Mini Dutch apple pies are individual muffin-tin pies filled with cinnamon-spiced Granny Smith apples and topped with a buttery brown sugar oat crumble. They have all the flavor of a full Dutch apple pie with none of the fuss of slicing and serving.
Each pie bakes in about 25 minutes and the whole recipe comes together in under an hour. They are great for Thanksgiving, fall parties, or any time you want an easy dessert that feels a little more impressive than a cookie. Serve them warm with a drizzle of caramel sauce and a sprinkle of chopped pecans for the full effect.
If you are looking for more fall pie ideas, check out these mini apple pie tarts for a slightly different take, or browse this full list of fall desserts for even more seasonal options.
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Ingredients
- Premade pie crust
- Granny Smith apples, diced
- Flour
- Sugar
- Cinnamon
- Salt
- Brown sugar
- Oatmeal
- Unsalted butter
- Caramel sauce, to serve
- Chopped pecans, to serve
See recipe card for quantities.
Instructions
Preparation: Preheat the oven to 350 degrees Fahrenheit. Spray a standard muffin tin with non-stick spray and set aside. Dice the apples into small, even pieces.
Step one: Carefully unroll the pie crust and use a 4-inch round cookie cutter to cut as many rounds as possible, rerolling the dough as many times as needed. Press each round into a cavity of the prepared muffin tin and set aside.
Step two: In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add the diced apples and toss until evenly coated. Divide the apple filling between the prepared pie crusts.
Step three: In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, oats, flour, and butter. Mix on low speed until the butter is incorporated and the topping is crumbly.
Step four: Sprinkle the crumble topping over each apple-filled crust, gently pressing it into the apples to create a heaping top.
Step five: Bake in the preheated oven for 20 to 25 minutes, until the crust is golden brown and the topping is set. Allow the mini pies to cool before removing from the tin. Serve with caramel sauce and chopped pecans if desired.
Hint: Dice the apples small and evenly so they cook through in the short bake time - large chunks can stay firm in the center.
Recipe Tips for Success
- Use Granny Smith apples specifically - their tartness balances the sweet crumble topping and they hold their shape better than softer apple varieties during baking.
- Press the crumble topping firmly into the apples so it does not fall off when you remove the pies from the tin.
- Let the pies cool for at least 15 minutes before removing from the tin - the filling needs time to set so it does not run.
- These reheat beautifully in the oven at 325 degrees for about 8 minutes - serve warm for the best flavor.
Storage
Store mini Dutch apple pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325 degrees for about 8 minutes before serving. The crumble topping softens in the fridge but crisps back up when reheated.
Complete the Occasion
Mini Dutch Apple Pies
Ingredients
- 1 pie crust premade
- 3 cups granny smith apples diced
- 3 tablespoon flour
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Topping
- 1 cup brown sugar
- ½ cup oatmeal
- ½ cup flour
- ½ cup butter unsalted
- caramel sauce to serve
- chopped pecans to serve
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a standard muffin tin with non-stick spray. Dice the apples into small, even pieces.
- Unroll the pie crust and use a 4-inch round cookie cutter to cut as many rounds as possible, rerolling as needed. Press each round into a muffin tin cavity.
- In a medium bowl, combine flour, sugar, cinnamon, and salt. Add diced apples and toss to coat. Divide filling between the prepared crusts.
- In a stand mixer with the paddle attachment, combine brown sugar, oats, flour, and butter. Mix on low until crumbly.
- Sprinkle crumble topping over each filled crust, pressing gently into the apples.
- Bake for 20 to 25 minutes until the crust is golden brown.
- Cool before removing from the tin. Serve with caramel sauce and chopped pecans if desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325 degrees for about 8 minutes. Crumble topping crisps back up when reheated. **Recipe Tips**
* Use Granny Smith apples — their tartness balances the sweet topping and they hold shape during baking.
* Press crumble firmly into apples so it does not fall off on removal.
* Cool at least 15 minutes before removing from the tin.
* Reheat in the oven for best texture — serve warm for best flavor.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
