mini cinnamon apple pies cut open with cinnamon stick and a glass of milk

Oh, I’m sorry, did you think we were done with apples? Who do you think we are??? Apple week wages on, my friends. And these mini apple pies drizzled with maple frosting are next in line for using up all those apples you picked. 

cinnamon apple hand pies on a cooling rack with two in the front on parchment paper

These apple hand pies are made with our favorite flaky pie crust recipe, fresh apples, and a decadent maple glaze that takes these bite sized treats from good to great.

mini apple hand pies covered in maple glaze scattered over counter

How to make the best pie crust. Ever.

This pie crust recipe is our absolute favorite. It’s the perfect base for cherry pie, pumpkin pie, pecan pie, and these apple hand pies. We broke it down for you step by step to take any of the guess work out and ensure a perfect, flaky crust every time!

overhead shot of mini apple pies with maple frosting

Tips for making the best mini apple pies

I’ll be the first person to tell you that pie isn’t my favorite thing to make, so anything I can do to make this process go smoothly I’m going to do. Annnnd I’m going to share with you guys!!

  1. Don’t overwork your pie dough. Just don’t do it. The last thing you want is a leathery pie dough. So, make sure you chill your dough for at least an hour and generously flour your work surface. This will make your dough easy to work with, which means less handling the dough, which equals good apple hand pies.
  2. Cook the apples for the filling. People don’t do this enough, and it’s seriously a game changer in apple pie. Apples have  a lot of moisture, and if you don’t precook your apple filling, your apples will release all that moisture into your dough and shrivel up leaving you with a hollow and soggy pie. Sad.

apple pies scattered over cooling rack and parchment paper

And on that sweet note, we end apple week. At least for now. No promises about what’s going up next week 🙂


Mini Apple Pies

cinnamon apple hand pies on a cooling rack with two in the front on parchment paper

These handheld mini apple pies with a decadent maple glaze are the perfect treat to ring in apple season!

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 18 pies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american


  • 1 recipe of the perfect pie crust
  • 2 eggs (for egg wash)
  • 3 tablespoons unsalted butter (45 grams), room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 4 golden apples, peeled and cut into 1/8 inch thick slices
  • 2 teaspons vanilla extract
  • 1 1/2 teaspoons cinnamon
  • zest of 1 lemon
  • juice of 1 lemon

for the maple glaze

  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1/4 teaspoon maple extract
  • 1 1/3– 1 1/2 cup powdered sugar (begin with 1 1/3 cups and use more as needed)


  1. Prepare pie crust according to directions and divide into two disks. Refrigerate for at least an hour, or up to 3 days.
  2. While the pie crust chills, prepare the filling. In a large sauce pan, melt the butter over medium-high heat. Once the butter has melted, add the sugar and cook, stirring occasionally, until the sugar is dissolved and beginning to caramelize, 2 to 3 minutes.
  3. Add the apples, cinnamon, and the vanilla extract, and cook, stirring often, until the apples become juicy, their liquid cooks off, and the apples begin to caramelize, 8 to 10 minutes. Transfer the apples to a bowl, and stir in the lemon zest and juice. Set the bowl of apples aside to cool completely (if you can chill the apples for 30 minutes in the refrigerator it’s a good idea–in fact, the apple filling can be refrigerated for up to 5 days).
  4. When you are ready to assemble your pies, preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
  5. On a floured work surface roll one pie dough disk out to about 1/8 inch thickness.Using a round cookie cutter (or whatever shape you want your pies!) cut out round of dough and place on the cookie sheet. Spoon about a tablespoon of apple filling into the center of the round. gentle place another dough rough on top of the filling, pinching down around the edges to seal everything in. Use a fork to press down the edges, and a knife to slash an air hole or two on the top layer. In a small bowl whisk the eggs with a little bit of water for the egg wash. Using a pastry brush, brush the pies lightly with egg wash.
  6. Repeat with the remaining pie dough and filling. Bake pies for 10-15 minutes or until the dough is lightly browned and golden.
  7. While the pies bake, make the maple icing. Combine all ingredients in a small bowl, whisking until smooth. The consistency should be thick but still thin enough to form ribbons when you scoop it from the bowl and back down. If it’s too thin, add more powdered sugar. Too thick? Add more milk.
  8. Once the pies have cooled, drizzle with or dip in the maple glaze. Sprinkle with cinnamon sugar and enjoy!

Keywords: easy, individual, fall, cinnamon, quick, the best


gabriela benfeito

Looks amazing!! What about the eggs? thks

Sofi | Broma Bakery

Hey Gabriela! You just brush the pies with the egg wash before putting them in the oven!


Hi Sarah – thanks for recipe and super helpful tips!

What size cookie cutter do you use?

Can the pies be made the day before serving?

Looking forward to making them!

Sofi | Broma Bakery

Hey Michele! We used a 2 inch diameter round cookie cutter, but you could easily make the pies bigger or smaller if you prefer and just adjust your cook time accordingly! Yes absolutely! They’re best served hot, so I’d recommend making the pies and refrigerating them until you’re ready to bake them! Then brush with the egg wash and bake as directed!


Great, thanks for your helpful reply!

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