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Mini Apple Pies

All the things you love about warm fresh baked apple pies- in a mini version.
5 from 1 vote
Servings 6 mini-pies


  • 2 Pastries for pie crusts- You can use your own favorite recipe or the frozen sheets
  • 3 cups Granny Smith or favorite apples
  • 4 tbsp light brown sugar
  • 1 tbsp flour
  • 1/4 tsp Ground Cinnamon or Pumpkin Pie Spice- to taste
  • 1 lemon
  • 1/8 cup water


  • Preheat the oven to 400°F
  • Unroll the pie crusts onto a lightly floured surface. Cut 3 circles from each crust with mason jar or knife. Place the crust into mini pie pans- pressing the dough into the bottom and up the sides of the pan.
  • Roll out the remaining dough to ⅛-" thick. Cut 6 circles for the tops and set aside.
  • For the filling, combine the sugar, flour, and cinnamon/ pumpkin pie spice in large mixing bowl; mix well. Thinly slice the apples and cut in half or quarters. Grate the lemon  - about 1/4 and add 1 tsp of lemon juice.
  • Mix the apples & lemon to the sugar mixture - toss to coat.
  • Transfer the apple mixture evenly into six mini pie pans.
  •  Place the top crusts on top of the pie filling- brush with water if you need them to be a bit more sticky to attach. Press the top and bottom dough together.
  • Cut small holes in the top dough- create a pattern if you would like. Bake for 23–25 minutes, or until the crusts are golden brown. Remove from oven- let cool.