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Mini Dutch Apple Pies Recipe

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4.4 from 2 reviews

These Mini Dutch Apple Pies are charming individual-sized desserts featuring tender, spiced apple filling topped with a buttery oat crumble. Crispy buttery pie crusts cradle the flavorful apple mixture, making them perfect for parties, snacks, or anytime you want a classic fall treat in a convenient, bite-sized form.

Ingredients

Apple Pie Filling

  • 3 medium apples, diced into ¼” (6 mm) cubes
  • ½ cup brown sugar (packed)
  • 1 Tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom (optional)
  • ¼ teaspoon allspice
  • 1 pinch ground cloves
  • ¼ teaspoon salt
  • 1 Tablespoon all purpose flour (plus more for dusting)

Crumble Topping

  • ½ cup rolled oats
  • ½ cup all purpose flour
  • ¼ cup brown sugar (packed)
  • ½ teaspoon cinnamon
  • 4 Tablespoons salted butter (melted)

Pie Crust

  • 1 pie crust (store-bought or homemade)

Instructions

  1. Make the Apple Pie Filling: Dice the apples into ¼” (6 mm) cubes or smaller to fit easily inside mini pies. Place them in a medium pot with brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, cardamom, allspice, ground cloves, salt, and 1 tablespoon of all purpose flour. Stir to combine all ingredients evenly.
  2. Cook Filling: Cook over medium heat for 10-15 minutes, stirring occasionally. The apples should soften and be coated in a thick, spiced syrup. Remove from heat and let cool completely.
  3. Make Crumble Topping: In a medium bowl, combine rolled oats, flour, brown sugar, and cinnamon. Pour in melted butter and stir with a fork until mixture becomes crumbly. Set aside.
  4. Prepare Mini Pie Crusts: Preheat oven to 425°F (220°C). Use a dark-colored muffin pan for best results. While apples cool, roll out chilled pie crust on floured surface to about ⅒” (3 mm) thickness, approximately 12-13″ (30-32 cm) diameter. Cut 4″ (10 cm) circles and gently fit them into muffin pan cavities, pressing edges down the sides carefully. Re-roll leftover dough as needed, chilling briefly if sticky or warm.
  5. Fill Mini Pies: Divide cooled apple filling evenly among crust-lined muffin cups, about 2-3 tablespoons per pie. Press filling lightly to reduce air gaps and allow room for topping.
  6. Add Crumble Topping: Spoon about 1 tablespoon of the crumble over each filled pie, patting flat to avoid burning crisp crumble edges.
  7. Bake Pies: Bake on center rack for 15-20 minutes until filling is bubbly and both crust and crumble are golden brown. Dark pans usually take about 15 minutes; light pans may need 20 minutes.
  8. Cool and Serve: Let pies cool for 5 minutes in pan, then carefully remove with a fork and transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use a dark-colored muffin pan for crisper, golden crusts; light pans may lengthen bake time.
  • Roll pie crust to ⅒” (3 mm) thickness to ensure it bakes fully and crisps well.
  • If dough tears when fitting into muffin cups, patch with extra dough—no visible flaws will remain after baking.
  • Cooling pies on a wire rack prevents soggy bottoms.
  • Optionally omit cardamom if you prefer a milder spice profile.
  • The crumble topping pattens down to avoid burning during baking.

Find it online: http://bitezly.com/mini-dutch-apple-pies-recipe/