These Mini Apple Pies are bite sized apple pies with crumb topping – they’re so easy to make from scratch and so good. With a buttery crust, perfectly cooked apples, and crumble topping, they’re the perfect apple pie recipe.

I love making mini food because they’re easier to serve (no messy cutting) and they’re easier to eat (bite size!) Plus, if there are a few small dessert options people feel like they can eat a little bit of each one.

There is one recipe that I’ve made more times than I can count: Crumb Apple Pie. That pie is my thing; my specialty. It’s the pie that everyone expects at holidays (especially my husband). That pie is the reason I started blogging! I took that recipe and turned it into MINI apple pies – one of the best easy desserts ever!

How to make Mini Apple Pies

1. Pie Crust – You can make my homemade pie crust recipe or use a refrigerated pack of two. I tend to go semi-homemade because it’s easier! Just don’t use a frozen crust since we need to cut small pieces for the mini muffin pans.
2. Apples – I love using Granny Smith apples but you can use your favorite apple (just not red apples; they’ll get mushy.)
3. Butter – for the crumble topping. You can dice it or shred it for easier combining.
4. Flour – Just regular all-purpose flour. Be sure to measure it correctly!
5. Instead of lining a 9-inch pie plate with a pie crust, instead I cut them into small circles to fill a mini muffin pan. Grease your muffin pans and press the crust into them. Re-roll the crust as needed on a lightly floured surface.
6. The secret to my apple pie is to pre-cook the apples: I boil my apples in a little water before adding them to the pie crust. They continue baking in the oven and turn out soft and not crunchy.

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Mini Apple Pies Recipe

Make an easy mini apple pie with a crumble topping instead of a full size apple pie! Easier to serve, easier to eat, mini apple pies are the same as my favorite apple pie recipe in bite size form!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 36 pies

Calories 65kcal

Author Dorothy Kern

Cost $7

Ingredients

For the pie:

• 2 recipes all butter pie crust or use a refrigerated pack of 2 pie crusts, readymade
• 5 medium Granny Smith Apples
• ¼ cup (50g) sugar
• ½ teaspoon cinnamon

For the crumb

• ½ cup (100g) sugar
• 1 cup (124g) flour
• 8 tablespoons (113g) butter slightly softened

Instructions

• Preheat oven to 400°F. Spray 3 mini muffin tins (36 total cavities) with cooking spray, preferably the kind with flour. Otherwise, grease them with butter or shortening.
• Unroll your pie crusts and use a 2.5” circle cutter to cut rounds of crust. A cookie cutter is perfect, but a glass or a jar lid will work too. Press one crust into the bottom of each muffin tin cavity. With re-rolling your dough, you will get about 36. Chill until filling is ready.
• Peel and slice apples to a small dice. Place one inch of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
• Stir 1/4 cup sugar and cinnamon in a small bowl. Set aside.
• While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
• Drain apples very well and divide among crusts, about 1 tablespoon each. Sprinkle 1/4 teaspoon of the cinnamon sugar mixture over the apples in each pie. Add your crumb mixture evenly on top of each, about 1 tablespoon per mini pie. Place muffin tins on a cookie sheet to avoid mess in the oven.
• Bake for about 12 minutes, until the edges of the crust are browned. Cool at least 10 minutes in pan and remove carefully using a knife to help you lift out each pie.

Video

Notes

If you want, you can use a regular size muffin tin and get about 12 pies from two crusts.

Nutrition

Serving: 1pie | Calories: 65kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 31mg | Fiber: 1g | Sugar: 7g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

1. Be sure to peel and dice the apples small. Cook the apples in a bit of water just until they slightly soften.
2. Line your mini muffin pans with crust circles.
3. Make your crumble topping using a pastry cutter.
4. Fill your pie crusts with a bit of apples and crumble.

Other pie recipes to make into mini pies:

• Blueberry Pie
• Peach Pie
• Raspberry Pie
• Mini Lemon Chess Pies
• Brownie Pies
• Mini Berry Pies
• Check out all my pie recipes!
• These would also be great made with apple pie filling if you don’t want to deal with cooking apples!

You can easily make a mini apple pie from my favorite pie recipe! A crumble topping is the perfect way to finish off these bite sized pies.

Apple Slab Pie is my favorite kind of pie: it’s baked in a sheet pan so there is more crust and crumble ratio to apples. This recipe is completely from scratch – I’ve done all the math for you to convert my favorite dutch apple pie to a slab pie!

Do you love pie? I do. Obviously. You know what I love even more? Slab apple pie! They’re like pie bars, but it makes more. More pie = win. Apple slab pie? Totally #pieforthewin.

