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.
Mini Apple Pies Recipe
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!
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 1/4 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?!
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.
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!
Mini Apple Pies
For the crust:
- 1 roll of refrigerated pie crust
- 1 tablespoon melted butter
- 2 tablespoon 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
- 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.
- Place the mini apple pie ring in the baking sheet. Brush with melted butter 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.