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

More pie recipes to try out:

Mini Apple Pies Recipe

Mini Apple Pies

Mini Apple Pie Recipe

Yield: Makes 12 servings.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

The classic apple pie in mini form. They may be tiny but they are packed with the same great flavor.


  • 1 Pastry Crust Recipe
  • 1/4 cup butter
  • 4 apples diced, (Granny Smith, Fuji or favorite baking apple)
  • 3/4 cup brown sugar
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup pecans chopped

For topping:

  • 2 tablespoons melted butter
  • 1/4 cup rolled oats
  • 1 tablespoon brown sugar
  • 1 teaspoon flour


  1. Preheat oven to 425-degrees F.
  2. Roll out dough to 1/8" 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-degrees F.
  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-degrees F oven or until slightly golden brown. Be careful to not let crust burn.


Adapted from Apple Crisp Betty Crocker recipe.

Did you make this recipe?

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