I don’t know what it is about a mini dessert, but somehow it’s just more fun, and these healthy mini apple pies are no exception!! They have the cutest little almond flour crusts filled with warm, cinnamon-y apples, and they’re surprisingly easy to make. If you’re in full apple-baking mode like me, you’ll also want to make these healthy apple cinnamon muffins while you have the apples out. The whole batch is ready in about 30 minutes, which means homemade apple pie flavor without committing to, you know, an actual whole pie.
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Apple Pie, But Make It Mini
I grew up in a house where apple pie was taken very seriously. My grandmother made the absolute best version, complete with a homemade crust and plenty of warm apple filling.
These mini apple pies are definitely a little different from Grandma’s traditional recipe, but they still give me everything I want from an apple dessert. You get a soft, almost sugar-cookie-like crust filled with warm apples, cinnamon, and fall spices.
Plus, making individual apple pies is so much easier than dealing with rolling and shaping traditional pie dough. If you want something closer to a classic full-sized pie, try my easy gluten-free apple crumble pie.
And for those times when even mini pies feel like too much work, my healthy apple crisp with oats gives you plenty of warm apple and cinnamon flavor without making a crust at all.
Why You’ll Love This Recipe
- Ready in 30 minutes. You get all those cozy apple pie flavors without an afternoon-long baking project.
- The easy almond flour crust gets pressed right into the muffin tin, so you don't need to roll out any dough
- Mini pies are cute, easy to serve, and made for grabbing straight off the dessert table.
- The simple almond flour crust keeps these gluten-free without needing a special flour blend.
- Warm apples, cinnamon, and pumpkin pie spice make these especially good for fall get-togethers.
Ingredients for Mini Apple Pies
One of the best parts about this recipe is how simple the ingredient list is. The mini pies are made in two parts: an almond flour crust and an easy homemade apple pie filling.
- Almond flour: Use finely ground blanched almond flour, not almond meal. The finer texture gives the mini crusts that soft, cookie-like consistency.
- Apples: Honeycrisp apples work especially well here because they’re sweet, slightly tart, and hold their shape when cooked. Granny Smith also works if you prefer a more tart filling.
- Coconut sugar: This gives the apple filling a warm, caramel-like sweetness. You can usually find it near the other baking sugars, and brown sugar can work as a substitute.
Erin's Expert Tips
Give the dough a minute. Let the almond flour dough rest for the full 5 minutes before pressing it into the muffin tin. It’ll be much easier to work with!
Go small with the apples. Dice them into really tiny pieces so you can pack plenty of that cinnamon-y filling into each little crust.
Make room for the filling. When shaping the crusts, create a nice deep indentation in the center. Too much dough in the middle means less room for apples, and we definitely don’t want that.
Let the crusts cool. Almond flour crusts can be a little delicate straight from the oven, so let them cool completely before removing them from the pan and adding the filling.
Keep some texture in those apples.
Cook them just until tender, not mushy. You want actual little bites of apple in every mini pie!
How to Make Healthy Mini Apple Pies
Start by mixing together the almond flour crust, then let the dough sit for a few minutes before pressing it into a mini muffin tin. Make a little indentation in each one for plenty of apple filling, then bake until the crusts are lightly golden and let them cool completely.
While the crusts cool, cook the finely diced apples with butter or coconut oil, coconut sugar, and pumpkin pie spice until they’re soft and cinnamon-y but not mushy. Spoon the warm apple filling into each little crust, add whipped cream or vanilla ice cream if you’re feeling it, and that’s it! The cutest little apple pies, ready in about 30 minutes.
- Step 1: Mix the almond flour, baking powder, cinnamon, and salt together in a large bowl.
- Step 2: Whisk the egg, honey, and melted coconut oil together, then stir into the dry ingredients. Let the dough rest for 5 minutes.
- Step 3: Press the dough into a greased mini muffin tin, creating a deep indentation in the center of each crust.
- Step 4: Bake at 325°F for 10–12 minutes, or until lightly golden. Let the crusts cool completely.
- Step 5: Cook the diced apples with butter or coconut oil, coconut sugar, and pumpkin pie spice for 4–5 minutes.
- Step 6: Spoon the warm apple filling into each cooled crust and serve with your favorite toppings.
