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–+ servings

Mini Apple Pies

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Deliciously portable mini apple pies filled with tart Granny Smith apples, spiced to perfection, and encased in a flaky crust, perfect for parties or a quick treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 3 cups diced Granny Smith apples (about 4 apples) Tart apples hold their shape and balance the sugar.
  • 1/4 cup white sugar Taste and adjust if you prefer sweeter.
  • 1 teaspoon ground cinnamon Add more for stronger warmth.
  • 1 tablespoon lemon juice Prevents browning and brightens flavor.
For the crust
  • 2 ready-made pie crusts Store-bought for convenience (use all-butter crust if possible).
For the egg wash
  • 1 egg for egg wash to give a shiny finish
  • 1 tablespoon milk Mixed with egg for a richer wash.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Core and dice the Granny Smith apples into roughly 1/4-inch pieces so they cook evenly.
  3. In a bowl, toss the diced apples with sugar, cinnamon, and lemon juice until evenly coated. Let sit 5 minutes to macerate.
  4. Unroll the pie crusts and roll gently to eliminate seams. Use a 3–4 inch round cutter (or a glass) to cut circles.
Assembly
  1. Place about 1 to 2 tablespoons of filling in the center of each round — don’t overfill.
  2. Brush the edges with a little beaten egg or water, fold over (or top with another round), and press to seal. Crimp edges with a fork.
  3. Brush each mini pie with the egg + milk wash, and cut a small vent or two on top so steam escapes.
Baking
  1. Bake on the prepared sheet for 18–22 minutes, until the crust is golden and the filling bubbles. Let cool slightly before serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 2gSodium: 100mgFiber: 2gSugar: 10g

Notes

Serve warm with ice cream or whipped cream. Drizzle with salted caramel or maple syrup for extra indulgence. Store in an airtight container for 2–3 days in the fridge, or freeze for up to 2 months.
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