If you love the cozy, comforting taste of homemade apple pies but dread the peeling and fuss that comes with traditional baking, this Mini Apple Pies with Puff Pastry (No Peeling) Recipe is about to become your new best friend. These adorable little pies pack all the warm, sweet cinnamon-spiced apple flavor into perfectly flaky, buttery puff pastry cups—no peeling required! They’re quick to make, irresistibly cute, and perfect for sharing with family or impressing guests, all while keeping things beautifully simple in the kitchen.

Ingredients You’ll Need

Four whole red apples with green tops sit on a wooden board next to a rectangular block of pale, folded dough with a smooth texture. Surrounding the apples and dough are four small white bowls: one holds a square piece of pale yellow butter, another filled with a mound of light brown sugar, the next contains a heap of brown cinnamon powder, and the last is piled with white powdered sugar. The ingredients are evenly spaced on the board, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but play crucial roles in building flavor, texture, and that gorgeous golden finish. Each one is essential to create the perfect balance of sweet, buttery, and lightly spiced mini pies that will have everyone coming back for more.

4 small fresh apples, finely diced: Using them unpeeled adds rustic texture and keeps prep super easy, while the skin adds a little color and nutrients.
1 tablespoon butter: Adds richness and helps soften the apples as they cook.
2 tablespoons brown sugar: Sweetness with a hint of molasses depth, lovingly caramelizing the apples.
1/2 teaspoon ground cinnamon: The magic spice that makes apple pies instantly cozy and inviting.
1 sheet puff pastry dough, thawed: Flaky, buttery pockets that provide the perfect crispy shell for your apple filling.
1 egg mixed with 1 teaspoon water (egg wash – optional): Gives the pies a perfect golden brown finish, but you can skip it if you like a paler look.
2 teaspoons powdered sugar: Light dusting to add a final sweet touch and make your pies picture perfect.

How to Make Mini Apple Pies with Puff Pastry (No Peeling) Recipe

Step 1: Preheat and Prepare Your Muffin Tin

First things first, get your oven fired up to 425°F. Lightly spray nine cups of your muffin tin with oil to keep those flaky mini pies from sticking and make them easy to lift out later. This simple prep step ensures perfect golden bottoms and clean removal.

Step 2: Cook the Apple Filling

Place the diced apples, butter, brown sugar, and cinnamon into a medium skillet over medium-high heat. Stir for a few minutes until the apples start releasing their juices, then cover and reduce heat to medium. Let the mixture simmer gently for 10 minutes for the flavors to meld beautifully. Finally, uncover and cook 2–3 minutes more to evaporate any excess liquid, giving you a thick, spoonable filling bursting with warmth.

Step 3: Shape Puff Pastry Cups

Unfold your thawed puff pastry sheet onto a floured surface and gently roll or stretch it out to around 11 by 11 inches. Cut this into nine equal squares and press each one into a greased muffin cup, stretching slightly so it fits snugly with corners hanging over. This creates those irresistible flaky mini pie shells that hold the filling just right, with charming rustic edges.

Step 4: Fill and Fold the Pies

Spoon about 2 1/2 to 3 tablespoons of the apple mixture into each puff pastry cup, filling them up to about three-quarters full. Then, fold opposite corners of the overhanging dough toward the center, pinching gently to seal but leaving some air vents so steam can escape. Don’t worry about perfection—rustic charm is part of the appeal! If you choose, brush the tops with egg wash for a beautiful shiny finish that bakes to a golden brown.

Step 5: Bake Until Golden

Pop your mini pies into the middle rack of the oven and bake for 20–25 minutes. Look for a flaky, golden crust that makes your mouth water just by looking at it. Because oven temperatures vary, keep an eye on them towards the end—you might need an extra minute or two to get to the perfect golden hue.

Step 6: Add the Finishing Touches

When the pies come out of the oven, carefully transfer them to a cooling rack using a spoon to avoid breaking their delicate crusts. After they cool slightly, dust them with powdered sugar through a fine sieve—or simply sprinkle from well above if you don’t have one—to give your mini masterpieces a light snowfall of sweetness and a lovely presentation.

How to Serve Mini Apple Pies with Puff Pastry (No Peeling) Recipe

The image shows eight small round pastries with a golden-brown crust on a white plate. Each pastry is wrapped with a crinkled, flaky top layer dusted with powdered sugar, giving a light white finish. The pastries are arranged in a loose circular pattern with bright red strawberries, some whole with green leaves, placed around them on the white plate. The plate sits on a white marbled surface, creating a clean and fresh background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special touch, serve these mini apple pies with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of chopped toasted nuts or a drizzle of caramel sauce can elevate these simple pies to a decadent dessert that’s sure to steal the show at any gathering.

Side Dishes

These pies pair beautifully with a warm cup of spiced chai or freshly brewed coffee. They also make a delightful accompaniment to a cheese board featuring sharp cheddar or creamy brie for those who like a sweet and savory combination.

Creative Ways to Present

Arrange these cute pies on a rustic wooden board or a pretty cake stand for instant charm. Wrap them individually in parchment paper tied with twine for adorable, portable treats. They are perfect for holiday parties, afternoon teas, or spontaneous sweet cravings.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover mini apple pies tightly covered at room temperature for up to 2 days to keep the pastry flaky and the filling fresh. For best flavor and texture, consume them within this timeframe.

