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Apple desserts have long held a special place in the hearts of dessert lovers, capturing the essence of fall and home-cooked comfort in every bite. From classic apple pies to sweet apple crisps, the versatility of this beloved fruit allows for countless variations. Among these, mini baked apple pies shine as a delightful and convenient treat, perfect for any occasion. Their bite-sized nature makes them an ideal choice for gatherings, family meals, or simply a sweet indulgence at home.

Mini Baked Apple Pies

Discover the joy of baking with these mini baked apple pies, a delightful twist on a classic dessert. Perfectly sized for sharing, they're filled with a luscious apple mixture and topped with a golden, flaky crust. This easy recipe uses fresh ingredients like Granny Smith and Honeycrisp apples, warm spices, and a simple pie crust. Ideal for gatherings or cozy nights in, serve them warm with ice cream for a delicious treat everyone will love!
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Ingredients
  

2 large apples (Granny Smith or Honeycrisp, peeled, cored, and diced)

1/4 cup brown sugar

1 tsp ground cinnamon

1/4 tsp nutmeg

1 tbsp lemon juice

2 tbsp unsalted butter

1 package (14 oz) of refrigerated pie crusts (or homemade if preferred)

1 egg (for egg wash)

1 tbsp coarse sugar (for sprinkling)

Instructions
 

Preheat your oven to 375°F (190°C). Line a muffin tin with non-stick spray or paper liners to prevent sticking.

    Prepare the Apple Filling: In a medium saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the apples are slightly softened. Remove from heat and allow to cool.

      Roll Out the Pie Crusts: On a lightly floured surface, unroll the refrigerated pie crusts. Using a round cookie cutter or a glass, cut out circles that are about 4-5 inches in diameter (you should get about 12 circles). Gather any scraps and re-roll to make additional circles if necessary.

        Assemble the Pies: Press each pie crust circle into the bottom and up the sides of the muffin tin cups. Fill each crust with a generous tablespoon of the apple filling, then cover with another pie crust circle. Crimp the edges together to seal in the filling.

          Make the Egg Wash: In a small bowl, beat the egg and brush it over the top of each mini pie. This will give them a beautiful golden color. Sprinkle a pinch of coarse sugar on top for added sweetness and texture.

            Bake: Place in the preheated oven and bake for 20-25 minutes or until the crusts are golden brown. Keep an eye on them to ensure they don’t over-bake.

              Cool and Serve: Remove the mini pies from the oven and allow them to cool in the muffin tin for about 10 minutes before transferring to a wire rack. Serve warm or at room temperature—perfect with a scoop of vanilla ice cream or a drizzle of caramel sauce!

                Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 12 mini pies