Mini Apple Cinnamon Pie with Buttery Lattice Crust

Mini Apple Cinnamon Pie: Your New Favorite Comfort Food Project

Hey friends, Jackson from Food Meld here. Let’s get real for a second. Is there anything in the world that smells more like pure, unadulterated comfort than an apple cinnamon pie baking in the oven? That sweet, spiced aroma just wraps around your kitchen—and your heart—like a warm hug. It’s the smell of family gatherings, of lazy Sunday afternoons, and of that deep, satisfying feeling of creating something truly magical from scratch.

But I get it. The idea of making a whole, from-scratch pie can feel a little… daunting. That’s why I’m absolutely obsessed with this Mini Apple Cinnamon Pie. We’re talking a rustic, small-batch wonder with a golden, buttery lattice crust and a gooey, perfectly spiced filling that comes together without the fuss of a giant dessert. This is a project, but it’s a fun, totally manageable one. It’s the perfect size for you and your favorite person, or hey, no judgment if you want to keep this little beauty all to yourself. It’s packed with that cozy, made-from-scratch magic, and yes, it absolutely, 100% deserves a giant, melting scoop of vanilla ice cream on top. So, tie on your apron, and let’s cook something awesome together.

The Pie That Started It All

This little pie takes me right back to my grandma’s kitchen in Georgia. She wasn’t a fancy pastry chef; she was a “a little of this, a little of that” kind of cook, and her apple pie was legendary. I remember being maybe eight years old, perched on a stool, watching her gnarled hands work the cold butter into the flour. She’d let me sprinkle the cinnamon, always with a wink and a, “Don’t be shy now, Jack. Flavor’s what makes it memorable.” She’d weave her lattice top with a speed that mesmerized me, never measuring, just feeling the dough. That pie wasn’t just dessert; it was the centerpiece of the table, the reason everyone lingered a little longer, talking and laughing. This mini version captures that same spirit for me—it’s not about perfection, it’s about the love and the stories you bake right into it. It’s my little homage to her and that “what if we tried this?” energy that started my own food journey.

Gather Your A-Team: The Ingredients

Great food starts with great ingredients. Here’s everything you’ll need to build this flavor masterpiece. Don’t stress if you need to make a swap—I’ve got you covered with some chef insights and substitution tips.

For the Buttery, Flaky Crust:

• 1 stick (½ cup) Kerrygold Salted Butter, very cold: I’m a Kerrygold stan because its rich, grassy flavor makes an unbelievable crust. The key here is COLD. I pop it in the freezer for 15 minutes before I start. Why? Cold butter creates steam as it bakes, which is the secret to those flaky, shatter-in-your-mouth layers. Substitute: Any high-quality European-style butter works, or use unsalted butter and add a pinch of salt to your flour.
• ¾ cup All-Purpose Flour (Bob’s Red Mill recommended): A reliable, unbleached flour gives you a tender, sturdy structure. I like Bob’s for its consistent quality.
• ~2 tbsp Ice Water: We add this gradually. The ice-cold temperature, again, keeps our butter from melting. We just need enough to bring the dough together—it shouldn’t be wet.
• 1 Egg + a splash of Milk (for the egg wash): This is our crust’s finishing glam squad. It gives that beautiful, deep golden-brown color and helps the sugar stick.
• 2-3 tbsp Turbinado Sugar: Also known as sugar in the raw. Its coarse crystals add a delightful crunch and a hint of molasses flavor that sends this crust over the top.

For the Gooey, Spiced Apple Filling:

• 2 ½ Gala Apples, cubed: Gala apples are my go-to here because they hold their shape beautifully and have a lovely, mellow sweetness. Substitute: Honeycrisp, Fuji, or a mix of Granny Smith and a sweeter apple like Braeburn are all fantastic.
• 3 tbsp Kerrygold Salted Butter: Cooking the apples in butter first? Chef’s kiss. It deepens the flavor and creates an incredible, rich sauce base.
• ~2 tbsp Penzeys Cinnamon (or to taste): I go big on cinnamon because it’s the heart of the dish. Penzeys has an incredible, vibrant flavor. Don’t be afraid to taste and adjust—this is your pie!
• 2 tbsp Brown Sugar & ¼ cup White Sugar: The dynamic duo. Brown sugar brings that deep molasses and moisture, while white sugar gives a clean sweetness. Together, they create a perfectly balanced filling.
• 1 tbsp Flour: This is our thickening agent. It works with the apple juices to create that luscious, gooey sauce and not a runny soup.
• ⅛ tsp Allspice: The secret weapon! It adds a warm, complex note that makes people go, “Wow, what is that?” It’s the “creative twist” I’m always talking about.
• Pinch of Nutmeg (optional but highly recommended): If you have it, use it! It pairs with the cinnamon and allspice like a dream.

