These adorable and scrumptious Mini Apple Pies require only two pantry staples. Baked in a mini muffin tin, they’re perfect for parties, holiday gatherings, or a quick Thanksgiving dessert. All you need is crescent roll dough and apple pie filling to make bite-sized pies that come together in minutes.
Table of contents
- Why you’ll love it
- Ingredients
- Instructions
- What to do with leftover dough
- Additions and variations
- Storage and reheating
- More easy desserts
In the fall I often make a big batch of apple pie filling to freeze and use in recipes throughout the season. If you prefer a shortcut, a standard can of apple pie filling works perfectly for these mini pies and saves time. With minimal prep you can satisfy an apple-pie craving in about 25 minutes total.
Why you’ll love it
- Only 2 main ingredients. Crescent roll dough and apple pie filling keep this dessert inexpensive and simple.
- Ready in under 30 minutes. Prep and bake quickly for a last-minute gathering or weeknight treat.
- Flaky, buttery crust. The crescent dough bakes into a tender shell that complements the sweet, cinnamon-spiced apple filling.
- Bite-sized and shareable. Mini pies are easy to serve and fun to eat — great for parties and potlucks.
If you enjoy this recipe, try swapping fillings to create mini pumpkin pies, cherry pies, or other seasonal flavors.
Ingredients
- Apple pie filling – Use one standard 21–22 ounce can of apple pie filling, or prepare homemade apple pie filling and dice the apples into roughly 1/4-inch pieces so they fit nicely in the mini shells.
- Crescent roll dough – Two 8-ounce cans of crescent dough sheets (16 ounces total) work best because the sheets have no perforations. If you use roll-style crescent dough, press seams together. You can also substitute refrigerated pie dough for a more traditional crust.
Instructions
Photos throughout the post show each step; follow the short instructions below for a quick, reliable result.
- Preheat the oven to 375°F (190°C).
- Unroll the crescent dough sheets and, using a 3-inch round cookie cutter or biscuit cutter, cut each sheet into 12 circles. Two sheets yield 24 rounds.
- Spray a mini muffin tin with cooking spray. Gently press each dough circle into a muffin cup to form a little crust — it’s fine if they don’t reach the bottom completely.
- Place about 1 tablespoon of apple pie filling into each dough-lined cup. If the canned apples are sliced, dice them so they fit neatly.
- Bake at 375°F for roughly 10 minutes, until the crust is golden and the filling is bubbling.
- Remove the mini pies from the oven and transfer them to a wire rack to cool for about 10 minutes before serving.
What to do with leftover dough
Save scraps from cutting the circles: twist them into little knots or braids and bake alongside the pies for about 10 minutes. The extra bites are a great breakfast treat, a simple side for soup, or quick snacks for kids.
Additions and variations
Keep the base recipe simple or customize it with one of these easy upgrades:
- Whipped cream: A dollop of whipped cream brightens each warm mini pie.
- Ice cream: A tiny scoop of vanilla makes a delightful mini pie à la mode.
- Caramel: Mix 1/4 cup caramel sauce into the filling or drizzle caramel over the baked pies for extra richness.
- Crumb topping: Make a quick streusel by combining 2 tablespoons flour, 4 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 1 tablespoon cold cubed butter. Crumble over each mini pie before baking to create mini Dutch-style apple pies.
- Swap fillings: Use cherry, pumpkin, or other canned or homemade pie fillings to make a variety of mini pies for any season.
Storage and reheating
Storage: Keep leftover mini apple pies in an airtight container at room temperature for up to 2 days, then move them to the refrigerator for up to 6 days.
Reheating in an air fryer: Arrange pies with space between them and air fry at 400°F for 2–3 minutes if at room temperature; add 1–2 minutes if refrigerated.
Reheating in the oven: Place pies on a baking sheet or in the mini muffin tin and warm at 375°F for 3–4 minutes if at room temperature; add 1–2 minutes if refrigerated. These methods help restore the flaky texture better than the microwave.
More easy desserts
If you love quick, crowd-pleasing sweets, try other no-fuss desserts that use simple ingredients and minimal prep time—bite-sized treats and no-churn ice creams are great next projects.
Mini Apple Pies
These tiny apple pies use crescent roll dough and apple pie filling to create fast, flaky dessert bites that are perfect for sharing.
Recipe Details
Servings: 24 mini pies
Prep Time: 15 minutes • Cook Time: 10 minutes • Total Time: 25 minutes
Ingredients
- 16 ounces crescent dough sheets (two 8-ounce cans) or refrigerated pie dough
- 21–22 ounces apple pie filling (one standard can) or equivalent homemade filling, apples diced
Instructions
- Preheat oven to 375°F (190°C).
- Roll out the dough sheets and cut each into twelve 3-inch circles for a total of 24 circles.
- Spray a mini muffin tin with cooking spray and press each circle into a cup to form a small crust.
- Spoon about 1 tablespoon of apple pie filling into each crust-lined cup.
- Bake for 10 minutes or until golden and bubbling. Cool on a wire rack for 10 minutes before serving.
Notes
- Store in an airtight container at room temperature for up to 2 days, then refrigerate up to 6 days.
- Reheat in an air fryer at 400°F for 2–4 minutes or in a 375°F oven for 3–6 minutes, adjusting for chilled pies.
Nutrition Facts (approx.)
Per mini pie: 92 kcal • Carbohydrates: 14 g • Protein: 1 g • Fat: 4 g • Sugar: 5 g