These homemade mini apple pies are made with a buttery pie crust from scratch and filled with tender, cinnamon-spiced apples. I used the same homemade pie dough recipe as my pumpkin pie, cutting most of the pastry into little rounds with lattice tops and making a few heart-shaped pies, too.
With their golden, flaky crusts and sweet apple filling, these little hand pies are such a fun way to enjoy homemade apple pie. They're perfect for fall baking, holiday gatherings or a cozy afternoon in the kitchen.
Why You'll Love These Mini Apple Pies
Homemade buttery crust: Made completely from scratch using simple ingredients.
Warm cinnamon apple filling: Tender apples cooked with butter, brown sugar and cozy fall spices.
Perfect little portions: Each mini pie is its own individual treat.
Fun to decorate: Make round lattice pies, heart-shaped pies or a mixture of both.
Great for sharing: Perfect for dessert platters, family gatherings and holiday baking.
Ingredients
Homemade Pie Crust
2½ cups all-purpose flour
4 teaspoons granulated sugar
½ teaspoon salt
1 cup cold unsalted butter, cubed
½ cup ice-cold water, plus a little more if needed
This makes one double batch of your homemade pumpkin pie dough. Depending on the size and number of mini pies, you may need additional dough.
Cinnamon Apple Filling
6 apples, peeled, cored and chopped into small cubes
½ cup salted butter, approximately
¾ cup packed light brown sugar, approximately
1–2 tablespoons ground cinnamon, to taste
¾ teaspoon ground nutmeg
6 tablespoons lemon juice
1½ teaspoons cornstarch
3 tablespoons cold water
For Finishing
1 large egg, beaten, for egg wash
Optional: A sprinkle of cinnamon sugar
Instructions
1. Make the homemade pie dough
In a large mixing bowl, combine the flour, sugar and salt.
Add the cold cubed butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some small pieces of butter remaining.
Gradually add the ice-cold water, mixing gently until the dough begins to hold together. Add a little more water if needed, but avoid making the dough too wet.
Divide the dough into two disks, wrap them and refrigerate for at least 30 minutes.
2. Prepare the cinnamon apple filling
Peel, core and chop the apples into small, evenly sized cubes.
Add the apples to a large saucepan along with the butter, brown sugar, cinnamon, nutmeg and lemon juice.
Cook over medium heat, stirring occasionally, until the apples begin to soften and release their juices.
3. Thicken the apple filling
In a small bowl, whisk together the cornstarch and cold water until smooth.
Pour the mixture into the simmering apples, stirring continuously until the filling thickens.
Remove from the heat and allow the filling to cool completely before assembling the mini pies.
4. Prepare the pastry shapes
Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of chilled pie dough to approximately ⅛-inch thickness.
Use a round cookie cutter to cut out the bases for your mini pies.
I made mostly round pies, but you can also use a heart-shaped cookie cutter for a few different shapes.
Arrange the pastry bases on the prepared baking sheets, leaving a little space between each one.
5. Add the apple filling
Spoon approximately one heaping teaspoon of cooled apple filling into the centre of each pastry base.
The amount will depend on the size of your cookie cutters, so be careful not to overfill them.
Leave a small border around the edges to make sealing the pies easier.
6. Make the lattice tops
Roll out the remaining pie dough and cut it into strips approximately ½ inch wide.
Arrange a few strips across each mini pie in one direction, then add more strips in the opposite direction to create a lattice pattern.
For a woven lattice, gently lift alternating strips while adding the crosswise pieces.
Trim the excess dough around the edges.
For the heart-shaped pies, you can place a second pastry heart over the filling instead of making a lattice top. Cut a small vent in the centre to allow steam to escape.
7. Seal the edges
Gently press the edges of the pastry together.
Use a fork to crimp around each mini pie, sealing the filling inside.
If the dough becomes too soft while you're working, place the assembled pies in the refrigerator for 10–15 minutes before baking.
8. Brush with egg wash
Lightly brush the tops of the mini apple pies with the beaten egg.
If desired, sprinkle with a little cinnamon sugar for an extra sweet finish.
9. Bake
Bake at 350°F (180°C) for approximately 20–25 minutes, or until the pastry is golden brown and the apple filling is bubbling.
Allow the pies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Enjoy warm or at room temperature.
Tips for the Best Mini Apple Pies
Keep your butter cold. Cold butter helps create those lovely flaky layers in homemade pie dough.
Cut the apples into small pieces. Smaller apple cubes fit more easily inside the mini pastry shapes.
Cool the filling before assembling. Warm filling can soften the pastry and make the lattice strips difficult to handle.
Don't overfill the pies. A little filling goes a long way when you're working with small cookie cutters.
Keep the pastry chilled. If the dough starts feeling sticky or too soft, refrigerate it briefly before continuing.
Have fun with the shapes. I made mostly round lattice pies and a few hearts, but you can use different cookie cutters for holidays and special occasions.
Can I Make Mini Apple Pies Ahead of Time?
Yes! You can prepare both the pie dough and apple filling ahead of time.
Store the dough wrapped in the refrigerator for up to 2 days, and keep the cooled apple filling in an airtight container in the refrigerator.
When you're ready to bake, roll out the chilled dough, assemble the pies and bake as directed.
How to Store Mini Apple Pies
Allow the mini apple pies to cool completely before storing.
Keep them in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place them in a 350°F (175°C) oven until warmed through. This helps bring back some of the pastry's crisp texture.
Can You Freeze Mini Apple Pies?
Yes! Once baked and completely cooled, arrange the mini pies on a baking sheet and freeze until firm.
Transfer them to a freezer-safe container or bag, separating layers with parchment paper.
Freeze for up to 2–3 months for the best quality.
Thaw in the refrigerator and reheat in the oven until warmed through.
What to Serve With Mini Apple Pies
These mini apple pies are delicious on their own, especially while they're still slightly warm.
For an extra treat, serve them with a scoop of vanilla ice cream, a little whipped cream or a drizzle of caramel sauce.
They're also lovely arranged on a dessert platter for Thanksgiving, fall gatherings or family celebrations.
