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These Baked Mini Apple Pies are the perfect individual apple pie treat. A spin on a classic, these mini versions are so fun and easy to make. Warm apple pie filling wrapped in a golden pie crust and topped with sugar, these mini apple pies are going to be a hit at your next party.
Whether you want to make these for a picnic, potluck, or just for your family, you’re going to want to make extra as there would be any of these mini apple pies left once you put them out. They are so easy to make and are just like eating a slice of apple pie! All you need are four simple ingredients and you’ll have these mini pies ready in no time.
If you want another fun twist on a traditional pie, try my Pumpkin Pie Cheesecake Bars or my Key Lime Pie Bars. Since they’re all cut into little squares, they’re super easy to quickly divvy up to a crowd as well.
Why You’ll Love These Mini Pies
- It’s easy! It’s just like eating a traditional apple pie but with a fraction of the work. We use a pre-made apple pie filling and store-bought pie crust to make preparing this recipe an absolute breeze.
- It’s tasty! No one will argue that these mini apple pies aren’t tasty! They are always a crowdpleaser.
- No special equipment is needed. If you don’t have a pie dish, then you’re in luck. These individual apple pies do not require any special equipment. All you need is a sheet pan, a rolling pin, and some cookie cutters.
Apple Pie Ingredients
- Pie crust: to save time, we use two frozen pie crusts from the store or use the flat pie crust sheets. I only had these in hand.
- Apple pie filling: skip having to cook your filling by buying it from the store!
- Demerara (turbinado) sugar: unlike regular sugar, the large crystals give a nice crunch to the pies.
- Egg: you need one egg mixed with two teaspoons of water to make an egg wash.
How To Make Mini Apple Pies
- Defrost the pie crust: thaw the crust by placing it in the refrigerator overnight then bring it to room temperature before using.
- Prepare the equipment: Preheat the oven to 350F and line a cookie sheet with parchment paper.
- Make the egg wash: Whisk one egg with 2 teaspoons of water. Set aside
- Prepare the mini apple pie filling: Chop apple pie filling with a help of a knife or a spoon so they are in small chunks. Set aside
- Prepare the pie crust: Transfer the pie dough onto a floured surface. Use a floured rolling pin to gently flatten the ends of each pie crust.
- Use a 2.5” cookie cutter to cut circles from one pie crust piece. Use a 3” round cookie cutter to cut circles from the second pie crust piece.
- Add the filling: Spoon a tablespoon or so of apple pie filling onto all 2.5” rounds.
- Make the top crust lattice: Use a pizza cutter cut the 3” circle into a few thin strips. Place strips on top of the apple pie filling overlapping them to make a lattice pattern. Press down edges with the fork. Press with 2.5” cookie cutter to clean up the edges.
- Prep the pies for baking: Brush the egg wash mixture on top of all the apple pies and sprinkle with sugar.
- Bake the mini pies: Bake for about 30 minutes until nice golden in color.
Tips To Make This Apple Pie Recipe
- If you don’t have a cookie-cutter, you can use a small round bowl as a template and use a knife to trace the round shape out. You can also a mason jar lid.
- If the pie dough starts becoming too sticky to work with, place it in the freezer for a few minutes to chill it.
- Mix some cinnamon with the sugar for an extra cozy flavor.
- Serve with a scoop of vanilla ice cream for a delicious dessert.
- Try a drizzle of caramel on top before serving for an even sweeter apple pie!
Frequently Asked Questions
Since we use apple pie filling, you can skip cooking the apples before adding them to the pie crust. This saves you time from having to peel, cook, and season the apples beforehand.
Store extra pies in an airtight container or tightly wrapped with food plastic wrap in the refrigerator for 2 to 3 days. If desired, gently reheat in the microwave before serving.
These mini pies freeze well! You can freeze them before or after baking. If you freeze them before, flash freeze them before wrapping them well to freeze. This way they don’t stick together when frozen. Bring them to room temperature before unwrapping them and baking them.
I recommend baking them and storing them in the fridge if you want to make them in advance. If you leave them unbaked in the fridge, the apple pie filling will cause the pie crust to become soggy and unpleasant.
This recipe is super easy and comes together quickly as these mini apple pies do not require you to blind bake a pie crust beforehand!
More Easy Desserts 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
I hope you enjoy all the recipes I share with you, including this delicious Mini Apple Pies recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Baked Mini Apple Pies
Ingredients
- 2 pieces frozen pie crust, 9″
- 1 can apple pie filling
- 1 medium egg, plus 2 tsp water
- demerara (turbinado) sugar, for topping
Instructions
- Defrost the Pie Crust by placing it in the refrigerator overnight. After it has defrosted, bring it to room temperature. Simply place it on the countertop for an hour.
- Preheat oven to 350F.
- Whisk one egg with 2 teaspoons of water. Set aside
- Chop apple pie filling with a help of a knife or a spoon so they are in small chunks. Set aside.
- Carefully remove the pie crust from the packaging. Sprinkle the work surface and dough rolling pin with just a little bit of flour. Transfer the dough onto the countertop.
- Use a rolling pin to gently flatten the ends of each pie crust. Give the dough a few more rolls but don’t roll out too much so it is super thin. It should be about 9.5-10” in diameter, not more.
- With the help of a 2.5” cookie cutter cut circles from one pie crust piece.
- Use a 3” round cookie cutter to cut circles from the second pie crust piece. Try to have an even number of circles from each dough crust piece.
- Spoon a tablespoon or so of apple pie filling onto all 2.5” rounds.
- With the help of the pizza cutter cut the 3” circle into few thin strips. Place strips on top of the apple pie filling overlapping them to make a lattice pattern.
- Press down edges with the fork and then press with 2.5” cookie cutter to clean up the edges.
- Line a cookie sheet with parchment paper. Transfer to the baking sheet. Repeat this with all the pie crust circles.
- Brush the egg wash mixture on top of all the apple pies and sprinkle with sugar.
- Bake for about 30 minutes until nice golden in color.
- Enjoy warm or cooled.
Notes
- If you don’t have a cookie-cutter, you can use a small round bowl as a template and use a knife to trace the round shape out. You can also a mason jar lid.
- If the pie dough starts becoming too sticky to work with, place it in the freezer for a few minutes to chill it.
- Mix some cinnamon with the sugar for an extra cozy flavor.
- Serve with a scoop of vanilla ice cream for a delicious dessert.
- Try a drizzle of caramel on top before serving for an even sweeter apple pie!
Smart Receipt! Quick and easy while looking like you made them from scratch!