Mini Apple Pies in Muffin Tins Recipe

Introduction

These Mini Apple Pies are the perfect bite-sized treat for any occasion. With a buttery, flaky crust and a warm, spiced apple filling, they’re easy to make and sure to impress. Whether for a family dessert or a party, these pies bring comforting flavors in a fun, portable form.

Ingredients

• 2 pie crusts (homemade or store-bought)
• 2 ½ cups chopped apples (315 grams)
• ¼ cup granulated sugar (50 grams)
• 2 tablespoons all-purpose flour (15 grams)
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon ground nutmeg
• 1 tablespoon unsalted butter (15 grams, optional)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: Roll the pie crusts out to 1/8-inch thickness on a lightly floured surface. Using a 3.5-inch cookie cutter or a cup, cut out 12 circles. Re-roll any scraps to cut more circles as needed.
3. Step 3: Place each circle into the cavities of a standard 12-count muffin pan. Gently press the dough down and around the sides for a snug fit. Chill the pan and leftover dough in the refrigerator while preparing the filling.
4. Step 4: In a large bowl, combine chopped apples, sugar, flour, cinnamon, vanilla extract, and nutmeg until evenly mixed.
5. Step 5: Remove the muffin pan from the refrigerator and spoon about 3 tablespoons of the apple filling into each crust-lined cavity.
6. Step 6: Dice the butter into 12 small pieces and place one on top of the filling in each pie.
7. Step 7: Cut shapes from the reserved pie dough and place them over each mini pie as a top crust.
8. Step 8: Bake for 18 to 23 minutes, until the crust is lightly golden and the filling bubbles. Let cool in the pan for 10 to 15 minutes, then carefully remove pies and transfer to a wire rack to cool completely.

Tips & Variations

• Use tart apples like Granny Smith for a balanced sweet-tart flavor.
• Brush the top crusts with a little milk or egg wash for a glossy finish.
• Add chopped nuts like walnuts or pecans to the filling for extra texture.
• For a vegan version, substitute butter with a plant-based spread.

Storage

Store cooled mini pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes to crisp the crust and warm the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for the filling?

It’s best to use fresh apples because frozen ones release excess moisture, which can make the filling soggy. If using frozen apples, thaw and drain any liquid before mixing.

Do I have to use a muffin pan?

A muffin pan helps shape the mini pies nicely, but you can also bake the pies on a baking sheet using small ramekins or freeform them on parchment paper, though results may vary.

Mini Apple Pies in Muffin Tins Recipe

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★★★★★

4.6 from 56 reviews

These Mini Apple Pies are a delightful twist on traditional apple pie, featuring individual-sized portions baked in a muffin pan. Made with tender pie crusts and a spiced apple filling, these pies are perfect for serving at gatherings or as a sweet treat any time of the year.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 mini apple pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Crust

• 2 pie crusts (homemade or store-bought)

Apple Filling

• 2 ½ cups chopped apples (315 grams)
• ¼ cup granulated sugar (50 grams)
• 2 tablespoons all-purpose flour (15 grams)
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon ground nutmeg

Additional

• 1 tablespoon unsalted butter (15 grams, optional)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the mini pies.
2. Prepare Pie Crust Circles: Roll out the pie crusts on a lightly floured surface to a thickness of 1/8 inch. Using a 3.5-inch cookie cutter or cup, cut out 12 circles. Re-roll any scraps to cut additional circles as needed.
3. Fit Dough into Muffin Pan: Place each dough circle into the cavities of a standard 12-count muffin pan. Press gently to fit snugly along the sides and bottom. Refrigerate the pan with the dough to keep it firm while you prepare the filling.
4. Mix Filling: In a large bowl, combine chopped apples, granulated sugar, all-purpose flour, ground cinnamon, vanilla extract, and ground nutmeg. Mix thoroughly until the ingredients are evenly distributed.
5. Fill Pie Crusts: Remove the muffin pan from the refrigerator and spoon about 3 tablespoons of the apple filling into each dough-lined cavity.
6. Add Butter Topping: Dice the tablespoon of unsalted butter into 12 small pieces. Place one piece on top of the filling in each mini pie to add richness.
7. Add Pie Tops: Using remaining dough, cut out decorative shapes for the pie tops. Place these gently over the apple filling in each cavity to cover the pies.
8. Bake the Pies: Bake in the preheated oven for 18 to 23 minutes or until the crust is lightly golden and the filling bubbles. Keep an eye on them to prevent over-browning.
9. Cool & Serve: Remove from oven and let cool in the pan for 10 to 15 minutes. Carefully lift the mini pies out and transfer to a wire rack to cool completely before serving.

Notes

• Use tart apples like Granny Smith for a balanced sweet and sour flavor.
• If homemade pie crust is unavailable, store-bought crusts work perfectly.
• Ensure to keep the dough chilled before baking to maintain crispness.
• Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
• For a gluten-free version, substitute the all-purpose flour and pie crust with gluten-free alternatives.

Keywords: mini apple pies, individual apple pies, easy apple pie, fall dessert, holiday dessert, baked apple pies