I really, really love apple pie. In fact, it’s why I started this blog. I loved it so much that I re-did the photos because the others sucked. Then I made them into mini apple pies last Thanksgiving. And now I’m turning into an easy-to-serve SLAB pie that feeds a crowd.

How to make Apple Slab Pie

• Pie Crust – This is basically one and a half times my all butter pie crust recipe. You’ll need butter, salt, all-purpose flour, and ice water to make it.
• Apples – I use Granny Smith Apples for my pies because I like the combination of the tart apple with sweet crumble.
• Sugar – Granulated sugar for the apples and the crumble.
• Cinnamon – It wouldn’t be an apple pie without cinnamon!
• Salt – a pinch for the crust and topping.
• Flour – You’ll need all-purpose flour to make the crumble
• Oats – Also for the crumble topping. This is different than my all purpose crumble recipe, but I love the texture oats add (not pictured above).
• This pie is baked in a 10×15-inch Jelly Roll pan. (For those of you who have made one of my cake rolls, you already have this pan!)

Dorothy’s Expert Tips

• You can adapt your pie recipes to fit almost any rectangular pan, but this one is written expressly for a 10×15-inch pan with 1-inch sides.
• I always cook my apples when I make pie. It is SO MUCH BETTER!
• Make sure you peel, core and slice your apples the same size (I use my handy dandy apple peeler and it takes all the time out of it).
• How to serve apple slab pie: Serve this with whipped cream or ice cream. I love serving it warm – reheat in a 200°F oven until warm, or heat slices in the microwave. It’s also great topped with caramel sauce!

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Apple Slab Pie Recipe

An apple pie in bar form – eat it with a fork or your hands! Perfect for easy serving at parties.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Calories 372kcal

Author Dorothy Kern

Cost $10

Ingredients

Crust:

• 1 ¾ cups + 2 tablespoons (233g) all-purpose flour
• ¾ teaspoon salt
• 1 ½ cups (339g) unsalted butter diced and cold
• 2-3 tablespoons (30-45ml) ice water

Filling:

• 3 pounds Granny Smith Apples
• ¼ cup (50g) granulated sugar
• ½ teaspoon ground cinnamon

Crumble

• ½ cup (113g) unsalted butter softened
• ½ cup (100g) granulated sugar
• ¼ teaspoon salt
• 1 cup (124g) all-purpose flour
• ½ cup (44g) oats (quick or old fashioned)

Instructions

• Make your crust: Pulse flour and salt in a food processor for a second. Add butter and pulse until butter has been worked through the flour. Add water, 1 tablespoon at a time, until the dough comes together (I used 2 1/2 tablespoons water).
• Carefully roll out dough on a lightly floured nonstick surface (like a silicone mat). Roll into a large rectangle. Spray a jelly roll pan (10×15”) with cooking spray. Press into the bottoms and up the sides of your pan. Chill until apples are ready, or cover with plastic wrap and chill for as long as overnight.
• Preheat oven to 350°F.
• Peel, core, and slice apples to a small dice. Place 1-2 inches of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
• Mix 1/4 cup sugar and cinnamon in a small bowl and set aside.
• Using a hand mixer, mix crumble ingredients in a large bowl. You may need to use your hands or a pastry cutter to break up the large bits of butter.
• Once apples are cooked, drain them well. Spread apples evenly over the crust and then sprinkle the apples with the cinnamon sugar.
• Sprinkle the crumble over the top of the apples and press to compact.
• Bake for 40-50 minutes until topping begins to brown. Cool before cutting. Serve with ice cream or whipped cream.
• Store covered in the refrigerator for up to 4 days, or wrap slices with plastic and seal in a ziploc bag, and freeze for up to one month.

Video

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 39g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 150mg | Potassium: 128mg | Fiber: 3g | Sugar: 18g | Vitamin A: 755IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

How to Make Slab Pie Crust

1. For this recipe I made 1 1/2 times the amount of my all butter pie crust. That was perfect for this size pan.
2. Make your crust in the food processor (see my ultimate guide to making pie crust) and then roll it into a rectangle instead of a circle. Then fit and press it into the bottom and up the sides of your pan. Chill until it’s ready to fill.
3. Semi-homemade option: You can also use two refrigerated Pillsbury pie crusts (one box). Bring them to room temperature, place one on top the other and roll them together until they’re the size that will fit the pan.

How to make Crumble for Pie

1. Mix the sugar and room temperature butter until crumbly.
2. Add the flour and salt and mix.
3. Then mix in the oats until it’s nice and crumbly. Sometimes I use my pastry cutter too instead of the mixer.
4. You’ll end up with a crumbly mixture!

