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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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!
Nutrition
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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.
I made these for my family last night and they were so good!! I added a little cardamom and mace to the spices, but that was the only change. I also made another batch of the pie crust (with less sugar) to make mini meat pies – that rosemary is so nice :)
Thanks for the recipe!
So glad you enjoyed the recipe, Jocelyn!
I just made this for my mother in law and she literally told me she loves me for the first time because of it. Cannot recommend enough!!! Thank you so much!!
I’m so glad you all enjoyed the recipe, Rayne!
Excellent thank you from Old Orchard Beach, Maine!
So glad you enjoyed it, Lisa!
Not sure what happened to first comment but first time baker and made Muffin Tin Mini Apple Pies for a party! Planned 24 but hubby and I ate 12. They were great! My lattice needs work so each was unique.
So glad you enjoyed the recipe, Kathy!
How long did you bake these in a mini muffin tin
Hi there! The bake time is 16 to 18 minutes.
I don’t have a food processor! What can I use?!
You can cut the butter in with your fingers and do it the old fashioned way! Check out my recipe for “Flaky Pie Dough” and use that technique.
I am wondering how many calories this is per mini pie so is the nutrion where it says 312kcal is that for the whole recipe or each individual pie? I’m assuming that is meant to be 312 calories also? Great recipe! I’ve made this for the family last night and am going to make 2 batches for Thanksgiving tomorrow!
Hi Dena! The nutritional info is only an estimation but it’s likely 312 cal per pie, roughly.
Absolutely delicious
So glad you enjoyed it!
Do you need to grease the muffin tins at all before pressing in the dough to prevent sticking?
No need to! There’s enough butter in the crust to help them easily release. Greasing the pan will just make the crust soggy. Hope that helps!
Can you make these the day before serving or would they get soggy?
You can definitely make them a day (or even 2!) in advance. Enjoy!
Could you do this with other fillings? What would you suggest?
Absolutely, Kim! You could do any other fruit, such as pears or berries.
Can you freeze these? Thoughts?
Absolutely, Stacy! I’d bake them through, cool them completely then package and freeze. You can reheat them in the microwave or in a 250°F oven until thawed and warm in the center.
I have made this recipe for Thanksgiving 2 years in a row now and can’t wait to make it again this year! I have done the mini pies once, and a large pie once and both turned out wonderfully. In my opinion, this is the BEST crust recipe for apple pie. The rosemary adds something I never knew I was missing, but I won’t ever go back to plain crust for my apple pies. The filling is the perfect consistency and not too sweet, but just right. 10 out of 10 from me and my entire family.
Love reading this, Sara! Thrilled you are enjoying the recipe!
I made these this evening – absolutely delicious.
I did add a pinch of freshly grated nutmeg and a tablespoon of dark rum because that is what I put in my pie which everyone loves.
I especially liked the dough, but it did seem a tad dry? Is that the way it is supposed to be?
If I there is something I could do to make it less dry……………..and……………can that dough be used in a traditional pie?
The slight dryness in the pie would not, for one second, keep me from making it again…….probably in a couple of day.s
So glad you enjoyed the recipe!
Made it for a cookout with friends. Everyone loved it!
Thrilled to read that!
What type of apples can be used?
Any variety you prefer!
Can I still make the crust without a food processor?
Absolutely! You’ll just need to work the butter into the flour mixture really well with your hands.
When I don’t a have a food processor, I grate the butter and throw it in the freezer for 10 minutes. It make the hand mixing so much easier.
Such a great tip!
I haven’t made them yet. I was planning on making them for my daughters second birthday party, but I was wanting to make them two days before the party. How long will they last at room temperature before they expire? Do you recommend they be refrigerated?
Absolutely, Dasia! They can be stored at room temp.
Absolutely incredible!!! Thank you so much for sharing, I was able to make these all before 10 am the pie crust is hands down the best ! This recipe will be passed down to my girls xo thank you !
So glad you enjoyed the recipe, Kash!
I made this for Thanksgiving 2023. Was looking for the recipe again as I plan to make it again this summer. It was a big hit. I still remember my daughter’s college friend raving, “Mrs. D.! Those pies!” He really enjoyed it.
So glad you enjoyed it, Lu!
so yummy and so cute!!! I’m over 8K above sea level so its hard to find recipes that work for me, I”ll be making these again, Thank You!
So glad you enjoyed the recipe, Maureen!
Very easy, delicious, and adorable! I used refrigerated pie crust, which made it a breeze. The kids had fun helping :)
I’m so happy to hear that you and your kids enjoyed the recipe, Dena!
