These Mini Apple Pies are perfect for your dessert table! Bite sized apple pies with crumb topping are easier to serve than a full apple pie. People love mini food and you will love these too!
There is one recipe that I’ve made more times than I can count: Crumb Apple Pie.
That pie is my thing; my specialty. It’s the pie that everyone expects at holidays (especially my husband). That pie is the reason I started blogging!
I can’t even remember when I started making it…college maybe? Anyway, I was never satisfied with any of the apple pies I’d ever eaten so I set out to make my own and created the BEST apple pie that ever existed.
A legendary apple pie…that’s also cute as a MINI apple pie!
I love making mini food because they’re easier to serve (no messy cutting) and they’re easier to eat (bite size!) Plus, if there are a few small dessert options people feel like they can eat a little bit of each one.
These mini crumb apple pies are the perfect fit for any holiday table!
(Or heck, a random Wednesday in March. You’ll love them, I promise!)
How do you make a mini pie?
This recipe is basically the same as my big apple pie recipe, just smaller.
Instead of lining a 9-inch pie plate with a pie crust, instead I cut them into small circles to fill a mini muffin pan.
You can make mini apple pies in mini muffin pans or regular size muffin/cupcake pans.
To fit a mini muffin pan, you’ll need a round cookie cutter (or a glass or mason jar lid) that is about 2 1/2-inches in diameter.
For a regular size muffin pan, I use a cutter that is about 5-inches across (or a large plastic tumbler).
Use a small glass or mason jar lid to cut circles of pie crust that fit in muffin tins!PRO TIP
You can use a refrigerated crust (i.e. Pillsbury, a pack of 2) or my all butter pie crust recipe. Once it’s rolled out, you’ll get about 14-18 mini pie crusts or about 6 larger ones.
What are the best apples to use for baking pies?
I always use Granny Smith apples when I’m making apple pie. The tart apple stands up to cooking and it pairs nicely with the sugary crumbly topping.
Can you use Gala apples or another similar apple? Yes, but you may want to reduce the amount of sugar you sprinkle on top the apples before adding the topping.
The secret to my apple pie is to pre-cook the apples: I boil my apples in a little water before adding them to the pie crust. They continue baking in the oven and turn out soft and not crunchy.
What kind of topping is good for a mini pie?
I’ve seen lattice top and double crust mini pies all over the internet but I prefer a crumble topping.
(Mel and I always joke this pie would be even better if we left out the apples – crust and crumble only. I could live on that combo.)
The crumble topping is much easier to sprinkle on top the pies making this a foolproof easy recipe you can make in no time at all.
How do you store apple pie?
Store apple pie in the refrigerator for up to three days.
These pies freeze well, which makes them perfect for the holidays. Freeze them in single layers, between paper towels. Let them defrost at room temperature and the paper towels will absorb the moisture. They’ll be as good as fresh!
(Be sure to check out how I freeze all my desserts!)
Are you looking for an easy dessert to serve alongside pumpkin pie or a cookie platter? Mini Apple Pies are perfect for that!
Other pie recipes to make into mini pies:
These would also be great made with apple pie filling if you don’t want to deal with cooking apples!
Have you made this recipe?
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Mini Crumb Apple Pies
For the pie:
- 2 recipes all butter pie crust or use a refrigerated pack of 2 pie crusts, readymade
- 5 medium Granny Smith Apples
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
For the crumb
- 1/2 cup sugar
- 1 cup flour
- 8 tablespoons butter slightly softened
- Preheat oven to 400°F. Spray 3 mini muffin tins (36 total cavities) with cooking spray, preferably the kind with flour. Otherwise, grease them with butter or shortening.
- Unroll your pie crusts and use a 2.5” circle cutter to cut rounds of crust. A cookie cutter is perfect, but a glass or a jar lid will work too. Press one crust into the bottom of each muffin tin cavity. With re-rolling your dough, you will get about 36. Chill until filling is ready.
- Peel and slice apples to a small dice. Place one inch of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
- Stir 1/4 cup sugar and cinnamon in a small bowl. Set aside.
- While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
- Drain apples very well and divide among crusts, about 1 tablespoon each. Sprinkle 1/4 teaspoon of the cinnamon sugar mixture over the apples in each pie. Add your crumb mixture evenly on top of each, about 1 tablespoon per mini pie. Place muffin tins on a cookie sheet to avoid mess in the oven.
- Bake for about 12 minutes, until the edges of the crust are browned. Cool at least 10 minutes in pan and remove carefully using a knife to help you lift out each pie.
Nutritional information not guaranteed to be accurate
You can easily make a mini apple pie from my favorite pie recipe! A crumble topping is the perfect way to finish off these bite sized pies.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: November 18, 2013