Muffin Tin Mini Apple Pies Recipe

Mini apple pies are the ultimate way to enjoy fall’s favorite flavors in a fun, bite-sized format! There’s something magical about the combination of buttery, flaky crust and sweet, cinnamon-spiced apple filling, especially when baked in a cute muffin tin. Not only are these mini pies the perfect individual serving size, but they’re also easy to make and transport—ideal for holiday parties, potlucks, or a cozy treat with coffee. Plus, the addition of fresh rosemary in the crust gives these pies an unexpected, subtle hint of earthy flavor that plays beautifully with the sweet apple filling. Trust me, once you try these, you’ll be looking for any excuse to make them again.

this RECIPE

A cozy apple memory 🍎

I still remember the first time I made these mini apple pies. It was a chilly autumn afternoon, and my kitchen was filled with the warm, comforting smell of apples and cinnamon as I diced the apples and prepared the dough. I had a pot of cider on the stove, simmering away, and it felt like the epitome of fall. The addition of rosemary was a little experiment that day, and I’ll never forget my friends’ reactions—it brought just enough of a savory touch to make everyone curious and go back for seconds. Now, I make these every fall, and they’ve become a cozy ritual that kicks off the season.

A quick background on apple pie

Apple pie has a history almost as rich as its flavor. Originally brought to America by English settlers, it quickly became a staple in American households, earning its status as a quintessential American dessert. Traditional apple pie is often baked in a large pie tin, but these mini versions are a modern twist that’s perfect for today’s grab-and-go lifestyle. In fact, baking pies in muffin tins has become increasingly popular for parties and gatherings, as it provides an individual serving with all the flavors of a classic pie—just in a cuter, more convenient package.

Let’s talk ingredients: fresh, flavorful, and flexible

For these muffin tin mini apple pies, we’re using a few basic ingredients to keep things simple yet delicious.

• Apples: The star of the filling! I recommend using a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for a balance of flavors. If you’re out of apples, pears can be a fun twist for a slightly different flavor.
• Flour: This helps hold the filling together and is also the main ingredient in our buttery crust.
• Butter: Cold, unsalted butter creates that flaky, tender texture in the crust. If you only have salted butter on hand, just reduce the salt in the recipe.
• Rosemary (optional): This is my secret twist! Fresh rosemary adds a subtle, herbal note that complements the sweetness of the apples without overpowering them. If rosemary isn’t your thing, just leave it out, or try thyme for a different spin.
• Cinnamon and Sugars: The combination of white and brown sugars with cinnamon creates a deep, caramelized sweetness. Feel free to adjust the cinnamon based on your spice preference.

Essential kitchen tools: what you’ll need for mini pie perfection

• Food Processor: This helps make the crust extra tender by quickly cutting the butter into the flour. If you don’t have one, you can use a pastry cutter or even your fingers, but try to work fast so the butter stays cold.
• Muffin Tin: The real MVP here! A standard 12-cup muffin tin is perfect for creating these mini pies. Just be sure to grease it lightly to ensure the pies release smoothly.
• Rolling Pin: A rolling pin helps you get the dough to the perfect thickness. If you don’t have one, a sturdy glass bottle will do the trick.
• 4-Inch Cookie Cutter (or Glass): For cutting out the perfect-sized circles of dough. If you don’t have a cookie cutter, a glass with a 4-inch diameter works just fine.
• Pastry Brush: For brushing the tops with egg wash, giving them that beautiful golden finish.

Step-by-step: how to make muffin tin mini apple pies

1. Prepare the crust

Start by combining the flour, sugar, salt, and minced rosemary (if using) in a food processor. Give it a few pulses to mix. Then, add the cold, cubed butter and pulse until you get a mixture that looks like wet sand. It’s okay if there are some pea-sized chunks of butter left—that’s what gives you a flaky crust.

With the food processor running, slowly add in ice water, a tablespoon at a time, until the dough starts to come together. Don’t overwork it! Once it holds together, transfer it onto a piece of plastic wrap, wrap it tightly, and pop it in the fridge for at least 30 minutes. This chill time is essential for a crust that won’t shrink in the oven.

2. Roll out the dough

After the dough has chilled, lightly flour your work surface and roll the dough to about 1/4-inch thick. Use a 4-inch cutter (or a glass) to cut out 12 circles. Press each circle into a muffin tin cup, forming the dough up the sides. Save any dough scraps for lattice strips or cut-out shapes for the tops.

