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.
Little Pies, Big Fall Flavor
There is something irresistible about a dessert you can hold in one hand, and these Mini Apple Pies deliver all the cozy, cinnamon-spiced comfort of a full sized apple pie in a perfectly portioned, muffin tin sized package. They are golden, flaky, and bursting with warm apple filling in every single bite. If you are searching for easy Friendsgiving food or looking for apple desserts for Thanksgiving that will not leave you slicing a giant pie in front of guests, this is the recipe to bookmark.
These mini pies come together with a clever shortcut: canned apple pie filling. It keeps prep time short without sacrificing that classic homestyle flavor, which means you can spend more time enjoying the holiday and less time in the kitchen.
Before we get cooking, the right tools and ingredients make a real difference here. A good rolling pin, a sturdy muffin tin, and a reliable round cutter will make shaping these little pies so much easier, and a quality pastry brush ensures that golden, glossy crust every time.
Why You Will Love This Mini Pie Recipe
This is one of those apple mini desserts that looks impressive but is genuinely simple to pull off. Here is why it belongs in your recipe rotation:
- Portion perfect. No slicing, no serving spoons, just grab and go mini pies.
- Beginner friendly. Store bought crust means this is one of the easiest mini pie recipes you will find.
- Crowd pleasing. Ideal for potlucks, dessert tables, and anyone learning how to bake mini pies for the first time.
- Make ahead friendly. Assemble now, bake later, or bake now and reheat when guests arrive.
Chef's Tip: Chop the canned apple pie filling before mixing it with the spices. Whole apple slices can be awkward in such a small crust, and smaller pieces distribute more evenly for a better bite every time.
Shaping and Filling the Pies
Start by rolling your pie crusts just enough to smooth out the fold lines, then cut your circles. A muffin tin is the secret weapon here, it naturally forms that classic mini pie shape without any fuss. Press the dough gently into each cup, making sure it comes up the sides so the filling has somewhere to go.
Once your filling is mixed with a touch of sugar, cinnamon, and a pinch of nutmeg, spoon it generously into each crust. Do not overfill, a slightly rounded scoop is all you need since the filling will bubble as it bakes.
For the tops, you have options. A simple round works great, or you can get a little fancy with a lattice or a leaf cutout if you want that bakery style finish. Either way, brush with butter and egg wash before baking for that irresistible golden color.
Chef's Tip: Always cut a small vent in the top crust. It lets steam escape so your pies do not turn soggy or leak filling out the sides.
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, 9-inch rounds, softened per package instructions
- 21 oz canned apple pie filling, roughly chopped so pieces fit muffin cups
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg, optional, for extra warmth
- 1 tbsp unsalted butter, melted, for brushing crusts
- 1 large egg, beaten, for egg wash
- 1 tbsp turbinado sugar, for sprinkling on top, optional
Instruction
Preheat the oven to 425 degrees F (220 degrees C) and generously grease a 12-cup muffin tin.
On a lightly floured surface, roll out the pie crusts slightly to smooth any creases, then use a 3 to 4 inch round cutter to cut 12 circles for the bases and 12 smaller shapes or strips for the tops.
Press each large circle into a muffin cup, gently pushing it up the sides to form a little cup shape.
In a bowl, stir together the chopped apple pie filling, granulated sugar, cinnamon, and nutmeg until well combined.
Spoon about 2 tablespoons of the apple filling into each crust-lined muffin cup.
Top each pie with a smaller crust round, a lattice cut, or a decorative shape, and press the edges lightly to seal.
Brush the tops with melted butter, then brush with the beaten egg wash for a golden, glossy finish.
Sprinkle turbinado sugar over the tops and cut a small slit in each pie to let steam escape.
Bake for 18 to 22 minutes, or until the crusts are deep golden brown.
Cool the mini pies in the tin for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool slightly before serving.
Equipment
- 12-cup muffin tin
- Rolling pin
- 3 to 4 inch round cookie cutter
- Pastry brush
- Mixing bowl
- Wire cooling rack
Notes
Serving, Storing, and Variations
These mini pies are best served warm, maybe with a small scoop of vanilla ice cream or a dusting of powdered sugar. They are one of those mini appetizer recipes and dessert recipes that double duty beautifully on a holiday spread, whether you are hosting a formal Thanksgiving dinner or a casual Friendsgiving with friends.
If you have leftovers, they store beautifully. Keep them in an airtight container in the fridge for up to four days, or freeze them for longer storage. When you are ready to enjoy them again, a quick stint in the oven brings back that fresh baked crispness far better than a microwave ever could.
Want to switch things up? Try swapping in canned cherry or peach pie filling for a fun variation using the same method. Once you know how to bake mini pies with this base technique, the flavor possibilities are pretty much endless.
However you serve them, these little apple pies are guaranteed to disappear fast, so you might want to consider doubling the batch.