Frequently Asked Questions
Below are some common questions about these mini apple pies. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yes! A regular muffin tin can work if you don’t have a mini muffin pan. Your pies will be larger, so you’ll get fewer pies from the recipe.
Pay close attention to the thickness of the crust when pressing it into the muffin cups. You still want a relatively thin crust with plenty of room in the middle for the apple filling.
If individual desserts are your thing, these healthy mini pecan pies with almond flour crust are another easy muffin tin dessert for fall and Thanksgiving.
Yes. The crust is made with almond flour instead of wheat flour, making these naturally gluten-free mini apple pies.
For another holiday option, my gluten-free pumpkin pie recipe is made with an almond flour crust and a classic pumpkin filling.
Yes. Use coconut oil instead of butter when cooking the apples. The crust already uses coconut oil, so that simple substitution makes the entire recipe dairy-free.
First, make sure the ingredients are measured accurately and thoroughly mixed. Then let the dough sit for the full 5 minutes before pressing it into the muffin tin.
It’s also important to let the baked crusts cool completely. Almond flour crust can be delicate when it first comes out of the oven and will firm up as it cools.
I love Honeycrisp because they’re sweet, a little tart, and hold their texture when cooked. Granny Smith is another great option if you like a more tart apple pie filling.
Let the crusts cool completely before adding the apple filling, and don’t assemble them too far in advance. If you’re making them for a party or Thanksgiving, storing the crust and filling separately is your best bet.
How to Store Mini Apple Pies
These mini apple pies are best served soon after assembling them, when the crust still has the best texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Just keep in mind that the apple filling will continue to soften the crust as the pies sit.
If you’re making them ahead, store the baked crusts and apple filling separately and assemble them before serving.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Healthy Mini Apple Pies
Ingredients
Method
- Preheat oven to 325F. Prepare mini muffin tin by greasing.
- In a large bowl, mix the almond flour, baking powder, cinnamon, and salt with a whisk.
- In a small bowl, combine egg, honey, and oil.
- Add wet ingredients to almond flour mixture and stir till combined. Let dough rest for 5 minutes.
- Press 1-2 tablespoon dough into mini muffin tin being sure you create a large dent in the middle.
- Bake for 10-12 minutes or until golden brown.
- Let cool completely before adding apple topping.
- While cooling, heat a small saucepan with 1 tablespoon butter. Stir in apples, coconut sugar, and spice.
- Let cook for 4-5 minutes or until just softened. Remove from heat.
- Divide among crust cups.
- Top with whipped cream or enjoy as is!
- Store in refrigerator if not enjoying immediately.
Nutrition
Notes
- Let the Dough Rest Before Pressing: After mixing the wet and dry ingredients together, let the dough rest for 5 minutes before pressing it into the mini muffin tin. this makes it much easier to work with and helps it hold its shape.
- Cool the Crusts Completely Before Filling: Once your crusts come out of the oven, let them cool completely before adding the apple topping. Adding warm filling to a warm crust will cause everything to fall apart, and patience here makes all the difference.
- Don't Overcook the Apple Filling: Cook the apples for only 4–5 minutes, until just softened — they'll continue to soften a bit once added to the warm crusts, so pulling them off the heat a little early keeps that perfect tender (not mushy) texture.
Tried this recipe?
Let us know how it was!if you liked this recipe, try these!
Have more apples to use? Try one of these next:
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Mia says
5/5! These mini apple pies were delicious & curved my sweet tooth perfectly! 🍎🥧 😋 Thank you! Simple and satisfying, my toddler helped and approved as well!
I had read some other comments saying the dough wasn’t coming out right, so i don’t know if you changed the quantities, but i followed it exactly with the 2 cups of almond flour, 1 egg, etc and the crust came out perfectly for me. It is not too doughy or dry as long as you mix the quantities throughly (i mixed by hand with a spatula).
I used a regular sized muffin pan (that was buttered & floured for easy lifting the cooked crusts), and i used exactly 1.5 TBS of batter for each crust. I was careful about pressing it down and around the sides, and although some did not reach all the way up the wall, after cooking they came up a bit. My focus was to make sure the crusts were not too thick to be left uncooked, and not too thin where they would fall apart. I also cooked them for 11 min, took them out of the oven but let them cool in the muffin tin (when they were warm, they were more likely to fall apart).
