Mini Apple Pie Recipe – Fast Food Style at Home: Crispy, Sweet, and Ready in 30 Minutes

Why You’ll Love This Mini Apple Pie Recipe

Craving those iconic fast-food apple pies but don’t want to leave the house? These homemade mini apple pies deliver all the crispy, gooey goodness you remember, minus the drive-through wait. With a flaky pastry exterior and a warm, cinnamon-spiced apple filling, these bite-sized treats are perfect for satisfying your sweet tooth any time of day.

The best part? You probably have most ingredients in your pantry already. These mini pies are incredibly versatile—serve them as dessert, pack them for lunch boxes, or enjoy them with your morning coffee. Plus, they freeze beautifully, so you can make a batch ahead and have homemade treats ready whenever cravings strike.

Quick Info Table

Prep Time	Cook Time	Total Time	Servings	Difficulty
15 mins	15 mins	30 mins	12 pies	Easy

What You’ll Need

For the Filling:

3 medium apples (Granny Smith or Honeycrisp work best)
2 tablespoons butter
3 tablespoons brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Pinch of salt

For the Pastry:

2 sheets frozen puff pastry (thawed according to package directions)
1 egg (beaten, for egg wash)
2 tablespoons granulated sugar (for sprinkling)
Vegetable oil for frying (about 2 cups, or enough for deep frying)

Substitutions & Notes:

No puff pastry? Use refrigerated pie crust, though puff pastry gives the most authentic fast-food texture
Apple alternatives: Pears work wonderfully, or try a mix of apples and cranberries
Dairy-free option: Replace butter with vegan butter or coconut oil
Baking instead of frying: Brush with egg wash and bake at 400°F for 12-15 minutes until golden

Step-by-Step Directions

Prepare the Apple Filling:

Peel and dice the apples into small, uniform pieces (about 1/4-inch cubes). Smaller pieces cook faster and fit better in the mini pies.
Heat butter in a medium saucepan over medium heat. Add the diced apples and cook for 3-4 minutes until they start to soften.
Stir in brown sugar, cornstarch, cinnamon, and salt. Mix well to coat all the apple pieces evenly.
Continue cooking for 2-3 minutes until the mixture thickens slightly and the apples are tender but still hold their shape. Remove from heat and stir in vanilla extract. Set aside to cool completely.

Pro Tip: The filling must be completely cool before assembling, or it will make the pastry soggy and difficult to seal.

Assemble the Mini Pies:

Roll out the thawed puff pastry on a lightly floured surface. Cut each sheet into 6 rectangles (about 4×3 inches each), giving you 12 pieces total.
Place about 1 tablespoon of cooled apple filling in the center of each pastry rectangle, leaving plenty of border space for sealing.
Brush the edges with beaten egg, then fold the pastry over to create a pocket. Press firmly with a fork along all edges to seal completely—this prevents the filling from leaking during frying.
Cut 2-3 small slits in the top of each pie to allow steam to escape during cooking.

Cook the Mini Pies:

Heat vegetable oil to 350°F in a heavy-bottomed pot or deep fryer. Use a candy thermometer to maintain consistent temperature.
Carefully lower 2-3 pies into the hot oil using a slotted spoon. Don’t overcrowd the pot, as this drops the oil temperature.
Fry for 2-3 minutes on each side until golden brown and crispy. The pies should puff up and turn a beautiful golden color.
Remove with a slotted spoon and place on paper towels to drain excess oil. Immediately sprinkle with granulated sugar while still hot—this creates that classic fast-food sweetness.

Safety Tip: Hot oil can splatter, so keep a lid nearby and never leave the pot unattended.

How to Serve

These mini apple pies are delicious on their own, but here are some ways to elevate them:

Classic Style: Serve warm with a light dusting of powdered sugar and a scoop of vanilla ice cream.

Breakfast Treat: Pair with hot coffee or chai tea for a perfect morning indulgence.

Party Dessert: Arrange on a platter with small bowls of caramel sauce and whipped cream for dipping.

Kids’ Lunchbox: Pack them cooled in lunch boxes—they’re just as good at room temperature.

Expert Tips for Success

Storage: Store cooled pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. Reheat in a 350°F oven for 5 minutes to restore crispiness.

Make-Ahead Magic: Assemble the pies completely and freeze them unbaked on a baking sheet. Once frozen solid, transfer to freezer bags. Fry directly from frozen, adding 1-2 extra minutes to cooking time.

Oil Temperature Matters: Too hot, and the outside burns before the inside cooks. Too cool, and they’ll absorb too much oil and become greasy. Maintain that 350°F sweet spot.

Prevent Soggy Bottoms: Make sure your apple filling is completely cool and not too wet. If it seems watery, cook it a bit longer to evaporate excess moisture.

Flavor Variations: Try adding a pinch of nutmeg to the filling, or substitute some of the cinnamon with apple pie spice for a more complex flavor.

Common Questions

Can I bake these instead of frying?

Yes! Brush the assembled pies with egg wash, sprinkle with sugar, and bake at 400°F for 12-15 minutes until golden brown. They won’t have quite the same crispy texture as the fried version, but they’re still delicious and much healthier.

What’s the best apple variety to use?

Granny Smith apples are ideal because they hold their shape well and provide a nice tart contrast to the sweet pastry. Honeycrisp and Braeburn also work well. Avoid very soft apples like Red Delicious, as they can turn mushy.

Can I make the filling ahead of time?

Absolutely! The apple filling can be made up to 3 days in advance and stored in the refrigerator. Just make sure it’s completely cool before using, and give it a quick stir to redistribute any separated juices.

How do I know when the oil is the right temperature?

A candy thermometer is your best friend here, but if you don’t have one, drop a small piece of pastry into the oil. If it sizzles immediately and rises to the surface, your oil is ready. If it browns too quickly, reduce the heat.

Can I freeze the finished pies?

Yes, but they’re best enjoyed fresh. If you do freeze them after cooking, reheat in a 350°F oven for 8-10 minutes to restore some crispiness. The texture won’t be quite the same as fresh, but they’ll still taste great.

Final Thoughts

These mini apple pies bring all the nostalgic joy of fast-food favorites right to your kitchen. They’re surprisingly simple to make, endlessly customizable, and guaranteed to disappear quickly once you set them out. Whether you’re treating yourself to a cozy afternoon snack or impressing guests with a homemade dessert, these little pockets of apple-cinnamon goodness deliver every time.

The beauty of this recipe lies in its flexibility—fry them for that classic crispy exterior, or bake them for a lighter option. Make them exactly as written, or experiment with different spices and apple varieties to create your own signature version.

Ready to bring some homemade magic to your kitchen? Grab those apples and get started—your taste buds will thank you! And don’t forget to share a photo of your beautiful mini pies on social media—I’d love to see how yours turn out!