How to cook apples and assemble slab pie

1. Add the apples to a pot with about 2-inches of water, then boil and stir occasionally until the apples just start to get translucent. Drain well before adding to the pie.
2. Add your apples to your pie crust.
3. Sprinkle with cinnamon and sugar.
4. Top with your crumble topping.
5. Bake until the crust and crumble are golden. The crust will fully cook through because it is thinner than a traditional pie crust in a 9-inch pie, and because the apples are in a thinner layer. No soggy bottom pie crust!

Other Apple Recipes

• Salted Caramel Apple Pie
• Apple Cider Pie
• Apple Crumble Bars
• Apple Strudel

This Peanut Butter Caramel Dip for apples has only three ingredients and is perfect for after school snacks or a lunchbox treat! It takes no time at all to make and is the perfect sweet dip for sliced apples. Also – PEANUT BUTTER. Enough said, right?

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Peanut Butter Caramel Apple Dip Recipe

This Peanut Butter Caramel Apple Dip has only 3 ingredients and is perfect for dipping apples in for after school snacks or lunch!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 10 servings

Calories 138kcal

Author Dorothy Kern

Cost $8-10

Ingredients

• 1 (11 oz) bag caramel squares (about 40), unwrapped
• ¾ cup (177ml) heavy whipping cream
• ½ cup (134g) creamy peanut butter (not natural)

Instructions

• Add the caramels, whipping cream, and peanut butter to a medium saucepan. Heat over low heat and stir until the caramels have melted into the cream (about 8-10 minutes).
• Serve with apple slices, graham crackers and/or pretzels. Store leftovers in the refrigerator.

Video

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 3g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 66mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

This fantastic Peanut Butter Caramel is the perfect apple dip! Make caramel apple dip with peanut butter inside to add some extra flavor – this easy caramel is perfect for dipping or drizzling!

Favorite Caramel Recipes

Candy

Easy Homemade Cinnamon Caramel Sauce

Sweet Dips

Salted Caramel Mocha Cheesecake Dip

Candy

Homemade Pumpkin Caramel Sauce

Candy

3 Ingredient Caramel Sauce

Apple Oatmeal Cookies are soft and chewy oatmeal cookies with chopped apples and tons of warm cinnamon spices – like an apple pie in a cookie. They’re perfect for fall baking and are so easy to make!

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Apple Oatmeal Cookies Recipe

The BEST Apple Oatmeal Cookies are a classic soft and chewy oatmeal cookie recipe with apples baked in – the perfect apple cinnamon recipe for fall.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 4 minutes minutes

Servings 24 cookies

Calories 106kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 cup (124g) all-purpose flour
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ⅔ cups (142g) quick cooking oats
• 1 cup (126g) finely chopped apples

Instructions

• In a medium bowl, whisk cinnamon, nutmeg, salt, baking soda, and flour. Set aside.
• Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs, and vanilla and beat until smooth.
• Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix until all combined.
• Peel, core, and chop your apples. Be sure to cut them small so they aren’t large chunks in your cookies. Stir apples into cookie dough.
• Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 30 minutes.
• When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
• Bake for 11-15 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
• Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.

Notes

• Make your own quick cook oats if you don’t have old fashioned by pulsing them in a blender or food processor.
• Nuts: Add 1 cup chopped nuts to the batter with the apples. Walnuts or pecans would be delicious.
• The ingredients shot and video show the recipe doubled – you can double this recipe no problem.

Nutrition

Serving: 1cookie | Calories: 106kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 110mg | Potassium: 45mg | Fiber: 1g | Sugar: 7g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

FAQ

Favorite Apple Recipes

Cake

Crockpot Apple Dump Cake

Cheesecake

Apple Cheesecake Bars

Breakfast Recipes

Apple Fritter Cinnamon Roll Bake

Cake

Spiced Caramel Apple Cake Roll

Apple Fritter Bread is a pull apart bread made with cinnamon rolls and filled with apples! This is the perfect dessert or breakfast treat and tastes just like an apple fritter doughnut.

Dorothy’s Expert Tips

• You need to spray the pan with non-stick cooking spray.
• Use the frosting that came with the cinnamon rolls to glaze the bread!
• If you want to use Grands Cinnamon Rolls you can, just use 1 package and cut each roll into 3 pieces instead of two. 

