This Mini Apple Pie is a comforting throwback to the kind Mom used to make—only in a perfectly portioned size. With a homemade cinnamon-spiced apple filling wrapped in buttery, flaky refrigerated pie crust, this little pie delivers all the cozy vibes of classic apple pie without the fuss of making crust from scratch.
If you would like a great crust check out my easy rustic crust recipe.
Why I Love This Recipe
- Easy as pie: Using store-bought crust keeps prep simple without sacrificing that homemade taste.
- Perfectly portioned: Great for solo treats, small gatherings, or as part of a dessert board.
- Nostalgic and cozy: Just like Mom used to make, but in a small-batch, fuss-free format.
Ingredients Notes
The Best Apples for Mini Apple Pies
When it comes to baking apple pies, not all apples are created equal. You’ll want apples that hold their shape and offer a balance of sweet and tart. Here are my top picks:
- Granny Smith: Tart and firm—classic for a reason.
- Honeycrisp: Juicy with a crisp texture and well-balanced sweetness.
- Braeburn or Jonagold: Both bake beautifully and add depth of flavor.
- Mix and match: For best results, use a blend like Granny Smith + Honeycrisp for a perfect balance of flavor and texture. (This my favorite way to make the apple pie as I often have half of different types of apples in the fridge!)
Avoid softer apples like Red Delicious, which can turn mushy when baked
Recipe Tips
- Cut the apples uniformly so they cook evenly. Thin slices or small cubes work well in mini pies.
- Taste your filling before baking. Apples vary in sweetness, so you can adjust sugar or spices if needed.
- Vent the tops of your pies or use small cutouts to allow steam to escape, helping the crust crisp up nicely.
- Chill the dough again after assembling the pie to help it hold the shape during baking.
Step-by-Step Photos: Mini Apple Pie
Below you’ll find step-by-step photos that match the instructions in the Mini Apple Pie recipe card. Each photo is numbered to guide you through the process or just want to see how things should look, this section is for you!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Weekend Cook®.
Mom’s Apple Pie
Ingredients
Method
- In a medium size bowl add the apples, lemon juice,brown sugar, granulated,lemon zest ,cinnamon, allspice., and nutmeg.
- Stir to coat the apples, set aside. Preheat oven to 375
- Roll out the pie crust on a lightly floured cutting board. Cut out a circle to use as the bottom crust. Place the bottom crust in the pie plate leaving an overhang of crust.
- Spoon in the apples, don’t add the juice remaining in the bowl.
- Roll out the remaining pie dough and place over the apples. Crimp the edges and trim. Cut a few slits into the top of the crust so steam can escape.
- Place on a small baking sheet and bake in the preheated over for 35-40 minutes. The crust should be a golden brown.
Nutrition
Tried this recipe?
Let us know how it was!Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Dust with powdered sugar or sanding sugar for a pretty finish.
- Perfect with a hot cup of coffee, apple cider, or a mocktail like a sparkling apple spritz.
How to Store Mini Apple Pies
Refrigerator: Keeps for up to 3 days. Reheat in a 300°F oven for 10–15 minutes to revive the crust.
Freezer: Wrap individually and store in a freezer-safe bag for up to 2 months. Reheat from frozen at 325°F until warmed through, about 20–25 minutes.