Muffin Tin Mini Apple Pies Recipe

Mini apple pies baked in a muffin tin – what’s not to love? These tiny pies are everything you crave in a traditional apple pie, but in adorable, single-serving portions. Perfectly golden crusts, a warmly spiced apple filling, and just the right hint of sweetness make these mini pies a hit for any occasion, from family gatherings to a cozy weeknight treat. Plus, they’re easy to make, portable, and, let’s be honest, way more fun to eat than a standard slice of pie!

I remember the first time I made these mini apple pies. It was a chilly fall evening, and the scent of apples and cinnamon filled the kitchen, instantly making everything feel cozy and warm. There’s something so satisfying about baking pies from scratch, especially when they’re this cute. I pulled the muffin tin out of the oven, and my family couldn’t resist sneaking one before they even had a chance to cool. These mini pies became an instant favorite, and I’ve been making them every fall ever since.

this RECIPE

The origin of mini pies (and why they’re perfect for sharing)

Apple pie has a deep-rooted history in American cuisine, but the concept of mini pies takes that classic dessert and gives it a playful, modern twist. Mini pies became popular as an easy-to-share alternative to a full pie, with each person getting their own little treat. They’re also incredibly versatile – you can make mini versions of almost any pie! Baking them in muffin tins makes them easy to portion out, and the smaller size means they bake faster, so you’re that much closer to enjoying warm apple pie goodness. Plus, they’re a hit at parties and potlucks because they’re so easy to grab and go.

Let’s talk ingredients: making the perfect crust and filling

The crust

This buttery crust is the foundation of our mini pies, giving them that signature flaky, melt-in-your-mouth texture. With just a handful of ingredients, you’ll get a rich and tender crust that pairs perfectly with the sweet, spiced filling.

• Flour: All-purpose flour is ideal for a flaky pie crust. If you’re out, you could try a mix of whole wheat and all-purpose flour, though the texture will be slightly heartier.
• Butter: Cold, cubed unsalted butter is key. The cold butter creates steam as it bakes, leading to those desirable flaky layers. You can swap for a plant-based butter if you’re aiming for a dairy-free version.
• Rosemary (optional): Fresh rosemary adds a unique earthy flavor that complements the sweetness of the apples. It’s optional, but if you’re feeling adventurous, it’s a lovely twist.
• Ice water: Adding ice water slowly brings the dough together without making it too sticky. Cold ingredients help maintain that flakiness in the crust.

The filling

For these pies, we’re using diced apples and a few simple ingredients to create a filling that’s flavorful but not overly sweet.

• Apples: I recommend a mix of Granny Smith (for tartness) and Honeycrisp or Fuji (for sweetness). Choose firm apples that will hold their shape when baked.
• Sugars: A combination of white sugar and light brown sugar gives the filling depth. If you want to cut back on refined sugar, try swapping a bit of the sugar with pure maple syrup or honey.
• Cinnamon: The classic partner to apples! A teaspoon is all you need for warmth and spice.
• Flour: This thickens the filling slightly so it doesn’t get too runny as it bakes.

Essential kitchen tools for mini apple pie success

• Food processor: A food processor makes pie crust a breeze. You can also make it by hand using a pastry cutter or two forks to cut the butter into the flour.
• Muffin tin: A standard 12-cup muffin tin is perfect for this recipe. The muffin tin’s shape helps create that lovely, handheld size for each pie.
• Rolling pin: Essential for rolling out your dough.
• 4-inch round cutter: For cutting out the dough circles. If you don’t have a cutter, the rim of a drinking glass works just fine.

Step-by-step: Making muffin tin mini apple pies

1. Prepare the crust

Start by making the crust. In a food processor, combine the flour, sugar, salt, and rosemary (if using). Give it a few pulses to mix, then add the cold, cubed butter. Pulse until the mixture resembles coarse sand. With the processor running, slowly add the ice water, a little at a time, until the dough just comes together.

Transfer the dough to a piece of plastic wrap, shape it into a disc, and pop it in the fridge for at least 30 minutes. This rest time helps the dough relax and makes it easier to roll out.

