Mini Apple Pies
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This Mini Apple Pies recipe captures the essence of classic apple pie in a bite-sized delight. Crisp wonton wrappers cradle a spiced apple filling, creating the perfect blend of sweet and savory in every bite.
I’ve always believed that the best flavors come in small packages, and these Mini Apple Pies are proof. Each bite bursts with the warmth of cinnamon-spiced apples, perfectly contrasted by the crisp wonton exterior. Crafting these petite treats feels like embracing a timeless tradition with a modern, delightful twist.
- Sugar: Adds sweetness to the filling. You can use brown sugar for a deeper, caramel-like flavor or a sugar alternative for a low-calorie version.
- Cinnamon: Gives a warm spice flavor to the apple filling. Nutmeg or allspice can be used as alternatives or in combination.
- Vanilla Extract: Enhances the overall flavor of the filling. If you don’t have vanilla extract, you can use almond extract, though it will give a slightly different flavor.
- All-Purpose Flour: Thickens the filling to ensure it’s not too watery. You can substitute with cornstarch or arrowroot powder if needed.
- Apples: The main star of the pie filling. Different apple varieties bring different flavors and textures; Granny Smith apples offer a tart contrast, while Honeycrisp or Fuji apples are sweeter. Always choose firm apples for pies.
- Wonton Wrappers: These serve as the quick and easy pie crust. If you don’t have wonton wrappers, you can use puff pastry or pie crust cut into circles.
Begin by preheating your oven to 375℉ and prepping a muffin tray with cooking spray. Lay a wonton wrapper into each cup. In a saucepan, combine water, sugar, cinnamon, vanilla, and flour; whisk over medium heat until the mixture thickens. Add your peeled and sliced apples to the pan, letting them soften for about 10 minutes.
Once ready, spoon the apple mixture into each wonton-lined cup and bake for roughly 10 minutes, or until the wrappers turn golden and crisp. Voila, you’ve got delicious mini apple pies ready to be devoured!
Expert Tips
- Choosing the Right Apple: Firmer apples like Granny Smith, Honeycrisp, or Pink Lady are ideal for pies as they maintain their shape and don’t turn mushy.
- Enhancing Flavor: Consider adding a pinch of nutmeg or allspice to the apple mixture for added depth of flavor.
- Crispier Wonton Wrappers: For an even crispier crust, brush the wonton wrappers with melted butter or egg wash before baking.
- Serving Suggestion: Serve these mini apple pies with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Storing Leftovers: Store any leftover mini pies in an airtight container at room temperature for up to 2 days. Reheat in the oven to regain crispiness.
Discover More Mini Desserts
- Mini Tiramisu Cheesecakes
- Matcha Mini Cheesecakes
- Mini Blueberry Galettes
- Mini Cherry Cheesecakes
- Mini Pavlovas
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Mini Apple Pies
Ingredients
- ½ cup water
- 1 teaspoon sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 4 medium apples (cored, peeled and sliced)
- 12 wonton wrappers
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375℉.
- Prepare a muffin tray by spraying each muffin cup with cooking spray then lay a wonton wrapper in each muffin cup.
- In a sauce pan add the water, sugar, cinnamon, vanilla and flour and whisk over medium heat until mixture thickens as the flour cooks.
- Add the apples to the sauce pan and continue cooking for another 10 minutes until the apples are soft.
- Drop a tablespoonful of the apple mixture in each muffin cup.
- Bake for about 10 minutes or until the edges of the wonton wrappers begin to brown and crisp.
Notes
- Ensure the apples are sliced thinly to ensure even cooking.
- Monitor the edges of the wonton wrappers closely as they can brown quickly.
- Granny Smith apples work best for this recipe due to their tartness but feel free to use your preferred apple variety.
- These mini pies are best enjoyed warm but can be reheated in the oven for a few minutes if serving later.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can you bake these a day b4 and the next day just put them in a warming oven to heat?
