These Mini Apple Pies are the perfect small-batch dessert when you’re craving a classic apple pie without the commitment of a full-size version. Baked in individual ramekins with a homemade buttery pie crust and warm spiced apple filling, these adorable pies are ideal for date nights, solo indulgence, or any time you want just a little something sweet. No special pie pans required—just cozy, comforting apple pie for two.

Mini Apple Pies

Why You’ll Love This Recipe

Perfect portion control – Makes just two mini pies, so no leftovers.
From-scratch crust – Homemade and flaky with simple ingredients.
Warm, spiced filling – Classic apple pie flavor in a smaller package.
Customizable – Use your favorite baking apples or spice blends.
Great for beginners – No need for a full pie pan or fancy tools.
Fun to make – Miniature baking is both satisfying and adorable.
Cozy and comforting – Tastes like fall in every bite.
Freezer-friendly – Can be made ahead and baked later.
Impressive presentation – Looks beautiful right out of the ramekin.
Perfect for two – Whether you’re sharing or keeping both for yourself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pie Crust:

1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
3 tablespoons cold shortening, cut into 3 pieces
3 tablespoons cold unsalted butter, cut into 3 pieces
2 tablespoons cold water

Apple Pie Filling:

1/4 cup water
1 teaspoon lemon juice
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1/4 teaspoon vanilla extract
1 1/2 cups chopped, peeled baking apples (Gala, Golden Delicious, or Jonagold recommended)

Directions

Make the crust:
In a food processor, combine flour, sugar, and salt. Add cold shortening and butter, pulsing until the mixture resembles large pebbles. Add cold water and pulse just until a dough forms. (Alternatively, use a pastry blender.)
Divide dough into 4 equal portions. Shape each into a flat round disk, wrap in plastic wrap, and chill for at least 1 hour.
Prepare the filling:
In a saucepan over medium heat, combine water, lemon juice, sugar, cornstarch, cinnamon, nutmeg, and clove. Stir until thickened and bubbly.
Add vanilla and chopped apples. Cook for about 5 minutes, stirring constantly, just until apples start to soften. Remove from heat and let cool.
Preheat oven to 350°F. Place two 6-ounce ramekins on a cookie sheet.
On a lightly floured surface, roll out one dough piece into a circle slightly larger than a ramekin. Line the bottom and sides of the ramekin with the crust.
Fill with half of the apple mixture.
Roll out another piece of dough to cover the top. Seal the edges and cut slits for steam. (For a lattice top, cut dough into strips and weave over filling.)
Repeat the process for the second pie.
Bake for 35–40 minutes or until the crust is golden brown.
Cool for 15 minutes. Serve warm with ice cream or allow to cool to room temperature.

Servings and timing

Yield: 2 mini pies
Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 1 hour
Total Time: 1 hour 55 minutes

Variations

Crumble topping: Replace the top crust with a streusel crumble.
Caramel apple: Drizzle caramel sauce into the filling before baking.
Maple flavor: Use maple syrup in place of part of the sugar.
Different fruit: Try pears, peaches, or berries in place of apples.
Nutty addition: Stir chopped pecans or walnuts into the apple mixture.
Spice swap: Use apple pie spice or chai spice instead of individual spices.
No shortening: Use all butter for a richer crust.
Lattice art: Make a decorative top crust with mini cutters or braids.
Gluten-free: Use a 1:1 gluten-free flour blend in the crust.

Storage/Reheating

Room temperature: Store covered for up to 1 day.
Refrigerator: Keep tightly wrapped for up to 4 days.
Freezer: Wrap unbaked pies tightly and freeze for up to 2 months. Bake directly from frozen, adding 10–15 minutes to baking time.
Reheating: Warm in a 325°F oven for 10–15 minutes or microwave for 20–30 seconds.

FAQs

Can I make the crust ahead of time?

Yes, the pie dough can be made up to 2 days in advance and stored in the refrigerator.

What type of apples are best for these pies?

Gala, Golden Delicious, or Jonagold work well due to their balance of sweetness and firmness.

Can I use store-bought pie crust?

Absolutely. A pre-made crust will save time and still taste great.

Can I double the recipe?

Yes, just double all ingredients to make four mini pies instead of two.

How do I prevent a soggy crust?

Be sure to cook the filling until thickened and allow it to cool slightly before assembling.

Can I use muffin tins instead of ramekins?

Yes, though you’ll need to reduce the baking time slightly. Check around 25–30 minutes.

Do I have to use both butter and shortening?

Using both gives the best texture, but you can use all butter if preferred.

Can I make these vegan?

Use a vegan butter or shortening and ensure your sugar is vegan-friendly.

Is it okay to leave out the cloves?

Yes, you can adjust the spice mix to your taste or omit cloves entirely.

Do these pies need to be refrigerated after baking?

If not eaten the same day, it’s best to store them in the fridge to maintain freshness.

Conclusion

Mini Apple Pies are the ultimate treat when you’re craving something sweet and homey without making an entire pie. With a buttery, flaky crust and warmly spiced apple filling, they offer everything you love about traditional apple pie—scaled down to perfection. Whether you’re baking for two or treating yourself, these mini pies deliver big comfort in a small package.

Mini Apple Pies

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Author: Emma
Total Time: 1 hour 55 minutes
Yield: 2 mini pies
Diet: Vegetarian

Print Recipe

Description

These Mini Apple Pies are perfect individual-sized desserts made in ramekins, featuring a flaky homemade crust and spiced apple filling. Ideal for when you’re craving apple pie without the leftovers!

Instructions

In a food processor, combine flour, sugar, and salt. Add cold butter and shortening. Pulse until the mixture resembles large pebbles.
Add cold water and pulse until dough forms. Alternatively, use a pastry blender by hand.
Divide the dough into four even pieces, flatten into disks, wrap in plastic, and chill for at least 1 hour.
For the filling: In a saucepan, combine water, lemon juice, sugar, cinnamon, nutmeg, clove, and cornstarch. Stir over medium heat until thickened and bubbly.
Add vanilla and chopped apples. Cook for about 5 minutes until apples begin to soften, stirring constantly. Remove from heat and cool.
Preheat oven to 350°F. Prepare two 6-ounce ramekins and a cookie sheet.
Roll one dough disk into a circle and line the bottom and sides of a ramekin. Fill with half of the apple mixture.
Roll another dough disk into a circle to cover the top. Seal edges and cut slits to vent. Optionally, make a lattice crust using strips of dough.
Repeat for second ramekin.
Place ramekins on a cookie sheet and bake for 35–40 minutes, until the crust is golden brown.
Cool for 15 minutes before serving. Serve warm with ice cream or let cool to room temperature.

Notes

Use tart-sweet apples like Gala, Golden Delicious, or Jonagold for best flavor.
If desired, brush the crust tops with an egg wash for a glossy finish.
Mini pies can be made ahead and reheated before serving.
Recipe makes two 6-ounce ramekin pies.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 420
Sugar: 22 g
Sodium: 180 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 1 g
Carbohydrates: 53 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 25 mg

Mini Apple Pies

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating