I’m always looking for fun and innovative ways to serve my favorite treats, and these mini apple pies are a total homerun. I made them in a cupcake tin with sugar cookie dough, a warm apple filling, and a buttery crumble on top. These bite-sized apple pies are the perfect treat to serve after a holiday meal!
These mini apple pies are a bite-sized version of my favorite homemade apple pie. I made the crust from sugar cookie dough and topped it with a warm, gooey apple filling and a buttery crumb topping. There’s no need to dirty up forks and knives with these handheld mini apple pies!
What’s in This Mini Apple Pie Recipe?
- Sugar Cookie Dough: Forms the base of these sweet pies. I used refrigerated dough to make these pies easy, but homemade sugar cookie dough also works.
- Apples: I like a combination of green and red apples. Granny Smith and Honey Crisp are my favorites, but feel free to use your favorites.
- Butter: Unsalted butter keeps the filling and crumb topping moist.
- Flour: All-purpose flour thickens the filling and helps bind the crumb topping.
- Sugar: A mixture of granulated and brown sugar sweetens the filling, while brown sugar sweetens the crumb topping.
- Apple Pie Spice: Enhances the flavor of the filling.
- Cinnamon: Adds warmth to the crumb topping.
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How to Store and Reheat
Store leftover mini apple pies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in the microwave for 10-15 seconds or in a 200°F oven for about 5 minutes.
Tips for Success
- Be sure to use a regular-sized muffin tin for this recipe, not a mini muffin tin or a jumbo muffin tin!
- I’ve found that a mason jar lid is the perfect size for cutting out cookie dough to fit in muffin cups!
- If you prefer a thicker cookie crust, you can use 2 packages of cookie dough. Divide each roll into 6 pieces instead of 12.
- While you certainly can peel the apples, you absolutely don’t have to for this recipe!
- In a hurry? Use a can of apple pie filling.
- To make these mini apple pies with pie crust, grab your favorite store-bought or homemade pie crust, cut into circles slightly larger than the wells of a muffin tin, press them into the wells, and par bake for 10 minutes. Then, fill and continue the recipe as written.
Mini Apple Pies Recipe
Ingredients
- 16 ounces refrigerated sugar cookie dough (1 package), Pillsbury recommended
- 3 cups diced apples (from about 2-3 apples)
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon apple pie spice
For the Crumb Topping
- 4 tablespoons unsalted butter cold and cubed (½ stick)
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ½ cup all-purpose flour
- Caramel sauce optional, for drizzling
Equipment
- Kitchen Scale (optional)
- Muffin Tin
Instructions
- Preheat oven to 350°F and spray a 12-count muffin tin with nonstick spray.
- Cut the cookie dough into 12 equal pieces and press each piece into the muffin tins.16 ounces refrigerated sugar cookie dough
- Bake the cookie cups for 10 minutes. Remove and cool for 5 minutes.
- While the cookie cups are baking, make the pie filling.
- Cook the apples with the butter, for 4 minutes, then stir in the flour.3 cups diced apples, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Add the sugars and apple pie spice and cook for another 3 minutes.¼ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon apple pie spice
- Spoon the apple filling into the cookie cups.
- Make the crumb topping by combining the butter, sugar, cinnamon, and flour with a fork till it forms a small crumbly texture. Sprinkle over the apple filling.4 tablespoons unsalted butter, ½ cup brown sugar, ½ teaspoon ground cinnamon, ½ cup all-purpose flour
- Place in the oven and bake for another 10 minutes.
- Remove and serve with a drizzle of caramel sauce and a scoop of ice cream, if desired.Caramel sauce
Notes
- Nutritional information does not include optional ingredients.
How to Make Mini Apple Pies Step-by-Step
Bake the Bottom Crust: Preheat your oven to 350°F and spray a 12-count muffin tin with nonstick spray. Cut 16 ounces of refrigerated cookie dough into 12 equal pieces and press each piece into the muffin tins. Bake the cookie cups for 10 minutes. Remove and cool for 5 minutes.
Cook the Filling: While the cookie cups are baking, cook 3 cups of diced apples with 2 tablespoons of unsalted butter, for 4 minutes, then stir in the 2 tablespoons of all-purpose flour.
Sweeten the Filling: Add ¼ cup of granulated sugar, ¼ cup of brown sugar, and 1 tablespoon of apple pie spice and cook for another 3 minutes. Spoon the apple filling into the cookie cups.
Make the Crumb Topping: Combine 4 tablespoons of unsalted butter, ½ cup of brown sugar, ½ teaspoon of ground cinnamon, and ½ cup of all-purpose flour with a fork till it forms a small crumbly texture. Sprinkle over the apple filling.
Bake the Mini Pies: Place in the oven and bake for another 10 minutes.
Serve the Mini Pies: Remove and serve with a drizzle of caramel sauce and a scoop of ice cream, if desired
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