2. Roll out the dough and shape the pies

Once the dough has chilled, lightly flour your work surface and roll it out to about 1/4-inch thick. Use a 4-inch cutter (or a glass) to cut out circles. Gently press each circle into a muffin tin cup, shaping the dough up the sides. Save any scraps for the lattice tops or other decorative pieces.

3. Make the filling

In a large bowl, toss together the diced apples, white sugar, brown sugar, cinnamon, and flour. This mixture will get nice and gooey as it bakes, coating each bite of apple in sweet, spiced goodness.

4. Fill and top the pies

Divide the apple filling evenly among the muffin tin cups. If you have extra dough, use it to create a lattice or cut-out shapes for the tops of the pies. Brush each pie with the egg wash (this gives them a golden finish) and sprinkle with sanding sugar if you like a little extra sparkle.

5. Bake

Bake the pies at 425°F for 16-18 minutes, or until the crusts are golden brown and the filling is bubbling slightly. Let them cool in the muffin tin before carefully removing them with a knife.

Fun variations to try with these mini apple pies

• Add caramel: Drizzle a little caramel sauce over the apple filling before adding the lattice top. It adds a delicious, gooey sweetness.
• Go nutty: Add chopped pecans or walnuts to the filling for a bit of crunch.
• Spiced up: Swap cinnamon for apple pie spice or add a pinch of ground cloves or nutmeg for extra warmth.
• Gluten-free option: Use a gluten-free flour blend for the crust, and make sure to add an extra tablespoon of ice water if needed.
• Vegan version: Substitute the butter with vegan butter, and brush the tops with almond milk instead of the egg wash.
• Berry twist: Add a handful of fresh or frozen berries to the apple filling for a tangy, fruity twist.

Serving ideas for a picture-perfect dessert

Serve these mini apple pies warm or at room temperature, either plain or with a dollop of whipped cream. They also look lovely on a rustic wooden board with a dusting of powdered sugar on top. For a classic touch, add a small scoop of vanilla ice cream to each plate – the contrast of warm pie and cold ice cream is pure heaven.

Pairing ideas

These mini apple pies pair beautifully with cozy, comforting drinks. Here are a few suggestions:

• Hot apple cider: Keep the apple theme going! Spiced apple cider is a warm, autumnal drink that complements the flavors of the pie.
• Chai tea latte: The cinnamon and spices in chai tea enhance the apple pie’s filling.
• Vanilla bean steamer: A warm vanilla steamer (essentially steamed milk with vanilla syrup) is mild and creamy, a perfect balance to the pie’s sweetness.
• Sparkling apple juice: For a cold option, sparkling apple juice feels festive and refreshing.

Storing and reheating your mini pies

To store these mini pies, let them cool completely and then place them in an airtight container. They’ll keep well at room temperature for up to two days, or you can refrigerate them for up to five days. To reheat, pop them in a 350°F oven for 5-7 minutes until warmed through. Avoid microwaving, as it can make the crust lose its crispness.

Scaling the recipe up or down

If you need more than 12 mini pies, simply double the recipe and use two muffin tins. If you’re making a smaller batch, halve the ingredients and aim for about 6 pies. When adjusting the recipe, just keep an eye on the dough – it’s always better to make a little extra than to come up short.

Common questions about muffin tin mini apple pies

1. Can I use store-bought pie crust?

Yes! Store-bought crust will work, though homemade crust gives the pies that extra buttery flavor.

2. What type of apples work best?

A mix of tart and sweet apples, like Granny Smith and Honeycrisp, is ideal. This combo gives a nice balance of flavors.

3. Can I freeze these mini pies?

Absolutely. Freeze the pies in a single layer, then transfer to a freezer-safe bag. Reheat directly from frozen at 350°F for about 10 minutes.

4. Can I make these mini pies ahead of time?

Yes, you can make them a day in advance. Just store them at room temperature and reheat before serving if desired.

5. What can I use instead of sanding sugar?

Regular granulated sugar works fine as a topping, or you can skip it altogether if you prefer less sweetness.

These muffin tin mini apple pies are a delight to make and share, and they’re sure to impress anyone who gets a taste. Go ahead, give them a try, and feel free to make the recipe your own – that’s what baking is all about!

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