Let’s Build Some Magic: Step-by-Step Instructions

Alright, team. This is where the fun begins. We’re going to take it one step at a time. Read through this first, then dive in. You’ve got this!

1. Crust Prep – The Cold Butter Dance: First, cube that ice-cold butter. Toss it into a bowl with your flour. Now, using a pastry cutter, two forks, or even your fingertips, work the butter into the flour until it looks like coarse, sandy crumbs with a few pea-sized butter pieces still visible. Chef Hack: You can also pulse this in a food processor, but I love the hands-on feel. The key is speed—you don’t want the butter to warm up from your hands.
2. Bringing the Dough Together: Now, start drizzling in that ice water, one tablespoon at a time. Gently mix it in with a fork. Stop as soon as the dough starts to clump together when you press it. It might seem a little dry, but that’s okay! We’re not making pasta. Dump the shaggy dough onto a piece of plastic wrap, use the wrap to press it into a disc (this prevents over-handling), and wrap it up tight. Chill in the fridge for at least an hour, but overnight is even better. This relaxes the gluten and re-firms the butter, making it easier to roll out and ensuring maximum flakiness.
3. Assembly & The Lattice Fun: When you’re ready, lightly flour your surface and rolling pin. Roll your chilled dough disc into a circle big enough to fit your 6-inch pie dish with a little overhang. Gently press it into the dish, trim the edges neatly, and pop it back in the fridge. Now, roll the remaining dough and use a pizza cutter (my favorite hack!) to cut it into even strips for your lattice. Chill these strips on a plate, too. A cold crust is a flaky crust!
4. Creating the Flavor Bomb Filling: While the crust chills, let’s make the filling. Melt the 3 tbsp of butter in a skillet over medium heat. Toss in your cubed apples, both sugars, the cinnamon, flour, allspice, and that optional nutmeg. Cook this, stirring often, for about 5-7 minutes, just until the apples have softened slightly and the whole mixture has thickened and become incredibly fragrant. You’re essentially pre-cooking the filling, which guarantees your apples will be tender and not crunchy after baking. Let this cool for a few minutes.
5. Weaving the Lattice (It’s Easier Than You Think!): Take your chilled pie shell and filling out of the fridge. Pour that gorgeous spiced apple filling into the crust. Now, for the lattice! Lay half of your dough strips vertically across the pie, spacing them evenly. Fold back every other strip halfway. Lay a horizontal strip across the center, then unfold the vertical strips. Now, fold back the alternate vertical strips, lay another horizontal strip, and unfold. Repeat this “over-under” pattern until the top is covered. It looks fancy, but it’s just a simple weave. Crimp the edges with a fork to seal everything together.
6. The Golden Bake: Preheat your oven to 400°F (200°C). Whisk your egg with a splash of milk to make the egg wash. Gently brush it over the entire lattice top. This is what gives you that professional, glossy, golden finish. Now, generously sprinkle that turbinado sugar all over. Place your pie on a baking sheet (to catch any bubbly drips) and bake for 20 minutes with a loose tent of foil over the top to prevent over-browning.
7. The Final Countdown: After 20 minutes, reduce the oven temperature to 375°F (190°C). Carefully remove the foil—you should see the filling bubbling away. Let it bake for another 20-35 minutes, until the crust is a deep, golden brown and the filling is thick and bubbly. This last stretch is crucial for color and texture!
8. The Hardest Part – Waiting: I know, I know. It smells incredible. But you MUST let this beauty cool for at least 20 minutes on a wire rack. This allows the filling to set up properly. If you cut into it too soon, it’ll be a soupy mess. Trust me, it’s worth the wait.

How to Serve This Masterpiece

Okay, the timer has dinged, you’ve waited (impatiently, I’m sure), and now it’s time for the grand finale. How you serve this can take it from a 10 to an 11.

The absolute, non-negotiable classic is a giant scoop of high-quality vanilla bean ice cream placed right on top of a warm slice. The contrast of the hot, spiced filling and the cold, creamy ice cream is a culinary high-five. For a next-level experience, drizzle a little salted caramel sauce over everything. The sweet and salty combo is unreal.

If you’re feeling a little fancy, a dollop of freshly whipped cream with a tiny grating of nutmeg on top is pure elegance. And let’s not forget the beverage pairing—a strong cup of black coffee, a glass of cold milk, or even a dessert wine like a late-harvest Riesling will make this a meal to remember.

Make It Your Own: Recipe Variations

This recipe is a fantastic canvas for your creativity. Here are a few of my favorite twists to mix it up.

