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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!

A close up image of an ice cream topped Mini Dutch Apple Pie in the center surrounded by three additional mini pies.

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

Ingredients needed to make this recipe

Mini Dutch Apple Pies Ingredients; pie crust, butter, sugar, brown sugar, apples, flour, cinnamon, nutmeg, and lemon juice.
  • 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
Looking down on four mini pies, one topped with ice cream, and a bowl of ice cream in the upper left hand corner.

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.

Looking down on flour, sugar and butter cubes in a food processor.

Pulse/mix ingredients until they resemble a coarse meal.

Looking down at flour and butter processed into small crumbs in a food processor.

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.

Looking down at a pie crust dough ball in a food processor.

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

Looking down on four ball of pie crust dough on a marble slab.

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

Pie crust dough circle wrapped in saran wrap.

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.

Flour, granulated and brown sugar in a white bowl.

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.

Apple slices tossed with sugar in a clear glass bowl with a gray rubber spoon.

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

Apple slices tossed with cinnamon and nutmeg in a clear glass bowl with a gray spatula.

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.

A small white bowl laying upside down on a pie crust with a green knife ready to trim down to size.

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

Looking down on pie dough formed inside a four cavity mini pie pan.

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

Four pie crusts filled with sliced apples and topped with streusel topping in a mini pie pan sitting on a parchment lined baking sheet.

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!

An ice cream topped Mini Dutch Apple Pie in the center of a wooden surface, surrounded by three additional mini pies on small white plates.

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

More delicious Mini Desserts

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!!

A Mini Dutch Apple Pie in the center surrounded by three mini pies.

Mini Dutch Apple Pies

These adorable Mini Dutch Apple Pies have a delicious cinnamon spiced apple filling and streusel topping. They make the perfect small-portion dessert!
4.75 from 4 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: dutch apple pie, crumb topping, holiday pie
Prep Time: 10 minutes
Cook Time: 35 minutes
Chilling Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 4 Servings
Calories: 684kcal
Author: Lisa Johnson

Equipment

  • Mini Pie Pan

Ingredients

Pie Crust

  • 1.5 cups all-purpose flour
  • .5 teaspoon fine sea salt
  • .5 cup COLD unsalted butter cut into cubes
  • .25 cup ICE water

Crumb Topping

  • 6 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar packed
  • .25 cup unsalted butter at room temperature

Apple Filling

  • 4 Granny Smith or Golden Delicious apples about 3 cups
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • dash ground nutmeg 1/16th teaspoon

Instructions

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.

Crumb Topping

  • 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!

Notes

  • 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.
  • 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.
  • 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.

Nutrition

Calories: 684kcal | Carbohydrates: 88g | Protein: 7g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 92mg | Sodium: 501mg | Potassium: 257mg | Fiber: 6g | Sugar: 37g | Vitamin A: 1162IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 3mg

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