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Apple Fritter Bread

Apple Fritter Bread is an easy pull-apart bread recipe made with cinnamon rolls and apples. This is the perfect fall breakfast or dessert recipe.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 189kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 tube Pillsbury Cinnamon Rolls (8 count)
• 2 Granny Smith apples, peeled and diced
• ⅓ cup water
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon

Instructions

• Preheat oven to 350°F. Spray an 8×4-inch bread pan with nonstick cooking spray (I like using the kind with flour in it).
• Open the tube of cinnamon rolls. Set aside frosting for later. Cut each roll in half horizontally.
• Place apples and water in a microwave safe bowl. Cook 2-3 minutes on high, or until the apples have softened slightly. Drain very well.
• Stir brown sugar and cinnamon into the apples.
• To assemble the bread: place one slice of cinnamon roll on flat surface. Top with some of the apple mixture. Top with another cinnamon roll slice. Continue until all slices and apples are used. Carefully place in prepared pan.
• Bake 30-40 minutes, or until cinnamon rolls are browned and bread is cooked through. Cool slightly then pour frosting over the top.
• Store in an airtight container for up to 2 days.

Video

Nutrition

Serving: 1slice | Calories: 189kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Sodium: 331mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 25IU | Vitamin C: 2.1mg | Calcium: 3mg | Iron: 0.8mg

Other Apple Fritter Recipes

Breakfast Recipes

Apple Pancakes

Breakfast Recipes

Apple Fritter Cinnamon Roll Bake

Breakfast Recipes

Apple Cider Coffee Cake

Breakfast Recipes

Easy Apple Croissants

Pillsbury Apple Cinnamon Roll Bake is an easy brunch recipe that’s like a monkey bread and a bubble-up bake all in one! It’s got cinnamon buns and apples in a buttery sauce – and it’s semi-homemade so it’s SO easy (and absolutely delicious!)

Have you ever made a recipe knowing that you immediately needed to get rid of it? I’m famous for those recipes and most of them get sent off or frozen ASAP. But not this one. This one I ate straight from the pan. With a fork. Over two days. BY MYSELF.

This is a keeper recipe. If you make one sweet brunch or breakfast recipe this year, let it be this one. It’s easy, has just a handful of ingredients, and tastes like an apple fritter. It’s ready in no time at all. It’s like a combination of monkey bread and an apple fritter and a cinnamon roll and a bubble-up bake all in one.

How to make Apple Cinnamon Rolls

• Pillsbury Grands! cinnamon rolls (or the generic equivalent) are the base of the casserole. You could also use a can of regular Pillsbury cinnamon rolls.
• I love using Granny Smith apples for baking – they’re sturdy enough to hold up to cooking. But you could also use another firm apple like Gala or Fuji.
• It’s important to cook your apples a bit before assembling the breakfast casserole – otherwise they’ll be too crunchy. I do this in a microwave-safe bowl with a bit of water. It just takes a few minutes.
• This recipe is like making monkey bread, where you cut the rolls and toss them with cinnamon sugar, and then pour a butter brown sugar sauce over the top.

Dorothy’s Expert Tips

• You can also use regular canned cinnamon rolls (5 to a can) but you’ll want to use about 1.5 cans.
• Don’t want to use the microwave? Sauté apples in a skillet with 1 tablespoon butter until they are just a bit softened, about 3-5 minutes.
• Microwave the icing that came with the cinnamon rolls and drizzle it all over the top.

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Apple Cinnamon Rolls Bake Recipe

Apple Fritter Cinnamon Roll Bake is an easy apple brunch recipe that’s like a monkey bread and a bubble-up bake all in one! Cinnamon rolls and apples for breakfast!

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 134kcal

Author Dorothy Kern

Cost $8

Ingredients

• 2 medium apples peeled, cored, and diced small (about 1 ½ cups apples)
• 1 tablespoon brown sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon (5ml) water
• 1 can Pillsbury Grands! Cinnamon Rolls 5 rolls
• 5 tablespoons unsalted butter melted
• ⅓ cup (67g) packed brown sugar
• 1 tablespoon (5 ml) heavy whipping cream or milk optional

Instructions

• Preheat oven to 350°F. Spray a 9″ pie plate or pan with nonstick cooking spray.
• Place small diced apples, brown sugar, ground cinnamon, and 1 tablespoon of water in a small bowl. Stir. Cover loosely with plastic wrap and cook on high power for 2-3 minutes, or until apples are just slightly translucent. Drain well.
• While the apples are cooking, cut each cinnamon roll into 6 pieces. They’ll fall apart a little, that’s okay. Sprinkle the pieces evenly in the prepared pan. Once the apples are done, drain them well and sprinkle them over the cinnamon roll pieces.
• Stir the melted butter and brown sugar together, then pour over the top of the apples and cinnamon rolls. Bake for 28-33 minutes or until cooked through in the center.
• Just before serving, place the icing that came with the cinnamon rolls in a small bowl. Heat for about 10 seconds so it’s pourable. Stir in heavy whipping cream (or milk) to make it more of a glaze, then pour over the top of the casserole. Serve warm or room temperature.
• Store tightly covered in refrigerator for up to 2 days.

