Print

Mini Apple Pies in a Muffin Tin

Close-up of three freshly baked, golden brown mini apple pies with crimped edges served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create individually adorable, bite sized apple pies perfect for portion control and elegant presentation at your next spring gathering using a standard muffin tin.

Ingredients

Scale
  • 2 refrigerated pie crusts
  • 4 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and diced small
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin.
  2. In a medium bowl, combine the diced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated.
  3. Unroll the refrigerated pie crusts onto a lightly floured surface. Use a 3.5-inch round cookie cutter or glass rim to cut out circles from both crusts. You should get about 10-12 circles from each crust.
  4. Gently press half of the cut circles into the bottom and up the sides of the prepared muffin cups.
  5. Divide the apple filling evenly among the crust-lined cups. Top each cup with a small piece of butter.
  6. Place a second crust circle over the filling in each cup. Crimp the edges of the top and bottom crusts together using a fork to seal the miniature pies.
  7. Brush the tops of the pies lightly with the beaten egg wash. Cut a small slit in the top of each pie to allow steam to escape.
  8. Bake for 20 to 25 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Let the mini apple pies cool in the muffin tin for 10 minutes before carefully removing them to a wire rack to cool completely. These are great as apple pie brunch ideas.

Notes

  • For a crispier bottom crust, you can blind bake the bottom crusts for 5 minutes before adding the filling.
  • If you do not have a 3.5-inch cutter, use a slightly larger glass rim and trim the edges after placing them in the tin.
  • These individual apple pie servings freeze well after cooling; place parchment paper between layers before freezing.

Nutrition

Find it online: https://onedishuniverse.com/mini-apple-pies-muffin-tin-recipe-easy/