Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Is there anything better than having a whole pie all to yourself? With these Mini Apple Pies, you can do just that. We use an easy cream cheese pastry dough to create an incredibly rich and tender crust that's thick enough to cradle the gooey apple filling without leaks. For an extra special touch, top each Mini Apple Pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Recipe by MyRecipes December 2012


Credit: Mark Thomas; Styling: Gerri Williams

Recipe Summary test

45 mins
40 mins
1 hr 25 mins
24 pies (serving size: 1 pie)


Ingredient Checklist


Instructions Checklist
  • Make filling: Cook filling ingredients in a medium pan over low heat, stirring, until butter has melted. Raise heat to medium-high; cook for 5 minutes, stirring, until apples release juice. Let cool.

  • Make crust: Beat cream cheese and butter until combined. Add flour and salt; mix just until dough forms. Divide into 24 1-inch balls. Press 1 ball in each cup of a miniature muffin tin so dough covers sides and bottom evenly. (If dough is very soft, chill for 10 minutes before dividing and shaping.)

  • Make topping: Mix flour, both sugars, cinnamon and salt. Rub in butter with your fingers until mixture resembles coarse crumbs. Toss in walnuts.

  • Preheat oven to 350ºF. Divide filling among muffin cups, leaving juices behind. Gently press topping over apples. Bake until golden, 30 to 40 minutes. Let cool on a wire rack for 15 minutes. Using a small metal spatula, remove pies and place on rack to cool completely.

Nutrition Facts

140 calories; fat 10g; saturated fat 5g; protein 2g; carbohydrates 13g; fiber 1g; cholesterol 23mg; sodium 39mg.