Why You’ll Love This Recipe

Mini Dutch Apple Pies are the perfect bite-sized twist on the classic dessert. With a flaky crust, tender cinnamon-spiced apple filling, and a buttery streusel topping, these individual pies are ideal for parties, holidays, or portion-controlled treats. Easy to serve and even easier to love, they bring all the warm, cozy flavors of fall in a handheld form.

ingredients

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

For the crust:
store-bought or homemade pie crust dough

For the filling:
apples (peeled and diced)granulated sugarsugarbrown sugarcinnamonnutmeglemon juicesaltflour or cornstarch (for thickening)

For the streusel topping:
flourbrown sugarsugarcold unsalted buttercinnamonpinch of salt

directions

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

Roll out pie crust dough and cut into circles large enough to line each muffin cup.

Press the dough into each muffin cup to form mini pie shells.

In a bowl, mix diced apples with lemon juice, sugars, cinnamon, nutmeg, salt, and flour or cornstarch. Toss to coat evenly.

Spoon the apple filling into each pie shell, filling just to the top.

In a separate bowl, mix flour, brown sugar, granulated sugar, cinnamon, and salt for the streusel. Cut in cold butter with a fork or pastry cutter until the mixture forms coarse crumbs.

Sprinkle streusel topping generously over each mini pie.

Bake for 25–30 minutes, or until the crust is golden and the filling is bubbling.

Cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 12 mini pies.Preparation time: 20 minutesBaking time: 25–30 minutesCooling time: 15 minutesTotal time: about 1 hour

Variations

Add chopped pecans or walnuts to the streusel for crunch.

Use a mix of tart and sweet apples for depth of flavor.

Drizzle with caramel sauce after baking for extra indulgence.

Swap apple filling with pear or peach for seasonal twists.

storage/reheating

Store mini pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.To reheat, warm in a 300°F oven for 5–7 minutes or microwave for 15–20 seconds.Mini pies can also be frozen—wrap tightly and freeze for up to 2 months. Thaw and reheat before serving.

FAQs

Can I use canned apple pie filling?

Yes, but homemade filling offers fresher flavor and better texture.

What kind of apples work best?

Granny Smith, Honeycrisp, or a mix of both work well.

Can I make these ahead of time?

Yes, bake and store up to 1 day ahead or freeze for later.

Do I need to peel the apples?

Peeling is recommended for a smoother texture, but it’s optional.

How do I keep the crust from getting soggy?

Pre-cooking the apple filling slightly can help reduce excess moisture.

Can I make this gluten-free?

Use a gluten-free pie crust and substitute flour with gluten-free blend.

Are these served warm or cold?

Both! Warm with ice cream is a favorite, but they’re delicious at room temperature too.

Can I double the recipe?

Yes, just use two muffin pans or bake in batches.

Do I need liners in the muffin tin?

No, if greased well. Liners can be used for easier cleanup.

Can I make them in a mini muffin pan?

Yes, reduce crust size and baking time by about 5–7 minutes.

Conclusion

Mini Dutch Apple Pies are charming, delicious, and packed with everything you love about traditional apple pie—in a fun and portable form. Whether you’re baking for guests, gifting sweet treats, or indulging yourself, these mini pies are a delightful way to enjoy a classic favorite any time of year.