Mini Apple Pies with puff pastry crust made in a muffin pan and finished with cinnamon maple glaze. The pastry crust is buttery, flakey, and LOADED with homemade fresh apple filling. This recipe is simple and yields scrumptious little apple pies.
There is nothing like the scent of freshly baked apple pie. These mini apple pies are made from store-bought puff pastry and a fresh apple filling. They are quick to assemble in a cupcake pan and bake even faster. The flaky crust is buttery, while the apple filling is tart and sweet. Enjoy one fresh out of the oven!
Warm spices and sugar coat the apples for an irresistible flavor. The puff pastry squares are LOADED with this homemade apple filling. Finished with cinnamon maple glaze, mini apple pies are something special. Enjoy as a preportioned dessert for special occasions, Thanksgiving, or any day of the year.
Miniature apple pies are a delicious dessert paired with coffee or tea. Enjoy them as they are, or serve them a la mode with a scoop of ice cream or chantilly cream. If you like this recipe, you will love these pumpkin hand pies with puff pastry too.
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Mini Apple Pies with Puff Pastry
Can you go wrong with buttery, flaky puff pastry and homemade apple pie filling? No, you cannot. To make this easy puff pastry apple pie recipe even more irresistible, the apple pie filling takes minutes to throw together - not much longer than it takes to open a can of apple pie filling. Sugar and cinnamon coat fresh, tart apples for a simple and delicious filling. Here is why you will LOVE this delicious recipe:
- Individualized, handheld desserts already portioned and under 200 calories each
- An easy recipe that bakes quickly in a muffin tin
- The recipe uses familiar, simple ingredients, including pantry staples and fresh apples
- Fresh apple filling infused with warm spices, perfect for the fall season
- No need to mold out pie dough - the muffin pan does the work for you
Ingredients
- Puff Pastry (store-bought or homemade)
- Granny Smith Apples (peeled and diced)
- Granulated Sugar
- Ground Cinnamon
- All-Purpose Flour
- Unsalted Butter (softened)
- Powdered Sugar (sifted)
- Milk (or water)
- Pure Maple Syrup
See the recipe card for ingredient quantities.
Instructions
Thaw the puff pastry sheets according to the package instructions before making this recipe. Usually, this means thawing one sheet at room temperature for 2 to 3 hours or in the refrigerator overnight.
STEP 1 - Preheat the oven to 350°F. Prepare the puff pastry. Unroll one sheet of pastry over a lightly floured surface. Using a lightly floured rolling pin, gently roll out the puff pastry to a 10-by-12-inch rectangle. Cut it into 12 pieces with a sharp knife.
STEP 2 - Toss the peeled and diced apples in granulated sugar, ground cinnamon, and flour until the apples are evenly coated.
STEP 3 - Lightly grease a 12-cup muffin pan. Place a square of puff pastry into each muffin cup well. Using a cookie scoop, fill each puff pastry square with the apple mixture.
STEP 4 - Cut the butter into 12 even pieces - place a piece onto the apple filling of each pie. Bake in the oven for 20-25 minutes, until golden brown. *Note - the filling will bubble in the oven as it bakes.
STEP 5 - Allow the pies to cool. Make the glaze in a small bowl and drizzle it over each pie and serve.
Substitutions and Additions
- Granny Smith Apples - Use any other bake-friendly apple, such as Gala, Fuji, Red Delicious, Honey Crisp, or Braeburn.
- Granulated Sugar - Light Brown Sugar
- Add-Ins - Sprinkle each pie with chopped walnuts or pecans before baking.
Variations
- Apricot Glaze - Swap the maple cinnamon glaze for apricot glaze or a sprinkling of powdered sugar before service.
- Caramel Sauce - Omit the glaze and swap it for homemade caramel sauce.
Try my puff pastry variation of cinnamon rolls too.
Suggested Equipment
Storage
Apple pies made with puff pastry are best when eaten the same day as they are made. They will remain fresh for up to 2 days before they start to soften—store puff pastry mini pies covered or in an airtight container at room temperature.
How do you reheat an apple pie made with puff pastry? Microwave one pie for 15-30 seconds until warm.
Other Individual Desserts
- Individual Banana Pudding Cups
- Mini Funfetti Cheesecakes
- Mini Chocolate Chip Cheesecakes
- Mini S'mores Cheesecakes
- No-Bake Lime Cheesecake Fluff
Serving Suggestions
These individual apple pies are best served immediately, the same day they are baked. Serve at room temperature or gently warm. While scrumptious as is, these mini pies are equally delicious with toppings. I love to top the warm pies with a scoop of vanilla ice cream or homemade chantilly cream.
Expert Tips
- Lightly flour the work surface before rolling out the puff pastry to prevent sticking.
- Work quickly and carefully with the puff pastry. If it becomes too warm and difficult to work with, pop it back into the refrigerator to chill.
Frequently Asked Questions
Feel free to use homemade or premade puff pastry dough in this recipe.
The best apples to use for apple pie are firm, crisp apples that will retain their structure when under heat. Use Granny Smith, Gala, Fuji, Red Delicious, Golden Delicious, Honey Crisp, or Braeburn apples to make apple pie.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Mini Apple Pies (Puff Pastry)
Equipment
Ingredients
- 1 sheet puff pastry thawed
- 3 granny smith apples peeled and diced
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoon all-purpose flour
- 2 tablespoon unsalted butter softened
Cinnamon Maple Glaze
- 6 tablespoon powdered sugar sifted
- ¼ teaspoon ground cinnamon
- ½ tablespoon maple syrup
- 1 - 2 tablespoon milk or water
Instructions
- Preheat the oven to 350°F. Unroll one sheet of thawed pastry over a lightly floured surface. Using a lightly floured rolling pin, gently roll out the puff pastry to a 10-by-12-inch rectangle. Cut the pastry into 12 pieces.
- Toss the peeled and diced apples in granulated sugar, ground cinnamon, and flour until the apples are evenly coated.
- Lightly grease a 12-cup muffin pan. Place a square of puff pastry into each well. Using a cookie scoop, fill each puff pastry square with apple filling.
- Cut the butter into 12 even pieces - place a piece onto the apple filling of each pie. Bake in the oven for 20-25 minutes, until golden brown. *Note - the filling will bubble in the oven as it bakes.
- Allow the pies to cool. Mix the powdered sugar, cinnamon, maple syrup, and milk. Drizzle the glaze over each pie and serve.
Nutrition
Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
Joyce
I searched up and down for the oven temp and could not find it. I did read somewhere that puff pastry should be 400 degrees. If that is right, i will make these. Thanks.
Katelyn Theofanis
Hi, Joyce! The oven should be preheated to 350°F before baking - bake the little pies for 20 - 25 minutes.
Tamara
The glaze really takes it to a whole other level. Brilliant recipe! Will definitely do again!
Katelyn Theofanis
Tamara, I am so happy you enjoyed this recipe! Thank you for the positive review 🙂