Mini Apple Pies | Vegan Apple Pie Tarts

These crispy vegan Mini Apple Pies with simple homemade apple pie cinnamon filling are fun to make and easy to eat as muffins or tarts! They’re very delicious and perfect to take to a party or enjoy as a sweet snack or dessert with ice cream and caramel sauce!

Mini Apple Pies Recipe

The best things come in small packages, and when it comes to mini Apple Pies, it’s definitely true! Whether made in small muffin tins or as mini tarts, these apple pies have the perfect single serving size! They’re not only a delicious holiday dessert for Thanksgiving or Christmas but also for any fall gathering!

Vegan Apple Pie Muffins

As we all know, the classic Apple pie is a very popular holiday treat so this recipe is a great way to serve the traditional in hand-sized mini pies! And you’ll love that they’re pretty easy to make, too! There are basically only 3 simple main ingredients for the Apple cinnamon filling and 3 for the pie crust!

Homemade Pie Crust or store-bought?

Start with making the pie crust. You can either make your own homemade pie crust with this recipe or use a store-bought crust. Anyway, it’s really so super easy to make homemade pie crust so I never buy any in the store.

How to make Homemade Pie Crust

To make the homemade pie crust you need just flour, vegan butter, a pinch of salt and a bit of water. Simply, mix all the ingredients together with your hands or (use a food processor), and knead until a dough forms. Then, shape the dough into a ball, wrap tightly in foil and refrigerate for 30 minutes.

Tip: You can make the crust ahead of time, and store the pie dough in the fridge overnight to use the next day!

Simple Apple Pie Filling

The easy Apple Pie filling is just a simple mixture of chopped apples, sugar, cornstarch, cinnamon, and a pinch of nutmeg. Depending on the variety of apples you use, you can adjust the sweetness to your taste. So if using sour or tart apples like Granny Smith you can add a little more sugar, or adding less when they’re sweet like Gala. My favorite type of apples is Elstar or Boskop from my own “organic” garden.

How to make Mini Apple Pies

To make the Mini Apple pies start to roll out 2/3 of the pie crust dough onto a lightly floured working surface, about 1/8-inch thick. Using a 4-inch round form (like a cookie-cutter, bowl, cup or jar), cut out 12 circles of dough. Press each dough circle into the bottom of a lightly greased muffin pan cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups.

Then, fill each cup with the prepared Apple pie filling until nearly full, about 2-3 tablespoons per mini pie.

How to Make a Lattice Pie Crust

Next, roll out the remaining pie dough to create a top crust to cover each pie. To make a lattice top design, use a pizza cutter or knife and cut out thin strips of dough, then lace together to form a lattice as shown in the photos. Cut out a circle of the weaved lattice dough just large enough to cover the top. Then, using a cake spatula, carefully place the lattice on top of the pie. Finally, gently press the top crust onto the bottom crust with your fingers, making sure the sides are well sealed.

Make Mini Apple Pie Muffins or Tarts

For this recipe, you’ll need a standard 12-cup muffin pan. Please make sure to use a regular muffin pan and not a mini muffin or cupcake pan because these may be too small. However, this recipe is also perfect to make mini Apple pie tarts in small tart pans. This is also a great way to use up leftover Apple pie filling or if you prefer larger pies.

Finally, brush the tops of each pie with a bit of non-dairy cream for a shiny golden color. Sprinkle the pies with some brown sugar as desired, then bake for about 25 minutes or until the pie crust is lightly golden brown and the filling starts to bubble.

These Mini Apple Pies are

• Vegan
• Dairy-free
• Egg-free
• Simple
• Crispy from the outside
• Soft, moist & juicy from the inside
• Loaded with cinnamon flavor
• So delicious!
• The perfect holiday dessert recipe for Thanksgiving, Christmas, parties or any occasion!

Can I make an easier top crust?

A woven lattice pie crust can make a homemade pie look so pretty. However, if you want to keep it simpler, you could also make a traditional standard Apple pie crust by covering the mini pies completely. Once you’ve rolled out the remaining dough, simply cut out 12 circles of dough just large enough to cover the top. Then cut slits or a small X into the center of the top crusts as I did with these Apple Hand Pies. However, you can really get creative with the design! 

