Mini Apple Pies

 

 

 

 

 

 

 

 

 

 

 

These mini apple pies are really tasty and easy enough to make on a weeknight after work. This is a slightly modified version of Sarah Caron’s recipe from Sarah’s Bella Cucina.

I made these using our set of 4 Le Creuset mini cocottes. You can also easily use muffin tins. This recipe makes about 10 minis using a muffin tin.

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients for your Mini Apple Pies

1 refrigerated pie crust (from 15-oz box), softened as directed on box

3 Granny Smith apples, cored, finely chopped

4 tablespoons sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla

Vanilla ice cream (can’t have apple pie without that on top)

 

Heat oven to 425°F. Remove crust from pouch; unroll on work surface. To use mini cocottes, you will need something large to cut the dough. I used a flipped over martini glass for mine (just be really careful.) If you are using a muffin tin, a large round cookie cutter will work. Using your cutter of choice, cut your rounds, one for each crust, and one for each top. Gather up any scraps; reroll with rolling pin and cut out more rounds. Press a crust round into each lightly greased cocotte or muffin cup. In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla.

 

 

 

 

 

 

 

 

 

 

 

Divide mixture evenly and place on top of each crust. Top with another round, and pinch the sides. Lastly, cut a small venting slit in each.

 

 

 

 

 

 

 

 

 

 

 

Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely, about 30 minutes before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mini Apple Pies – Frequently Asked Questions

What kind of apples should I use for mini apple pies?

Tart, firm apples hold up best. Try:

• Granny Smith (classic tartness)

• Braeburn, Honeycrisp, or Pink Lady (sweet-tart balance)
  You can mix apple types for more depth of flavor.

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Do I need to peel the apples?

It’s recommended for a smooth, tender filling. Unpeeled apples add texture but may stay a little chewy—great for a rustic version.

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Can I use store-bought pastry dough?

Absolutely! Refrigerated pie crust or puff pastry works great. It saves time and still delivers that golden, flaky crust.

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What size should I cut the apples for mini pies?

Dice the apples small—about ½ cm cubes—so they cook evenly and fit neatly in the mini pie cases.

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What can I use to shape the mini pies?

You can use:

• A standard muffin tin (for round, deep-dish minis)

• A mini muffin tin (for bite-sized versions)

• Mini pie moulds or hand-formed pastry circles

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Can I make mini apple pies ahead of time?

Yes! Bake them, cool completely, then:

• Store in an airtight container for up to 2 days at room temperature

• Refrigerate for up to 5 days

• Freeze for up to 2 months (reheat in oven to crisp up)

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How do I keep the crust from getting soggy?

Here are a few tips:

• Don’t overfill with wet filling.

• Pre-bake (blind bake) the bottom crust briefly before adding the apples.

• Dust the base with a little flour or crushed biscuit before filling.

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Can I make them gluten-free?

Yes! Use a gluten-free pastry dough and check that all other ingredients (especially flour or thickening agents) are GF-certified.

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Do I need to pre-cook the apple filling?

Optional. Cooking the filling on the stove thickens the juices and softens the apples, which is helpful for evenly baked minis. But raw filling also works if apples are finely diced and the pies are baked long enough.

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What spices work well in mini apple pies?

Try:

• Cinnamon (classic)

• Nutmeg, clove, or allspice (in small amounts)

• Vanilla or a touch of lemon zest for brightness

Enjoy! I would love to hear about your favourite Autumn recipes!