Mini Dutch Apple Pie Bites are super simple to make, but with all the flavors of a traditional Apple Pie. They’re an easy way to feed a crowd!
I originally shared this post and recipe back in 2011. But even though 8 years have passed, we’re still enjoying these Mini Dutch Apple Pie Bites every year during the apple and pie seasons. I decided to update the pictures here, but the Apple Pie Bites are classic. If you haven’t made them yet, they’re delicious!
When it comes to Thanksgiving, I am all about the pies. I enjoy the turkey and I look forward to the stuffing. I live for the pies! But if pies are the best part of the holiday meal, they are also the most daunting.
With pumpkin, apple, and pecan pies on the menu for fifteen hungry guests this year, I am determined to simplify just a little bit. After all, it won’t be a very memorable holiday if I spend the entire day in the kitchen. These Mini Dutch Apple Pie Bites, baked in a mini-muffin pan, cut cooking and prep time in half without sacrificing a bit of the beloved pie taste.
Apple Pie Bites Crust (The Tips and Tricks)
I have seen other mini pies out there, but if they’re using wonton cups or puff pastry, I’m not interested. The best part of a pie for me, is the FLAKY pie crust. I eat the pie for the crust!
These Dutch Apple Pie Bites most definitely have a real, flaky, delicious pie crust. I’m all for recipe experimentation, but don’t mess with the pie crust during the holidays. That being said, these Apple Pie Bites are a lot simpler than a normal pie because you don’t have to worry about rolling out the dough. The pie crust here isn’t too finicky, and it can even be a little messy and they’re still deliciously adorable.
For a really excellent and flaky pie crust, check out these tips:
- Use frozen butter (a cold pie dough is so much easier to work with)
- Use a food processor to blend the butter and flour into a perfect crumble
- If you like a thicker pie crust, then leave it a little thick when you press it into the mini muffin cups. Likewise, if you like it thinner, press it thinner. The power is yours!
- This is the mini muffin pan I use (affiliate link). It makes 24 Apple Pie Bites.
The Apples for the Apple Pie Bites
My last tip for Apple Pie Bite success, is to use really delicious apples. The apples you pick should be crisp, juicy, and tart. I love to use a good Honey Crisp Apple, but a tasty Granny Smith works well too.
The apples I used in these pictures were actually an unnamed variety I picked up at a local farm stand. But, when I took my first bite and started exclaiming how DELICIOUS the apples were, I knew they’d make an excellent pie too. Choose wisely and you won’t be sorry.
I know most pie recipes have you peel your apples, but I rarely do. If you have a good apple, then you don’t even notice the peel after baking. That being said, I do love my apple peeler (affiliate link) and it definitely makes it easy to core and slice the apples in a jiffy. (I used it here, I just held down the peeler so that I would still have some pretty red apple peels for the picture above).
I’ve made these delicious little pie bites for Thanksgiving many times now, and they’re always a hit. They’re quick to make for a crowd (you can double and even triple this recipe easily), and there’s something so appealing about a mini bite.
But also, they’re really tasty. They taste just like a slice of pie: flaky crust, sweet apple filling, a dollop of whipped cream on top – it’s all there.
2. For crust: Combine ingredients flour, butter, and cream cheese in a food processor. Pulse 2 to 3 times until coarse crumbs form and butter is completely incorporated (no big chunks). Add egg yolk and pulse until dough comes together. Add water and pulse 2 or 3 times. Dough will still look crumbly, but should easily come together when you squeeze a ball in your hand. This recipe is easily doubled or tripled if you're feeding a crowd!
1. Preheat oven to 375 degree Fahrenheit.
3. Pull off approximately one tablespoon of dough and press evenly into one cup in a 24-cup mini muffin pan. Repeat for all cups. Chill while preparing filling.
4. For filling: Peel (optional), core, and chop apples into small pieces. Mix all ingredients together.
5. For topping: Mix together all ingredients until crumbly.
6. Fill mini crusts with apple mixture. Spread topping over apples. Bake for 20 minutes or until topping and crust is golden. Let cool in pan for about 15 minutes, then carefully remove by sliding a butter knife under and gently popping them out (this should be pretty easy to do).
Serve warm with whip cream and enjoy!
2. For crust: Combine ingredients flour, butter, and cream cheese in a food processor. Pulse 2 to 3 times until coarse crumbs form and butter is completely incorporated (no big chunks). Add egg yolk and pulse until dough comes together. Add water and pulse 2 or 3 times. Dough will still look crumbly, but should easily come together when you squeeze a ball in your hand.
This recipe is easily doubled or tripled if you're feeding a crowd!