Hi, do you know how much refrigerated pie crust you used?
Hi Claire! It depends on what style of top crust you’d like to do (lattice, full top, braid, etc.)!
Did you have to adjust the time at all for the ready made refrigerator crust?
Hi Natalie! No need, as long as it’s the same thickness as indicated in the recipe.
Easy and fun!
I’m so glad you enjoyed the recipe, Ann!
Kid- I am sick at home and my mom made these for me, they came out really nice and were seriously good!
Mom- I precooked the apples, sugar, and cinnamon on the stove til soft, then stirred in the flour and spooned the mixture into the muffins before adding the lattice top and baking. The whole process took maybe 2 hours, but we had fun and think it is 10/10!
I’m so happy to hear that both you and your kiddo enjoyed the recipe!
Your recipes sound delicious !
Thanks, Donna! Let me know if you try any of the recipes and hope you enjoy!
I’m so sad these didn’t work for us! Flavor of the crust was delicious but was a step missing? My apples didn’t cook at all and the crust was cooking fast so I got delicious crust and almost raw apples. ):
Not a baker but hoping I know what the issue was.
Hi Brandi! Was your oven at the right temp and the pies baked with the rack in the center?
Do you have to grease the muffin tins first?
No need to!
Hey there I’m just jumping in though I’m not the author of the recipe. One workaround would be to cook your apples down to almost tender in a saucepan before you use them in the recipe. That way they get the cook time they need.
My daughter needs me to make 60 mini pies for her baby shower the first weekend in November. She wants Dutch apple, pumpkin, and mixed berry. I’m going to try to do a sample this week, but this recipe looks amazing. Have you made pumpkin and would there be any adjustments to the cooking? I’m just a bit nervous about taking them out of the muffin tin, so I might use two strips of parchment paper before I put the pie crust in for assistance with lifting out after they’re cooled.
Hi Sue! That sounds like so much fun. A pumpkin filling will need to bake for a different amount of time than apple, I just can’t advise on what that is because I haven’t tried pumpkin in this recipe.
Can I make these ahead, for Christmas, and freeze them?
Absolutely, Mary Sue!
I used this recipe in a mini muffin pan to make 24 tiny apple pies for Apple Day in my son’s 1st grade class. I used 3 store-bought pie crusts and made mini heart shapes from the scraps to place on top. I adjusted the baking time down to 10-12 minutes and they turned out great! I had enough extra apple filling and pie crust to make 3 regular/standard muffin-sized pies.
I’m so happy to hear that you and your son’s class enjoyed the recipe, Leanne!
Hi! Can I make the pie crust the night before and keep in the fridge overnight? I want to make these with my class but I would like to make the crust at home and roll it out tomorrow with the class.
That should work, Kim!
Modified the recipe a little and used gluten free flour. Needed 8 tablespoons of ice water for the dough to form and I used a Kitchen aide mixer as my Cuisinart blade needs to be replaced. Worked great until the lattice work, which I’m not that good at anyway. The apples are from my bosses tree so I don’t know what kind they are but they’re sweet so I also decreased the white sugar to 1/8 cup. My husband loves them and I’m taking a couple to my boss tomorrow.
I’m so glad you enjoyed the recipe, Rachel!
Would it affect it if I sprayed the muffin tin with baking spray to make releasing these easier?
If you’re using a nonstick muffin pan, you really shouldn’t need to, but you definitely could coat them with cooking spray if you’d like!
These came out so great and we’re a huge hit at a 4th of July Party! The only thing is that my lattices were not nearly as pretty as yours. Any tips?
I’m thrilled you enjoyed the recipe, Emily! Create a perfect lattice by using chilled, thin and evenly rolled dough. Weave uniform strips over the pie and trim excess dough for clean edges, and practice helps :)
I made mine without the tops for easy ice cream access. Yum yum
Great idea!
I want to try to make this for my husband tonight, what kind of Apples would you recommend?
Hi Kim! Any variety of apples will work in this recipe but I prefer Granny Smith or Cortlands.
I’ve made these for years , now with my large pies for guests or taking somewhere I use apples , I myself like Grannie smith , Little tartness and sweet . When I want something quick for dessert , I used canned, mixed with , cinn/cloves /pumpkin pie spice .. a did a little orange sometime , egg wash top , sprinkle CINNIMON/Sugar and touch of brown sugar … until golden almost brown , we like crisp crust .