• Bourbon Caramel Apple: Stir a tablespoon of good bourbon into the apple filling along with the spices. The flavor is deep, warm, and absolutely incredible.
• Apple Cranberry Fusion: Add a handful of dried cranberries to the filling for a pop of tartness and a beautiful color contrast. It’s perfect for the holidays!
• Cheddar Crust Delight: Channel your inner Southerner! Add ¼ cup of finely shredded sharp cheddar cheese to your flour when making the crust. The savory, salty note with the sweet apples is a legendary combination.
• Gluten-Free & Vegan Friendly: Use a 1:1 gluten-free flour blend for the crust and a plant-based butter (like Miyoko’s or Earth Balance) for both the crust and filling. For the egg wash, just a splash of plant-based milk or aquafaba will work beautifully.
• Pear & Ginger Twist: Swap out one of the apples for a ripe, firm pear (like Bosc) and add ½ teaspoon of freshly grated ginger to the filling. It’s a refreshing and sophisticated flavor profile.

Jackson’s Chef’s Notes

This little pie has evolved so much in my kitchen. The first time I made it, I was so eager I skipped the pre-cooking of the apples. Big mistake! I ended up with a gorgeous crust and undercooked, crunchy apples. Lesson learned—that step is non-negotiable for perfection. I also used to be intimidated by the lattice top until I realized it doesn’t have to be perfect to be beautiful. In fact, a slightly rustic, haphazard weave has so much more character. It shows it was made by hand, with love. The biggest tip I can give you? Don’t fear the dough. It’s forgiving. If it tears, just patch it with a little extra from the scraps. This is supposed to be fun, messy, and full of those “you’ve gotta try this” moments. And this pie is absolutely one of them.

FAQs & Troubleshooting

I’ve been there, and I’ve made the mistakes so you don’t have to. Here are answers to the most common questions.

Q: My bottom crust got soggy. What happened?
A: This is a classic pie puzzle! A few things can help: 1) Make sure your filling isn’t piping hot when you add it to the raw crust. Let it cool a bit. 2) Pre-baking (or “blind baking”) the bottom crust for 10-15 minutes before adding the filling can create a barrier. 3) The egg wash on the *inside* of the bottom crust before adding filling can also help seal it. My method of pre-cooking the filling with flour is your first and best defense against sogginess!

Q: My lattice crust browned too quickly!
A: No worries! This is why we start with the foil tent. If you see it browning too fast at any point, just pop the foil back on. Ovens can be sneaky and have hot spots. Rotating the pie halfway through baking can also help it brown evenly.

Q: Can I make this ahead of time?
A> Absolutely! You have two great options. 1) Make the dough disc up to 3 days in advance and keep it wrapped in the fridge, or freeze it for up to 3 months. 2) You can assemble the entire pie, wrap it tightly, and keep it in the fridge for up to 24 hours before baking. You might need to add a few extra minutes to the bake time since it’s going in cold.

Q: My dough is too sticky and hard to roll. Help!
A> This means you might have added a touch too much water or the butter got too warm. Don’t panic! Just flour your surface and rolling pin generously. You can also roll it out between two sheets of parchment paper, which is a fantastic no-stick method.

Nutritional Information (Because We’re Curious!)

Alright, let’s keep it real—this is a treat, and it’s meant to be enjoyed as such! But for those who like to know, here’s a rough breakdown. Remember, this can vary based on the specific brands you use.

Per Slice (assuming 2 generous slices per pie):
Calories: ~500 | Total Fat: 30g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 250mg | Total Carbohydrates: 58g | Dietary Fiber: 3g | Sugars: 32g | Protein: 4g

The majority of the calories and fat come from the glorious butter in the crust, which is what makes it so deliciously flaky. The sugars are a combination of the natural sugars from the apples and the added brown and white sugars. While this isn’t an everyday health food, it’s a completely from-scratch dessert with no weird preservatives.

Final Thoughts from My Kitchen to Yours

Well, friend, we did it — a golden, bubbling Mini Apple Cinnamon Pie that smells like heaven and tastes even better. This little beauty proves that comfort food doesn’t have to come in family-size portions to deliver big, heartwarming flavor. It’s everything we love about homemade pie — the buttery crust, the tender spiced apples, the caramel-like sweetness — wrapped up in one perfectly personal dessert.

What I love most about this recipe is how it captures that old-school, hands-in-the-dough feeling without the stress of a full pie production. It’s simple, cozy, and deeply satisfying — the kind of dessert that slows time down for a few bites. Whether you’re baking it for someone you love or just because you deserve a little joy (and trust me, you do), this pie is pure, edible comfort.

So grab that fork, top it with a scoop of ice cream, and enjoy every gooey, buttery bite. You’ve just baked yourself a piece of happiness — and that, my friend, is what good food is all about.

With warmth and flaky crusts,
Jackson