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.Â
- 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.Â
- Brush the tops of the pies with the egg wash then sprinkle them with sanding sugar (optional).Â
- Bake the pies until they are golden brown, 16 to 18 minutes.Â
- Remove the pies from the oven and let them cool completely in the muffin tin.Â
- 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.
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!
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?
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!