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+ servings

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
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.
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