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
Graciela says
Thank you for the recipe, they were delicious, everybody like them, I'm wondering if I can freeze them without the filling?
Erin says
Hi Graciela, I am so happy to hear that and yes, it should work!
Graciela says
Can I make the crust the day before put it in a Tupperware leave it in the counter and the fill them just before serving?
Erin says
Hi Graciela, yes that should be fine! Let me know how the pies come out for you!
Michelle says
Hi Erin! Can this be made into a big Apple pie using an 8x8 possibly?
Erin says
Hi Michelle, yes of course. I haven't tried it yet, and it'll probably need a longer cook time. I'd start with 45 minutes and check it frequently. I also have a Gluten Free Apple Crumble Pie recipe too https://www.erinliveswhole.com/gluten-free-apple-crumble-pie Let me know how your pie comes out!
Victoria says
Would more egg be a viable substitute for the baking powder? I don't have baking powder on hand. 🙂
Erin says
Hi Victoria, you'll need the baking powder in order for them to rise. Hope you can pick some up to make the pies.
Alayna says
Are you supposed to peel the apples before you use them?
Erin says
Hi Alayna, I usually don't peel them, but you can if you prefer them that way. Let me know how your pies come out!
Jodi says
Can I use coconut flour instead of almond flour? Do you know what the ratio would be? Thank you!
Erin says
Hi Jodi, I haven't tried this substitution before, but generally it is 1 cup of almond flour for 1/4 cup of coconut flour. Let me know how your pies come out!
galia says
hello! what can i use instead of coconut or brown sugar?
Erin says
Hi Galia, white sugar would work fine! Let me know how your pies come out!
leah says
oh no! our crust is too crumbly...any suggestions?
Erin says
Hi Leah, hmm that's weird! Are you certain you used the right amount of wet ingredients?
Marianna says
Hello,
I saw recipes for almond flour crust that didn't use baking soda. Do I have to use baking soda? I want to avoid it because I have IBS.
Also I prefer if I could put the fruits in the oven along with the crust. But it looks like you bake them seperately. Do i have to bake them seperately?
Gail Franks says
Erin your recipes have most helpful. Thank you!
Erin says
Hi Gail, thank you so much for your kind words! Let me know how your bakes come out!
Ashley says
They are so so good!! Thank you for a diet friendly recipe for a girl who loves sweets!!
Erin says
Hi Ashley, thank you so much for your kind words! I am so happy you enjoy them!!
Anne says
I have strawberries and mangoes on hand. Do you think these could somehow be substituted for the apples?
Erin says
Hi Anne, yes of course! Let me know how they come out!
Kammy says
This looks amazing! Do you think it would be ok to swap maple syrup for the honey? And regular oil for coconut oil?
Erin says
Yes to both!
Lauren says
This recipe was AMAZING!! I added some creamy ice cream (made out of only frozen bananas and cinnamon) and it was to die for! Thanks for sharing this recipe. I’m about to make them again for the second time!
Erin says
Hi Lauren, thanks for your kind words! I am so happy you liked it and love you added ice cream! Yum!!
Ann says
I cannot but rejoice that now I can overeat with such a delicious dessert and not scold myself for it, because these mini apple pies are healthy! I really love apple desserts, and especially pastries. And most of all I love the combination of apples with seasonings (usually I add cinnamon and nutmeg together), when apple juice heats up and enters into a duet with seasonings, an incredible smell is obtained that spreads throughout the kitchen ... This is a real magic. Thank you for this recipe, I will definitely make these mini apple pies in the nearest future.
Erin says
This comment made my day! I'm so happy that you are liking them 🙂 Thanks for sharing!
Erin says
Just made them yesterday. Totally easy and delish!
Erin says
So glad that you liked them!!! Thanks for sharing.
Valerie says
Have you tried this recipe with a zero-carb sugar substitute? I’m looking for treats, such as this gem, that can successfully be modified further to be more diabetic-friendly.
Erin says
I have not, but I think it would work just fine!
Lori says
They look fantastic!!
Erin says
Hi Lori, thanks so much! Let me know how yours come out!
Sara says
Hi, do you know the calories in one mini pie?
Erin says
I don't have them here but you could plug everything into an online app and it should be able to tell you!
Elle says
Can I use normal flour instead?
Erin says
Yes! Ratio may be a little different however.
Serena says
Hey elle! Did you try it? I don't have almond flour on hand 😩. How is the dough supposed to come out before baking it? Crumbly or smooth like a cookie dough? 🤔
Whitney says
Can you make the crust ahead of time and leave in the fridge or on the counter top for a day or 2?
Erin says
Yes! Just leave on the counter - might get a little soggy in the fridge.
Whitney says
Other than apples what else would be good in these?
Erin says
pears 🙂