Video

Notes

• If you use a regular can of cinnamon rolls (5 rolls; not Grands) you will want to use about 1.5 cans.
• Add chopped nuts with the apples if desired.

Nutrition

Serving: 1serving | Calories: 134kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 6mg | Potassium: 67mg | Fiber: 1g | Sugar: 15g | Vitamin A: 271IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

How to make Cinnamon Buns with Apple

1. Cook Apples: Dice them small and cook in the microwave with brown sugar and cinnamon.
2. I cut each roll into 6 pieces (and they promptly fell apart, so that’s okay).
3. Place them in a baking dish and top them with easy cinnamon apples.
4. I drizzled a monkey bread glaze (brown sugar + butter) all over the top and baked them.
5. THEN I thinned out the icing that came with the cinnamon rolls and drizzled it allllll over the top.

This Apple Cranberry Pie combines the perfect fall flavors of apple pie with cranberry. Cranberry Apple Pies are perfect for Thanksgiving – sweet and tart with a flaky pie crust.

This pie is filled with the light and delicious fruit flavors of apple and cranberry. Together with my All-Butter Pie crust, it’s the best fall pie recipe! The top of the pie is a double crust – but yo could also make it with a lattice top or with crumble topping – your choice. Apple Cranberry filling is sweet and tart with notes of orange – perfect served with a scoop of vanilla ice cream.

How to make Cranberry Apple Pie

• Pie Dough: You can make it homemade or buy a refrigerated pack of two.
• Apples: Granny Smith and Honey Crisp are my favorite for baking.
• Orange Juice and Zest: Orange flavors pair so nicely with cranberry.
• Cornstarch: Helps firm up the center of the pie.
• Spices: Make a perfectly spiced pie with cinnamon and nutmeg.
• Cranberries: This recipe was tested with fresh cranberries. I don’t recommend dried cranberries – save those for white chocolate cranberry cookies.

Dorothy’s Expert Tips

• I always bake my pies at a high temperature for 10-15 minutes to avoid a soggy bottom crust.
• To ensure your apples are cooked, make sure your apples are very thinly sliced and equal in size. That way they’ll break down and all cook evenly and get cooked through – this will avoid a crunchy apple. I prefer slices to chunks for this reason.
• Dried cranberries won’t work in this pie. However, frozen cranberries can be thawed, drained, and added to the apples just like fresh can.
• Let the pie cool completely before cutting. It will cut easiest if you chill the pie first.
• Serve with ice cream or whipped cream.
• Have leftover fresh cranberries? Use them to make cranberry orange punch or cranberry quick bread.

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Apple Cranberry Pie Recipe

A classic combination – Apple Cranberry Pie is a cran apple pie with orange flavor in a homemade pie crust – the perfect thanksgiving apple pie recipe.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 12 servings

Calories 234kcal

Author Dorothy Kern

Cost $10

Ingredients

• 2 recipes pie crust from scratch or a refrigerated pack of 2
• 4 cups apples peeled and sliced (about 2.5 pounds)
• 1 tablespoon orange juice
• ¾ cup (150g) granulated sugar
• ¼ cup cornstarch 32g
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon orange zest
• 1 ½ cups (150g) cranberries (see note)

Instructions

• Preheat oven to 425°F.
• Prepare pie crust as directed (see note). Place one pie crust in a 9-inch pie plate (let the edges hang over). Roll the second pie crust flat to use as a double crust. Set aside while preparing pie.
• Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
• Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
• Pour sugar mixture over apples and add cranberries. Toss to combine.
• Pour filling into prepared pie crust. It will be piled high.
• Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional).
• Place pie on a cookie sheet and top with a pie shield (or strips of foil).
• Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook an additional 40-50 minutes, or until the crust is light golden and filling is bubbly.
• Cool completely before cutting. It will cut easiest if you chill the pie first. Serve with ice cream or whipped cream.

Video

Notes

• Pie Crust: If you use my all butter pie crust, you can make it up to 24 hours ahead. You can either chill the crust before rolling, then roll and put in pie shell when ready to make the pie or you can roll and place one in pie plate and chill both up to 24 hours, but remove from the refrigerator before making filling so it has a few minutes to warm up. If using a store bought refrigerated crust, thaw according to package directions and place in pie plate just before making filling.
• Apples: I used Granny Smith. You can also use Honeycrisp apples.
• Cranberries: If you have frozen cranberries, thaw and drain all liquid before adding to the apple mixture.
• Store pie in the refrigerator, loosely covered. Pie can also be frozen for several months.

