Just like a classic apple pie recipe, these easy Apple Pie Tarts are the perfect dessert for your holiday dessert table. These individual apple pies are easy to make and look amazing, making them the perfect make-ahead dessert for your Thanksgiving dinner!
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Easy Individual Apple Pies perfect for your holiday dinner!
Looking for a fantastic dessert for your holiday dinner, but without all the work and fuss? These easy Apple Pie Tarts are an amazing option.
Made with store-bought refrigerated pie crusts and an easy apple pie filling, these individual apple pies take less time than traditional pie, yet still deliver amazing flavor and texture in every bite!
What do I need to make individual apple pies?
Here’s a quick-reference shopping list of the ingredients you’ll need to make these apple pie tarts. Note that I’ve linked my favorite ingredients to Target, where you can do same-day ingredient Target pickup, Target drive-up or even delivery.
- Refrigerated Pie Crusts – using store-bought refrigerated pie crusts is a great short cut, especially when prepping a holiday meal. Store bought crusts render a wonderfully flaky, tender crust that is perfect for this apple pie tart recipe.
- All-Purpose Flour – you’ll need all-purpose flour to sprinkle on your work surface. This helps the crust not stick and ensures it can be easily moved and transferred to your tart pans.
- Fresh apples – far superior than any canned pie filling, using fresh apples will give you a delicious apple pie filling. I recommend using Honey Crisp, Granny Smith, Gala, Braeburn and Pink Lady, which are all great choices for baking.
- Cinnamon – cinnamon is the perfect pairing to go with apples and traditionally used in apple pies and apple tart recipes.
- Nutmeg – also complimentary to apples, ground nutmeg goes well with the cinnamon and adds great flavor to this individual apple pie recipe.
- Granular Sweetener (or granulated sugar) – a granular sweetener, like Whole Earth Granular Monk Fruit Sweetener is great for keeping the calories on the lower end. If preferred, you can use regular granular sugar as a substitute.
- Milk – a small amount of milk is used for topping the apple tarts to create a flaky top crust.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of this post to the recipe card. Thanks!
How do I make apple pie filling for individual apple pies?
To make individual apple pies, start by mixing together the apple pie filling. Peel and slice the apples – you’ll need about 4 medium-sized apples. Slice the apples thinly so they can easily soften while baking.
To the sliced apples, coat with a flour, sugar, cinnamon and nutmeg mixture. This mixture will help sweeten and flavor the apples. The flour in this mixture will help absorb the juices that the apples will render when baking.
Can I use store bought pie crust to make apple pie tarts?
Using store-bought refrigerated pie crust is a great short-cut when making these apple pie tarts. I use store-bought refrigerated pie crust for making my Blueberry Tarts, Cherry Tart Recipe and even my Apple Pie Bars.
Start by letting the crusts come to room temperature, according to package directions. Flour your work surface generously. This will help make the crust easy to work with and transfer to the mini tart pans.
Cut one of the pie crust rounds into 4 even quarters (as seen above). These quarters will act as the bottom crusts for the mini tart pans.
Gently transfer the crusts into the bottom of the tart pans. Lightly press the crust into the bottoms and sides of the pans, pinching off any excess crust from the sides. (Pictured above.)
Next, spoon in the prepared apple pie filling to each of the tarts. There will be enough filling to fill each tart pan generously.
How do I make a lattice crust for my apple pie tarts?
Making a lattice crust for any pie or tart is simple using a few tools you likely already have in your kitchen.
Using a pizza cutter, cut ½” pie crust strips with the second refrigerated pie crust round. (There will be two pie crust rounds in a single package.) These will form the top lattice crusts for the apple pie tarts.
Alternating the pie crust strips in each direction, form the top lattice crusts, pressing the edges against the edge of the pan. Space the strips out about 1/2″ each so they are not overlapping.
Once the crusts are placed on top of the tarts, brush the tops of each apple pie tart with milk. Lightly sprinkle with additional granulated sugar or sweetener.
Place the tarts on a baking sheet and bake until the top crusts are golden brown. These beautiful tarts will come out of the oven perfectly baked and ready to be served for your Thanksgiving or holiday dinner.
What goes with apple pie tarts?
Apple pie and apple tarts are great served warm with a scoop of vanilla ice cream and/or a drizzle of caramel sauce. Apple tarts are also wonderful served with a hot cup of coffee, tea or cider. Here are some of our favorite coffee and tea recipes that would be great served with a holiday meal:
- Fireball Apple Cider Hot Toddy
- Hot Mulled Apple Cider
- Caramel Brulee Latte
- Chai Tea Latte Recipe
- Amaretto Hot Chocolate
FAQ’s about baking individual apple pies?
Store bought refrigerated pie crust can definitely be used to make an apple pie or apple pie tarts. Let the crust come to room temperature, as it is more flexible and easy to work with as it becomes less cold.
Firm, slightly tart apples are best for making apple pie and apple pie tarts. Honey Crisp, Granny Smith, Gala, Braeburn and Pink Lady, are all great choices for baking pies and tarts.
A tart is made with a fluted tart pan, and a galette is made without any pan. A galette is made with a simple pie crust with the sides folded over the fruit filling and baked on a flat baking sheet.
Apple tarts, when baked in 4″ tart pans, will need 40-45 minutes in the oven. Once the crust is golden brown, and the filling is bubbling, the tarts will be done baking.
Apple tarts are baked at 375 degrees.
Need more dessert ideas for your holiday dinner? Check out our other pie and tart recipes:
- 1 pkg. (14 oz., 2 ct.) refrigerated pie crusts, room temperature
- 4-5 Medium apples, peeled and thinly sliced
- ½ cup + 2 Tablespoons granulated sugar or granulated sweetener
- ¼ cup all purpose flour, divided
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 Tablespoons milk
- Preheat oven to 375 degrees.
- Lightly flour work surface with 2 Tbsp. of the flour. Roll out one of the pie crust rounds. Using a pizza cutter, cut into four equal quarters. Gently form each pie crust quarter into a 4” tart pan. Press into the bottoms and sides, trimming off any excess crust from the edges of the pan.
- In a mixing bowl, top the sliced apples with 2 Tbsp. of flour along with the sugar (or sweetener), cinnamon and nutmeg. Stir together well to coat the apples.
- Divide the apple mixture into each prepared tart pan.
- Using the second pie crust, using the pizza cutter, cut into 1/2” strips. Top each tart with the strips of crust, alternating the strips in each direction, forming the crust strips to the edges of the tart pan to secure.
- Brush the tops of each tart with milk. Lightly sprinkle with sugar or sweetener.
- Place the tarts on a baking sheet and lightly tent the tarts with aluminum foil to prevent the crust from over-browning. Bake for 30 minutes. Remove the foil and continue to bake the tarts for 15-20 more minutes or until golden brown.
- Remove from oven and let cool to room temperature before serving.
Recipe yields 4 tarts, each individual apple pie tart is one serving.
Storage: tarts can be left out at room temperature. The will keep for only 1-2 days at room temperature. When refrigerated and covered, the individual apple pies will last for 5-7 days.
Pies can be frozen. Individually wrap the pies and store in an airtight freezer container or freezer bag. Will keep frozen for up to three months.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 186mgCarbohydrates: 66gFiber: 7gSugar: 32gProtein: 4g
This post was made in partnership General Mills. All photos, recipe, opinions and content is 100% my own.