Mini Dutch Apple Pies
The only way to make apple pie better? Make it mini! These mini Dutch apple pies are sweet, crunchy, festive, and perfectly bite-sized.
88% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 12 mini pies
- nonstick cooking spray, for greasing
- 2 refrigerated pie doughs, 8 in (20 cm)
Apple Pie Filling
- 3 large Granny Smith apples, peeled, cored, and diced
- 2 teaspoons cinnamon
- ¼ cup brown sugar (25 g)
- 1 tablespoon cornstarch
- 3 tablespoons melted butter
Crumble Topping
- 30 vanilla wafers, crushed
- 2 teaspoons brown sugar
- ¼ teaspoon ground nutmeg
- 2 tablespoons melted butter
Special Equipment
- round cutter, 4 in (10 cm)
Preparation
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
- Unroll the pie dough and use a 4-inch (10 cm) round cutter to cut out 12 circles.
- Place each dough circle in a cup of the prepared muffin tin, pressing firmly against the sides to keep in place. Chill in the refrigerator for 15 minutes.
- Make the filling: In a large bowl, mix together the apples, cinnamon, sugar, cornstarch, and melted butter.
- Scoop ⅓ cup of filling into each crust cup.
- Bake until the edges of the crust begin to crisp and the apples begin to soften, about 15 minutes.
- Meanwhile, make the crumble topping: In a medium bowl, mix together the cookie crumbs, brown sugar, nutmeg, and melted butter.
- Remove the mini pies from the oven and top each with about 1 tablespoon of the crumble topping, covering completely.
- Return to the oven and bake until crumble is golden brown, about 5 minutes. Let cool for about 10 minutes before serving.
- Enjoy!
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