This recipe for mini apple pies has been a fall staple in my kitchen for years. I first made them the week after my daughter started school; I wanted something comforting and easy to hand out after soccer practice. The first batch came out of the oven bubbling and golden, and within minutes they disappeared. These little pies capture everything I love about a classic apple pie: tender, spiced apple filling, a buttery crust, and a caramelized top. They are perfectly portioned for a crowd and delightfully portable, which makes them ideal for potlucks, school events, and chilly afternoons when you want something warm with your tea.

What makes these particularly special is the texture contrast. The apples are chopped small so each bite delivers a tender, sauced interior without the need for long baking times, while the lattice top bakes into crisp, buttery strips that add a satisfying crunch. I typically use a mix of Honeycrisp and Granny Smith to balance sweetness and tartness, and I always sneak in a touch of vanilla for depth. When served warm with a scoop of vanilla ice cream or a drizzle of caramel sauce, they feel indulgent without being fussy. These are the sort of treats that become memories — the smell of cinnamon and baked crust that draws everyone to the kitchen.

Ingredients

• Apples (2 cups chopped): Use firm apples that hold their shape; Honeycrisp and Granny Smith in combination give the best balance of sweetness and tartness. Chop to about 1/4 inch pieces so the filling cooks evenly in a short bake time.
• Granulated sugar (1 tablespoon): Adds sweetness and helps the apples release juices; adjust up to 2 tablespoons for very tart apples.
• Brown sugar (1 tablespoon): Provides caramel notes and depth; light or dark brown sugar both work fine.
• Apple pie spice (1/2 teaspoon): Or use 1/2 teaspoon ground cinnamon with a pinch of nutmeg for a warm, aromatic flavor that complements the apples without overpowering them.
• Vanilla extract (1/2 teaspoon): A small amount of vanilla enhances the fruit’s natural flavor and rounds out the spice.
• Egg and water (1 large egg + 1 tablespoon water): Whisked to create an egg wash that gives the crust a golden sheen and helps the sanding sugar stick.
• Refrigerated pie crust (14 ounces): Using pre-made crusts keeps the process quick; if you prefer homemade, roll to the same thickness and chill before cutting.
• Sanding sugar or turbinado sugar (2 tablespoons, optional): Adds a sparkly, crunchy finish to the lattice; skip if you prefer a softer top.

Instructions

Preheat and prepare: Preheat your oven to 4251F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray and set it aside so the crusts will release cleanly after baking. This higher initial temperature helps set the crust and encourages the filling to bubble quickly. Make the filling: In a large mixing bowl combine the chopped apples with 1 tablespoon granulated sugar, 1 tablespoon brown sugar, 1/2 teaspoon apple pie spice (or 1/2 teaspoon cinnamon plus a pinch of nutmeg) and 1/2 teaspoon vanilla extract. Stir until the apple pieces are evenly coated. The sugars will pull a little moisture from the apples which creates the saucy filling as it bakes. Prepare egg wash: In a small bowl whisk together 1 large egg and 1 tablespoon water until smooth. Set the wash aside; you will use most of it to brush the crusts before baking and a small amount to seal the lattice strips. Cut crust and line cups: Gently unroll the pie crust sheets and use a 3 1/2 inch round cutter to cut twelve circles. Press each circle into the muffin pan cavity so the dough comes up the sides slightly, forming a little cup. Lightly brush the bottom and sides with egg wash to help create a barrier so the crust remains crisp and golden. Assemble the filling: Divide the apple mixture evenly among the lined cups. Pack lightly so each cup holds a generous amount of filling without overflowing during baking. The apples will release steam and juices as they heat; this short baking time concentrates those juices into a lovely pocket of filling. Create the lattice tops: Gather your crust scraps and roll them out briefly to 1/4 inch thickness. Cut strips about 1/4 inch wide and slightly longer than the muffin cavity. Arrange six small strips per pie in a simple lattice pattern, pressing the ends down gently to seal. Brush the lattice with the remaining egg wash and sprinkle with 2 tablespoons sanding sugar if using. Bake and check for doneness: Bake at 4251F for 18 to 22 minutes until the top is golden brown and the filling is visibly bubbling through the lattice. The bubbling is the best doneness indicator to prevent underbaked filling. Allow the pies to rest in the pan for about 15 minutes so the filling sets and the crust firms up. Remove and cool: After resting, run a thin spatula or butter knife around each mini pie to loosen it from the pan and carefully lift out. Transfer to a wire rack to finish cooling, or serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for an indulgent finish.

Storage Tips

Proper storage keeps these small pies tasting fresh. Place cooled pies in a single layer in an airtight container and refrigerate for up to four days. To freeze, assemble the pies but do not bake; flash freeze on a sheet tray until firm, then transfer to a freezer bag for up to three months. When ready to bake, place frozen pies in a preheated oven and extend baking time by 8 to 12 minutes, covering loosely with foil if the tops brown too quickly. To reheat previously baked pies, warm them in a 3501F oven for 8 to 10 minutes to refresh the crust and heat the filling without making it soggy.

Ingredient Substitutions

If you do not have Honeycrisp or Granny Smith, use any firm baking apple such as Braeburn or Pink Lady. For a dairy-free version, choose a dairy-free refrigerated crust and omit any butter-based crusts; vegan egg wash alternatives include brushing with a mixture of maple syrup and water for color. To reduce sugar, swap brown sugar for coconut sugar and reduce granulated sugar to 1 teaspoon. For added texture, stir in 1 tablespoon of finely chopped pecans into the filling, keeping in mind this introduces a tree nut allergen.

Serving Suggestions

Serve warm with a generous scoop of vanilla ice cream, a spoonful of whipped cream, or a drizzle of salted caramel for extra decadence. For a brunch spread, pair with strong coffee or a spiced cider. Garnish with a light dusting of powdered sugar or a few toasted oats for contrast. These are also wonderful plated with a dollop of crème fraîche and a few sliced pears for elegance at a dinner party.

Cultural Background

Miniature iterations of classic desserts are common in American baking traditions where portion-controlled, portable desserts are prized for gatherings and school events. The apple pie itself is an emblematic American dessert with roots in European fruit tarts, and making small, individual versions has practical origins: easier serving, quicker baking, and charming presentation. The lattice top is a traditional pastry technique that allows steam to escape and provides a decorative finish that showcases the filling.

Seasonal Adaptations

In autumn, accent the filling with a pinch of ground cloves or allspice for deeper warmth. For winter holidays, add 1 tablespoon of orange zest and a splash of brandy to the apple mixture for brightness and complexity. Summer versions can use peaches or a berry mix instead of apples and reduce bake time slightly. For spring, try tart rhubarb with a sweeter apple to balance acidity and create a bright, seasonal mini tart.

Meal Prep Tips

Assemble the pies in a single afternoon and refrigerate them ready-to-bake for the week ahead; this is especially handy for school events or quick desserts after busy weeknights. Use silicone muffin liners for easy release and minimal cleanup. Label frozen unbaked pies with the date and batch so you rotate older items first. When preparing multiple batches, keep one tray in the oven while assembling the next to maintain a steady flow for large gatherings.

These mini pies are small in size but big in personality. They make weekday evenings feel special and holiday tables feel warm and inviting. I encourage you to experiment with your favorite apple varieties and spice blends, and to share the results with friends and family. The joy of baking is in the making and the sharing, and these little pies are built for both.