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.
4.93 from 14 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. Hi Kelly! What kind of apples or mix of apples do you use for this recipe? I’m really excited to make these.

  2. Hi, I don’t see anything about having to butter the tins? The store bought crust will come off easily from the tins? Thanks so much!

  3. I only have a 6 cup muffin tin with irregular diameter (Top: 8cm/3″; Bottom: 5.5cm/2″; Height: 3.3cm/1.3″). How long should I bake the pies?

    1. Hi Abigail! It’s hard for me to gauge timing on that size, as I’ve never made this recipe with that pan before, but if they’re roughly twice the size, you can start checking them at the 25-minute mark.

  4. Love these! Wondering if I wanted to (crazily) make 150+ for a wedding favor, how can I store/freeze them in advance?

  5. 5 stars
    Followed the recipe and they came out wonderful! The rosemary in the crust was a nice touch. The whole family enjoyed them with a dab of whipped cream.

  6. Love your recipe! I halved it and made a 6-inch pie, it worked perfectly with a bit extra baking time. Althouh I’mnow wondering, can I pre-make the dough and store it for future use?

  7. These were so delicious!!! I made two batches one with the fresh Rosemary in the dough and one without… I think I like the ones with the rosemary the best!! Thank you for suggesting that little touch!! Very delicious and will make these again!

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