern.
Step 3: Seal the mini pies. Press the edges of the crust with a fork to seal. Use the 2 ½-inch round cookie cutter to trim and clean up the edges.
Step 4: Transfer to the baking sheet. Line a baking sheet with parchment paper. Transfer the assembled mini apple pies to the baking sheet and repeat with the remaining crust rounds and apple pie filling.
Step 5: Make the egg wash. Whisk the egg with 2 teaspoons of water in a small bowl to make the egg wash.
Step 6: Brush and sprinkle. Brush the tops of the pies with the egg wash, then sprinkle with demerara or turbinado sugar.
Step 7: Bake the mini apple pies. Bake for about 30 minutes, or until the crust is golden brown. Let the mini apple pies cool slightly before serving.
Tips for Easy Mini Apple Pies
- Watch the temperature of the pie crust. Leave the thawed crust at room temperature a little longer when it feels too firm to roll. If it gets too soft or sticky while you’re working with it, chill it for a few minutes until it firms up.
- Drain excess syrup from the apple filling. Spoon out mostly apple pieces with just enough syrup to coat them. Too much syrup can spread beyond the small crust rounds and make the pies harder to assemble.
- Chill the individual apple pies if the crust gets too soft. If the crust softens while you’re assembling the pies, place them in the refrigerator for a few minutes before baking.
- Use a substitute for the round cookie cutter. If you don’t have a round biscuit cutter, use a drinking glass, mason jar lid, or small bowl with a similar-sized rim. Look for something close to 2 ½ inches for the bottom crust rounds and 3 inches for the lattice tops.
Frequently Asked Questions
No. Canned apple pie filling is already cooked and ready to use. Chop any large apple pieces into smaller chunks before adding the filling to the pie crust.
Place a small round of pie crust over the apple filling. Cut a few small slits in the top to let steam escape, then press the edges with a fork to seal.
Yes. Try a thick canned cherry, blueberry, or peach pie filling. Cut any large pieces of fruit into smaller chunks that fit easily inside the mini pies.
Storing and Reheating
Store leftover Mini Apple Pies in an airtight container or wrap them tightly with plastic wrap. Keep them at room temperature for up to 2 days or in the fridge for up to 4 days.
You can also freeze the baked mini apple pies in a freezer-safe container for up to 3 months. Thaw them overnight in the refrigerator before reheating.
To reheat, warm the mini apple pies in a 300°F oven until heated through. For individual pies, microwave in 20 to 30-second intervals until warm.
More Easy Dessert Recipes
- Banana Cream Pie Chia Pudding
- Apple Cinnamon Baked Oatmeal Cups
- Apple Pie Protein Chia Seed Pudding
- Pumpkin Pie Cheesecake Bars
- Cinnamon Apple Crumb Cake
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Mini Apple Pies
Ingredients
- 9- inch frozen pie crust, 2 pieces
- 1 can apple pie filling
- 1 medium egg, plus 2 teaspoons water
- Demerara or turbinado sugar, for topping
Instructions
Prepare the Pie Crust and Filling
- Thaw the frozen pie crusts in the refrigerator overnight. Once thawed, let them sit at room temperature for about 1 hour before using.
- Preheat the oven to 350°F.
- Chop the apple pieces in the canned apple pie filling into smaller chunks. Set aside.
- Lightly flour your work surface and rolling pin. Remove the pie crusts from their packaging and gently roll them to about 9 ½ to 10 inches in diameter.Note: Don’t roll the pie crusts too thin. Keep enough thickness for the crust rounds to hold their shape while you add the filling and lattice tops.
- Use a 2 ½-inch round cookie cutter to cut circles from one pie crust. Use a 3-inch round cookie cutter to cut circles from the second pie crust. Cut an even number of 2 ½-inch and 3-inch rounds.
Assemble and Bake the Mini Apple Pies
- Spoon about 1 tablespoon of apple pie filling onto the center of the 2 ½-inch crust rounds.
- Use a pizza cutter to cut the 3-inch crust rounds into thin strips. Arrange the strips over the apple pie filling to form a lattice pattern.
- Press the edges of the crust with a fork to seal. Use the 2 ½-inch round cookie cutter to trim and clean up the edges.
- Line a baking sheet with parchment paper. Transfer the assembled mini apple pies to the baking sheet and repeat with the remaining crust rounds and apple pie filling.
- Whisk the egg with 2 teaspoons of water in a small bowl to make the egg wash.
- Brush the tops of the pies with the egg wash, then sprinkle with demerara or turbinado sugar.
- Bake for about 30 minutes, or until the crust is golden brown. Let the mini apple pies cool slightly before serving.
Notes and Recipe Tips
- If the pie crust becomes too soft or sticky while you’re working with it, chill it for a few minutes until it firms up.
- Use a small round bowl as a guide when a round biscuit cutter isn’t available, then carefully trace around the edge with a knife. A mason jar lid also works.
- For extra cinnamon flavor, mix a little ground cinnamon with the demerara or turbinado sugar before sprinkling it over the pies.
Smart Receipt! Quick and easy while looking like you made them from scratch!