Could these be any cuter?! If you’re looking for an all-American party dessert, consider these adorable Mini Apple Pie Tartlets. This recipe makes 72 precious little bites! You could also size them up for about 24 mini pies using two muffin tins.

Thank you to my grocery partner Kroger DFW for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going. 

I used my mama’s famous cooked apple pie filling for this recipe. If you love caramel apple vibes, you’ll love her filling. It will make your house smell absolutely incredible.

This adorable bite-size recipe is perfect for parties. I served these cuties at my Hamilton party because apple pie was one of Alexander Hamilton’s favorite foods, but I’ll be making these for years to come!

I used store-bought pie crust for this recipe, a quick and easy party hack. You will need mini tart pans for this recipe and a tiny biscuit cutter and tartlet press will make the job so much easier.

Mini Apple Pie Tartlets

Makes 72 mini tartlets

2 pie crusts
2 pounds Granny Smith apples (about 6 medium)
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 Tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp salt
2 Tbsp unsalted butter
2 Tbsp freshly squeezed lemon juice

1. Peel, core, thinly slice, and chop apples. You want five cups of pretty finely chopped apples. Set aside.
2. Whisk together sugars, cornstarch, cinnamon, and salt. Set aside.
3. Melt butter in a large skillet. Add apples and toss with butter. Pour lemon juice over apples and gently toss. Sprinkle apples with sugar mixture and stir well. Cook for ten minutes, until the pan juices thicken and apples soften slightly. 
4. Roll out one pie crust on a floured surface. Use a small biscuit cutter or glass to cut out rounds, then press down into mini tartlet pans.
5. Spoon about half a teaspoon to fill each cavity. Don’t overfill!
6. Bake at 375 degrees Fahrenheit for about 18-20 minutes. Cool in the tins for five minutes, then transfer to a cooling sheet and repeat with remaining pie dough.

Note: these freeze beautifully! I made these weeks before my party and thawed them on the counter the night before. We popped them in the oven at 350 for 5 minutes to crisp up the crust but that’s optional.