Nutrition

Serving: 1servings | Calories: 234kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 117mg | Potassium: 101mg | Fiber: 3g | Sugar: 20g | Vitamin A: 46IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg

How to make Apple Cranberry Pie

1. Place crust in your pie pan and decide if you want to do a lattice crust on top, a double crust, or crumble topping.
2. Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
3. Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
4. Pour sugar mixture over apples and add cranberries. Toss to combine.
5. Pour filling into prepared pie dish. It will be piled high.
6. Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional). Place pie on a baking sheet and top with a pie shield (or strips of foil).
7. Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook until the crust is light golden and filling is bubbly.

Other Cranberry Recipes

Cookies

Oatmeal Cranberry Cookies

Breakfast Recipes

Cranberry Cinnamon Roll Bake

Cookies

White Chocolate Cranberry Cookies

Bread Recipes

Cranberry Orange Bread

I always make Easy Apple Crisp when I don’t feel like making a full pie. The apples are perfectly cooked and spiced with a crunchy sweet oat topping. Making an apple crumble without the crust feeds a crowd and is so much easier than rolling out pastry.

Why you’ll LOVE this recipe

If pressed to choose my favorite pie, I would choose apple, but not just any recipe: I’d choose MY apple pie recipe. I’ve been making that recipe for over 20 years and it’s always a huge hit with family and friends. My easy apple crisp recipe with oats has fully cooked apples and a sweet and crunchy crumble topping without a pie crust.

The reason my recipe stands out is because I ensure that the apples are fully cooked through. There is nothing worse than biting into an apple pie and having chewy or crunchy apples that spring back at you.

I’ve been making this recipe for YEARS and am always getting asked for the recipe – so here it is! Sometimes you just want to make apple pie without the crust, and that’s when you make an Old Fashioned Apple Crisp. This is the best apple crisp recipe! It feeds a crowd and is easy to transport because it’s made in a 9×13-inch baking dish.

Ingredients in Apple Crumble

• Apple Cider: This helps create a sauce for the apples.
• Butter: You’ll need cold unsalted butter to make the crumble.
• Flour: To make the body of the crumble topping.
• Sugar: We’ll use granulated sugar for the apples and brown sugar for the crumble.
• Cinnamon: A must in any apple recipe.
• Apples: I love a tart Granny Smith apple or Honeycrisp apple for this recipe, but you can use your favorite apples.

How to make Apple Crisp Topping

1. Boil the cider to reduce it – this will become a sauce for the crumble.
2. Add peeled, diced, and chopped apples to a pan with butter, sugar, and cinnamon. Cook until the apples start to soften.
3. While apples are cooking, add brown sugar, cinnamon, salt, flour, and oats to a medium sized bowl Stir to combine. Add melted butter and stir with a fork until thick and crumbly.
4. Once apples are done, add the reduced cider and apples to prepared pan. Sprinkle with crumble topping.
5. Bake for about 20-25 minutes, or until crumble is lightly browned around the edges.

Expert Tips

• You can use any kind of apples you want.
• Feel free to add chopped pecans or any nuts.
• Easily add fresh blueberries – the combination of apple and blueberry are so good.
• Top this recipe with some caramel sauce or a scoop of vanilla ice cream.

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Easy Apple Crisp Recipe

This is my absolute FAVORITE pie recipe. It’s the reason I started this blog! A buttery crust filled with sweet apples and a crunchy sweet crumble on top. It’s the perfect WOW dessert, especially with ice cream!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 317kcal

Author Dorothy Kern

Cost $8

Ingredients

For the apples:

• 3 pounds apples (Granny Smith or Honey Crisp)
• 1 teaspoon lemon juice
• 1 cup (237ml) apple cider
• 2 tablespoons (28g) unsalted butter
• ¼ cup (50g) sugar
• 1 teaspoon ground cinnamon

For the crumb:

• ⅔ cup (134g) packed brown sugar
• 1 cup (124g) all-purpose flour
• 1 cup (84g) quick cooking oats
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 8 tablespoons (113g) unsalted butter, melted

