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Muffin Tin Mini Apple Pies
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Add a bite-sized twist to a dessert classic with this perfectly poppable recipe for Muffin Tin Mini Apple Pies starring a quick-fix homemade pie dough.
While many people await the arrival of pumpkin spice lattes to signal the start of fall, I prefer to kick off cooler temps and my Thanksgiving countdown with autumn’s all-star fruit: apples.
Now you can skip the forks in favor of your fingers with individual servings of the season’s standout dessert: Muffin Tin Mini Apple Pies!
I love a good muffin tin recipe, especially when it yields something beyond a classic muffin. The essential piece of culinary equipment is a versatile favorite in my kitchen and has resulted in some of our most popular recipes, including:
- Bacon, Egg and Cheese Toast Cups
- Baked Oatmeal Cups (Freezer-Friendly)
- Easy Taco Salad Cups
- Pizza Pockets
- Chocolate Chip Cookie Cups
The list goes on and on, but one thing I hadn’t yet attempted with my trusty tin? Mini pies!
I’ve served up my fair share of hand pies, which are also a great single-serving option for your dessert spread. They’re a bit faster on the prep front, with just as many filling options, but I wanted to up the presentation, so mini apple pies became a recipe development must.
This recipe uses a homemade pie dough flavored with rosemary. It’s an optional add-in, but if you’re up for taking your pie flavor to a whole new level, I highly suggest you give it a shot.
Would store-bought pie crust work in this recipe? Absolutely! You know I’m all about a store-bought shortcut when it comes to saving time, so don’t hesitate to swap in your pie crust brand of choice if you want to speed up the process.
Once you get the pie crust and filling tucked into the muffin tin cups, you can opt for two options to top off your pies:
- A simple top crust, which can be a single piece of pie dough (just don’t forget to cut a few slits into it to help the steam release!)
- A more intricate top crust in the form of a woven lattice
No matter which path you choose, you’ll end up at the same tasty destination: Muffin Tin Mini Apple Pies!
They’re the ultimate portable, poppable and fork-free dessert option that can be customized with your seasonal filling of choice.
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Muffin Tin Mini Apple Pies
For the crust:
- 2 1/2 cups all-purpose flour, plus more for rolling out dough
- 1 1/2 Tablespoons minced fresh rosemary (optional)
- 1 1/2 Tablespoons white sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 5 to 6 Tablespoons ice water
For the filling:
- 4 medium apples, peeled and diced small (about 3 cups)
- 1/4 cup white sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons all-purpose flour
- 1 large egg, whisked with 1 Tablespoon water
- Sanding sugar (optional)
Make the crust:
In the bowl of a food processor, combine the flour, rosemary (optional), sugar and salt. Pulse just until combined then add the cubed butter and pulse until the mixture resembles wet sand.
With the food processor running, slowly stream in the ice water a few tablespoons at a time until the dough comes together into a cohesive ball.
Arrange a piece of plastic wrap on your work surface then transfer the dough into the center and wrap it up securely. Refrigerate the dough for 30 minutes.
Lightly flour your work surface.
Roll out the dough until it is 1/4-inch thick. Using a 4-inch cookie cutter (or a glass), cut out as many circles as you can. Re-roll the dough and cut out additional circles until you have a total of 12. Arrange each circle in a muffin tin cup, pressing it down and up the edges. Keep any dough scraps for the top lattice or decorations.
Make the filling:
Preheat the oven to 425°F.
In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon and flour.
Divide the mixture among the muffin tins. Top or each pie with a woven lattice or cut-out shapes.
Brush the tops of the pies with the egg wash then sprinkle them with sanding sugar (optional).
Bake the pies until they are golden brown, 16 to 18 minutes.
Remove the pies from the oven and let them cool completely in the muffin tin.
Using a sharp knife, run it around the edges of each pie to help release them then serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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