Mini Apple Pies

published Aug 11, 2022
Mini Apple Pies Recipe

Just when you thought apple pie couldn't get better, these individual miniature apple pies — baked up in muffin tins — came through to change the game.

Makes12 mini pies

Prep1 hour 25 minutes

Cook35 minutes

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Photograph of mini apple pies in muffin tin.
Credit: Maria Do

This fall I’m adding these mini apple pies into my dessert rotation. Each one is tiny enough to fit in the palm of your hand but has a huge payoff. Plus, they’re portable, which means they’re a great on-the-go snack to pack for a special school lunch, road trips, or hiking adventures. Tasty, easy to eat, and with big apple flavor, mini apple pies are bound to be a new family favorite.

Tips for Making Mini Apple Pies

  • Use your favorite pie dough. For this recipe I use Kitchn’s flaky pie dough recipe. It’s a solid pie dough recipe that works every time. Feel free to sub in your favorite recipe or use store-bought. Just be sure you have about 1 1/4 pounds of dough.
  • Use a crisp apple variety. For this recipe, I call for Honeycrisp, Pink Lady, or Granny Smith apples, although there are plenty more types of apples that would work. Check out our guide for all the best types of apples for baking if you need some inspiration.
  • Have fun with spices. Cardamom is my favorite apple pie spice and I let it be the main flavoring agent in the filling. If you prefer more cinnamon or another spice, feel free to customize the filling to your palate.
Credit: Maria Do

To Lattice or Not to Lattice?

If you’re going to lattice, the fridge is your friend. Keep the lattice strips on a parchment paper-lined baking sheet. The strips soften quickly, making them more breakable and difficult to work with. Transferring the dough to the refrigerator while you work on each individual lattice keeps the dough firm and gives you more control.

Don’t want to deal with the lattice topping? I get it; skipping it is OK too. To simplify your pie topping, cut out circles with a biscuit cutter and place them on top of each pie, pressing together the two pieces of dough. Just be sure to score a hole through the top for venting.

More Delicious Fall Inspiration

Does the idea of mini apple pies make you crave more autumn flavors? Check out some of our favorite fall recipes below.

Mini Apple Pies Recipe

Just when you thought apple pie couldn't get better, these individual miniature apple pies — baked up in muffin tins — came through to change the game.

Prep time 1 hour 25 minutes

Cook time 35 minutes

Makes 12 mini pies

Nutritional Info


  • Cooking spray

  • All-purpose flour, for the work surface

  • 1

    recipe flaky pie dough (1 1/4 pounds dough), divided into 2 disks and refrigerated for at least 1 hour

  • 2

    medium baking apples, such as Honeycrisp, Pink Lady, or Granny Smith

  • 1

    medium lemon

  • 1/4 cup

    granulated sugar

  • 2 teaspoons


  • 3/4 teaspoon

    ground cardamom

  • 1/4 teaspoon

    ground cinnamon

  • 1/4 teaspoon

    ground nutmeg

  • 1/8 teaspoon

    kosher salt

  • 1

    large egg

  • 2 tablespoons

    coarse, raw sugar, such as demerara or turbinado


  1. Coat the wells of a standard 12-well muffin tin with cooking spray. Lightly dust a work surface with all-purpose flour. Place 1 disk of the dough on the surface and roll out until 1/8-inch thick. Using a 3-1/2 inch round cutter, cut out as many rounds as you can. If needed, gather the scraps, re-roll, and cut again as needed until you have 12 rounds total.

  2. Press a round into each muffin well, pressing in the center and working your way up the sides to form a crust in each one. Refrigerate.

  3. Lightly dust a sheet of parchment paper at least 13 inches long with all-purpose flour. Place the remaining disk of dough on the parchment and roll into a rough 9x12-inch rectangle about 1/8-inch thick. Cut the dough crosswise into 1/3-inch wide strips (no need to separate), you will have about 22 strips that are about 9 inches long. Slide the dough, still on the parchment, onto a baking sheet and refrigerate.

  4. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, assemble the pies.

  5. Prepare the following, adding each to the same large bowl as you complete it: Core and chop 2 medium apples into 1/4-inch pieces (no need to peel) until you have 3 cups. Finely grate the zest of 1 medium lemon (about 1 teaspoon). Juice the lemon until you have 1 tablespoon.

  6. Add 1/4 cup granulated sugar, 2 teaspoons cornstarch, 3/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon kosher salt. Stir until well combined.

  7. Divide the apple filling and any juices between the wells in the muffin tin (at least 2 heaping tablespoons in each well). Gently press the filling into the crusts.

  8. Create a lattice pattern with the dough strips onto 1 pie at a time: Cut a few strips crosswise until you have 6 (2 to 2 1/2-inch) pieces (just long enough to cover the filling and press into the crust on each side of a pie). Refrigerate the remaining strips.

  9. Arrange 3 of the pieces across a pie, using a longer piece in the center and a shorter piece above and below the center, spacing them evenly apart. Fold the center piece back on itself so it’s on the right half of the pie. Arrange the fourth piece of dough vertically down the left side of the pie about a third of the way from the left edge.

  10. Swap the folded and unfolded horizontal pieces: Unfold the center piece, then fold the remaining two pieces back on themselves so that they’re on the left half of the pie. Arrange a fifth piece of dough vertically down the center of the pie.

  11. Swap the folded and unfolded horizontal pieces again, again folding toward the left side. Arrange the sixth piece vertically down the right side of the pie about a third of the way from the right side. Unfold the center piece so that all the pieces are now lying flat. Press all the lattice pieces into the outer crust where they meet. Repeat with the remaining dough strips until all the pies have a lattice top.

  12. Refrigerate until the dough is firm, about 10 minutes. Meanwhile, place 1 large egg and a splash of water in a small bowl and whisk with a fork to combine.

  13. Brush the egg wash over the lattice patterns. Sprinkle 2 tablespoons coarse, raw sugar over the pies.

  14. Bake until the apples are tender and the tops are golden brown, about 30 minutes. Immediately run an offset spatula, paring knife, or butter knife around each pie to loosen from the sides. Let cool completely or serve warm.

Recipe Notes

Make ahead: The pie crust can be made in advance and refrigerated until ready to use.

Storage: The baked pies can be stored in an airtight container at room temperature for up to 4 days.