Description

These Mini Dutch Apple Pies are the perfect handheld treat with a buttery crust, spiced apple filling, and a sweet crumbly streusel topping. They’re easy to make, fun to serve, and taste just like a classic Dutch apple pie—only smaller!

Ingredients

For the crust:

1 box refrigerated pie crusts (2 crusts total), softened as directed on box

For the filling:

3 cups peeled, diced apples (Granny Smith or Honeycrisp work best)
1/3 cup granulated sugar
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice

For the streusel topping:

1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into cubes

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Instructions

oven to 375°F (190°C). Grease a muffin tin with non-stick spray.
Cut crusts into 4-inch circles using a cookie cutter or glass. Press each circle into the muffin tin cups to form mini pie crusts.
Make the filling: In a bowl, combine diced apples, sugars, flour, cinnamon, nutmeg, and lemon juice. Mix until apples are evenly coated.
Spoon the filling evenly into each pie crust, filling almost to the top.
Make the streusel: In a separate bowl, mix flour, brown sugar, and cinnamon. Add cold butter and cut in with a pastry cutter or fork until the mixture is crumbly.
Sprinkle streusel topping generously over the apple filling.
Bake for 25–30 minutes or until the crust is golden and the filling is bubbly.

Cool in the pan for 10 minutes before removing. Serve warm or at room temperature.

Notes

These freeze well! Just reheat in the oven for a few minutes before serving.
Top with vanilla ice cream or whipped cream for extra indulgence.
Use a mix of apples for more flavor depth.

Nutrition

Serving Size: 1 mini pie
Calories: 220
Sugar: 17g
Sodium: 110mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg