Mini Dutch Apple Pies

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Mini Dutch Apple Pies are perfectly sized for a small gathering, or if you are looking to control portion sizes. They have a crisp pie crust, deliciously spiced apple slices and a light crumb topping that is perfection!

So many delicious flavors packed into a small dessert. These mini pies are delicious and easy to make.

Ingredients needed to make this recipe

• all-purpose flour
• fine sea salt
• cold butter
• ice water
• Golden Delicious or Honeycrisp apples
• lemon juice
• granulated sugar
• brown sugar
• ground cinnamon
• ground nutmeg

How to make Mini Dutch Apple Pies

Pie Crust:

Place flour, salt and butter into the bowl of a food processor, or in a bowl and use a pastry cutter.

Pulse/mix ingredients until they resemble a coarse meal.

Drizzle the cold water one Tablespoon at a time over the mixture. Continue to pulse until mixture holds together. It should be evenly moist, but not wet.

Turn the dough out onto a well floured work surface. Divide dough into four balls.

Pat dough balls down into disks, wrap with plastic wrap, and chill in the refrigerator for 20 minutes.

Topping for Mini Dutch Apple Pies:

Blend the flour, sugar and butter together with a pastry cutter or fork in a small bowl. Set aside.

Apple Filling:

Peel, core, and thinly slice the apples. Cut the apple slices into quarters and place in a mixing bowl. Toss the apple slices with lemon juice.

Add the sugar, cinnamon, and nutmeg; toss to combine.

Set aside.

To Assemble:

Place one piece on a well floured work surface and roll out to 1/8th inch thick. Cut to fit the size of the mini pie pan. I used a 5.5-inch bowl that was slightly larger than the pie pie.

Press the pie crust into the pie pan and crimp around the edges. Repeat the process with the three remaining sections.

Divide the apple filling between the four pie crusts, and sprinkle with the crumb topping.

Place the pie pan on a parchment lined baking sheet and bake in a preheated 350 degree oven for 35 to 40 minutes, until golden brown and the filling in bubbly.

Allow to cool for ten minutes then serve with or without Vanilla Ice Cream!

How do you store Mini Dutch Apple Pies?

Wrap cooled pies with plastic wrap and store on the counter for up to two days, or store in the refrigerator for up to 5 days.

Can you freeze Mini Pies?

Yes, you can. Tightly wrap with plastic wrap, then aluminum foil. Or place in zipper topped freezer bags, squeeze all of the air out and place in the freezer. For best flavor, do not store in a regular freezer for more than one month. Can be stored longer in a deep-freeze.

Defrost pies and reheat in the oven before serving.

Recipe Notes & Tips

• Golden Delicious or Granny Smith are the preferred apples for pies because they are tart, but I was only able to purchase Honeycrisp. Gala or Rome would also work.
• If your butter is melted instead of room temperature, your crumb topping with look more like a paste…like mine does above. Gently drag fork tines over the baked topping when it first comes out of the oven to separate into crumbles.

Tools used to create this recipe

• Mini Pie Pan
• Apple Peeler Corer Slicer
• Glass Mixing Bowl
• The bowl I used is not longer available.
• The mini plates are from Crate & Barrel

More delicious Mini Desserts

• Apple Pie for Two – technically four servings if you prefer a two-crust pie
• Skillet Brownie for Two
• Fresh Peach Crumble for Two – topping contains oats
• Mini Chocolate Bundt Cake – 6 servings
• Instant Pot Chocolate Lava Cakes – four servings

I had originally planned to make a full-size Dutch Apple Pie, but decided to scale everything down this year and four servings in mini form seemed like the perfect option.

Enjoy!!