This healthy mini apple pies recipe is a deliciously easy dessert made with a homemade cookie crust. These mini pies are made with almond flour, making them both gluten-free and low carb!
When I started to think about fall recipes and what I was going to make this year, I knew one thing had to be on my list. Enter, healthy mini apple pies.
I grew up in a house where apple pie was taken very seriously, where crust was made from Crisco and white flour, where the filling was laden with white sugar and butter.
No one in the world could beat my grandmother's recipe for her apple pie. It was and always will be the best apple pie I've ever tasted!
But in an effort to try to recreate that flaky crust and that warm fresh apple cinnamon-y inside in a slightly healthier way, I decided to tackle it in a miniature version first.
So with that being said, I created these healthy mini apple pies with a completely gluten free and dairy free crust, no refined sugar (only natural sugar, please!), and in a pop-able size, which makes them perfect for snacking or sharing with a group!
I love making mini desserts to have a small bite of something sweet and wanted to share my Healthy Mini Cheesecake Recipe and Mini Pecan Pies too.
Ingredients in apple pie bites
Homemade apple pie should be made with easy ingredients that you most likely already have in your house! These little bites only have a short list of ingredients but pack a mighty delicious flavor.
Apple pie crust ingredients
There are only a few simple ingredients in our apple pie crusts. The crust closely resembles a cookie, almost like a sugar cookie!
- almond flour
- baking soda
- cinnamon
- salt
- egg
- honey
- oil
Apple pie filling ingredients
Homemade apple pie filling is made with fresh apples, fall spices, and a little bit of natural sugar and butter!
- apples (we used honeycrisp!)
- butter (or coconut oil/vegan butter!)
- coconut sugar
- spices
How to make healthy mini apple pie bites
Traditional apple pie can take a long time to make, and sometimes we just don't have time for that. Trust me when I saw these individual apple pies only take minutes to make.
First step is to make your crust. This crust isn't one of those super intimidating ones where you need to use a pastry cutter. In fact, all you have to do is mix together your almond flour, baking powder, cinnamon, and salt with a spoon.
Then in a separate smaller bowl, combine the egg, honey, and oil. Add these wet ingredients to almond flour mixture and stir till combined. Let dough rest for 5 minutes.
Next up, press 1-2 tablespoons of dough into your mini muffin tin being sure you create a large dent in the middle for where the apples will go.
Bake them until golden brown and let cool completely while you make your apple pie filling.
While crusts are 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.
Divide among crust cups. Top with whipped cream or enjoy as is!
How to store mini apple pies
We highly recommend making them and serving right away, however they can be left in the fridge for up to three days. Just be warned that they will soften!
I'm so excited to see how many of you make these little apple pies and hope you enjoy them as we dive into the cooler temperatures!
And oh, top them with ice cream or coconut whipped cream like I did here!
If you liked this recipe, you'll want to try these!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
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.
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!