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+ servings
apple pie on plate with bite missing, flowers, and fork full of pie next to the plate

Mini Apple Pies

Prep Time: 2 hours
Cook Time: 30 minutes
Refrigeration Time: 5 hours
Total Time: 7 hours 30 minutes
Author: Traci
Simple, delicious, and SO. GOOD. These Homemade Mini Apple Pies are everything a perfect pie should be. Every bite is perfectly sweet and spiced with loads of apple. The crust is buttery, flakey, and not too sweet. It's the perfect combination and a great treat to serve during the holiday's!



  • 2 ⅔ cups all purpose flour
  • 2 ⅔ Tablespoons granulated sugar
  • 1 ⅓ teaspoons salt
  • 1 3/16 cups unsalted butter, cold
  • ½ cup ice water


  • 4 cups chopped apple
  • ½ cup granulated sugar
  • 1 Tablespoon apple pie spice
  • 1 ½ Tablespoons cornstarch
  • 2 Tablespoons unsalted butter




  • Chop butter into small pieces.
  • Remove 1/4 cup butter and return rest to refrigerator.
  • Combine flour, sugar, salt, and 1/4 cup butter in bowl of stand mixer.
  • Turn mixer on low speed and mix until mixture is the texture of corn meal, 3-4 minutes.
  • Add rest of butter and mix on medium low speed until combined. You should still have chunks of butter in mixture.
  • Reduce speed to low.
  • Add ice water 1 Tablespoon at a time until dough comes together.
  • Turn out onto parchment paper.
  • Divide into fourths.
  • Form each 1/4 into a round.
  • Wrap in plastic wrap.
  • Refrigerate for at least 4 hours.
  • Working with one disc at a time, remove from refrigerator.
  • Place between 2 pieces of parchment paper and roll into a round that is 3/16" thick.
  • Cut out a 6" circle and fit it into pan. Reserve scraps.
  • Repeat with the 3 other pieces of dough.
  • Place pie crusts in refrigerator.
  • Re-roll pie crust scraps.
  • Cut into a rectangle.
  • Cut into 1/2" wide strips.
  • Braid strips to form 4 lattice tops. (See step by step photos above.)
  • Place lattice in refrigerator.


  • Peel, core and slice apples.
  • In a large bowl, combine apples, sugar, apple pie spice, and cornstarch.
  • Divide butter into 4 pieces.
  • Cut each piece into thirds. Set aside.

Putting It Together

  • Heat oven to 375 degrees.
  • Remove crusts from refrigerator.
  • Place 1/2 cup apple mixture in each of the pie molds.
  • Add 3 pieces of butter to each.
  • Top with 1/2 cup apple mixture, being sure to press filling down into molds.
  • Top each pie with lattice and seal edges.
  • Brush the top of each pie with heavy cream and sprinkle with coarse sugar.
  • Place pies in oven and bake for 25-30 minutes, until golden brown.


  • When making the pie crust, remember to keep the second addition of butter in larger chunks.
  • The fridge is your best friend! With the high butter content, the dough can become soft quickly...especially on hot days!
  • Don't overwork the dough in the mixer. Follow the instructions for best results.
  • Use fresh apples for the filling for the best flavor and texture.
  • Don't skip pressing the filling down! This helps ensure lots and lots of apple in each mini pie.
  • Sealing the lattice is important! Use your fingers to press it down or use a butter knife. You may also need to cut off excess dough. Trim as needed.
  • Be sure to lightly brush each pie with heavy cream! It helps the lattice evenly brown.
  • 1 - 3/16 cups = 1 cup + 3 Tablespoons!
  • 4 cups of apple is about 2 1/2 large apples.


Serving: 1pie | Calories: 1046kcal | Carbohydrates: 118g | Protein: 10g | Fat: 62g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 160mg | Sodium: 789mg | Potassium: 252mg | Fiber: 6g | Sugar: 46g | Vitamin A: 1930IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 4mg