Mini Apple Pies

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Try these mini mason jar pies for your next party! This from scratch pie filling makes delicious mini apple pies. Use homemade or store bought pie crust & then top the pies with ice cream! You may also love our apple butter pie tarts.

I love mini food. With the size of my sweet tooth, one bite desserts don’t usually cut it. But if you’re looking to watch portion size, these mini apple pies are a great way to enjoy apple pie without quite as many calories. They’re made in mason jar lids, which makes for such a cute presentation!

stack of mini apple pies

What are the best apples for pie?

We often use Granny Smith apples for baking. Their tartness pairs well with sweet desserts. Winesap, Gala, Braeburn and Pink Lady are also great for baking!

Easy Apple Pie Filling

This pie filling is easy because it only takes chopping up 2 apples. If you don’t like peeling apples, get yourself a apple peeler/corer/slicer. It makes apple desserts so much easier!

  • Melt butter in a skillet. We use salted butter. If you use unsalted, I’d add a pinch of salt to the filling along with the apples.
  • Add the apples and let them soften a bit.
  • Add the all of the other filling ingredients (except the water) and allow it to cook until the apples are soft.
  • Add the water. At this point the filling should be getting thick and slightly sticky.
  • Allow the mixture to cool while you get the pie crusts ready.

**I like to use freshly grated nutmeg. With freshly grated, you can probably get away with adding just ¼ teaspoon because it tends to be stronger. If you don’t like allspice, you can leave that out! The seasonings can be adapted to your liking.**

Mini Pies in Mason Jar Lids

Mini pies are really easy to make by using mason jar rings and lids. This recipe will make 6 pies with regular size lids. If you have wide mouth lids, it will make about 4 pies.

  • Turn the flat lid so that the metal side is up inside the ring. That way the pie crust will bake to the metal and not the rubber seal.
  • Use a 3″ round cookie cutter to cut circles. . It should be just a little bigger around than the lid itself so you can easily press the dough up the sides of the lid.
  • Add the cooled filling. About 2-3 teaspoons of filling per pie should work best.
  • Use the dough scraps to make a lattice top for your pie. Reroll the scraps and cut 6 2-3″ strips for each pie. If you don’t want to do a lattice top, use a fall-themed cookie cutter to cut a cute shape for the top of your pie!
  • Brush the top of the crust with melted butter, then sprinkle coarse sugar on it.

How long do you cook mini apple pies?

These pies bake in a 375 degree Fahrenheit oven for about 20 minutes. They should be golden brown. Be sure to bake them on a lined baking sheet just in case the filling runs over a little. Aren’t they cute?!

mini apple pies in mason jar lid

Can you freeze mini apple pies?

These pies freeze well! You can freeze them before baking or after. If you freeze them before, wrap them well to freeze and bring them to room temperature before unwrapping them and baking them.

closeup of lattice top mini apple pie
closeup of lattice top mini apple pie

Mini Apple Pies

4.67 from 3 votes
Try these mini mason jar pies for your next party! This from scratch pie filling makes delicious mini apple pies. Use homemade or store bought pie crust & then top the pies with ice cream! 
Servings 6
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

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For the crust:

  • 1 roll of refrigerated pie crust
  • 1 large egg white
  • 1 tablespoon water
  • 2 tablespoons turbinado sugar (coarse sugar)

For the filling:

  • 2 medium apples
  • 2 tablespoons salted butter
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 to 3 tablespoons water
  • 6 regular-size Mason jar lids & rings

Garnish (optional):

  • Ice-cream or Whipped Cream
  • Caramel Sauce


  • Peel, core and chop the apples into small cubes.
  • Melt the butter in a skillet over medium heat.
  • Add the apples into hot butter. Let it cook for a couple of minutes.
  • Next add the brown sugar, cinnamon, nutmeg, allspice, lemon zest and juice. Cook and stir apple mixture until apples are softened (about 5 minutes).
  • Add the water and continue cooking until apples are soft and sticky. About 1 to 2 more minutes.
  • Spread apple pie filling onto a plate to cool.
  • Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a non-stick Silpat.
  • Unroll the pie dough onto a well-floured surface. Lightly roll the dough to smooth and spread it just a little. Using a 3-inch circular cookie cutter, cut out 6 circles.
  • Take the Mason jar lids and turn the inserts of all the lids, so that the rubber side is facing down and the shiny metal side is facing up.
  • Insert the dough circle into the lid, bring up the sides. Repeat will all of the 6 lids. *The dough should be touching the metal side of the insert and not the rubber side.*
  • Spread each prepared pie ring with 2-3 teaspoons of the cooled apple pie filling.
  • Cut out dough strips from the remaining scrap dough. We need 6 strips per pie ring.* Cover with each pie ring with lattice pattern. Lightly tuck the edges of the lattice strips down into the lid.
  • Place the mini apple pie ring in the baking sheet. Make an egg wash by whisking together one large egg white and one tablespoon water. Brush the tops of the pies with egg wash and sprinkle with a teaspoon of turbinado sugar.
  • Bake for 20 minutes.
  • Let it cool on a wire rack and unmold it from the Mason jar ring.
  • Serve with a dollop of ice-cream or whipped cream and a drizzle of caramel sauce.


**If there is no dough left to make the dough strip to make the lattice pattern, gather the scrap dough into a ball and roll it out and cut it into strips. You can also use a mini cookie cutter to cut shapes and use as a top crust.
**In case you want to use extra wide Mason jar ring, you will get 4 mini apple pie from 1 roll of pie crust.
**The calories shown are based on this recipe making 6 mini pies, with 1 serving being 1 pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 264kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 169mg | Potassium: 104mg | Fiber: 2g | Sugar: 19g | Vitamin A: 210IU | Vitamin C: 4.2mg | Calcium: 20mg | Iron: 0.9mg
Course Dessert
Cuisine American
Calories 264
Keyword apple dessert, apple pie, easy apple recipe, finger food
mini apple pie with ice cream and whipped cream

Other Apple Recipes

Tools to Make This Recipe

  • Apple Peeler/Slicer/Corer: AMAZING for apple desserts!
  • Mason Jar Lids: Regular size is best for this recipe.
  • Silpat: For all of your non-stick, cookie-making needs. This is in the top 3 must-have kitchen tools. I don’t know what I’d do without them!
  • Baking Sheet: I like to use flat baking sheets for easy removing baked goods easily.
  • Pastry Mat: This silicone mat keeps your cupboard clean and makes rolling out pastries so easy.
  • Saigon Cinnamon: This is our favorite cinnamon. You can’t beat its flavor!
About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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stacie menadier
2 years ago

Have you tried making these and freezing?

3 years ago

So adorable! If I don’t have the mason jar lids do you think this could be baked in a muffin tin?

Ruth Steimle
3 years ago

Can you fix these in an air fryer?