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.

Top down view of Muffin Tin Mini Apple Pies

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!

Top down view of food processor with dough

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:

Hand with circle cookie cutter cutting pie dough

The list goes on and on, but one thing I hadn’t yet attempted with my trusty tin? Mini pies!

Clear bowl containing diced apples and cinnamon

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.

Muffin pan containing unbaked mini pies

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.

Hand holding circle cookie cutter over lattice

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.

Muffin tin apple pies topped with weaved pie dough

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

Hand holding easy muffin tin mini apple pie with lattice pie crust

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.

Homemade Muffin Tin Mini Apple Pies dusted with sanding sugar

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Dessert

Muffin Tin Mini Apple Pies

Skip the forks in favor of your fingers with this easy recipe for Muffin Tin Mini Apple Pies starring a quick-fix homemade pie crust.
4.88 from 24 votes
Top down view of Muffin Tin Mini Apple Pies
Prep Time 1 hr 15 mins
Cook Time 18 mins
Total Time 1 hr 33 mins
Servings 12 mini pies

Ingredients 

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)

Instructions 

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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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Nutrition

Calories: 312kcal, Carbohydrates: 40g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 54mg, Sodium: 156mg, Potassium: 108mg, Fiber: 2g, Sugar: 17g, Vitamin A: 533IU, Vitamin C: 3mg, Calcium: 20mg, Iron: 1mg

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Comments

  1. These are adorable!! Always have homemade pie dough in the freezer so they were a snap to make.made half with dough topping half with crumble topping either way yummy. Family loves them

    1. Sure, Matti! However, I’ve never made this recipe using a mini muffin tin so I’m not certain about the bake time. I’m so glad you enjoyed the recipe!

  2. 3 stars
    I used local Greening apples and cut down on the sugar and the filling was delicious. I recommend rolling the dough out to 1/8″ instead of 1/4″. I did not have enough dough for 12, so I have 11 and then made a walnut streusel for the top. They just cooled and I tried one and the crust did not cook all the way through because it was too thick. Other than that, great idea and super cute–will make again with my modifications.

  3. I love this recipe. I have already made 24 pies. Tonight I am making a gluten free crust. Anxious to see how it turns out. Everyone who has tried them, loves the mini pies. Thanks!

      1. Hi Ashley! Once the mini pies have completely cooled, they can be stored in an air-tight container at room temp for up to 3 days.

  4. 5 stars
    I love this recipe! I’ve made it twice in one week and it’s a massive hit. I especially like the ease of the crust recipe. I had never made a pie crust before and it came out perfect.

    I have a question. If I wanted to use a blueberry pie filling instead of apple could I use a standard blueberry pie filling recipe? Or would that be too much for this recipe?

    1. I’m so glad you’re enjoying the recipe, Victoria! Yes, you can absolutely swap in any other type of fruit filling and it’ll work great.

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