Would the wraps get soggy?
If you wanted to make these ahead, I would bake the wonton wrappers without the filling first until they’re nice and crispy, maybe about 10 minutes. The day you want to serve them I would assemble them by filling the wonton cups and you could serve them cold or if you wanted them warm I would warm them up in the oven for a few minutes. You could also just heat up the apple pie filling and add warm apple pie filling in the cups.
Looks awesome….but I am always worried I will buy the wrong apples. What is your suggestion for the brand of apple….read all the way thru the comments…and didn’t see that answer….so thought I would ask. Thanks!
I prefer Granny Smith or Pink Lady.
Easy to make. However, I found the filling a little dry. More water next time. I also added some lemon juice for a little zip
Can you make these ahead and freeze them?
For sure! I would undercook them a bit so that when you reheat them in the oven they become perfect and golden brown.
Hi. I froze some and now I want to reheat them. Do I use the same temp 375 and do I thaw them or just heat them frozen? How long should I heat them? These are so delicious. I hope they taste as good as they did the first time around.
If you heat straight front he freezer I’d do 350 and add an extra 5 minutes on. You can add more time if need be – keep an eye on them. Enjoy!
I am not sure where you are getting your nutritional information from? There is no way that 2 of these are 259 cals!!
I just calculated all the ingredients and divided by 12 and got 41.99 cals for 1 and 83.98 for 2!
We use a plugin that calculates the calories for us, I just ran the plugin again and have 116 cal for 2 of them, that seems more accurate.
These are so easily manipulated to a person’s personal taste. Many recipes like this one.
One question that I have, which was neglected when another person asked is, how do you prevent the bottom from being soggy????? Thanks from both of us.
One way to keep the bottom crispy is to bake the wonton wrappers for a bit, then fill them to finish baking? This is just a guess, but thanks for the heads up about the soggy bottom. The recipe looks delicious!
Made these tonight with my six year old. It was tasty and easy and great to have her help me in the kitchen. Great idea.
That’s great, so glad you guys liked these!
Hi Jo, another question: why are the bottoms of these tarts soggy?
TIA
HI Jo,
Can you please tell me how to store these? In an air tight container or in the fridge?
Thank you in advance
I would store them in an airtight container IN the fridge.
Hi Jo, This is a great idea but when I plugged the nutritional info from your post into the Weight Watchers calculator, the points came out to 7 per serving of 2 mini pies. This actually makes more sense with 259 calories and 55.7g of carbs. Please explain. Thanks.
Hi Joanne,
It’s quite possible, this was calculated a few years ago with the old point system. I would go with whatever the new points plus calculator says, I just calculated it and you’re right, it’s 7 points plus per serving. Updated the recipe as well.
Muffin pan…..is this the tiny muffin pan or the larger muffin pan. Thanks!
It’s a regular muffin pan, not the jumbo one, but not the tiny ones cupcakes. Each cup is about 2 inches in diameter.
I love the idea of the wonton shells and can see lots of possibilities but i have a question about the store purchased wontons. How can I store them. They come with like 50 in a package and I live alone. I tried to freeze them and they would not separate without breaking up. Can someone give me tip on how to save the remainder of a package?
thanks, do you think i could bake tomorrow and they would crisp up if i warmed them. i make all sorts of chicken, etc. wontons and we alway re warm the leftovers, thanks
They might crisp up a bit if you reheat them in the oven, though I’ve just reheated them in the microwave.
we are on weight watchers and i will be making these for thanksgiving. can i make ahead of time as the oven will be tied up all wed night and thurs. thanks
You could, I’ve refrigerated mine for a day and they were fine, though not as crispy. Since they only take 10 min to bake, perhaps you could bake them right before serving if the oven is free and prepare them the day before.
Made these in apple & cherry for my church luncheon. They are so easy, & good. Everyone enjoyed them. I will be making these with other fillings for other events.
So happy to hear this! 🙂