Mini Apple Pies
These easy mini apple pies are flaky, buttery, and packed with warm cinnamon apple filling, the perfect bite-sized dessert for Thanksgiving or Friendsgiving.
Little Pies, Big Fall Flavor
There is something irresistible about mini apple pies. They have all the cozy, cinnamon-spiced comfort of a classic apple pie, but in a perfectly portioned, grab-and-go size that makes them ideal for parties, potlucks, and especially Friendsgiving. If you have ever wondered how to bake mini pies without spending your whole afternoon in the kitchen, this recipe is your answer. It comes together with store-bought crust and canned apple pie filling, so you get all the homemade charm without the fuss.
These little beauties are one of my favorite easy Friendsgiving food ideas because they disappear fast and never require a fork or a plate. Set them on a platter next to a bowl of whipped cream and watch them vanish.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy muffin tin ensures even baking, a good rolling pin keeps your crust consistent, and a small round cutter makes quick work of shaping each pie. These are the products that genuinely help this recipe shine:
Why This Recipe Works So Well
This recipe leans on a few smart shortcuts that do not sacrifice flavor. Using canned apple pie filling means you skip peeling and cooking down apples, but doctoring it with fresh lemon juice, a touch more cinnamon, and a spoonful of sugar makes it taste far more homemade. It is one of the easiest apple pie filling recipes canned into something special with barely any extra effort.
Refrigerated pie crust does the heavy lifting here too. It rolls out easily, holds its shape in a muffin tin, and bakes up beautifully flaky. If you already have a favorite homemade crust recipe, feel free to swap it in.
Chef's Tip: Chop the apple pieces in the filling smaller than you think you need to. Large chunks can make sealing the tiny crusts tricky, and smaller pieces distribute more evenly in every bite.
Getting That Perfect Golden Top
The egg wash and turbinado sugar topping are not optional extras, they are what take these from good to bakery-worthy. The egg wash creates that glossy, deep golden sheen, while the coarse sugar adds a delicate crunch that plays perfectly against the soft apple filling underneath.
If you want to get creative, use small cookie cutters to cut leaf or star shapes for the tops instead of a solid circle. It is a simple trick that makes these apple mini desserts look like they came from a professional bakery, and kids especially love helping with this part.
Ready to make it? Here is the full step by step recipe:
Mini Apple Pies
These easy mini apple pies are flaky, buttery, and packed with warm cinnamon apple filling, the perfect bite-sized dessert for Thanksgiving or Friendsgiving.
Ingredients
- 2 refrigerated pie crusts, store-bought, 9-inch rounds, or homemade
- 21 oz apple pie filling, canned, apples chopped smaller if pieces are large
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tsp lemon juice, freshly squeezed
- 2 tbsp unsalted butter, melted, for brushing
- 1 large egg, beaten, for egg wash
- 1 tbsp turbinado sugar, or coarse sugar, for topping
Instruction
Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a standard 12-cup muffin tin.
In a medium bowl, stir together the apple pie filling, granulated sugar, cinnamon, and lemon juice. Chop any large apple chunks into smaller bite-sized pieces so they fit neatly into the mini crusts.
On a lightly floured surface, roll out the pie crusts and cut 12 circles about 4 inches wide for the bottoms, and 12 smaller circles or shapes for the tops (use a mini cutter for stars or leaves if desired).
Press the larger circles into the muffin cups, gently pressing up the sides to form a shallow pie shell.
Spoon the apple filling evenly into each crust, filling almost to the top.
Place the smaller crust pieces on top of each pie, sealing or crimping the edges with your fingers or a fork. If using a lattice or cutout top, no sealing is necessary.
Brush the tops with melted butter, then brush with the beaten egg for a golden shine. Sprinkle with turbinado sugar.
Cut a small slit in the top of each pie (unless using a cutout design) to let steam escape.
Bake for 20 to 25 minutes, until the crusts are deep golden brown and the filling is bubbling.
Let the mini pies cool in the tin for 10 minutes before running a knife around the edges and gently lifting them out to cool completely on a wire rack.
Equipment
- 12-cup muffin tin
- Rolling pin
- 4-inch round cutter
- Mini cookie cutters (optional, for decorative tops)
- Pastry brush
- Wire cooling rack
Notes
Serving and Storing Your Mini Pies
These mini apple pies are best served slightly warm, with the crust still a little crisp. A scoop of vanilla ice cream or a dollop of whipped cream on top turns them into a full dessert experience, but they are just as delicious on their own as a handheld snack.
For storage, keep leftovers in an airtight container. They will hold well at room temperature for a couple of days, or in the fridge if you want them to last closer to a week. A quick reheat in the oven brings the crust back to life far better than a microwave ever could.
Perfect for Any Fall Gathering
Whether you are building a dessert table for Thanksgiving, looking for apple desserts for thanksgiving that travel well, or just want a cozy weekend baking project, this recipe checks every box. It is one of those mini pie recipes easy enough for beginner bakers, yet impressive enough to serve to guests.
Give these a try this fall, and do not be surprised when the platter empties before anything else on the table.
