Mini Apple Pies

5 from 2 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

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.

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.

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.