There’s something magical about a dessert that fits right in your hand. These little mini apple pies are like cozy pockets of fall — crisp apples spiced with cinnamon, wrapped in a flaky, golden crust. They remind me of those store-bought hand pies I used to sneak into my school bag, except these are made fresh at home, with real apples and a crust that actually tastes buttery.
I love making these because they work for so many occasions: a fall bake sale, an after-school treat, or a Thanksgiving dessert platter when you want guests to try a little of everything. They’re comforting, nostalgic, and honestly, just fun to bake.
Why You’ll Be Excited About These Mini Pies
I’ll be honest: I love mini desserts because they mean I don’t have to choose just one. At any gathering, I’m the person who wants a little bite of every sweet on the table. Mini apple pies solve that problem beautifully.
These pies bring together the flaky pastry you’d expect from a big apple pie and the warm spiced filling that makes the whole kitchen smell like fall. The best part? They cool quickly, so you don’t have to wait hours before taking a bite (a huge win for someone like me who can never resist sneaking in a forkful too early).
They also pack up easily, so if you’re heading to a picnic or potluck, just pile them into a tin and go. No need to worry about slicing, serving plates, or carrying ice cream on the side.
Ingredients – What You’ll Need
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Flour – Just plain all-purpose flour. No need for anything fancy.
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Butter – Cold, unsalted butter is the secret to a flaky crust. If you forget to chill it, just cube it up and pop it in the freezer for 10 minutes before using.
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Salt – I usually go with kosher salt for baking, but table salt works fine too.
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Water – Ice-cold water for the dough. It helps keep that butter from melting too soon.
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Apples – Choose firm, tart apples like Granny Smith if you want more bite, or Honeycrisp for a naturally sweeter filling. If I’ve gone apple-picking, I usually mix two varieties for extra flavor.
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Spices – Cinnamon is the classic, but I add a touch of allspice for warmth. Nutmeg works too if that’s what you have on hand.
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Sugar – Regular granulated sugar is perfect. You don’t need much since the apples do most of the sweet talking.
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Egg – For the golden, glossy finish. I sometimes sprinkle a little coarse sugar on top too for crunch.
Step-By-Step – Making Mini Apple Pies
Making the Crust
I start by mixing flour and salt, then cutting in cold butter until the texture looks like coarse crumbs. A pastry cutter works best, but two butter knives do the trick too. Add cold water just until it comes together — don’t overdo it. The less you handle the dough, the flakier your crust.
Flatten into a disk, wrap it up, and let it rest in the fridge. Resting makes the dough easier to roll and helps prevent shrinkage when baking.
Once chilled, roll out the dough and cut circles about 4 inches wide. I often use the rim of a drinking glass when I can’t find my cutter — works perfectly.
Making the Filling
Mix chopped apples with sugar and spices in a small bowl. I like to keep the pieces small so they cook evenly inside the little pies.
Spoon the filling onto one side of each dough circle. Brush the edges with egg wash, fold over, and crimp with a fork. That step always reminds me of helping my grandmother make gujiyas during Holi — the motion is exactly the same.
Brush the tops with egg wash, cut small slits so steam can escape, and bake until golden brown. The smell is heavenly — I usually hover by the oven, impatiently peeking in.
Handy Make-Ahead Ideas
If you’re planning for a busy day, you can make the dough a day or two in advance and keep it wrapped in the fridge. The filling can be prepped a few hours ahead too — just toss the apples with a squeeze of lemon juice so they don’t brown.
Sometimes, I even assemble the pies, freeze them raw, and then bake straight from frozen when guests arrive. Just add 5 extra minutes to the baking time.
Tips From My Kitchen
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Use two types of apples for depth of flavor — one tart, one sweet.
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Don’t overfill — too much juice will cause leaks. If your apples are very juicy, sprinkle a little flour into the filling to thicken it.
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Add a touch of vanilla extract or a pinch of cardamom to the filling if you want to make them extra special.
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For extra crunch, sprinkle coarse sugar on top before baking.
Serving Suggestions
I love serving these warm with a small scoop of vanilla ice cream — it melts just enough over the flaky crust. If I’m hosting, I’ll put them out on a tiered stand alongside other mini treats like pumpkin bites or brownies.
They also make a great after-school snack. I sometimes wrap one in parchment and tuck it into a lunchbox. My kid once traded his mini apple pie for three cookies at school — that’s how popular they were!
Storage and Freezing
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Store: Keep them in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back the crispness. The microwave works too, but the crust will soften.
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Freeze: Both baked and unbaked pies freeze beautifully. If baking from frozen, just watch the tops and cover with foil if they brown too fast.
Mini Apple Pies
There’s just something special about individual desserts, and these little apple pies are a fall favorite. With a flaky homemade crust and a spiced apple filling, they’re the perfect handheld treat for gatherings, lunchbox surprises, or cozy evenings with coffee or tea.
Ingredients
For the crust
- 2 cups (260 g) all-purpose flour
- ⅔ cup (151 g) unsalted butter, cold and cut into small cubes
- 1 teaspoon salt
- 4 tablespoons ice-cold water
For the filling
- 2 cups peeled and finely chopped baking apples (about 2 medium apples)
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 large egg
- 1 tablespoon water
Instructions
- Start by preparing the crust. In a mixing bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter (or two knives) until the mixture resembles small crumbs. Sprinkle in the cold water a little at a time, tossing gently with a fork until the dough just comes together. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Once the dough is chilled, roll it out on a lightly floured surface to about ⅙-inch thickness. Cut out twelve 4-inch circles, re-rolling as needed.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a small bowl, stir together apples, sugar, cinnamon, and allspice. Spoon about a tablespoon of the apple mixture onto one side of each dough circle.
- Whisk the egg with water and brush along the edges of each pastry. Fold the dough over the filling to form a half-moon shape, pressing edges with a fork to seal. Place the mini pies onto the baking sheet, spacing them about 2 inches apart. Brush the tops with more egg wash and cut three small slits into each for steam to escape.
- Bake for 18–20 minutes, until golden brown and flaky. Allow to cool on the pan for 5 minutes before moving to a wire rack. Serve warm or at room temperature.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 96Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 189mgCarbohydrates 18gFiber 1gSugar 2gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Mini apple pies are one of those recipes that make me feel like fall has truly arrived. They’re cozy, nostalgic, and surprisingly easy to make. Every time I bake them, I’m reminded of childhood hand pies, apple-picking trips, and family gatherings where desserts always stole the show.
If you’re looking for something to impress without the fuss of a full pie, these little beauties will win everyone over.
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