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Mini Apple Pies

My kids set up an assembly line when making these snacks—one chops the apples and mixes the filling, one rolls out the biscuits, and one puts the pies together. —Marsha Dingbaum, Aurora, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1 medium tart apple, peeled and finely chopped
  • 1/4 cup raisins
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter


  • Using a rolling pin, flatten each biscuit into a 3-in. to 4-in. circle. Combine the apple, raisins, sugar and cinnamon; place a tablespoonful on each biscuit. Dot with butter. Bring up sides of biscuit to enclose filling and pinch to seal.
  • Place in ungreased muffin cups. Bake at 375° for 11-13 minutes or until golden brown.

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  • caree929
    Nov 4, 2014

    So easy and so yummy! Perfect for small hands to eat. I suspect that these will freeze well and can be reheated in a low oven for a few minutes.

  • luigimon
    Apr 12, 2014

    These were very good. Next time, I'm going to chop the apples a little less fine, and add chopped walnuts. Also, I'm going to flatten out the biscuits more so I can have more filling in each pie. They were easy to eat!

    Feb 1, 2014

    these are very good. I lightly sprayed the pan with Pam. and prayed a bit more on top of the pies before putting in the oven. also I couldn't fit a whole apple in them. will definitely make them again.

  • dwilfer
    Oct 21, 2013

    This was simple enough for our Special Needs students at school to make and fun for them to serve their teachers. Of course they ate it as well! They had a trip to the apple farm and used the apples they picked to make the recipe. The kids enjoyed the experience and everyone enjoyed the taste.

  • burgers76
    Oct 16, 2013

    sounds good. but cant eat the dried fruit, so would substitute some nuts--walnuts or pecans.

  • FranniePoo
    Oct 12, 2013

    Sounds great. I will try it soon. Four start

  • tcavman15
    Sep 28, 2010

    I substituted chopped Craisins one time and dried currants another time for the raisins. Both were tasty. I only had 7.5 oz tubes of biscuits on hand, so I made stacks of two and flattened them. That worked fine. I was a little worried when they wouldn't stay pinched shut in the pan, but they baked fine, sort of like cutting vent slits in a regular pie crust. A little spray of Pam in the pan wouldn't hurt. Let cool completely before removing from pan. They're not too messy to eat with your fingers or put in a lunch box.