My batter only made 8 crusts, and i had maybe 2 mini pie apple fillings left over with the quantities listed, but I am not complaining because the crusts held up & were cooked through!
I also made our whipped cream by just whipping some heavy cream & maple syrup. 😋
Erin says
Hi Mia, so happy you loved them so much and made them your own!!
Kaitlynn says
Im having a really hard time with this "crust". I first made them by doing as you said, pushing a dent while its in the mini muffin pan. That didnt work the slightest.. way too thick in some parts and didnt fully cook. Put in the oven for longer and didnt help. Remade them and evenly flattened out the crust dough to try and get them to cook evenly, same thing happened. I followed the recipe to a T and I can't get it right. I bake all the time, so im not sure what's going on.
patricia a powers says
Instead of mini muffin pan could I use this in a pie dish?
Caitlyn says
I think the measurement sizes are wrong, 2 cups of the flour with wet ingredients does not make a dough, am I doing something wrong? I had to combine 3x wet ingredients to make it work… not sure what is going on
Megan says
Agree! The first batch of crusts I made were just powder. Next batch, I doubled the wet ingredients and that seemed to hold better. But the filling was 😘 both times!
Bonnie from Spanaway WA says
Your photo looks like cupcake size, not mini's. Apples are not small diced as recipe calls for. My crusts puffed up during baking, and wouldn't stay dented in when doing again during cooling. Crust rather flavorless; definitely dry. Filling..."medium" size Honeycrisp's don't exist; they are all on steroids size-wise. I feel a sweeter, softer apple would work better for minis. Used plant-based GF/DF buttery spread for flavor over coconut oil. Used brown sugar over coconut sugar as the latter has added sugars. Used 2 t cinnamon & 1/8 t nutmeg instead of Pumpkin Pie Spice. Filling made ~7/8 c extra. Haven't made coconut whipped topping yet as I forgot to chill overnight. Will have to use Thai brand as that's all the stores carry. What is the "needed" fat content for it to work?
Dianna says
If I don't have coconut oil can I substitute vegetable oil or vegan butter in the crust?
Erin says
Hi Dianna, yep that should be okay! Let me know how they come out!
Cynthia says
Could you use regular muffin tins? And if so does the baking time differ , and can’t you make lattic crust on top.
Erin says
Hi Cynthia, you can use regular muffin tin and cook time should be the same. Let me know how they come out!!
Zina says
I don't usually make gluten free desserts but wow! this is a keeper. They turned out beautifully and taste great. Thanks for the recipe.
Erin says
Hi Zina, so happy you loved them!! 🙂
Nassera says
Hello
May i ask why for this dough you used baking powder and for the mini pecan pies, you used baking soda
I accidently used baking powder for the pecan...
What is the difference ?
Thank you for sharing your recipes
Kind regards
Nassera from the Netherlands
Kate says
So cute and so yummy! My family couldn’t believe that they were homemade
Erin says
Hi Kate, so happy they were such a hit!!
Marguerite Jones says
Made these for oma who has celiac omgosh....so delicious.
Erin says
Hi Marguerite, so glad you made them your own and oved the pies!!
Rachel says
Wow!!! They came out delicious. So easy to make. I used frozen mango and 1 apple. Amazing!
Erin says
Hi Rachel, so glad you enjoyed them and great combo!!
Van says
Can I use sugar free maple syrup instead of sugar?
Erin says
Hi Van, yes that'll work! Let me know how your pies come out!
Jenny Hsu says
You won’t feel guilty eating a bunch of these. Such a treat, and even better with a scoop of vanilla ice cream. I used Fuji apples and they came out great!
Erin says
Hi Jenny, thanks for sharing and love adding ice cream!
Laura says
I thought they would take longer to make. They didn't. They taste great but you really need the whip cream or ice cream as a finishing touch. Thanks for the recipe.
Erin says
Hi Laura, I am so glad you enjoyed them!!
Alexis says
I love all your recipes but this one takes the cake!
Erin says
Hi Alexis, thank you so much for your kind words! I am thrilled you loved them!
Roopa says
Hey,
How can I recipe egg in the recipe. Iam a vegan. Nice recipe
Thanks
Roopa
Erin says
Hi Roopa, you could use a flax egg or try applesauce. Let me know how your pies come out!
Lynda says
Can these be frozen for a period of time?
Erin says
Hi Lynda, yes that should be fine!