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Mini Apple Pies

4.9 stars (52 ratings)

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Apples and dates meet sugar and spice in these bite sized mini apple pies. Featuring the natural sweetness of dates, they are a delightfully delicious way to satisfy your holiday sweet tooth. You can make these little bites of holiday cheer in advance and freeze them to enjoy throughout the season. A tasty holiday tradition in bite size form.

A plate stacked with apple date mini pies.

A Bite Sized Holiday Treat

The holidays are a time to gather with friends and family to enjoy traditions both old and new. For most families, these traditions include food and in the USA that often includes apple pie.

While serving a full size pie at Thanksgiving dinner is almost a requirement, it isn’t always the best fit for the rest of your holiday entertaining. If that’s the case, these mini apple pies may be the perfect fit for your next gathering.

Use homemade crust or store bought crust. The combination of spiced apples and the natural sweetness of dates make these mini pies a delicious bite sized delight. Easy to grab off a dessert tray, but tasty enough to keep your guests coming back for more.

An overhead image of apple date mini pies both stacked on a plate and on a cooling rack in a muffin pan.

Homemade Pie Crust or Store Bought?

For my mini apple pies, I use this homemade pie crust. The post includes instructions for how to mix it by hand, with a stand mixer, or a food processor. It’s my one and only recipe for pie crust and it hasn’t failed me yet.

If you opt for my homemade recipe, be aware that these mini pies only use half the dough. You can make both crusts and reserve one for another pie that uses a single crust (like this blackberry crumble pie), or cut the recipe in half.

Hint: To split a single egg in half, beat the egg thoroughly then measure out what you need. Since a large egg equals four tablespoons, half an egg would be two tablespoons of beaten egg.

Alternatively, you can use your own favorite recipe for pie dough or you can use your favorite store bought brand.

A ball of pie crust, dusted with flour sitting next to a rolling pin, in front of a mixing bowl and brown sugar, with apples on a cutting board at the back.

Tips for Rolling Out the Pie Dough

The pie crust for mini pies should be about half as thin as pie crust for full size pies. If the dough is too thick, the mini pies will be all crust with very little space for filling. You are aiming for the sweet spot. The crust should be thin enough to easily fit the mini muffin tin, while thick enough to hold the filling without cracking.

We use a mini muffin tin to make these mini pies. A 3″ wide cookie cutter, or in my case drinking glass, makes for the perfect size mini pie crust. Roll the dough until it’s about 1/8″ thick. Cut out the first crust and make sure it fits before cutting the other 23.

The edges will ruffle around the sides, but you should be able to shape and smooth it to fit. If the crust is too thick, roll it slightly thinner and try again, until you get it just right.

A mini muffin tin, lined with pie crusts, being filled with apple date pie filling from a pink vintage pyrex mixing bowl.

Sherry Substitutes for the Pie Filling

The recipe calls for sherry, which I usually keep on hand for recipes that call for white wine. While you can get a decent bottle at Trader Joe’s for around $5, or at most grocery stores for $7, purchasing a whole bottle just for 1 tablespoon isn’t always the best idea.

Some great alcoholic substitutions for this recipe are amaretto, brandy, cognac, bourbon, or real vanilla extract. Be aware that all of these have an alcohol content higher than sherry. Since we want to taste the flavors, not the alcohol, try cutting these substitutions with water or apple juice. Use one or two teaspoons of the liquor of your choice then add in enough water or juice to bring the total liquid back to one tablespoon. (1 tablespoon = 3 teaspoons)

The best non-alcoholic option is a 2:1 combination of apple juice or cider with apple cider vinegar. That’s 2 teaspoons juice and 1 teaspoon vinegar. You’ll still get the acidity and sweetness that the wine brings to the combination, while skipping the alcohol all together. You can also use straight apple juice or apple cider, but the results will be noticeably sweeter.

Apple date mini pies in a muffin tin. Half are topped with a 4 strip lattice pattern and half a left to do. The extra strips are in the background.

Mini Pie Top Crusts

Like the bottom crust, the top crust should be rolled fairly thin at about 1/8″ thickness. You can top them with a lattice pattern, like I did, or use festive mini cookie cutters to make adorable shapes that can be laid on top of the pies. While those lattice tops look pretty, they are also the most time consuming part of making these mini pies. Honestly, I’m not sure I’d do them again.

Instead opt for shapes of leaves, turkeys, or pumpkins for Thanksgiving, or try Christmas trees, snowflakes, or snowmen for winter holidays. No matter what you choose, just make sure that the top isn’t completely enclosed. The open space around the pie dough allows the extra steam to escape and reduces the chance they will bubble over.

Once assembled, use the egg wash to seal the top crust to the side crust then brush it over the tops. It helps give it that slightly shiny finish. You don’t have to be exact, it’s okay if the egg wash gets directly on the filling.