Freezing

If you want to enjoy these pies later, freeze them before baking by assembling and folding them as usual, then store in a single layer on a baking sheet until frozen solid. Transfer to a sealed container or freezer bag, and bake directly from frozen, adding a few extra minutes to the baking time.

Reheating

To bring leftover pies back to life, warm them in a 350°F oven for about 10 minutes until heated through and crisp. Avoid microwaving as it can make the puff pastry soggy and lose its delightful texture.

FAQs

Can I use different types of apples for this recipe?

Absolutely! Firmer varieties like Granny Smith, Honeycrisp, or Pink Lady work wonderfully, providing a nice balance of tartness and sweetness while holding their shape during cooking.

Why don’t I need to peel the apples?

Keeping the skin on saves time and adds a rustic texture and extra color to the filling. The skin also contains nutrients and holds the apple pieces together nicely while cooking.

Do I have to use puff pastry?

For that perfect flaky, buttery crust, puff pastry is your best bet. While other pastry types might work, puff pastry’s rise and layers create that delightful contrast to the soft apple filling.

Is the egg wash necessary?

Egg wash is optional but highly recommended if you want golden, shiny pies. If you prefer a more natural look, feel free to skip it—your pies will still taste fantastic but have a paler crust.

Can these pies be made gluten-free?

Yes, by using gluten-free puff pastry dough available at specialty stores or homemade versions, you can enjoy these mini pies without gluten. Just ensure the other ingredients are gluten-free as well.

Final Thoughts

This Mini Apple Pies with Puff Pastry (No Peeling) Recipe is a delightful way to enjoy all the comforting flavors of apple pie without any complicated prep. Whether you’re a beginner baker or simply craving a quick sweet treat, these mini pies are irresistibly buttery, spiced, and perfect for any occasion. Give them a try—once you do, they might just become your go-to crowd-pleaser!

Mini Apple Pies with Puff Pastry (No Peeling) Recipe

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Delight in these charming Mini Apple Pies made with flaky puff pastry and a spiced apple filling. No peeling needed, these pies offer a rustic, golden brown crust filled with tender cinnamon-buttered apples. Perfectly portioned for sharing or as a sweet treat, they deliver a balance of buttery richness and fruity sweetness, finished with a dusting of powdered sugar.

Author: Chef
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 9 mini pies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Apple Filling

4 small fresh apples, cores discarded, finely diced to 1/4 inch (6 mm)
1 tablespoon butter (plus 1/4 teaspoon salt if using unsalted butter)
2 tablespoons brown sugar (use 3 tablespoons if you prefer sweeter or if apples are less sweet)
1/2 teaspoon ground cinnamon

Puff Pastry and Topping

1 sheet puff pastry dough, thawed
1 egg mixed with 1 teaspoon water for egg wash (optional, helps create golden brown finish)
2 teaspoons powdered sugar (icing sugar or confectioner’s sugar)

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Instructions

Preheat Oven and Prepare Muffin Tin: Heat oven to 425°F. Lightly spray 9 of the 12 cups in a muffin tin with oil to prevent sticking.
Cook Apple Filling: In a medium skillet, add diced apples, butter, brown sugar, and cinnamon. Heat over medium-high, stirring for 2-3 minutes until apples start to release juice. Cover, reduce heat to medium, and cook for 10 minutes. Uncover and cook an additional 2-3 minutes until all liquid evaporates and apples are tender.
Prepare Puff Pastry: On a lightly floured surface, unfold the thawed puff pastry sheet. Use a rolling pin to roll it into approximately an 11×11 inch (28×28 cm) square or stretch gently by hand. Cut into 9 equal squares. Place each square gently into sprayed muffin tin cups, pressing so dough touches the bottom and edges hang over the tops.
Fill and Fold Pies: Spoon about 2.5-3 tablespoons of the warm apple filling into each pastry-lined cup, filling about three-quarters full. Fold the two overhanging corners facing each other toward the center and pinch to seal, then fold the other two corners toward the center and pinch. Leave small air vents for steam to escape. Brush tops gently with egg wash if using, to promote a golden crust.
Bake: Place the muffin tin on the middle rack of the preheated oven and bake for 20-25 minutes, or until the pies are golden brown and puffed. Since oven temperatures vary, check occasionally and add a few extra minutes if needed.
Cool and Finish: Transfer mini pies to a cooling rack using a soup spoon, and let cool for 8-10 minutes. Sprinkle powdered sugar evenly over the tops using a fine mesh sieve or by sprinkling from about 10 inches (25 cm) above if no sieve is available.

Notes

Do not peel apples; the skin adds texture and nutrients.
If you want sweeter pies, increase brown sugar to 3 tablespoons.
Egg wash is optional but recommended for a beautiful golden finish.
Use a fine mesh sieve for even powdered sugar distribution.
Let pies cool properly before serving to allow filling to set and avoid burns.
If puff pastry sheet is frozen, thaw fully in the refrigerator before use to make handling easier.