These mini apple pies are such a fun way to serve everyone’s favorite fall dessert. It tastes just as good, but made in individual sized sugar cookie crusts, and baked in muffin tins. So delicious!
Mini Apple Pies in Muffin Tins
These easy mini apple pies are full of delicious flavor and perfect for the holiday season! If you’re feeling fancy, add a scoop of vanilla ice cream or whipped cream to the top of your pies and you’ll have the best dessert on the block.
There’s nothing quite better than warm apple pie with a scoop of ice cream. Having it made into a bite-sized pie only makes it even more fun!
Why You’ll Love this Mini Apple Pie Recipe:
- Perfectly portioned: These mini pies are perfectly portioned so you don’t even have to dirty a knife and plate when serving! The simplicity and hassle-free nature of this recipe is undeniable!
- Holiday favorite: A classic apple pie is a must for the holiday season. Individual pies are perfect to take to holiday gatherings or make for close friends as gifts!
How to Make Mini Apple Pies
Be sure to see the recipe card below for full ingredients & instructions!
- Cut the cookie dough into pieces and press them into the muffin tins, then bake and cool.
- Make the apple pie filling, then spoon it into the pie crusts.
- Make the crumble topping, and spread it on top of each pie.
- Bake and serve!
Ingredient Notes
- If you prefer a thicker cookie crust, you can use 2 packages of cookie dough. Divide each roll into 6 pieces instead of 12.
- In a hurry? Use a can of apple pie filling.
Granny Smith apples are the best and most reliable to use in baking. They are naturally tart and sweet, which is perfect for baking!
Nope! While you certainly can peel the apples, you absolutely don’t have to for this recipe!
You sure can! Feel free to use your favorite recipe, or try my homemade sugar cookie recipe!
Absolutely. 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.
Storing Leftovers
Store your mini apple hand pies in an airtight container or use double wrapped plastic wrap on the counter for 5 days, or store in the refrigerator for 8 days. Freeze for up to 3 months.
Make Ahead Instructions
These mini apple pies can be made up to 3 days in advance of when you plan to serve them and stored in an airtight container at room temperature.
You can also par bake the cookie crusts the day before you fill and bake the mini pies. Store the crusts in an airtight container at room temperature.
Storage Instructions
Store leftover mini apple pies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week. Reheat gently in the microwave for 10-15 seconds or in a 200°F oven for about 5 minutes.
Freezing Instructions
Freeze mini apple pies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can use any refrigerated sugar cookie dough you like, or make your own!
- Use your favorite variety of apples to customize these pies.
- You can use gluten-free 1:1 baking flour in place of the all-purpose flour for a gluten-free version.
- Use dark brown sugar instead of light for a richer taste.
- Feel free to stir some chopped walnuts or pecans into the filling or topping to add a bit of crunch!
- In a pinch, you can use canned apple pie filling in place of making your own.
Tips for the Best Mini Apple Pies
- 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.
These Mini Apple Pies are perfectly portioned and full of flavor! Treat yourself and everyone around you by trying out this delicious recipe! It will not disappoint!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Mini Apple Pies Recipe
Ingredients
- 16 ounces refrigerated sugar cookie dough 454 grams (1 package), Pillsbury recommended
- 3 cups diced apples 339 grams, from about 2-3 apples
- 2 tablespoons unsalted butter 28 grams (¼ stick)
- 2 tablespoons all-purpose flour 15 grams
- ¼ cup granulated sugar 50 grams
- ¼ cup brown sugar 53 grams
- 1 tablespoon apple pie spice 9 grams
For the Crumb Topping
- 4 tablespoons unsalted butter 57 grams, cold and cubed (½ stick)
- ½ cup brown sugar 107 grams
- ½ teaspoon ground cinnamon
- ½ cup all-purpose flour 60 grams
- Caramel sauce optional, for drizzling
Equipment
- Kitchen Scale (optional)
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
- You can use any refrigerated sugar cookie dough you like, or make your own!
- Use your favorite variety of apples to customize these pies.
- You can use gluten-free 1:1 baking flour in place of the all-purpose flour for a gluten-free version.
- Use dark brown sugar instead of light for a richer taste.
- Feel free to stir some chopped walnuts or pecans into the filling or topping to add a bit of crunch!
- In a pinch, you can use canned apple pie filling in place of making your own.
- 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.
- Nutritional information does not include optional ingredients.
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