How to store Mini Apple Pie Tarts & Pies

You can keep leftover mini apple pies covered in the refrigerator for up to 4 days. Serve them chilled or at room temperature or reheat in the microwave for a few seconds before serving (best choice!). I like the mini Apple pies best when they’re still warm, then topped with a scoop of ice cream and drizzle of easy vegan caramel sauce!

More vegan fall recipes with apples or pumpkin to try

• Apple Pie Roll-Ups
• Apple Hand Pies
• Moist Apple Blondies
• Classic Apple Pie
• Pumpkin Chocolate Loaf
• Stuffed Pumpkin Donuts

If you try these crispy vegan Mini Apple Pies, please leave me a comment and rating below! And if you take a photo of your apple cinnamon dessert and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy cooking!

Mini Apple Pies

Author: Bianca Zapatka

These crispy vegan Mini Apple Pies with simple homemade apple pie cinnamon filling are fun to make as muffins or tarts and easy to eat! They’re very delicious and perfect to take to a party or enjoy as a sweet snack or dessert with ice cream and caramel sauce!

5 von 13 Bewertungen

Print Pin Review

Prep Time 15 mins

Cook Time 25 mins

Course Breakfast, Cake, Dessert, Pie, Snack, Snacks

Servings 12 Muffins

You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!

Ingredients

• 1 Pie Crust Recipe or use store-bought pie crust
• 2 ½ cups chopped apples 320g
• ¼ cup brown sugar 50g, + more to sprinkle
• 3 tbsp cornstarch
• 1 tsp ground cinnamon
• Pinch of nutmeg optional
• 2-3 tbsp non-dairy cream optional for brushing

Instructions 

Pie Crust

• Prepare the pie crust according to this recipe. Also, I recommend watching the recipe video for visual instruction before you start.

Apple Pie filling

• In a large mixing bowl, mix together the chopped apples, sugar, cornstarch, ground cinnamon, and a pinch of nutmeg until combined. Set aside.

Mini Apple Pies

• Preheat your oven to 356°F (180°C). Lightly grease a standard 12-cup muffin pan (or use mini tart pans, *see blogpost above).
• Roll out ⅔ of the pie crust dough onto a lightly floured working surface, about ⅛-inch thick. Using a 4-inch round form (like a cookie-cutter, bowl, cup, or jar), cut out 12 circles of dough. Press each dough circle into the bottom of a muffin pan cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups.
• Fill each cup with the Apple pie filling until nearly full, about 2-3 tablespoons per mini pie.
• Roll out the remaining pie dough to create a top crust to cover each pie. To make a lattice design, use a pizza cutter or knife and cut out thin strips of dough, then lace together to form a lattice as shown in the photos above. Cut out a circle of the weaved lattice dough just large enough to cover the top. Then, using a cake spatula, carefully place the lattice on top of the pie. Finally, gently press the top crust onto the bottom crust with your fingers, making sure the sides are sealed. (Alternatively, make a simple standard crust, *see recipe notes).
• Brush the tops of each pie with a bit of non-dairy cream, then sprinkle with some brown sugar as desired. Bake for about 25 minutes or until the pie crust is lightly golden brown and the filling starts to bubble. Remove from the oven and set aside to cool for 15 minutes. Then very carefully loosen the edges of each pie with a sharp knife and gently lift out from the muffin tin. Serve immediately or transfer to a wire rack to finish cooling.
• Enjoy as they are or serve with a dollop of ice cream and drizzle with caramel sauce!

Notes

• If you have any leftover pie dough or apple cinnamon filling, you can use it to make hand pies or cookies.
• Store the mini apple pies covered in the refrigerator for up to 4 days. Serve chilled or at room temperature or reheat in the microwave for a few seconds before serving (best choice!).
• You could also make a standard crust (instead of the lattice pattern). Once you've rolled out the remaining dough, cut out 12 circles of dough just large enough to cover the top. Then gently press the top crust onto the bottom crust to seal and cut slits or a small X into the center of the top crust as I did with these Apple Hand Pies 
• Please read my blogpost for additional information about this recipe.

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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