Instructions

• Preheat oven to 350°F. Spray a 9×13-inch pan with nonstick cooking spray.
• Peel, core, and slice apples. I like to cut them into thin slices, but you can cut them however you want. Sprinkle with about 1 teaspoon of lemon juice to prevent too much browning.
• Place apple cider in a 12-inch skillet over medium-high heat. Bring to a boil and cook until it reduces by half, approximately 5-8 minutes. Remove cider from pan.
• Place butter in the pan over medium heat and melt. Add apples, sugar, and cinnamon. Stir to coat apples. Cook, stirring occasionally, until apples just begin to soften (about 10-15 minutes depending on the size and thickness of your apples). You don't want them fully cooked, just partially (a little firmer than when you do a fork test to a potao).
• While apples are cooking, add brown sugar, cinnamon, salt, flour, and oats to a medium sized bowl Stir to combine. Add melted butter and stir with a fork until thick and crumbly.
• Once apples are done, add the reduced cider and apples to prepared pan. Sprinkle with crumble topping.
• Bake for about 20-25 minutes, or until crumble is lightly browned around the edges.
• May be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.

Video

Notes

• If you have an oven-safe skillet that’s at least 12-inches around, you can use that for baking instead of transferring the mixture to a 9×13-inch pan.

Nutrition

Serving: 1serv | Calories: 317kcal | Carbohydrates: 48g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 62mg | Potassium: 141mg | Fiber: 3g | Sugar: 30g | Vitamin A: 479IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg

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Make Crockpot Apple Cider in the slow cooker for a warm and delicious fall drink – THREE ways. You can leave it plain or add caramel – or make spiked cider with your favorite alcohol. This is the perfect drink recipe!

How to make Crockpot Apple Cider

• Apple Cider: Cider is important – don’t use apple juice for best results (it’s not as rich of an apple flavor).
• Cinnamon Sticks: You have to have cinnamon spices with apple cider. I also used star anise (you can also add whole cloves).
• Orange Slices: Add another amazing flavor that pairs well with apples and cinnamon.
• Toppings: I love topping this recipe with whipped cream, cinnamon, apple slices, or caramel ice cream topping – You can use my homemade caramel recipe or grab it from the store.
• Make Spiked Cider by adding some vanilla vodka or fireball (cinnamon whiskey).
• Just add the cider (and caramel ice cream topping, if using) to 5-7 quart crockpot. You can cook it on high for 2-4 hours or low for longer (and just use the warm setting once it’s hot, to keep it warm throughout your party).

Storing Apple Cider

• Let cider cool and then place in an airtight container or pitcher in the fridge. It’ll last several days.
• You can assemble the cider ahead of time and then just add it to the crockpot when it’s time to make your house smell amazing.

Dorothy’s Expert Tips for Cider

• Add cloves to this Crockpot Apple Cider! It will taste amazing!
• Other things you can add are maple syrup, cranberries
• When it comes to what apples to use – we love gala or fuji. You can also use granny smith, honeycrisp, red delicious, golden delicious, and pink lady. Really anything works in this hot apple cider!
• I love using vanilla vodka, but you can spike this caramel apple cider cocktail with so many different kinds of alcohol: bourbon, whiskey, or caramel vodka are just a few to choose from.
• If you don’t want to use the crockpot, then pour some cider in a glass and add some caramel. Then heat it in the microwave. 

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Crockpot Apple Cider Recipe

Spiked Crockpot Caramel Apple Cider – Make caramel apple cider in the slow cooker for a warm drink that is perfect for a crowd. Then spike it with vanilla vodka for the adults! This is everyone’s favorite fall cocktail recipe.

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 12 servings

Calories 249kcal

Author Dorothy Kern

Cost $5

Ingredients

Cider:

• 6-8 cups apple cider
• 2 cinnamon sticks
• 5 whole star anise (optional)
• 2 apples sliced
• 1 orange sliced

Serving:

• Vodka (any flavor) or Fireball Whiskey
• Whipped Cream
• Caramel Sauce

Instructions

• Place apple cider, cinnamon sticks, star anise, oranges, and apples in a 5-7 quart crockpot. Stir to combine. Heat on high for 2-4 hours or until hot. Serve plain or make an adult cocktail.
• For each adult cocktail: add 1 ounce vodka to a mug and top with 1-2 cups of cider. Top with whipped cream, caramel sauce, and a cookie for garnish.

Video

Notes

• You can also add whole cloves (and omit star anise if you prefer)
• Store in an airtight container in the refrigerator. 

Nutrition

Serving: 1cup | Calories: 249kcal | Carbohydrates: 45g | Sodium: 115mg | Sugar: 42g

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These Apple Cheesecake Bars have a crunchy cookie crust with a delicious apple cheesecake filling and crunchy crumble topping. They’re so good and perfect for fall baking!

