Mini Apple Pies
These Mini Apple Pies are flaky, buttery, and packed with warm cinnamon apple filling, the perfect bite sized dessert for Thanksgiving or Friendsgiving gatherings.
The Cutest Dessert on Your Thanksgiving Table
If you love apple pie but hate slicing and serving a giant one, these Mini Apple Pies are about to become your new favorite fall tradition. They're everything you love about classic apple pie, warm spiced apples, flaky golden crust, that irresistible buttery smell filling your kitchen, but shrunk down into perfectly portioned, grab and go bites. Whether you're planning easy Friendsgiving food, looking for mini appetizer recipes with a sweet twist, or just want apple desserts for Thanksgiving that don't require a pie server, these little guys check every box.
The best part is how forgiving this recipe is. Using canned apple pie filling means you skip the peeling and simmering, and a muffin tin does all the shaping work for you. This is genuinely one of the easiest mini pie recipes you'll ever make, and no one will guess how little effort went into them.
Before we get cooking, the right tools and ingredients make a real difference here. A good muffin tin with even heat distribution helps every pie bake up golden at the same time, and a sturdy round cutter makes quick work of portioning your dough into neat little circles.
Why Canned Apple Pie Filling Works So Well
A lot of home bakers hesitate to use canned filling, but for mini pies it's actually the smarter choice. Fresh apples release a lot of liquid as they bake, which can make small crusts soggy. Canned apple pie filling is already thickened, so it holds its shape beautifully inside these little cups.
A quick chop of the apple pieces before mixing helps them fit more evenly into each mini crust, and a bit of cinnamon and nutmeg stirred in wakes up the flavor so it tastes closer to homemade.
Chef's Tip: Don't skip draining any excess syrup that pools at the bottom of the can before mixing in your spices. Too much liquid is the number one cause of soggy bottoms in mini pies.
Getting That Perfect Flaky Crust
The key to how to bake mini pies that actually look bakery worthy comes down to crust temperature. Cold dough holds its shape in the oven, so if your kitchen is warm, pop your rolled out crust circles in the fridge for five minutes before pressing them into the muffin tin.
When it comes to the tops, you have options. A simple solid circle with a few vent slits gives you that classic mini pie look, while thin lattice strips woven over the filling make these feel a little more special for a holiday spread. Either way, brushing with egg wash and sprinkling coarse sugar on top gives you that irresistible golden, glistening finish.
Ready to make it? Here is the full step-by-step recipe:
Mini Apple Pies
These Mini Apple Pies are flaky, buttery, and packed with warm cinnamon apple filling, the perfect bite sized dessert for Thanksgiving or Friendsgiving gatherings.
Ingredients
- 2 refrigerated pie crusts, store-bought, two crusts per box, softened at room temperature for 10 minutes
- 21 oz apple pie filling, canned, apples chopped into smaller pieces
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg, optional but recommended
- 2 tbsp unsalted butter, melted
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top, optional
Instruction
Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a standard 12-cup muffin tin.
On a lightly floured surface, roll out the pie crusts slightly to smooth the seams, then use a 3.5 to 4 inch round cutter to cut 12 circles for the bases and set aside a similar number for the tops, cutting some into simple lattice strips or small shapes if you like.
Press each base circle into a muffin cup, gently pushing it up the sides to form a little cup.
In a medium bowl, stir together the apple pie filling, granulated sugar, cinnamon, and nutmeg until the apples are evenly coated.
Spoon the apple filling into each crust-lined muffin cup, filling almost to the top.
Drizzle a little melted butter over the filling in each cup.
Top each pie with a crust round, lattice strips, or a decorative cutout shape, pressing the edges lightly to seal where needed.
Brush the tops with the beaten egg and sprinkle with coarse sugar if using.
Cut two small slits in the top of each solid-topped pie to let steam escape.
Bake for 20 to 25 minutes, until the crusts are deep golden brown and the filling is bubbling.
Let the mini pies cool in the tin for 10 minutes, then run a thin knife around the edges and carefully lift them out onto a wire rack to cool a bit more before serving.
Equipment
- 12-cup muffin tin
- Rolling pin
- 3.5 to 4 inch round cutter
- Pastry brush
- Wire cooling rack
Notes
Serving and Storing Your Mini Pies
These mini apple pies are wonderful served warm with a small scoop of vanilla ice cream, or at room temperature straight off a dessert platter, which makes them one of the easiest apple mini desserts for a crowd. They're sturdy enough to pick up with your hands, so they're a natural fit for buffet style Thanksgiving or Friendsgiving spreads where guests are mingling and grazing.
If you have leftovers, they store beautifully. Keep them in an airtight container in the fridge for up to four days, or freeze the fully baked and cooled pies for up to two months. A quick reheat in the oven brings the crust right back to crisp, golden perfection.
A Few Easy Variations
- Swap the apple filling for cherry or peach pie filling for a fun mix of mini pie flavors on the same tray.
- Add a streusel topping instead of a pastry lid for a crumble style mini pie.
- Brush with maple syrup instead of egg wash for a subtle sweetness and shine.
However you serve them, these mini apple pies are proof that the best fall desserts don't have to be complicated. They're small, they're charming, and every single bite tastes like a cozy autumn afternoon.
