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Mini Apple Pies

Mini Apple Pies
Yield:  12 individual mini pies
Cook Time:   About 25 minutes
Tips:   Mini pies are best fresh out of the oven, but can also be served at room temperature or chilled. Refrigerated pie crusts can be purchased from the store rather than making from scratch, if desired.
Suggestion:   Delicious alone or served with a scoop of vanilla ice cream.
This very easy recipe for mini apple pies produces the most delicious and adorable individual apple pies that are perfect for parties, holidays or any ocassion! These cute mini pies don't require a fork (unless you desire), making them a fun and very convenient dessert. Mini Apple Pies feature a grated apple filling (rather than sliced apples) and a delicious sweetened cream cheese topping sprinkled with toffee candy bits (added during the last 5 minutes of baking), both that melt beautifully over the tops of each pie.

This recipe begins with an easy homemade pie crust that takes just minutes to prepare,
and comes out as light and flaky as ever when baked! The pie crust is divided into 12 parts and placed into muffin cups. A quick and easy apple pie filling made with grated apples, sugar, cinnamon and rolled oats is then spooned into the unbaked pie crusts. After baking for just 20 minutes, a wonderful smooth and creamy topping made with cream cheese, brown sugar, white sugar and vanilla is spread over the tops of each pie, along with some sprinkled toffee candy bits. (Note: Toffee candy bits can be found in the bulk snack section of your grocery store, in the baking or candy isle, or at bulk candy stores.) Once topped with the cream cheese topping and toffee bits, back into the oven these little pies go for just 5 more minutes or so, wherein the topping begins to bubble and melt and the pie crusts turn to a light golden brown. These mini apple pies are fantastic fresh out of the oven while still warm, but can also be served at room temperature or chilled. They can also be served with a scoop of vanilla ice cream if desired. For leftovers (of which there will likely be none!), simply store the mini pies in an air-tight container in the refrigerator, then reheat briefly in the microwave.



  • Pie Crust
  • {Note: Two refrigerated pie crusts may be purchased from store rather than
  •       making your own, if desired.}
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 1 cup (2 sticks) chilled butter, each stick cut into 4 sections
  • 1/4 cup ice water (or cold from the fridge)

  • Pie Filling
  • 4 large apples, peeled and grated
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 cup rolled oats

  • Topping
  • 4 oz. cream cheese (at room temperature)
  • 1/2 cup dark brown sugar
  • /2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3 oz. toffee bits


Pie Crust

Place flour, salt and sugar into a food processor. Blend briefly to mix. Add butter and process until mixture resembles coarse crumbs. Through the top opening of the processor, add ice water slowly while processing until combined (about 30 seconds).

Pour pie crust dough into a large bowl and work with hands to form into a ball. Roll dough ball back and forth on a lightly floured work surface to form an elongated roll (about 8-10 inches long). Slice dough roll into 12 equal portions (Note: If needed, to make all pieces the same size, small pieces of dough can be taken from larger pieces and added to smaller pieces.) Roll each dough piece into balls, then roll out with a rolling pin to about 4 1/2-inch circles.

Grease a 12-cup muffin pan (butter or non-stick spray may be used). Gently bending up sides of each circle to fit cups, insert each dough circle into muffin cups, manipulating dough as necessary (pinch together and smooth folded areas) to comfortably fit. Note: Allow top edges of dough to extend about 1/8 to 1/4 inch above tops of muffin cups. Set aside.


Preheat oven to 350° F.

In a medium mixing bowl, combine grated apples, sugar, cinnamon and oats. Stir with a fork until well-combined. Fill each unbaked pie crust to the top with equal portions of the apple mixture.

Bake for 20 minutes. While pies are baking, prepare topping (recipe follows).


Combine cream cheese, sugars and vanilla in an electric mixer bowl or beat with a handheld mixer until well-blended. (Alternatively, you can mix with a fork, though this will take a little more effort and time.)

After 20 minutes of baking, remove mini pies from oven. Spread about 1 tablespoon of the topping (or more if there is any left over) over the tops of each pie, spreading only to the inside edges of pie crusts (do not cover tops of pie crusts). Sprinkle about 1 teaspoon of the toffee bits over tops of the cream cheese topping (or more if there are any bits left over). Return to oven and bake about 5 minutes longer, or until the top edges of pie crusts turn light golden brown in color and topping has begun to bubble and slightly melt..

To remove mini pies from muffin cups, simply slide two table knives down opposing sides of each pie, then carefully lift and transfer to a serving tray or plate. Serve with a scoop of vanilla ice cream, if desired.

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