Mini Apple Pies Recipe

Mini Apple Pies

Last weekend I made my first pastry crust from scratch. It was for a tart recipe that I was trying out. The crust turned out fine but the filling was just kinda not right. I’ll be working on a redo for a later post. Anyway, I prepped two different crusts one that was gluten free for the tart and another regular crust for a second tart of some sort. I was a little tarted out when the first one flopped – kind of a bummer. So in hopes that the weekend wasn’t a total baking bust, I chose to go ahead and proceed with the second batch of pastry dough.With a bunch of apples on hand I decided on apple pie. But not just one pie, many Mini Apple Pies for something a little different. Certainly just doing one pie would be easier but mini pies are a fun option for a change of pace.

Mini Apple Pies

Basically take your favorite pastry dough recipe, combined with apple pie or crisp filling. Pretty easy and really could be used for any type of pie filling.

I used the Rich Tart Crust recipe from one of my favorite cook books, “How to Cook Everything” by Mark Bittman. Normally I would’ve used a pie crust recipe but remember I was in tart mode earlier in the day. Use your favorite pastry crust recipe or even – if you can you even imagine – a prepared pastry dough.

The filling was based on the Apple Crisp recipe from the Betty Crocker cookbook with a few changes.

Mini Apple Pies

Mini Apple Pie Recipe
Adapted from Apple Crisp Betty Crocker recipe
Recipe type: Dessert
Serves: Makes 12 servings.
  • 1 Pastry Crust Recipe
  • ¼ cup butter
  • 4 apples diced, (Granny Smith, Fuji or favorite baking apple)
  • ¾ cup brown sugar
  • ¾ teaspoon cinnamon
  • ¾ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup pecans chopped
For topping:
  • 2 tablespoons melted butter
  • ¼ cup rolled oats
  • 1 tablespoon brown sugar
  • 1 teaspoon flour
  1. Preheat oven to 425.°
  2. Roll out dough to ⅛" thick on floured surface. Using a paper cupcake liner as a template cut out circles a little larger than liners. Line muffin tin with dough circles. Let the extra dough hang over the edge of tin. It's okay if it's not perfect.
  3. Bake mini pastry shells in oven for 12 minutes or until the shell is no longer raw but still pale. Remove from oven and reduce heat to 350.°
  4. In pan over medium heat, melt butter.
  5. Add apples, brown sugar, cinnamon, nutmeg, ginger and salt. Coat apples well and simmer about 2-3 minutes.
  6. Add pecans and continue to simmer for 2 more minutes. Remove from heat.
  7. Scoop a little of the mixture into each pastry shell. Be sure to press mixture down and fill to top.
  8. Optional Topping: Mix topping ingredients together and sprinkle a little on each mini pie.
  9. Bake 25-30 minutes in a 350° oven or until slightly golden brown. Be careful to not let crust burn.


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  1. 4

    Karen Mau says

    A very good idea! Very beautifully done and photographed! I may not do as well as you as far as how gorgeous this looks…BUT! I will make it and be proud to present it to my dinner guests very soon! Thank you for the idea!

  2. 6


    What a creative way to present apple pie — love the bite-sized aspect. Pie crust can be a royal pain, so it’s great to have a recipe you love and stick with it.

  3. 7


    These are the most beautiful little desserts I’ve ever seen. Just found your site, the pictures are gorgeous…I’m going to stick around a while and see what I’ve been missing!

  4. 9

    Dana says

    Oh my is right! Those are too cute and I can only guess how delicious they are. Love the little pastry leaves, that is such a nice touch. It was delightful meeting you this past weekend. The header on this blog is one of the best that I have seen. LOVE IT!

  5. 10

    Mansi says

    wow, these look absolutely gorgeous! and I love how they must have smelt, fresh out of the oven!

    btw, they’d be perfect for my sweet celebration contest I’d be glad if you could send them in for my blog event!

  6. 11

    Debbie @TheHipHostess says

    I’ve been baking my own version of this for a couple of years, but they never looked this good! Eureka! Now I get it! Pre-bake the mini pie shells! Thank you so much for setting me straight, can’t wait to bake them the right way. I tell everyone I love to cook, but can’t bake me way out of a pastry bag!

  7. 14


    Good post, I really enjoyed this post. I’m starting up a blog and I’ve started somewhat varied articles for it. Would you mind if I blog about this article? Of course I will give you and this site full credit and add a link to this page , thank you.

  8. 16

    SMITH BITES says

    I love these Amy – such a perfect small bite; and that cute leaf is a nice added touch!

  9. 17

    Barbara @Modern Comfort Food says

    One of these, slightly warm, with a scoop of vanilla ice cream: perfect! Love this recipe.

  10. 18

    harmony winters says

    I’m baking these now with my 3 year old after a day of apple picking. Thank you for the recipe!

  11. 19


    Oh My is right! These look amazing and I’m betting taste even better. Love that you adapted an apple crisp recipe for these mini-tarts.

  12. 21

    Michele says

    Mini apple pies. They look like the picture of perfection! I bet they are yummy. I love your blog. Your header is adorable.

  13. 22


    These are too cute! We go to a huge (100+ guest) pre-Thanksgiving pot luck ever year and I just may have to make these to bring this year!

  14. 24

    Andrea says

    I was wondering if you had any suggestions on making desserts to put in “tv dinners”? I am putting together frozen dinners for shut-ins/disabled people at my church (Aid For Friends). We are given foil trays with 3 compartments. They recommend a dessert be included. I am trying to figure out if something like an apple crisp would work. The instructions that go with these dinners are to re-heat in a 350 oven for 35-40 minutes. Any suggestions? Thanks, Andrea

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