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Easy Mini Apple Pies

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“I had some refrigerated pie crusts I needed to use up, so threw this together. Too easy and quick. I wasn't able to get a picture of them as they disappeared to fast! I am going to try peach pie filling soon.”
8 pies

Ingredients Nutrition

  • 1 (21 ounce) can apple pie filling (you will have some filling leftover)
  • 2 refrigerated pie crusts (1 package, bring to room temperature)
  • 1 egg, lightly beaten
  • raw sugar


  1. Preheat oven to 375.
  2. Lightly pat out one pie crust sheet.
  3. Using a small bowl turn upside down and cut out circles in pie crust. (I used an individual casserole dish and got 4 crusts from one sheet of dough.).
  4. Place about 2 spoonfuls of pie filling on half of each circle. Be careful not to get too much on or your pie won't seal.
  5. Fold dough over filling, crimp edges with a fork to seal.
  6. Repeat with remaining pie crust and filling.
  7. Place on a lightly greased cookie sheet.
  8. Cut a small slit in the top of each pie.
  9. Brush with egg and sprinkle generously with sugar.
  10. Bake for 25-30 minutes.

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