Mini Apple Pies with Crumb Topping


The 4th of July is just a few weeks away. It’s one of my favorite holidays – not so much for the fireworks, but because I know that it will stop raining on July 5th. Ah, summer in Seattle.

In anticipation of our rainy backyard BBQ, I’ve been working on some fun summer desserts. The 4th of July is all about independence, and what better way to celebrate the 4th than with your own individual apple pie?

My first attempt at making this recipe was a partial success. The crust turned out perfect (Pillsbury, you never let me down), but the filling was not so great. Fortunately, my mom was in town this week for a taste test and to give her opinion.

My mom makes the best apple pie.

If you’ve never tasted Helen’s pies, you might not believe me, but seriously her apple pie is amazing. She can make a pie anywhere. Without a recipe.

I have seen her get started at 10 o’clock at night, sometimes in her pajamas, and possibly after a few glasses of wine… she’ll make this amazingly big batch of crust and then get three or four apple pies in the oven just like it was nothing. These are the pies that people RAVE about.
Joy’s husband, Toby, thinks my mom’s pies are the best apple pies in the world.

So I was glad to get her opinion.

Mom, what do you think of my cute mini-apple pies?

Hmmm… what kind of apples did you use??

Granny Smiths.

Well, Mary, I think that’s a problem. I personally don’t like Granny Smiths for apple pie. They don’t cook down enough. Try using Golden Delicious apples. And, I think you need to add some more spice.

Okay… so I don’t always follow my mom’s advice, but when it comes to pie, I listen. So I made the mini apple pies again – this time with Golden Delicious apples (when is the last time you bought a Golden Delicious?) and more cinnamon, plus nutmeg and allspice.

Mom was right. Since the mini-apple pies cook faster than a regular pie, you really do need an apple that cooks faster, too. The Pillsbury pie crust is flakey and delicious, and it makes this project so easy! The pies pop right out of the muffin pans. I will be serving these on the 4th with ice-cream and caramel sauce. Yum!

Mini Apple Pies with Crumb Topping
Recipe Type: Dessert
Author: A Passionate Plate
Serves: 12 individual pies
Individual servings of an All-American dessert! Mini Apple Pies bake in muffin pans. Serve with a scoop of ice-cream and a drizzle of caramel sauce!
  • CRUST:
  • 1 box refrigerated pie dough (2 pieces)
  • 5 Yellow Delicious apples
  • 1/2 cup granulated sugar
  • 2 Tbsp. all purpose flour, plus additional for dusting
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 2 Tbsp. butter
  • 1/2 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp. cinnamon
  • 4 Tbsp. cold butter, cut into small pieces
  1. Preheat oven to 350 degrees.
  3. Unroll the refrigerated pie dough onto a clean board, lightly dusted with flour.
  4. Use a 4″ biscuit cutter (you can also use a glass or a bowl, approximately 4″ in diameter) to cut out 6 pie crusts from each piece of dough. Note: cut out four pieces from each piece of dough first, then re-roll the dough to cut out the remaining 4 pieces.
  5. Place a piece of dough in each muffin cup, gently pressing it to the bottom and sides.
  6. Place the muffin pan in the refrigerator while you prepare the filling and crumb topping.
  8. Peel and core the apples and cut them into 1/2″ pieces.
  9. Combine the apples, granulated sugar, flour, cinnamon, nutmeg and allspice in a medium bowl and gently toss to combine.
  11. Combine the flour, granulated sugar, brown sugar, and cinnamon in a medium bowl. Add the butter, and cut it into the flour mixture with a pastry cutter, a fork, or your fingers, until the mixture resembles small crumbs.
  13. Divide the apple mixture between the 12 pies, filling each all the way to the top of the cup. Sprinkle each pie generously with the crumb topping. Bake the pies at 350 degrees for 25 minutes until the crumb topping and crust are brown and the apple filling is bubbly.
  14. Let the pies cool completely, then gently remove from the muffin pan.
  15. Serve the pies at room temperature, or reheat them on a baking sheet before serving.
  16. Pies can be refrigerated for 3 days, or wrapped tightly and frozen for up to 1 month.


  1. Des says:

    Looks/sounds delicious! Will try this recipe for thanksgiving! On the ingredients, you list 2 tbs butter for the filling, but on the directions, you don’t mention putting the butter into the filling. How do I incorporate the butter? Thanks!