Close up of three apple date minim pies in a triangle on a fall table cloth in from of a muffin tin with more mini pies.

Mini Apple Pies Recipe

These mini apple pies can be made in advance and will keep for 3 – 5 days in the fridge. If you want to keep them longer, freeze them on a sheet pan for about 4 – 6 hours until solid, then place them in a freezer safe container. 

Freezing them individually means the will come out looking just as pretty as when you made them. It also means you can defrost and enjoy them one at a time. A few minutes on the countertop or a few seconds in the microwave and they will be good to eat!

Want a great apple recipe for an after dinner dessert? Try my Butterscotch Apple Crisp or see all of my dessert, treats, and snack recipes.

If you like this recipe, please give it a FIVE-STAR rating, leave a comment, and share it on your favorite social channel!

Mini apple pies on a white plate.

Mini Apple Pies

Apples and dates meet sugar and spice in these bite sized mini apple pies. A delightfully simple way to satisfy your holiday sweet tooth.
4.9 stars (52 ratings)
prep: 20 minutes
cook: 20 minutes
total: 40 minutes
servings: 24 mini pies

Ingredients

  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp allspice
  • 1 tbsp cornstarch
  • 1 large apple (about 1 1/4 cup diced)
  • 1/4 cup dried dates
  • 1 tbsp sherry (*see notes)
  • 1 pie crust (homemade or store bought)
  • 1 egg
  • 1 tbsp water

Instructions

  • Preheat oven to 350 degrees.
  • In a medium sized mixing bowl combine together the cinnamon, ginger, allspice and cornstarch. 
  • Dice the apple and dates into small pieces, then toss with the cornstarch mixture to evenly coat.
  • Add the sherry, stir to combine and let rest while you roll out the pie crust.
  • Roll the pie crust out slightly thinner than a standard pie crust. About 1/8″ thick. Using a 3″ cookie cutter or glass with a 3″ wide opening, cut a test pie, then try to fit it into a cup of the mini muffin pan. If it’s too thick to fit, roll the dough slightly thinner and try again.
  • Once you have the dough at the right thickness, cut out a total of 24 mini pie dough rounds. 
  • If using my homemade pie crust, it is not necessary to butter the muffin pan. If using a store bought version, please refer to the packaging’s recommendation.
  • Place each pie round into a muffin cup and lightly shape it to fill the pan. 
  • Give the filling a stir, then add 1 tablespoon of the filling into each dough lined muffin cup. 
  • Using the leftover dough, slice it into thin strips and form into the lattice topping or use a festive cookie cutter to create a fun shaped top. 
  • Beat together the egg and water to make an egg wash. Using a pastry brush, coat the tops of each mini pie.
  • Place in a 350 degree oven and bake for 20 – 25 minutes. They are finished when the tops turn a golden, crusty brown. 

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Notes

Sherry Substitutes – A total of 1 tablespoon/3 teaspoons liquid is needed. If you don’t have sherry, chose one of the alternatives.
  1.  Two teaspoons: amaretto, brandy, cognac, bourbon, real vanilla extract, plus 1 teaspoon water.
  2. Two teaspoons apple juice/cider plus 1 teaspoon of apple cider vinegar. 
  3. One tablespoon apple juice/cider.

Nutrition

Serving: 3mini piesCalories: 145kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 23mgSodium: 111mgFiber: 2gSugar: 8g

Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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About Renee N Gardner

I'm the recipe developer, food photographer, and mastermind behind Renee Nicole's Kitchen, where I help create kitchen confidence to inspire home cooks to become home chefs. No fancy fads here, just high-quality, homemade recipes featuring seasonal ingredients.

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6 Comments on “Mini Apple Pies”

  1. 5 stars
    These are the best mini pies that I have made! I did take the shortcut and use store-bought pie crust. The combination of apples and dates was delicious and thanks for the non-alcoholic option. We don’t drink and I am usually borrowing from my neighbors.

    Reply
  2. 5 stars
    I loved this recipe! I gave it a try and used Fuji apple as per my preference and it turned out awesome. I love the cinnamon flavor the most. I’ll definitely make this again 🙂

    Reply
  3. If you don’t have all spice, what can we use instead as a substitute spice? Additionally, do the apples need to be peeled and then diced?

    Reply
    • Hi Sumayyah!

      You can definitely swap for a substitute. Ground cinnamon, ground ginger, cardamom, or even pumpkin spice or apple pie spice blend would work. The only one I’d be caution about is clove because it can be very strong. If you don’t want to swap, you could also omit it all together.

      The apples can be peeled or left with their peels intact. My personal preference is to leave thin skinned apples intact (like honey crisp or pink ladies) and to peel apples with thicker skins (like red delicious or Granny Smith). The choice is up to you!

      Cheers!

      Renee

      Reply
4.93 from 52 votes (50 ratings without comment)

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