Apple Pie Cookies (Mini Apple Crumb Pies)

These apple pie cookies (or mini apple crumb pies) have a thin layer of homemade pie dough, spiced apple filling and buttery brown sugar crumble topping. Baked in a muffin pan, they’re the perfect two-bite apple treat.

You might also love these recipes for apple slab pie, Polish apple cake, and apple fritter cake.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Tastes Like Apple Pie. It’s fun to call these apple pie cookies, but really, they’re mini apple pies with flaky pie dough as the base, instead of a chewy cookie.

Bite Sized. These disappear fast, so you’re sure to eat more than a few of them!

Perfect for a Party. Make these the morning of a party to serve instead of slices of apple pie, when you just want a few bites of dessert.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Pie Dough. My recipe for all butter pie dough makes a flaky crust that’s the perfect base for these little pies.
• Apples. I always bake with honey crisp apples, granny smith, or a combination of both.
• Spices. A blend of cinnamon, nutmeg, cloves and allspice adds warmth and flavor to the filling.
• Oats. Use old fashioned rolled oats (not quick oats) to add more texture to the crumble topping.

Instructions

Pie Dough

• Prepare 1/2 recipe pie dough, enough for a single pie crust.
• Wrap the pie dough and refrigerate until needed, up to three days, or freeze for up to 3-6 months.

Filling

• Peel and core the apples, then finely dice them into 1/4 inch pieces.
• In a saucepan, combine the diced apples, sugar, lemon juice, flour, and spices. Over medium to medium low heat, cook the apples until they begin to soften, and the juice is thick and syrupy. If the apples seem to need more moisture, you can add a small splash of water, but don’t add too much.
• Refrigerate the filling to cool it completely, or until ready to assemble the cookies, for up to three days.

Topping

• In a bowl, combine the flour, oats, brown sugar, granulated sugar, salt and butter, until moist and crumbly.
• Set aside until needed.

Assembly and Bake

• Preheat the oven to 375 F, and position a rack in the center of the oven. Line your muffin pans with 24 non-stick paper liners.
• On a floured surface, roll out the pie dough thinly, about 1/8 inch thick. Use a 2 1/4 inch round cutter to cut as many circles of dough as you can, then re-roll the scraps and cut those, too, to get 24 circles.
• Place the circles of dough into the paper muffin cups. Pre-bake the dough for about 5-7 minutes, until lightly golden brown.
• Divide the apple filling between the cups, spooning it on top of the crust. Then sprinkle the crumble topping over the filling.
• Bake the cookies/pies for about 25-30 minutes, until the topping is golden brown.
• Cool the cookies for at least one hour (refrigerating them helps to set up the filling) before pulling off the papers.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

You Might Also Like

Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!