Mini Apple Pies
These Mini Apple Pies feature a flaky crust, gooey cinnamon-apple filling, and a browned butter streusel. Baked in a muffin tin, they are the perfect bite-sized dessert for sharing!
Equipment
- 24-cup mini muffin tin
- 3-inch round cutter
- Small saucepan
- Pastry Cutter
Ingredients
For the Pies
- 1 (14-oz.) package refrigerated pie dough (2 crusts)
- 1 large apple, peeled and diced
- 2 Tbsp. granulated sugar
- 1 Tbsp. all-purpose flour
- 1 Tbsp. honey
For the Topping
- 1/4 cup all-purpose flour
- 2 Tbsp. packed light brown sugar
- 1 Tbsp. granulated sugar
- 1/2 tsp. ground cinnamon
- 2 Tbsp. salted butter, cut into small pieces
Instructions
Prep the Dough and Pan
- Heat the oven to 375°F, then generously grease a 24-cup mini muffin tin, especially around the top rim where sugars like to glue themselves.
- Roll out one pie crust into a 12-inch round on a lightly floured surface, then cut 12 rounds with a 3-inch cutter, keeping the cuts as close as possible to avoid waste.
- Repeat with the second crust to get 12 more rounds, then press each circle into a muffin cup, nudging the dough evenly up the sides so there are no thin spots.
- Slide the whole tin into the refrigerator right away. Cold dough bakes into a flakier crust and holds its shape instead of slumping. Chill the dough in the muffin tin for at least 30 minutes before baking.
Brown the Butter for Streusel
- Warm the 2 Tbsp. salted butter in a small pan until it foams and the milk solids turn a deep golden brown with a nutty aroma, then chill it until solid again so it can be cut into the topping like proper streusel butter.
Mix the Filling and Streusel
- In a medium bowl, toss the diced apple with the granulated sugar, 1 Tbsp. all-purpose flour, and honey, then add a pinch of lemon zest and a quick squeeze of juice so the fruit looks lightly glossy and begins to soften at the edges.
- In another medium bowl, whisk together the 1/4 cup flour, brown sugar, granulated sugar, and cinnamon until the color looks even, like sandy caramel.
- Cut the chilled browned butter into the dry mix using a fork or pastry cutter, stopping when you have small, buttery crumbs that clump when you pinch them.
Fill, Top, and Bake
- Spoon 1 teaspoon of the apple mixture into each chilled crust, keeping it tidy so the edges stay clean and crisp.
- Add 1 teaspoon of streusel on top, letting a few crumbs fall onto the fruit so it bakes into a crunchy cap.
- Bake until golden, about 20 minutes. You want browned edges and a bubbling, caramel-scented center.
- Cool for 10 minutes in the pan, then lift them to a rack and let them cool completely so the filling sets and the crust stays flaky.
Notes
Crisp Crust Tip: Coat the apples with flour to absorb excess juice so the crust stays crisp instead of steaming in its own syrup.
Dough Handling: Cold dough is non-negotiable. Chill the dough in the muffin tin for at least 30 minutes before baking to relax the gluten and create steam pockets for a flaky bite.
Easy Release: Run a thin butter knife around the edges right after baking, while the sugars are still soft, to prevent them from hardening into a gluey seal.
Prep Tip: Dice the apples very finely (about 4 to 5mm) so they cook through fast and pack neatly into each mini crust without leaving big air pockets.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 97kcalCarbohydrates: 13gProtein: 1gFat: 4.7gSaturated Fat: 2gCholesterol: 5mgSodium: 90mgPotassium: 15mgFiber: 0.5gSugar: 5gVitamin A: 35IUVitamin C: 0.4mgCalcium: 5mgIron: 0.4mg
Tried this recipe?Let us know how it was!