Hi ! Im wondering if i can made Them in advance and put them in the freezer?
Absolutely, Annabelle!
Easy to follow recipe! The mini pies were a big hit with my grandson, for whom I made them, and the rest of the family! Will definitely keep this recipe.
Yay! I’m so happy you enjoyed the recipe, Alka!
Is this recipe enough for the 12 pies including whats needed for the tops?
Yes :)
This recipe was AMAZING!!!!! It was especially good for family gatherings!
Yay! I’m so glad you enjoyed the recipe, Dylan!
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
Amazing! I’m so glad you enjoyed the recipe, Charlotte!
I made this recipe last year and it was a star!
Could I makenit in a mini muffin tin?
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!
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.
Thanks, Nina!
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!
Woohoo! I’m thrilled you’ve been enjoying the recipe, Winnie!
How long do they last in the fridge after baking?
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.
i’m doing a desert table can i freeze for a month or two
Hi Michele! I haven’t tried freezing these mini apple pies, but it should work great!
Wondering if you could make these ahead and freeze before serving?
Hi Nicole – I haven’t tried freezing these mini apple pies, but it should work great!
Beyond yummy! DELICIOUS!
I’m thrilled you enjoyed the recipe, Jillene!
This was a huge hit. Can’t wait to make it again.
I’m thrilled you enjoyed the recipe, Bob!
Awesome recipe!
I’m thrilled you enjoyed it, Dori!
If I use premade pie crust do I need one or 2 sheets to do the crusts and the lattice tops?
I’d definitely buy two so you have ample crust!
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?
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.
Delicious
Can these be made ahead (hours), stored in fridge and baked so they are hot for dessert?
Hi Sue! That should work if it’s just for a few hours (any longer and I’d worry that the filling would soak into the crust and make it soggy).
Love the recipe! Wanted to know can I reheat them after baking and if so, how?
Absolutely! These actually are great reheated in the good ol’ microwave for 30 seconds (or longer, depending on your microwave model).
Made these for a friends get together. They were delicious. Used store bought pie crust and Apple Pies spice instead of cinnamon. Will definitely make again.
Excellent! I’m so glad you enjoyed the recipe, Linda!
This looks like so much fun!! I can’t wait to make it!! Also I was going to ask about wether or not you can store the crust in the freezer, but then I saw its been asked like five times sooo… thanks other people!! XD
I hope you enjoy the apple pies, Elly!
Would this pie filling be able to store in the fridge? How long would it last?
Definitely! I’d store it for a max of three days.
Just wondering
how long is it if you use storebought piecrust
Hi Summer! The bake time will remain the same. :)
Really easy to make!! And they turned out so well! This was my first time making pie crust and it was a lot easier than I thought it would be. I won’t be buying pie crust from the store anymore! Great recipe
This is what I love to read, Kristen! I’m so glad you enjoyed the recipe!
How long can the dough remain in the fridge before being baked ?
Hi Faith! The dough will last 1-2 days when securely wrapped with plastic wrap and stored in the fridge. :)
Hi!
So excited to try. Can I make the dough and keep in fridge a few days in advance of baking?
Absolutely, Melody! Just be sure it’s covered securely in plastic wrap. :)
These were awesome my whole family loved them!!!
I’m so happy to read this, Addison!
I can’t wait for the grandchildren to get home from school, because these taste great and look so cute!
Yay! I hope they enjoy the mini pies, Sheryl!
So delicious! I used Granny Smith apples for a little tart kick! Yum!
Excellent! I’m so glad you enjoyed the recipe, Kayla!
These are so good!
I’m thrilled you enjoyed the recipe, Sam!
Enjoyed making your mini Apple Pie recipes. Came out well, my first time.
I’m so thrilled you enjoyed the recipe, Yvonne!
Hi Kelly! What kind of apples or mix of apples do you use for this recipe? I’m really excited to make these.
Hi Cassie! Any variety of apples will work in this recipe but I prefer Granny Smith or Cortlands. :)
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!
No need to grease the muffin tins, Jacqueline :)
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?
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.
Wonderful recipe! Thank you
So glad you enjoyed it, Annaleise!
Love these! Wondering if I wanted to (crazily) make 150+ for a wedding favor, how can I store/freeze them in advance?
Hi Valerie – I haven’t tried freezing these mini apple pies, but it should work great!
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.
I’m so thrilled your family enjoyed the recipe, Patrice!
Delicious
I’m so glad you enjoyed the recipe, Zahra!
You didn’t mention if we are supposed to grease the muffin tins first!
