I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Cut each sheet of crescent roll dough into 12 rounds, using a 3 inch round cookie, or biscuit cutter. Using two sheets of crescent roll dough, you’ll end up with 24 rounds.
- Spray a mini muffin tin with cooking spray. Gently press each round of crescent roll dough into the mini muffin tin. There’s no need to push them all the way down. The apple pie filling will weigh them down when you add it on top of the dough.
- Add the apple pie filling. Spoon approximately a tablespoon of apple pie filling into each of the mini muffin tins, on top of the crescent roll dough.
- Bake the mini apple pies at 375°F for 10 minutes, or until the crust is golden brown, and the filling is bubbling. Transfer the mini apple pies to a wire rack to cool for 10 minutes before serving.
What to do with leftover dough
I’m not someone who likes to waste food. After all, it is one of my all-time favorite things in life! So I took the extra crescent roll dough left from cutting out the rounds for this mini apple pie recipe, twisted them up and baked them with the mini apple pies at 375°F for 10 minutes.
They’re the perfect little bite-sized breakfast, or great for serving with soups!
Additions and variations
I kept this recipe simple because I wanted an easy dessert recipe that anyone could whip up with just 2 ingredients. But it’s also fun to play around with this simple recipe and make it your own with any of these additions or variations on the original recipe.
- Top it with whipped cream. One of my favorite additions is to simply grab a can of whipped cream and spray it on top of the pies right before serving.
- Top it with ice cream. A tiny scoop of vanilla ice cream on top of a warm mini apple pie, is a delicious way to make mini pie a la mode. Or you could use more apple pie filling to make this homemade (no ice cream maker needed!) apple pie ice cream.
- Add caramel to the filling, or drizzle it on top. For another one-ingredient addition, add 1/4 cup caramel sauce to the apple pie filling before preparing the mini apple pies. Or simply drizzle caramel sauce on top, after the mini pies come out of the oven.
- Add a crumb topping. Combine 2 tablespoons all purpose flour, 4 tablespoons packed brown sugar and ½ teaspoon ground cinnamon in a medium bowl. Add 1 tablespoon cubed cold butter and use your hands to mix into a coarse crumble. Sprinkle this crumble topping evenly over the mini apple pies before baking them in the oven. This will create delicious mini dutch apple pies.
- Use another filling. This recipe is a great one to keep on hand when you want to make any kind of mini pies! Swap out the apple pie filling for my Mom’s famous cherry pie filling. Or use a can of pumpkin pie filling to make mini pumpkin pies for Thanksgiving.
Storage and reheating
Store leftover mini apple pies in an airtight container at room temperature for up to 2 days. After that, you can store them in the refrigerator for up to 6 days.
I like to reheat these mini apple pies in the air fryer, or in the oven, because the texture of the crescent roll dough is better than if you reheat them in the microwave.
To reheat them in an air fryer, simply place them in the air fryer, with room around each mini apple pie. Air fry them at 400°F for 2-3 minutes, if the apple pies have been stored at room temperature. If the apple pies have been stored in the refrigerator, you may need to add 1-2 minutes to the time to reheat.
To reheat them in the oven, either place them in a mini muffin tin, or on a baking sheet. Place them back into a 375°F oven for 3-4 minutes, if the apple pies have been stored at room temperature. If the apple pies have been stored in the refrigerator, add 1-2 minutes to the time to reheat them in the oven.
Mini Apple Pies
Ingredients
- 16 ounces crescent dough sheets, 2 cans – 8 ounces each
- 22 ounces apple pie filling, click link for homemade recipe
Instructions
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Preheat the oven to 375°F.
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Roll out the sheets of crescent dough.
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Use a 3 inch round cookie cutter to cut each sheet into 12 circles, for 24 circles total.
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Spray a mini muffin tin with cooking spray.
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Press each circle of crescent dough into the mini muffin tin.
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Spoon approximately a tablespoon of apple pie filling into each of the mini muffin tins, on top of the crescent dough.
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Place in the oven and bake for 10 minutes.
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Remove from the oven and transfer the mini pies to a wire rack to cool for 10 minutes before serving.
Notes
- Store leftover mini apple pies in an airtight container at room temperature for up to 2 days. After that, you can store them in the refrigerator for up to 6 days.
- To reheat them in an air fryer, simply place them in the air fryer, with room around each mini apple pie. Air fry them at 400°F for 2-3 minutes, if the apple pies have been stored at room temperature. If the apple pies have been stored in the refrigerator, you may need to add 1-2 minutes to the time to reheat.
- To reheat them in the oven, either place them in a mini muffin tin, or on a baking sheet. Place them back into a 375°F oven for 3-4 minutes, if the apple pies have been stored at room temperature. If the apple pies have been stored in the refrigerator, add 1-2 minutes to the time to reheat them in the oven.
