Mini Apple Pies

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These easy Mini Apple Pies have a perfectly spiced fresh apple filling tucked into a flaky crust with a buttery crumb topping. They bake in a muffin pan for an easy, handheld dessert that’s perfect for the holidays.

Prep Time25

Cook Time25

Resting Time5

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 220kcal

Author: Valerie Brunmeier

Ingredients

For the Apple Filling

1 package refrigerated pie crusts 2 crusts for 9-inch pies
1 pound apples about 2 large apples
1 teaspoon fresh lemon juice
½ teaspoon pure vanilla extract
¼ cup packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
⅛ teaspoon nutmeg
Pinch of kosher salt

For the Crumb Topping

½ cup all-purpose flour
⅓ cup packed light brown sugar
¼ teaspoon cinnamon
Pinch of salt
¼ cup butter softened

Instructions

Position an oven rack in the lower third of the oven (I use the rack position just below center). Preheat the oven to 400°F. Use an ungreased nonstick muffin pan (standard size, not mini). If your pan isn’t nonstick, you can lightly grease the wells as extra insurance against sticking.
Allow the pie crusts to soften at room temperature according to the package directions, then unroll on a lightly floured board. Use a 3½-inch round cutter or the rim of a drinking glass to cut 12 circles from the pastry, 6 from each crust.
Gently ease a pastry circle into each cup of a standard 12-cup muffin pan, pressing it against the bottom and sides without stretching it.
Peel, core, and dice the apples into approximately ¼-inch pieces. Measure out 3 cups and place them in a large bowl. Toss with the lemon juice and vanilla extract.
In a small bowl, combine the brown sugar, flour, cinnamon, nutmeg, and kosher salt. Add to the apples and toss until evenly coated. Set the bowl aside while you make the crumb topping.
In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the softened butter and cut it into the dry ingredients with a pastry blender or the tines of a fork until well incorporated. Use your fingers to work the mixture until it holds together in clumps, then break it into coarse crumbs.
Divide the apple mixture evenly among the pastry-lined cups, gently settling the pieces into place, about ¼ cup per pie. Divide any juices remaining in the bowl among the pies.
Divide the topping evenly among the pies, about 1½ tablespoons per pie. Spoon it onto the center of each pie, letting the crumbs fall outward to cover the filling, keeping the topping inside the pastry edges. Brush any stray crumbs off the surface of the muffin pan before baking.
Bake for 18 minutes, then check the pies. If the crumb topping is golden, loosely drape a sheet of foil over the pan. Continue baking for an additional 5 to 7 minutes or until the pastry is golden, the filling is bubbling, and the apples are tender when pierced with a toothpick or thin knife.
Let cool in the pan for 5 to 10 minutes, then carefully loosen the edges with a thin knife or the tines of a fork and transfer the pies to a wire rack. Serve warm or at room temperature.

Notes

Make them ahead: Bake the pies up to 1 day before serving. Let them cool completely, then store in an airtight container at room temperature.

Leftovers: Store covered at room temperature for up to 2 days from baking, or refrigerate for up to 4 days. The pastry and crumb topping will soften somewhat during storage.

Freeze: Place cooled pies on a baking sheet and freeze until firm, then transfer to a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Microwave individual pies at 50% power in 15-second intervals, just until warmed through. To help crisp the pastry and topping, place on a baking sheet in a 325°F oven and check after 5 minutes, adding time as needed.

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