The BEST Apple Cheesecake Bars

Fall is one of my favorite times of year, and the best way to get into the fall spirit is with these apple bars that have a great cheesecake layer. It starts with a graham cracker and Nilla wafer crust, then they have a soft and gooey cheesecake center and the bars finish off with a streusel topping – the perfect fall dessert.

Ingredients Needed

• Apples: Use whatever apples you love best. We typically use Granny Smith for baking, but you could use gala, fuji, or honeycrisp apples too. You’ll need to peel and dice them small.
• Graham Cracker and Nilla Wafers: The perfect combination for a thick cookie crust. You can use all of one or the other if you prefer.
• Butter: I use unsalted butter but you can use salted if that’s all you have.
• Sugar: This recipe calls for both granulated sugar and brown sugar for the cheesecake and the topping.
• Cream Cheese: Make sure your cream cheese is room temperature to avoid lumps.
• Sour Cream: Make sure it’s room temperature to avoid lumps; regular or low fat can be used (don’t use fat free).
• Eggs: Room temperature is key!
• Oats: I use quick oats in the crumble topping.

How to make Cheesecake Bars

1. I line my pan with foil or parchment paper for easy removal. Pulse graham crackers and Nilla Wafer cookies in a food processor until they are fine crumbs then stir in melted butter and cinnamon and press into pan.
2. Heat apples in the microwave to soften, then toss with cinnamon and sugar. Cool. Beat cream cheese, eggs, sour cream, sugar, and vanilla until smooth, then fold in apples.
3. Make the topping by mixing all topping ingredients in a medium bowl with a hand mixer on medium speed. Mixture will be crumbly.
4. Spread cheesecake mixture over crust then sprinkle crumble evenly over the top.
5. Bake until the edges are golden and the center is set. These need to cool to room temperature and then chill before slicing.

Expert Tips

• Using an electric mixer or stand mixer for this recipe will make your life a lot easier and help get out the lumps.
• Your ingredients need to be room temperature to avoid lumps.
• Don’t skip the chilling and cooling steps; cheesecake needs the time to rest and chill.
• To add some more fall flavors, make these caramel apple cheesecake bars by taking caramel sauce to drizzle over top!

Storing and Freezing

Store in an airtight container in the fridge or at room temperature for up to 5 days, or freezer these bars in the freezer and cover them with plastic wrap. They can stay in the freezer for 3 months.

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Apple Cheesecake Bars Recipe

These Apple Cheesecake Bars are the perfect Fall dessert with a crunchy cookie crust, creamy cheesecake and apple filling and crumble topping.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Cooling Time 4 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 36 bars

Calories 171kcal

Author Dorothy Kern

Cost $10

Ingredients

For the Crust

• 12 Graham Cracker Sheets (184g)
• 50 (184g) Nilla Wafer Cookies
• ¼ teaspoon ground cinnamon
• 12 tablespoons 170g) unsalted butter , melted

For the Cheesecake

• 2 (8-ounce) packages cream cheese, room temperature
• 2 large eggs , room temperature
• ½ cup (124g) sour cream , room temperature
• ½ cup (50g) granulated sugar plus 2 tablespoons (25g), divided
• 1 teaspoon vanilla extract
• 2 Granny Smith apples peeled, cored, and finely chopped
• ½ teaspoon cinnamon

For the Topping:

• 1 cup (200g) packed light brown sugar
• 1 cup (124g) all-purpose flour
• ½ cup (50g) quick cooking oats
• ½ cup (113g) unsalted butter , softened

Instructions

• Line a 9×13” pan with foil and spray with cooking spray. Preheat oven to 350°F.
• Make the Crust: Pulse graham crackers and Nilla Wafer cookies in a food processor until they are fine crumbs. Place in a bowl and stir in cinnamon and melted butter. Press into prepared pan.
• Beat cream cheese, eggs, sour cream, sugar, and vanilla with a hand held or stand mixer. Place apples in a small bowl and sprinkle with 2 tablespoons sugar and cinnamon. Stir apples with cream cheese mixture. Pour over crust in pan.
• Make the topping by mixing all topping ingredients in a medium bowl with a hand mixer. Mixture will be crumbly.
• Sprinkle crumble evenly over the cheesecake mixture. Bake for 40-45 minutes or until the top is golden brown and the cheesecake seems set. Cool to room temperature and then chill for at least 4 hours before cutting.

Video

Notes

• Be sure to cool to room temperature before chilling.
• Bars should be stored in the refrigerator in an airtight container. They can also be frozen.

Nutrition

Serving: 1bar | Calories: 171kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 57mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 237IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.4mg

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