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.
4.94 from 16 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. 5 stars
    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

      1. Hi Faith! The dough will last 1-2 days when securely wrapped with plastic wrap and stored in the fridge. :)

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

  3. 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!

  4. 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.

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

  6. 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.

  7. 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?

  8. 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!

  9. 4 stars
    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!

  10. 5 stars
    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.

    1. Hi Carolina! The dough will last 1-2 days when securely wrapped with plastic wrap and stored in the fridge. :)

  11. 5 stars
    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.

    1. 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!

  12. 5 stars
    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?

  13. 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 ?

  14. 5 stars
    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.

  15. 5 stars
    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!

  16. 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

  17. 5 stars
    Can you use the actual mini muffin pan to make them bite sized? If so, how long should I leave them in the oven?

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

  18. 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

  19. 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