Go Back

Mini Dutch Apple Pies

Mini Dutch apple pies bake in a muffin pan with tender cinnamon apples, flaky crusts, and a crumbly brown sugar streusel. Cool them fully so the filling can set before serving.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling 50 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 nonstick cooking spray as needed
  • 1 package (14.1 oz) refrigerated pie crusts 2 crusts
For the filling
  • 5 apples medium; about 2 pounds, peeled, cored, and cut into 1/4-inch dice
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
For the streusel
  • 0.75 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 6 tbsp unsalted butter cold, cut into small pieces

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Prepare the crust
  1. Heat the oven to 375°F.
  2. Coat the wells of a standard 12-cup muffin pan with nonstick cooking spray.
  3. Unroll the pie crusts and cut out twelve 4 1/2-inch rounds, rerolling the scraps once if needed.
  4. Press the rounds into the muffin wells without stretching the dough.
  5. Refrigerate the crusts while you prepare the filling.
Make the filling
  1. In a large bowl, toss the apples with the granulated sugar, lemon juice, cornstarch, cinnamon, and salt until evenly coated.
Make the streusel
  1. In a medium bowl, work the flour, brown sugar, and butter together with your fingertips until the mixture forms coarse crumbs with some pea-size clumps.
Assemble and bake
  1. Divide the apple filling among the crusts, including any juice in the bowl.
  2. Sprinkle the streusel evenly over the tops.
  3. Bake for 30–35 minutes, until the crusts are golden and a skewer inserted into an apple piece meets little resistance.
  4. Cool in the pan for 20 minutes.
  5. Carefully loosen the edges and transfer the pies to a wire rack.
  6. Cool at least 30 minutes before serving so the filling can set.

Notes

For the crumbliest streusel, keep the butter cold as you work it into the flour and sugar. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter in the streusel.