Why You’ll Love This Recipe

Mini Dutch Apple Pies are bite-sized versions of the classic dessert, featuring a buttery crust, spiced apple filling, and a sweet crumb topping. They’re perfect for parties, holiday gatherings, or anytime you want a personal-sized treat. With warm cinnamon flavor and a golden streusel finish, these little pies deliver all the comfort of traditional apple pie in a fun, portable form.

ingredients

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

refrigerated pie crusts (or homemade)diced apples (such as Granny Smith or Honeycrisp)granulated sugarsbrown sugarcinnamon nutmeglemon juicecornstarch or flour (for thickening)vanilla extractunsalted butterall-purpose flour (for topping)optional: caramel sauce or powdered sugar for serving

directions

Preheat oven to 375°F (190°C) and grease a muffin tin.

Roll out pie crusts and use a round cutter to cut circles that fit into the muffin cups. Press each circle gently into the tin to form small pie shells.

In a bowl, combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla extract. Mix well.

Spoon the apple mixture into each prepared crust, filling almost to the top.

In another bowl, mix flour, brown sugar, and cold butter with a fork or pastry cutter until crumbly to create the streusel topping.

Sprinkle the topping generously over the apples in each mini pie.

Bake for 22-26 minutes, or until the crust is golden brown and the filling is bubbling.

Let the pies cool in the pan for 10-15 minutes before carefully removing.

Serve warm or at room temperature. Drizzle with caramel sauce or dust with powdered sugar if desired.

Servings and timing

This recipe makes 12 mini pies.Preparation time: 20 minutesBaking time: 22-26 minutesCooling time: 15 minutesTotal time: 55-60 minutes

Variations

Add chopped pecans or walnuts to the streusel for crunch.

Use pear or a mix of apples and berries for a fruity twist.

Sprinkle with sea salt for a sweet-and-salty finish.

Add a touch of ground ginger or cardamom for warmth.

Top with whipped cream or a scoop of vanilla ice cream when serving.

storage/reheating

Store leftover pies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.Reheat in a 300°F oven for 8-10 minutes or microwave briefly to warm.Freeze fully cooled pies for up to 2 months. Thaw and reheat before serving.

FAQs

What apples work best?

Tart apples like Granny Smith or a mix with sweet apples like Honeycrisp give great flavor and texture.

Can I make these ahead?

Yes, bake and store in the fridge. Reheat before serving for best taste.

Can I use homemade pie dough?

Absolutely! Homemade crust adds a rich, flaky touch.

Can I use store-bought streusel topping?

Yes, though homemade gives a fresher taste and texture.

Can I bake these in mini tart pans?

Yes, just adjust crust size and bake time slightly as needed.

How do I keep the filling from being runny?

Use cornstarch or flour as a thickener, and bake until the filling bubbles.

Do I need to peel the apples?

Peeling is recommended for the best texture, but it’s up to your preference.

Can I use canned pie filling?

Yes, for a shortcut—just reduce the sugar in the streusel slightly.

Are they freezer-friendly?

Yes, wrap tightly once cooled and freeze for up to 2 months.

Do they travel well?

Yes, they’re great for potlucks, lunchboxes, and holiday trays.

Conclusion

Mini Dutch Apple Pies are the perfect way to enjoy a classic dessert in a fun, single-serve format. With their flaky crusts, spiced apple centers, and crumbly topping, they’re as delicious as they are adorable. Ideal for entertaining or satisfying a cozy pie craving—no fork required!