Mini Apple streusel pies



Is anyone sick of apples yet?  NOT ME!  This is my ABSOLUTE favorite apple recipe!  I’ve literally been making this for about 10 years now!  Some things have changed like the topping and of course it’s not the big ol’ 9″ pie I used to make…..but it’s still A M A Z I N G!!!!

This has become one of our favorite family traditions. We take our family trip to the orchard here in Northwest Indiana and then this mama makes her specialty apple pies!  And one thing that makes these so perfect, they’re tiny!  No messy first slice pie pieces!  A perfect little pie every time! 😁 The crust is flaky and tender and the apples perfectly sweet. It’s just the perfect fall dessert.




Ingredients for Crust:

1 1/2 cups sifted flour

1/2 tsp salt

1/2 cup shortening

5-6 tbsp cold water


Directions for making crust:

Sift together the flour and salt.

Cut in shortening (I just used a fork) with a pastry blender until pieces resemble small peas.  If you cut the shortening in one half at a time it will make the dough flaky and tender.

Sprinkle water one tablespoon at a time.  Mix gently with a fork and move moistened dough to the side.  Repeat until all the dough has been moistened.

Gather dough up with your fingers and shape into a ball, then let it sit for a few minutes.


Filling Ingredients:

5-6 Apples

2 tbsp flour

3/4 cup sugar

1 tsp cinnamon

1/4 tsp nutmeg

pinch of salt



Directions for making filling:

While your dough is resting, peel, cut and core apples.  Then chop apples into small pieces.  Mix sugar, flour, cinnamon, nutmeg and salt.  Then pour mixture over apples and mix well.  Set aside.


Streusel Topping Ingredients:

1/3 cup sugar

1/4 cup brown sugar

1/2 cup plus 2 tbsp flour

1 tsp cinnamon

1/2 tsp salt

8 tbsp, lightly softened butter (cut in to small chunks)

Directions for making streusel:

Combine all Ingredients.

Cut in the butter until mixture is slightly crumbly.



Direction to make mini pies:

Lightly flour counter top and rolling pin.  Place dough on floured surface and slightly flatten with your hand.  Roll dough out to be a little thicker than a finger nail (if you like your crust thicker you can make it a tad thicker, but it will take a little more baking time).

To creat little discs I used a glass that was 3″ in diameter.  Now make your discs, roll dough out as many times as you can. It should make about 10 mini pies.

Preheat oven to 400°.

Spray a cupcake pan with cooking spray ( my trick is that I use silicone cupcake liners.  They are easy to find on amazon or even bed bath and beyond.  NOTHING sticks to them and the pies are easy to remove from the liners.  If you don’t want to use those just spray your cupcake tin liberally.)

Place discs into prepared pan.  Press down lightly.  The dough should come 3/4 way up the pan.  If it comes all the way up that’s ok to, they ten to shrink a little when they cook.  If you have a lot of overhang just trim it.

Fill cups halfway with apple mixture.

Sprinkle struesel on top pressing it down lightly with your fingers.

Bake for 40 minutes or until sides of pie are browning and struesel starts to look firm.

Enjoy warm with vanilla ice cream, caramel or whipped cream.