Muffin Tin Mini Apple Pies

There is something undeniably comforting about warm apple pie, but making a whole pie often feels like a major project. These Muffin Tin Mini Apple Pies solve that problem by offering the classic flavor you love in a convenient, single-serving format. They deliver the ideal ratio of flaky, buttery crust to tender, spiced apple filling in every bite. Perfect for holiday gatherings or a quick weekend treat, these individual desserts are easy to assemble and eliminate the messy task of slicing.

Why You Will Love This Recipe

These mini pies are more than just cute; they are practical and delicious.

• Perfect Crust-to-Filling Ratio: Because they are small, every bite has the perfect balance of crisp pastry and soft fruit.
• No Messy Slicing: Serving is effortless. Guests can simply grab a pie and go, making them excellent for parties or potlucks.
• Faster Baking Time: Unlike a deep-dish pie that can take an hour to bake, these are golden and bubbly in under 25 minutes.
• Customizable: You can easily adapt the filling or topping for different dietary needs or taste preferences.

Ingredients List

To get the best texture and flavor, use the specific quantities listed below. Using tart apples like Granny Smith ensures the filling isn’t too sweet.

The Crust

• 2 rolls Refrigerated pie crusts (or your favorite homemade double-crust recipe)
• 1 large Egg (for the egg wash)
• 1 tbsp Water (for the egg wash)
• 1 tbsp Coarse sugar (optional, for sprinkling on top)

The Apple Filling

• 2 cups Granny Smith apples, peeled, cored, and chopped into small 1/4-inch cubes
• 2 tbsp Unsalted butter
• 1/3 cup Granulated sugar (adjust to taste based on apple sweetness)
• 1 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1 tsp Fresh lemon juice
• 1 tbsp All-purpose flour (to thicken the juices)

Step-by-Step Instructions

Follow these steps to ensure your pies have a crisp bottom and a tender filling.

1. Prepare the Filling

Since these pies bake quickly, it helps to precook the apples slightly so they are tender. Melt the butter in a saucepan over medium heat. Add the chopped apples, sugar, cinnamon, and nutmeg. Cook for about 5 to 7 minutes until the apples are slightly softened but not mushy. Stir in the lemon juice and flour, cook for 1 more minute to thicken, then remove from heat and let cool completely.

2. Prepare the Oven and Pan

Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with non-stick spray or butter.

3. Cut the Dough

Unroll your pie crusts on a lightly floured surface. You will need a round cutter roughly 4 inches in diameter (a large glass or a jar lid works well). Cut out 12 circles. You may need to re-roll the scraps to get all 12.

4. Form the Bottom Crusts

Gently press the 12 dough circles into the muffin cups. Press the dough firmly against the bottom and up the sides. Be careful not to stretch the dough, as this can cause it to shrink during baking.

5. Fill the Pies

Spoon the cooled apple mixture into each dough-lined cup. Fill them generously, but try not to let the juice overflow behind the crust, as this can cause sticking.

6. Add the Top Crust

You have two options here:

• Lattice Top: Cut remaining dough into thin strips and weave them over the apples.
• Full Top: Cut smaller circles (about 2.5 inches) and place them on top. Cut small slits in the center to allow steam to escape. Pinch the edges of the top and bottom crusts together to seal.

7. Bake

Whisk the egg with 1 tablespoon of water. Brush the tops of the pies with this egg wash and sprinkle with coarse sugar. Bake for 18 to 22 minutes, or until the crust is golden brown and the filling is bubbling.

8. Cool

Let the pies cool in the pan for at least 10 minutes. This allows the crust to firm up, making them easy to remove without breaking. Run a small knife around the edge if needed, then lift them out.

Nutrition Facts

Estimates per one mini pie.

Nutrient	Amount
Calories	190 kcal
Total Fat	9g
Saturated Fat	3g
Cholesterol	10mg
Sodium	180mg
Carbohydrates	26g
Dietary Fiber	1g
Sugars	12g
Protein	2g

Helpful Tips for Success

• Dice Apples Small: Because the pies are small, large chunks of apple will make them hard to fill and eat. Aim for a 1/4-inch dice.
• Cool the Filling: Never put hot apple filling into raw dough. It will melt the butter in the crust before it hits the oven, resulting in a soggy bottom.
• Glassware Trick: If you don’t have a round cutter, use the rim of a wide-mouth mason jar or a large drinking glass to cut your dough circles.
• Easy Removal: To remove the pies easily, place a baking sheet over the muffin tin and flip the whole thing over (once cooled), or use a spoon to gently pop them out.

Variations to Try

• Dutch Apple Style: Instead of a top crust, sprinkle a crumb topping made of flour, butter, and brown sugar over the apples before baking.
• Salted Caramel: Drizzle a teaspoon of caramel sauce over the apples before adding the top crust for a rich, gooey center.
• Puff Pastry: Swap the traditional pie crust for puff pastry sheets for a lighter, flakier texture.
• Berry Mix: Substitute half of the apples for blueberries or cranberries for a tart twist.

How to Serve

These pies are versatile enough for casual snacking or elegant desserts.

• Warm: Serve slightly warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.
• Room Temperature: They hold their shape perfectly at room temperature, making them great for cookie platters or picnic baskets.
• Breakfast: Believe it or not, without the ice cream, they make a delightful pastry to pair with coffee.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: You can freeze baked pies for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer-safe bag.
• Reheating: To crisp up the crust, reheat in a 350°F oven or toaster oven for 5–10 minutes. Microwaving is possible but will soften the crust.

Frequently Asked Questions

Can I make these ahead of time?

Yes. You can assemble the pies in the muffin tin and freeze them unbaked. When you are ready to eat, bake them from frozen, adding an extra 5–10 minutes to the baking time.

Why did my mini pies get soggy?

Soggy bottoms usually happen if the filling was too wet or hot when added to the dough. Ensure you thicken the juices with flour and let the filling cool completely before assembling.

What are the best apples for baking?

Granny Smith are the gold standard because they hold their shape and provide tartness to balance the sugar. Honeycrisp, Braeburn, and Jonagold are also excellent choices that resist turning into applesauce when baked.

Conclusion

Muffin Tin Mini Apple Pies offer all the nostalgia of a traditional homemade pie without the time-consuming preparation. They are fun to make, easy to eat, and visually impressive on any dessert table. By following these simple steps and tips, you can bake a batch of golden, flaky treats that will delight friends and family alike.