Mini Apple Pies Recipe

Course: Dessert, pie

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: mini pies

Calories: 326kcal

Author: Becky Hardin - Easy Dessert Recipes

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!

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Equipment

Kitchen Scale (optional)
Muffin Tin

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

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.

Storage: Store 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.

Nutrition