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These mini Dutch apple pies offer a buttery, flaky crust paired with sweet and tangly apple filling and a crumbly streusel topping. Perfect for holiday gatherings, they capture the essence of a traditional Dutch apple pie in mini form, making them easy to share and enjoy.
These mini pies bring the classic taste of homemade apple pie in an individual-sized serving. Made with tangy apples, brown sugar, and a buttery streusel topping, they’re easy to bake and fun to eat. They’re ideal for any holiday season or Fourth of July desserts.
The Chemistry Behind the Perfect Mini Dutch Apple Pies
The secret to an ideal mini apple pie lies in the moisture balance. Tart apples like Granny Smith or Honeycrisp apples are essential for a firm, flavorful filling. The crumb topping gives it a crisp, golden-brown finish that contrasts beautifully with the soft apples, while the flaky pie crust provides a sturdy base.
What is in mini Dutch apple pies?
All-Purpose Flour
The base of your crust; creates a tender, flakey texture.
Unsalted Butter
Chilled butter ensures a flaky crust by creating steam pockets as it bakes.
Fine Sea Salt
Enhances flavor in the crust.
Granulated Sugar
Adds a hint of sweetness.
Ice Water
Moistens the dough without making it too sticky.
Apples
Use a mix of Granny Smith and Honeycrisp for a balanced flavor profile. Fresh apples are best.
Brown and Granulated Sugar
Adds sweetness and depth of the apple filling.
Cinnamon and Nutmeg
Adds warm, traditional apple pie spices.
Flour
Thickens the apple mixture, so it holds it shape in the pies.
Old-Fashioned Oats
Provides texture to the crumb topping.
Brown and Granulated Sugar
It adds sweetness and creates a nice golden brown color when baked.
Unsalted Butter
Creates a buttery crumble for a melt-in-your-mouth topping.
How do you make mini Dutch apple pies?
Make the Pie Crust
- In a large bowl, mix the flour, granulated sugar, and fine sea salt. Use a pastry blender to cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water, mixing with a fork until the dough comes together.
- Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes. Cold butter is key here for a flaky pie crust.
Prepare the Apple Pie Filling
- While the dough chills, start the filling. Peel, core, and chop the apples into small, bite-sized pieces. Place them in a medium saucepan over medium heat, adding the sugars, cinnamon, nutmeg, and fine sea salt.
- Cook the apples, stirring occasionally, until the juices are released and the apples soften (about 5 minutes). Add the flour and cook, stirring continuously, for another 5-10 minutes until the sauce has thickened.
- Transfer the filling to a cookie sheet to cool while you roll out the dough.
Make the Topping
- In a medium bowl, melt the butter and add the oats, flour, brown sugar, and granulated sugar. Stir until everything is well mixed, creating a crumbly topping. This is what will make each pie golden brown with a crunchy top.
Assemble the Pies
- Preheat the oven to 375 degrees. Spray a muffin tin with non-stick spray.
- Roll out the chilled dough on a lightly floured surface. Use a large cookie cutter to cut 14 circles, about 4 inches in diameter. Press one dough circle into each muffin cup, forming small cups to hold the filling.
- Spoon a large scoop of apple mixture into each dough cup, filling nearly to the top. Sprinkle the crumb topping over the filling in each cup.
Bake
- Bake the mini pies for 30-35 minutes or until the topping is golden brown and the apples are tender. Let the pies cool in the muffin tin for 10-20 minutes before removing. Allow them to set for another 2 hours on a wire rack before serving.
Storage Tips
Store leftover pies in an airtight container at room temperature for up to two days, or refrigerate them to keep them fresh for up to a week.
Freezing Options
Wrap each pie individually in plastic wrap, then place in a freezer bag. Thaw at room temperature, and reheat in the oven at 350 degrees for 10-15 minutes for best results.
Making Ahead
Prepare the pie dough and apple filling a day in advance. Store the dough in the fridge and the filling in an airtight container.
Reheating Tips
To reheat, place the pies in the oven at 325 degrees for 10-15 minutes. This will restore the flaky crust and warm up the apple pie filling perfectly.
Serving Suggestions
These mini Dutch apple pies pair perfectly with a scoop of vanilla ice cream or a drizzle of homemade caramel sauce for an extra decadent treat. Ideal for holiday gatherings, the Fourth of July, or simply as a fun dessert, these pies make a memorable treat for family and friends.
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Why make mini Dutch apple pies?
These mini pies are perfect for autumn events and Thanksgiving but are just as welcome during the holiday season or as an impressive Fourth of July dessert. Make them whenever you crave homemade apple pie but want the ease and share-ability of a mini dessert.
FAQs
What kind of apples should I use for apple pie?
For balanced flavor, use tart apples like Granny Smith or Honeycrisp apples. They add tanginess that balances the sweetness of the filling. For added complexity, you can mix in Pink Lady or Golden Delicious.
How do I prevent a soggy bottom?
Blind-baking or ensuring your pie crust is well chilled before baking can help. Additionally, cooking the apples beforehand helps reduce moisture in the pie, preventing a soggy bottom.
Can I freeze these mini apple pies?
Yes, you can freeze mini pies. Place them in a single layer in freezer bags or an airtight container. Reheat in the oven to regain crispness.
Can I use store-bought pie crust?
Yes, if you’re short on time, a pre-made pie crust works well for these mini pies. However, homemade pie crust provides the best flavor and texture.
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Mini Dutch Apple Pies
Ingredients
Crust
- 2 1/2 cups all Purpose Flour
- 1 cup unsalted Butter
- 1 tsp fine sea salt
- 1 tsp granulated sugar
- 8 tbsp ice water
- 1 tsp milk
- 1 egg white
Filling
- 6 apples
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 tsp fine sea salt
- 1/4 tsp nutmeg
- 1 1/2 tsp cinnamon
- 3 tbsp flour
Dutch Topping
- 3/4 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 tsp fine sea salt
- 3/4 cup unsalted butter melted
Instructions
Pie Crust
- Mix flour, sugar, salt in a bowl. Cut in cold butter. Break up butter and slowly add cold water. Divide into two discs, wrap in plastic wrap, and place in fridge for 30 minutes.
Apple Pie Filling
- Core, peel and chop up apples. Add to medium sauce pan. Stir in sugars, salt nutmeg and cinnamon. Place on medium heat and cook until juices fall to bottom of pan. Add in flour. Continue to cook and stir occasionally for 5-10 minutes, until thickened.
- Pour out filling onto cookie sheet to cool while you roll out your pie crust.
Topping
- In a medium size bowl, melt the butter
- Add the remaining ingredients and stir until fully incorporated.
Assemble
- Preheat the oven to 375 degrees
- Roll out all the crust and cut with a large circle cookie cutter. Should make about 14 circles.
- Spray a muffin tin with non-stick spray and press 1 dough circle in each muffin cup.
- Scoop large spoonfuls of apple pie filling into each cup.
- Cover with the oat topping.
- Place pies in the oven and bake for 30-35 minutes until lightly golden brown. Remove, allow them to cool, and set for 2 hours before enjoying. You may need to use a small sharp knife to cut around the edges of the mini pie to remove from the muffin tin.
Nutrition
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