3. Make the apple filling

Preheat your oven to 425°F. In a large bowl, combine the diced apples, white sugar, brown sugar, cinnamon, and flour. Stir until everything is well-coated and fragrant. Divide this filling among the muffin tin cups, pressing down gently to pack the apples in tightly.

4. Add the lattice or decorations

If you have leftover dough, roll it out and cut into thin strips for a lattice pattern or use small cookie cutters for fun shapes. Arrange these on top of the pies as you like—this is where you can get creative!

5. Egg wash and bake

Whisk together one egg with a tablespoon of water, then brush this egg wash over the tops of the pies. If you’d like, sprinkle a little sanding sugar on top for some sparkle and extra crunch. Bake for 16-18 minutes, or until the pies are golden brown and bubbling.

6. Cool and serve

Let the pies cool completely in the muffin tin. To release them, use a sharp knife to gently run around the edges, then carefully lift each pie out. Serve warm or at room temperature!

Variations and adaptations: make it your own

• Vegan Option: Use a vegan butter substitute in the crust, and brush the tops with a mixture of maple syrup and water instead of egg wash.
• Gluten-Free: Substitute a 1-to-1 gluten-free baking flour in place of regular flour for both the crust and filling. You may need a bit more water in the dough.
• Add a twist with spices: Try adding a pinch of nutmeg or ginger to the filling for extra warmth.
• Pear or Mixed Fruit: Substitute half the apples with diced pears, or add in a handful of fresh cranberries for a tart, holiday-inspired twist.
• Streusel Topping: Instead of a lattice, top each mini pie with a streusel made from flour, sugar, and butter for a crumble-style topping.

Presentation ideas: make them look irresistible

When it comes to serving these little beauties, keep it simple but elegant. Arrange the mini pies on a cake stand or a rustic wooden board for a cozy, fall-inspired look. Garnish with a few sprigs of fresh rosemary for color, especially if you used rosemary in the crust. You can also dust a little powdered sugar on top for a snowy effect or serve with a dollop of whipped cream or vanilla ice cream on the side.

Beverage pairings

These mini apple pies pair wonderfully with warm, cozy drinks. Here are a few ideas:

• Hot Apple Cider: A classic pairing, the warm spiciness of cider complements the pie perfectly.
• Chai Tea: The cinnamon and cardamom in chai bring out the spices in the filling beautifully.
• Vanilla Bean Latte: For a creamy, slightly sweet pairing, a vanilla latte is a lovely choice.
• Spiced Hot Chocolate: Add a pinch of cinnamon to hot chocolate for a rich, decadent treat alongside the pie.
• Ginger Tea: Fresh ginger tea with a touch of honey is refreshing and balances the sweetness of the pie.

Storing and reheating tips

To store, keep any leftover pies in an airtight container at room temperature for up to two days, or refrigerate them for up to five days. To reheat, pop them in a 350°F oven for about 5 minutes, or until warmed through. This will help revive the crust’s flakiness. Avoid microwaving, as it can make the crust a bit soggy.

Adjusting for different serving sizes

This recipe makes 12 mini pies, but you can easily double it if you’re hosting a larger group. Just remember that you’ll need two muffin tins or to bake in two batches. For a smaller batch, you can halve the recipe. If you have any extra filling, it’s delicious on oatmeal or yogurt!

Troubleshooting: common issues and fixes

• Dough too crumbly: Add a little more ice water, one tablespoon at a time, until it holds together.
• Pies stick to the tin: Make sure to grease the muffin tin well, or use non-stick spray.
• Soggy bottoms: Try baking on the lower rack of your oven to help the crust crisp up from the bottom.

Give these mini apple pies a try!

There’s nothing quite like homemade apple pie, especially when it’s wrapped up in a cute, mini package! These muffin tin mini apple pies are easy to make, fun to eat, and a guaranteed crowd-pleaser. Whether you’re baking them for a holiday gathering or just for a cozy treat, I hope you enjoy every warm, sweet bite.

FAQs

Q: Can I use store-bought pie crust?
A: Absolutely! Store-bought crust is a great shortcut if you’re short on time. Just roll it out and cut it to fit the muffin tin.

Q: What type of apples work best?
A: I recommend a mix of Granny Smith and Honeycrisp for a balance of tart and sweet. But any firm apple will work!

Q: Can I freeze these mini pies?
A: Yes! Freeze the baked pies on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months.

Q: Can I make these without a muffin tin?
A: You could use small ramekins as an alternative, but the muffin tin gives them their signature shape and size.

Q: Can I make the dough ahead of time?
A: Yes! The dough can be made a day in advance and kept in the fridge. Just let it sit at room temp for a few minutes before rolling out.

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