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Mini baked apple pies carry a sense of nostalgia that resonates with many. They harken back to simpler times, where homemade desserts were a staple in family kitchens. Each little pie is a perfect individual portion, making them a popular choice for modern dining. As people increasingly seek to create memorable dining experiences, the appeal of personal-sized desserts has grown.

Mini Baked Apple Pies

Discover the joy of baking with mini baked apple pies, a delightful treat that combines nostalgia with modern convenience. These charming bite-sized desserts are perfect for any occasion, from festive gatherings to cozy nights in. Made with tart apples, warm spices, and flaky crust, they’re easy to prepare and visually appealing. Enjoy them solo or share with friends, and elevate your dessert game with toppings like whipped cream or caramel sauce.
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Ingredients
  

2 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced

1 tablespoon lemon juice

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon all-purpose flour

1 tablespoon unsalted butter, melted

1 package (±14 oz) refrigerated pie crusts (or homemade)

1 egg, beaten (for egg wash)

1 tablespoon coarse sugar (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

    Prepare the Apple Filling: In a large mixing bowl, combine diced apples with lemon juice, granulated sugar, cinnamon, nutmeg, and flour. Toss to coat the apples evenly and set aside to let the flavors meld for about 10 minutes.

      Roll Out the Pie Crust: On a lightly floured surface, unroll the pie crusts. Using a round 4-inch cookie cutter or a glass, cut out circle shapes from the dough (you should yield about 12 circles).

        Form the Mini Pies: Place 6 of the pie dough circles on the prepared baking sheet. Spoon about 2 tablespoons of the apple filling onto the center of each circle. Be careful not to overfill.

          Top the Pies: Brush the edges of the dough circles with the beaten egg. Place the remaining pie dough circles on top of the filled ones and press the edges together to seal. Use a fork to crimp the edges for an extra pretty finish.

            Vent the Pies: Cut a small slit (about 1 inch) on the top of each mini pie to allow steam to escape.

              Brush and Sprinkle: Brush the tops of the mini pies with the remaining beaten egg and sprinkle with coarse sugar for a sparkling finish.

                Bake: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.

                  Cool and Serve: Remove from the oven and allow the mini pies to cool slightly. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream on the side.

                    Prep Time, Total Time, Servings: 20 mins | 45 mins | 6 servings