Mini Apple Pies
Servings: 12 Muffins

Mini Apple Pies

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 from 2 votes
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Course: Breakfast, Cake, Dessert, Pie, Snack, Snacks
Keyword: Apple Pie, Apple Pie Muffins, Apple Pie Tarts, Mini Apple Pies, Vegan Apple Pie
Prep Time: 15 minutes
Cook Time: 25 minutes
Author: Bianca Zapatka


  • 1 Pie Crust Recipe or use store-bought pie crust
  • 2 1/2 cups chopped apples 320g
  • 1/4 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


Pie Crust

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 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 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!


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