  2. Cynthia says:

    I can’t wait to try this recipe today for Pi Day. So cute!

  3. Caren says:

    Do you lightly butter the muffin tin before placing the dough in ?

  4. Beth says:

    Oh my. I made these for a Memorial Day cookout yesterday, and I am still getting texts from people asking for the recipe and telling me how good they were – amazing!! The only change I made was that I found I had to cook them for closer to 30 minutes, but other than that, I wouldn’t change a thing. SO GOOD. Thank you!!!

  5. Julie says:

    you list butter in the ingredients for filling but don’t mention it in the recipe …. what happened to the 2 tbsp of butter?

  6. I am really impressed with your writing skills and also with the layout on your blog. Is this a paid theme or did you customize it yourself? Anyway keep up the excellent quality writing, it is rare to see a nice blog like this one today.|

  7. Twizz says:

    Question: How do you think these pies would turn out if baked in a cupcake baking cup,?

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  9. Leila says:

    Hey, looks like a wonderful recipie. I was wondfering if you can substitute canned apple pie filling for fresh. I just two homemade ones from a friend. Thanks!

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  11. Susie Jordan says:

    We made these for a party on Sunday and what a hit! Everyone loved them and they were easy to serve, too. The crumb topping was delicious. Thank you!

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  14. Uncle Dave says:

    The BEST time to visit the PIE EXPERIENCE with Cousin Bev is the 4th of July. We know you would be welcome! I hear that some 32 pies are on track for next week’s event. Our Raspberries will soon be ready to pick and I think we’ll try the mini pies recipe with hoem grown raspberries. I recall Mildred Huckabee’s now famous Apple Dumplin recipe from OMAK and the only apple to use was Golden Delicious. If you do not have that recipe, we’ll spin you a copy for the fall harvest apple experience.
    Uncle Dave

    • MaryMiller says:

      If only I didn’t have a real job!! 42 newsletters to send out on the 5th… so no chance to get down there for the 4th! I do need the Bev EXPERIENCE! Send me a few pictures!!

  15. Marilyn Gordon says:

    It was interesting to see that someone made a comment on McIntosh apples. My mom who also made the best apple pies in the world (I’ll give your mom the western half of the country, Mary, and keep my mom here in the East lol) Both named Helen oddly enough! I still use moms favorite, Mcintosh,for pie and applesauce. Even if you have 5 or 6 apples I cook them down for the kids next door. Takes no time at all. Love the idea of individual ones.

    • MaryMiller says:

      Marilyn – nothing beats a homemade apple pie from mom. I wish I could have met your mom because I know we would have gotten along great and had lots of fun talking about recipes, etc. If you have any of her recipes you’d like to pass on this direction, I’d love to give them a try. Marv is always talking about Veal Pocket…

  16. Helen says:

    Mary — I owe my pie making expertise to my Aunt Sally. She taught me how to make crust, fillings and great merinque. She had a home based pie baking business for years. I loved helping in her kitchen where she baked 20-30 pies a day and sometimes I got to go along with her when she delivered them to local restuarants and cafes. Her daughter Bev Bush makes some crazy good pies too!

    • MaryMiller says:

      I would love to learn more about Aunt Sally’s pie baking business. I remember her narrow galley kitchen and wonder how she managed to get all of that done in such a small space! We might need to take a trip down to Oregon for a history lesson from Bev!

  17. Lynn Swick says:

    Mary — Let’s face it your Mom is a great cook. I agree with her about the Golden Delicious apples for cooking. I also like the Macintosh Apples for pie because they have just a bit of tartness to them and they still bake down pretty quickly. I usually use a combination of Golden and Red Delicious for making apple sauce. They have a great flavor. I look forward to trying these little pies. I bet they are as good if not better than the apple blossoms. Love ya.

    • MaryMiller says:

      Hi, Lynn – I definitely learned from a great cook! I think this recipe might just beat out the apple blossoms for taste. Really nothing beats homemade – apple pie, apple sauce… it all tastes better when you make it yourself. 🙂

  18. Julie says:

    I am already thinking about what I can make them for – so I can taste and enjoy but not really see just how many I can eat myself. 🙂

  19. Julie says:

    Yummmmmy!! Everything looks so much better on this site!

  20. I never bake, but this makes me want to give it a try!

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