Why You’ll Love This Recipe

Mini Dutch Apple Pies are a charming twist on the classic dessert, featuring buttery crusts, a sweet apple filling spiced with cinnamon, and a golden, crumbly streusel topping. Perfect for individual servings, these pies are ideal for parties, holidays, or whenever you’re craving a cozy, homemade treat in a smaller portion.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the crust
all-purpose flourunsalted buttersugarcold water

for the filling
apples (like Granny Smith or Honeycrisp)granulated sugarsugarbrown sugarground cinnamonground nutmeglemon juicecornstarchvanilla extract

for the streusel topping
all-purpose flourbrown sugarunsalted butterground cinnamon

directions

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

In a mixing bowl, prepare the crust by combining flour and sugar, then cutting in cold butter until crumbly. Add cold water gradually and mix just until dough forms.

Divide the dough into small portions and press each into the muffin tin cups to form mini crusts. Set aside.

Peel, core, and dice the apples into small cubes. In a bowl, toss the apples with lemon juice, sugars, cinnamon, nutmeg, cornstarch, and vanilla until evenly coated.

Spoon the apple filling into each mini crust, filling generously.

In another bowl, mix flour, brown sugar, and cinnamon for the streusel. Cut in the butter until the mixture resembles coarse crumbs.

Top each mini pie with a generous amount of streusel.

Bake for 25-30 minutes, or until the tops are golden and the filling is bubbly.

Allow to cool in the pan for 10 minutes before removing. Serve warm or at room temperature.

Servings and timing

This recipe yields approximately 12 mini pies.
Preparation time: 25 minutes
Baking time: 25-30 minutes
Cooling time: 10 minutes
Total time: 1 hour

Variations

Add chopped pecans or walnuts to the streusel for a nutty crunch.

Use a pre-made pie crust to save time.

Incorporate a bit of caramel sauce into the filling for extra richness.

Swap out apples for pears or a mix of fall fruits.

Top with vanilla ice cream or whipped cream for serving.

storage/reheating

Store Mini Dutch Apple Pies in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 300°F (150°C) for 5-10 minutes or microwave for 20-30 seconds.
Freeze individually wrapped pies for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

What kind of apples work best?

Tart apples like Granny Smith or sweet-tart varieties like Honeycrisp are ideal for balance and texture.

Can I use cupcake liners instead of greasing the tin?

Yes, liners make removal easier and reduce cleanup.

Can I make these ahead of time?

Yes, bake and store them in the fridge. Reheat just before serving.

Can I make this gluten-free?

Use a gluten-free flour blend for both the crust and streusel.

Why is my streusel not crumbly?

Be sure your butter is cold and cut it in properly for the right texture.

Can I double the recipe?

Absolutely, just use additional muffin tins or bake in batches.

Do I need to blind bake the crust?

No, the crust bakes fully with the filling and streusel on top.

Can I make these without a crust?

Yes, for a crustless version, simply bake the filling with the streusel in greased muffin tins.

Are these kid-friendly?

Definitely! The mini size is perfect for little hands and appetites.

What if I don’t have a muffin tin?

You can use ramekins or small tart pans as an alternative.

Conclusion

Mini Dutch Apple Pies are a delicious, fun-to-make dessert that captures the heart of a classic pie in a perfect handheld size. With their flaky crust, sweet spiced filling, and crunchy streusel topping, these little treats are sure to impress at any gathering or quiet evening at home. Try them once, and they might just become your new favorite fall or holiday staple.