Mini apple pies with an easy oatmeal streusel topping and a drizzle of easy vanilla icing! An easy homemade apple pie filling topped with a simple streusel that tastes like oatmeal cookies!
Good thing these pies are simple to make, as any apple pie recipe should be methinks. So don’t let the long ingredient list scare you into thinking you can’t make this recipe.
Because apart from procuring a bushel of apples (or more like 1 1/2 lbs’ worth, which is about a 20th of the number of apples I always end up getting anyway when I go to the apple orchard in the fall because I CANNOT STOP MYSELF AROUND THE APPLES), you probably have the rest of the ingredients in your home already. Butter? Brown sugar? Old-fashioned oats? Cinnamon? See, I told you. Easy peasy.
That’s why these pies are also a great dessert to make for a party (or more specifically, a virtual baby shower party). People are going to love you for the crunchy iced oatmeal cookie topping and the sweet-tart apples baked to soft perfection inside a flaky, buttery crust. Heck, I am going to love you for it, too. Because you’re totally inviting me over to eat them with you, right? Please say yes. I promise not to be weird (well, unless I’m around the pies. Then I make no promises).
Oh yeah. They taste really good. So do my Oatmeal Cookies!
P.S. Check out the other mini (but mega yummy) goodies these bloggers are bringing to the party:
Mini Pumpkin Layer Cakes from The Baker Chick
Mini Apple Spice Cupcakes from Dinners, Dishes, and Desserts
Mini Nutella Brownies from The Cooking Actress
Pickles in a Blanket from The Lemon Bowl
Mini No-Bake Chocolate Cheesecakes from Bake or Break
Mini Cookie Cocktail (and Mocktail!) from We Are Not Martha
Double Decker Birthday Cake Blondie Bites from Baker By Nature
Mini Brown Butter Pumpkin Cupcakes from Eats Well With Others
Mini Pumpkin Streusel Pies from Espresso and Cream
Mini Apple Pies
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into small cubes
- ½ cup ice-cold water
For the oatmeal streusel topping:
- ¾ cup old fashioned rolled oats
- 6 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon cinnamon
- Pinch salt
- 3 tablespoons unsalted butter, cold, cut into small cubes
For the apple filling:
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- Pinch nutmeg
- 1 ½ teaspoons lemon juice
- 1 ½ pounds sweet-tart apples, I used Pink Lady, but Honeycrisp or even Gala would work well, peeled, cored and thinly sliced
For the icing:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla
Instructions
- To make the pie dough: Combine flours, sugar and salt in a large bowl. Add butter cubes and, using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
- If the butter has softened too much, place the bowl in the freezer for 5 minutes. Pour ice-cold water into mixture in bowl; stir with a spatula until a rough dough forms.
- Turn dough out onto a countertop and knead a few times until dough comes together; divide in half and shape each half into a ball. Flatten each ball into a 1-inch thick disc. Cover tightly with plastic wrap and chill in fridge 1 hour.
- Meanwhile, make the oatmeal cookie topping: In a large bowl (you can use the bowl you just used to make the pie dough to cut down on dishes), combine oats, brown sugar, flour, cinnamon and salt. Cut in butter with fingers and mix until well combined. Chill mixture until pie dough is fully chilled and ready to bake.
- To make the apple filling: In a large bowl, combine sugars, flour, nutmeg and lemon juice. Add apple slices and toss until well combined.
- Heat oven to 375 degrees F. When pie dough is fully chilled, sprinkle a countertop generously with flour, then roll out each pie dough disc to a rough 1/8-inch thickness. Use a 4-inch round biscuit or cookie cutter to cut out dough rounds; re-roll scraps one time to cut out more rounds (you should end up with about 18 rounds). Press each round into the bottom and sides of an ungreased muffin cup.
- Divide apple filling among muffin cups (the filling will be a bit mounded, but it’ll bake down). Sprinkle tops evenly with oatmeal cookie topping. Bake 40 minutes until topping is golden brown and pie crust is baked through.
- Cool mini pies in muffin cups 30 minutes, then use a butter knife or spatula to carefully transfer pies to a cooling rack to cool completely.
- Combine all icing ingredients in a small bowl, adding more milk or powdered sugar as needed until a thick but pourable icing forms. Drizzle icing over fully cooled pies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Love these pies!
Sues — AMEN. 😉
These look so sweet and delicious! Gotta love fall apples!
This look ridiculously good!
They’re just too cute! My daughter in would be in awe of these.
So festive and fun.
Pinned.
Have a great week Stephanie!
I love these little pies, Steph! And I love baby showers, so much good food and sweet little babies to celebrate. A big congrats to Lauren!
These pies look SO beautiful! Since they’re mini, I’d probably eat like 4 of them and not feel bad about it 🙂
Cookie AND pie?!! Holy smokes, friend! You’re a total genius!
Best muffins I’ve seen this Fall! So creative and SO gorgeous!!!