It’s Impossible to Eat Just One of These Apple Pie Bites

If you love the flavor of apple pie but don’t feel like fussing with a lattice crust then you’re in the right place.

Ready IN

55 mins

Servings

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By TheKitchn.com

October 12, 2025Updated:June 17, 2026

By Shannon Feulner TheKitchn.com

If you’re anything like me, after a long day of apple-picking you want to make something delicious with the bounty you brought home—without spending hours in the kitchen. That said, if you love the flavor of apple pie but don’t feel like fussing with a lattice crust then you’re in the right place. These mini apple tarts might be small, but they’re mighty and packed with cozy fall flavors.

Here buttery, flaky tart shells are filled with a warm, spiced, almost-caramel-y apple filling. Enjoy one or two warm with a scoop of vanilla ice cream, a drizzle of homemade caramel sauce, or as is. Any way you serve these up, these little treats are the perfect way to end any meal.

Why You’ll Love It

It’ll have your kitchen smelling like fall in no time. You get all the apple pie flavors in a fraction of the time, thanks to their dainty size and quick bake time.
No need to break out any plates and utensils. These apple tarts are the perfect on-the-go treat.

Key Ingredients in Mini Apple Tarts

Pie dough: Opt for store-bought pie crust or homemade pie crust. It’s what gives these tarts their beautiful flaky texture.
Apples: Sweet-tart apples like Pink Lady have a natural sweetness with a hint of tartness that keeps the filling balanced and not overly sweet. Thanks to their firm texture, these apples hold up nicely when baked, resulting in a perfectly tender filling.
Apple pie spice: The trio of cinnamon, allspice, and nutmeg complement the apples with their subtle warmth, without overpowering the apples.
Dark brown sugar: Adds a deep caramel flavor that ties together the apple filling without making it cloyingly sweet.
Cornstarch: Helps to thicken the filling and gives it that smooth, glossy consistency.

What to Serve With Mini Apple Tarts

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It’s Impossible to Eat Just One of These Apple Pie Bites

TheKitchn.com

Time

55 mins

(Prep 30 minsCook 25 mins)

Servings

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

Servings

ingredients

For the Tart Shells

1 store-bought pie crust, thawed if frozen, or 1/2 recipe flaky pie dough, chilled
all-purpose flour, for dusting

For the Apple Pie Filling

2 tablespoons unsalted butter
1/4 cup packed dark brown sugar
1 1/2 teaspoons apple pie spice (see note)
1/4 cup plus 2 tablespoons water, divided
1 teaspoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 pinch kosher salt
2 3/4 cups peeled and finely diced firm, sweet-tart apples, such as Pink Lady (2 medium apples)
2 teaspoons cornstarch

Instructions

To Form the Tart Shells

Lightly dust a work surface with all-purpose flour. Place one pie dough on the work surface and roll out until about 1/8-inch-thick. Cut out 12 rounds with a 3-inch round cookie cutter. Gather the scraps together, shape into a ball, and refrigerate.

STEP 2

Press each round into a well of a mini muffin tin, pressing in the center and working your way up the sides to form a crust in each one. The dough should hang slightly over the edge.

STEP 3

Re-roll the remaining dough. Cut out six more rounds (discard any remaining dough) and line six more mini muffin wells. Refrigerate while you make the apple filling.

To Make the Apple Pie Filling

Heat the oven to 375 degrees F.

STEP 5

Melt unsalted butter in a medium saucepan over medium heat. Stir in packed dark brown sugar, apple pie spice, 1/4 cup of the water, lemon juice, vanilla extract, and kosher salt. Cook, stirring continuously, until the brown sugar is dissolved, about 30 seconds.

STEP 6

Stir in finely diced apples. Cook, stirring frequently, until the apples are slightly softened but still have a slight bite to them, about 15 minutes. Meanwhile, whisk the remaining 2 tablespoons water and cornstarch together in a small bowl until the cornstarch is suspended.

STEP 7

Give the cornstarch mixture another whisk, then pour into the apple mixture. Cook, stirring often, until the filling is glossy and thickened, about 1 minute more.

STEP 8

Remove the saucepan from the heat. Let cool until just warm to the touch, 10 to 15 minutes.

To Assemble and Bake

Divide the apple filling between the tart shells (about 1 heaping tablespoon per shell).

STEP 10

Bake, rotating the mini muffin tin(s) halfway through, until the crust is a deep golden brown and the apple filling is bubbly, about 25 minutes total.

STEP 11

Let the apple tarts cool in the pan for 5 minutes. Transfer the tarts to a wire rack. Serve warm or let cool completely.

Notes

Substitutions: Pumpkin pie spice can be used in place of apple pie spice. You can also substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg or allspice for the apple pie spice instead.

Make ahead: The pie dough can be made up to four days ahead and refrigerated. The wrapped dough can also be placed in a freezer bag and frozen for up to three months; thaw in the refrigerator overnight before using.

Storage: Leftover apple tarts can be refrigerated in an airtight container for up to two days. Re-warm in the microwave for 10 to 15 seconds.

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