Mini Apple Pies are the perfect bite of flaky pie crust filled with delicious cinnamon apple filling and buttery crumble topping – a unique take on a Thanksgiving classic.

Closeup on five Mini Apple Pies sitting on a white plate in front of a stack of green apples.

Our Mini Pies have been quite successful so we put our minds to taking them to the next level.  The result – our Mini Apple Pies! They are truly the perfect combination of flaky pie crust, delicious cinnamon apple filling and buttery crumble topping in one bite-sized pie that is so fun to eat.  Your Holiday guests will love them! I think they will be a new holiday tradition at the Two Sisters Holiday Table from now on.

Ingredients You Will Need

All the ingredients you will need to make Mini Apple Pies including Granny Smith Apples, lemon, flour. granulated sugar, cinnamon butter, brown sugar and pie crust.

How to Prepare the Apples

Collage image showing how to prepare the apples for the pie filling.

Step 1:  Peel and dice 3 cups of tart apples (we used Granny Smith Apples) into small, even, bite-sized pieces.  Sprinkle the apple pieces with lemon juice to keep them from browning. We used Granny Smith Apples.
Step 2: Place the apple pieces in a mixing bowl and then add the flour, sugar, and cinnamon. Toss the apples in the flour mixture until they are completely coated. Set the apples aside.

How to Make the Crumble Topping

Collage image showing how to make the brown sugar and butter crumble topping.

Step 3:  Add the flour, brown sugar, and cubbed cold butter into a separate mixing bowl.
Step 4: Mix together with a fork until crumbly.

How to Prepare the Pie Crust

Collage image showing how to make the mini pie crusts in the muffin tin.

Step 5: Take the pre-made pie crust out of the refrigerator about 15 minutes before you are going to begin making the Mini Pies.  You want to make sure it’s not too cold otherwise it breaks too easily. Unroll the first circle of pre-made pie crust. We used a 3 1/2″ Round Biscuit Cutter to cut out our mini pie crusts.  If you don’t have that size of cookie-cutter, measure the diameter of your coffee cups. We used to use ours to cut out mini pies before we bought the cookie cutter. Cut out the mini crusts.  You should get 6 crusts out of a single 9″ round.
Step 6: Press the mini crusts down into a muffin tin. Press around the edges so it fits snuggly into the opening.
Step 7: Separate an egg and whisk the egg white with a fork. Lightly brush the egg white on the inside of the pie crust. This acts as a layer of protection between the filing and the pie crust and helps the Mini Pies not to have “soggy bottoms.” 

Baking Instructions

Collage image showing how to fill the pie crusts with the pie filling and the crumb topping.

Step 8: Fill the pie crusts with 1/4 cup of the apple mixture.
Step 9: Place 1 small pat of butter on the top of the apples and then top the apple mixture with 1 tablespoon of crumb mixture. 

Collage image showing what the Mini Apple Pies look like before going in the oven and after they come out of the oven.

Steps 10-11:  Bake in an oven preheated to 400 degrees for 18-22 minutes or until the top is golden brown.

Closeup on five Mini Apple Pies sitting on a white plate in front a stack of green apples.

Other Mini Pie Recipes You Will Love

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Mini Apple Pies

Yield 12 Pies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Mini Apple Pies are the perfect bite of flaky pie crust filled with delicious cinnamon apple filling and buttery crumble topping - a unique take on a Thanksgiving classic.

Ingredients

Apple Pie Filling

  • 3 cups of tart apples (about 3-4) cut into small bite-sized pieces
  • ¾ cup All-Purpose Flour
  • 1 ½ cups Granulated Sugar
  • 2 tablespoons Ground Cinnamon
  • 2 tablespoons Butter (chilled and cut into 12 equal portions)
  • 1 box Premade Pie Crusts

Crumble Topping

  • 4 tablespoons Butter (slightly softened)
  • ½ cup Brown Sugar (Packed)
  • ½ cup All-Purpose Flour

Instructions

  1. For the pie filling, peel and dice 3 cups of tart apples (we used Granny Smith Apples) into small, even, bite-sized pieces.  Sprinkle the apple pieces with lemon juice to keep them from browning. We used Granny Smith Apples.
  2. Place the apple pieces in a mixing bowl and then add the flour, sugar, and cinnamon. Toss the apples in the flour mixture until they are completely coated. Set the apples aside.
  3. For the Crumble topping, add the flour, brown sugar, and cubbed cold butter into a separate mixing bowl.
  4. Mix together with a fork until crumbly.
  5. Take the pre-made pie crust out of the refrigerator about 15 minutes before you are going to begin making the Mini Pies.  You want to make sure it’s not too cold otherwise it breaks too easily. Unroll the first circle of pre-made pie crust. We used a 3 1/2″ Round Biscuit Cutter to cut out our mini pie crusts.  If you don’t have that size of cookie-cutter, measure the diameter of your coffee cups. We used to use ours to cut out mini pies before we bought the cookie cutter. Cut out the mini crusts.  You should get 6 crusts out of a single 9″ round.
  6. Press the mini crusts down into a muffin tin. Press around the edges so it fits snuggly into the opening.
  7. Separate an egg and whisk the egg white with a fork. Lightly brush the egg white on the inside of the pie crust. This acts as a layer of protection between the filing and the pie crust and helps the Mini Pies not to have “soggy bottoms.”
  8. Fill the pie crusts with 1/4 cup of the apple mixture.
  9. Place 1 small piece of butter on the top of the apples (one of the 12 portions of the 2 tablespoons of butter) and then top the apple mixture with 1 tablespoon of crumb mixture. 
  10. Bake in an oven preheated to 400 degrees for 18-22 minutes or until the top is golden brown.
  11. Cool before serving.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!