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Looking to change up your traditional holiday dessert? Try this easy single serving apple pie recipe.
It’s got the warmth and goodness of cinnamony, syrupy apples encased in a flaky, buttery crust – only in individual servings!
This mini apple pie recipe makes 6 perfectly portioned holiday pies, and you can easily half the recipe to only make three.
These pretty single serving pies are the perfect alternative to a whole pie, and look fabulous on a holiday dessert table.
Ingredients for this Single Serving Apple Pie Recipe
Here’s what you’ll need to make these delicious individual apple pies:
- Fresh apples
- Lemon juice
- Refrigerated pie crusts
Yes, we are using store-bought pie crust! It’s super easy to work with and results in a perfectly flaky crust every time. If you are dying to make homemade pie crust, you can find my recipe for homemade pie dough here.
How to Make Mini Apple Pies
Make the Homemade Apple Pie Filling
To make the easy apple pie filling, chop up the apples and combine them with the filling ingredients: sugar, cinnamon, lemon juice and a little bit of cornstarch.
Let the apple mixture sit while you do the bottom crust.
Arrange the Bottom Crust
We’re going to cut large circles out of the refrigerated pie dough, about 7 inches in diameter.
The best way to do this is to use a bowl as a stencil. I use a cereal bowl.
Then, place each circle into the jumbo muffin tin and press down and around the sides. It’s ok if it’s not perfect.
Fill the Mini Pies
Now, fill each bottom crust with the apple filling. You should have a lot of filling so that each one is heaping.
We’re overfilling the pies because the apples will shrink down during baking and we don’t want the pies to cave in.
Make the Top Crust
An easy way to do this is to cut more circles of dough on top of the apples, cut a few slits in the crust and bake them up.
But – if you want to go the extra mile and make these mini pie crusts super pretty, make a lattice top! See the video in this post and the instructions in the recipe card for a foolproof way to make a beautiful lattice crust.
What are the best apples for pies?
Some general guidance for when you’re choosing the perfect apples to bake with:
- Granny Smith Apples: These tart apples are a popular choice for baking because their firm texture and tangy flavor add a very cool contrast to the sweet filling.
- Honeycrisp Apples: These cult favorites are known for their natural sweetness and firm texture. They tend to be pricey, though.
- Fuji: Fujis are sweet apples that can be used when you want to highlight the apple pie’s natural sweetness.
- Braeburn: Braeburn apples have a nice balance of sweet and tart, making them a versatile choice for apple pies.
How to Serve these Mini Apple Pies
1. A La Mode: The timeless pairing of classic apple pie and a scoop of vanilla ice cream is a surefire winner. I don’t think a better way exists.
2. Whipped Cream and Caramel Drizzle: For a decadent twist, top your single serve apple pie with a dollop of whipped cream and a drizzle of rich caramel sauce.
3. Dried Fruits and Nuts: The combination of apples and cranberries is so delicious during the holiday season! They can really elevate a regular apple pie. Sprinkle some dried cranberries and slivered almonds on top of your mini apple pie for pops of color and texture.
How to Store Mini Apple Pies
Storing any leftovers depends on when you plan on consuming them:
- Room Temperature: If you plan to consume the pies within a day or two, they can be stored at room temperature in an airtight container.
- Refrigeration: For longer storage, it’s recommended to refrigerate the pies. Place them in an airtight container or wrap them in plastic wrap to prevent drying out. They should stay fresh for up to 3-4 days in the refrigerator.
- Freezing: If you want to enjoy your single serving apple pies at a later date, they can be frozen. Wrap each pie individually in plastic wrap and then place them in an airtight container or resealable freezer bags. They can be kept in the freezer for up to three months. The next time you want to enjoy them, simply warm them in the oven until heated through.
When you make these single serving apple pies, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more apple desserts, try these:
For more pie recipes, try these:
Easy Mini Apple Pies (Single Serving Pie Recipe)
- 1 jumbo muffin tin
- 6 apples peeled, cored and cubed
- 3/4 cup granulated sugar
- 1 Tbsp. ground cinnamon
- 2 tsp. cornstarch
- 1 tsp. lemon juice
- 1 egg beaten
- 2 packages refrigerated pie crusts
- Preheat oven to 375 degrees. Coat a jumbo muffin tin with nonstick cooking spray.
- Remove both package of pie crust from the refrigerator to allow them to thaw for a few minutes while you make the pie filling.
- In a large bowl, combine the cubed apples, sugar, cinnamon, cornstarch and lemon juice.
- With the first package of pie crust (2 rolls), roll out the dough and cut circles that are 7" in diameter. You should be able to get 3 circles out of each pie crust, for a total of 6 circles. Reroll the scraps as necessary.
- Press the dough circles into the muffin tin, leaving a slight overhang.
- Spoon the apple pie filling into each crust, so that there is a heaping amount of filling in each crust.
- Use the second package of pie crust (2 rolls) to make the top crusts of the pies. Either cut 6 more 7" circles to use as the tops, or follow the instructions for making a lattice crust. If using circles as a top crust, be sure to cut slits in the top crust for air to escape during baking. Trim excess dough and discard any remaining dough.
- Brush the top crusts with beaten egg. Sprinkle with raw sugar, if desired. Place the muffin tin in the oven with a baking sheet on the rack underneath to catch any drips. Bake 25 minutes, until golden brown. Allow to cool room temperature in the muffin tin before carefully removing.
How to Make a Lattice Crust
- Lay parallel strips of dough over the pie filling, leaving minimal space between them.
- Now, fold back every other strip half way. Lay one strip of dough perpendicular to the others.
- Unfold the strips that were folded back. Now, take the strips that are underneath the perpendicular strip and fold them back.
- Lay another perpendicular strip of dough, and fold the other strips back down over it. Repeat this process until all perpendicular strips are laid down.
- Crimp the edges of the pie together using your fingers or a fork. Trim the excess dough.