This healthy mini apple pie is an easy, kid-friendly treat that’s refined sugar-free and naturally sweet. These little pies are a cross between a classic pie and a cookie: they have the texture and flavor of pie but are small and handheld like a large cookie—perfect for little fingers and a great way to use extra apples.
WHAT YOU’LL NEED
Gather the following ingredients to make healthy mini apple pies:
- Apples: Fuji or Honeycrisp work best — naturally sweet and crisp for baking.
- Cinnamon: Adds warm, comforting flavor.
- Butter: Used to cook down the apples; can be swapped for a dairy-free alternative.
- Maple syrup (optional): Adds a touch of sweetness if desired; the apples are often sweet enough on their own.
- Egg: Mixed with water to make an egg wash for a golden finish. Omit for egg allergies or brush with melted butter instead.
- Pie crust: Store-bought or homemade—both work well.
PROCESS
- Peel and finely chop the apples so they cook evenly and quickly.
- Melt butter in a pan over medium-low heat. Add the apples, cinnamon, and maple syrup (if using) and toss to coat.
- Reduce heat to low, cover, and cook the apples about 10 minutes, stirring occasionally. Add a bit more butter if the mixture seems dry.
- When apples are softened but not mushy, remove from heat and let cool. They will finish cooking in the oven.
- On a floured surface, unroll the pie crust and use a 2–2.5 inch cookie cutter to cut 12 circles. Keep the scraps for the tops.
- Combine scraps, re-roll the dough, and cut thin strips about 3 inches long for the lattice tops.
- Place about 1 tablespoon of apple filling in the center of each circle. Arrange two strips horizontally and two vertically over each pie. Press and crimp the edges with a fork to seal.
- Mix 1 egg with 1 tablespoon water and brush the mixture over each pie for an egg wash. Alternatively, brush with melted butter if skipping eggs.
- Bake at 350°F (175°C) for 15–18 minutes or until golden brown. Cool completely before serving.
STORAGE INSTRUCTIONS
Allow pies to cool completely, then store in an airtight container in the refrigerator for 4–5 days. To freeze, place cooled pies in a freezer-safe container or bag for up to 3 months. Thaw in the fridge before serving and reheat briefly if desired.
SUBSTITUTIONS
- Fruit: Swap apples for cooked blueberries or raspberries for a berry version.
- Butter: Use plant-based butter or a neutral oil such as coconut oil for a dairy-free option.
- Egg wash: Skip the egg wash or brush pies with melted butter for browning if avoiding eggs.
HOMEMADE PIE CRUST
If you prefer making your own crust, try this simple recipe:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 stick (8 tbsp) cold unsalted butter, cubed
- 2–3 tbsp ice water
- Optional: 1/2 tsp sugar
Combine flour and salt, cut in cold butter until the mixture looks crumbly. Add ice water a tablespoon at a time until the dough just comes together. Form into a disc, wrap, and refrigerate at least one hour. Bring to room temperature a few minutes before rolling out.
RECIPE NOTES
- Maple syrup is optional. If you skip it, choose naturally sweet apples like Fuji or Honeycrisp for the best flavor.
- Either store-bought or homemade crust works—use whichever you prefer.
- For extra sweetness and crunch, sprinkle cinnamon sugar on top before baking.
These mini pies are a versatile, healthier alternative to traditional desserts and a fun way to introduce children to baking. Enjoy them warm or chilled, and store extras for quick snacks throughout the week.