No need to grease the muffin tins, Michele. :)
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?
Hi Vanessa! Yes, you can make the dough and store it covered securely in plastic wrap in the fridge.
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!
I’m so glad you enjoyed the recipe, Kelly!
Can’t wait to try them today. Can you do some with a crumble topping in the same batch?
That would be delicious, Roberta! Enjoy!
Great recipe! I will overstuff the apples next time, so that the crust to apple ratio is a little better. I found the pie crust super easy to make for my first time from scratch – the recipe provided plenty of crust for 17 pies. Thank you for sharing!
You are so welcome, Kendra! I’m so glad you enjoyed the recipe!
Do you precook the apples at all ?
No :)
I cried tears of joy as my “I don’t like hot fruit” husband bit into one and ate 6. We had them warm, cold, and frozen!
I did not change the recipe one bit and won’t! These are so good and a great way to get more crust.
Love, love, love the rosemary in the crust.
Amazing! I’m so thrilled to read this, Laura!
Hello any idea on how long I can store the dough in the fridge?
Hi Carolina! The dough will last 1-2 days when securely wrapped with plastic wrap and stored in the fridge. :)
These turned out amazing! Made them for thanksgiving.
I’m thrilled you enjoyed the recipe, Vanessa!
Can you freeze them
Hi Jeanne – I haven’t tried freezing these mini apple pies, but it should work great!
So good, but the original crust recipe didn’t make nearly enough. I ended up doing one and a half times the dough so that there was enough, and i substituted cinnamon for nutmeg and lemon zest.
Thanks for your note! I’m thrilled you enjoyed the recipe!
Can you make these gluten free?
Hi Hannah – I haven’t tried this recipe with any other type of flour so I’m not sure. You could try using gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. Let me know if you give it a shot!
Of course. Use gluten free flour to make the dough. Many recipes on the Internet. We use GF flour all the time in this house.
I made the mini pies a few weeks ago and its was so easy to make and quick! But im still not sure on with apple to use, red or green? I had used red apples at the time but what do u think?
Hi! Any variety of apples will work in this recipe but I prefer Granny Smith or Cortlands.
Hi. I dont own a food processor but I would like to try the homemade dough instead of store bought can I use an electric mixer instead ?
Hi Shavonia! Yes, that should work. Just use the beater blade.
How do you recommend storing? I would like to make these the day before thanksgiving.
Hi Megan! I recommend storing them in an airtight container at room temp.
The were delicious! Super easy and fun. We used store-bought crust to save time and it worked well. Still needed 2 pie crust boxes to fit the pies.
I’m so thrilled you enjoyed the recipe!
These are such an easy to take dessert and the grandkids loved them! Took them on a hike and held up well in our basket-it was a great treat after a fall hike! Thanks again for the great recipe!
Love this! I’m so thrilled you enjoyed the recipe, Sheila!
Can you freeze these? I want to be able to do some and just have on hand when a pie craving hits-thanks for the great recipe and yes indeed we are going to use some rosemary-I grew some this year and I’m always looking for fun ways to use herbs! Thanks again
Hi Sheila – I haven’t tried freezing these mini apple pies, but it should work great!
Can you use the actual mini muffin pan to make them bite sized? If so, how long should I leave them in the oven?
Sure, Penelope! However, I’ve never made this recipe using a mini muffin tin so I’m not certain about the bake time.
Wish this could b sent to my email mail
Hi Valerie – You can subscribe to Just a Taste to get new recipes and a newsletter delivered straight to your inbox!
Can I use premade pie crust?
Sure :)
Them look adorable & delicious; but you muffin pan looks like a regular muffin tin instead of a mini pan. When I think of ‘mini’ ( bite size) I think of the 1 & 3/4- 2 inch size cavity of muffin pan.
I would think that f a person is in a hurry that you probably could use canned pie filling of choice.
Thanks for sharing your recipe
You are so welcome, Colleen! I hope you enjoy it! :)
I read the recipe .. it mentions cutting out 12 circles for the crust but nothing about the top.. do I have to make another batch of dough for the tops ? Did I miss something ??
Thanks
Hi Ray! Just keep any dough scraps from cutting the circles for the top lattice or decorations.
I followed this to the letter and completely ran out of pastry once I’d filled the tin. I’m using a muffin tray. Are you using a shallower pan for smaller cupcakes? Could this be why it went wrong?
Hi Kerstie – I used a standard 12-cup muffin tin. Did you roll the dough until it was 1/4-inch thick?
No need to!