Muffin Tin Mini Apple Pies Recipe

There’s something incredibly charming about a bite-sized dessert, right? That’s exactly why I adore this Muffin Tin Mini Apple Pies Recipe — these little pies pack all the cozy, aromatic goodness of a classic apple pie, just in a cute, handy size. Whether it’s for a casual afternoon snack, a fun family gathering, or a holiday dessert tray, these mini pies are a total crowd-pleaser and a joy to pull from the oven.

Plus, making them in a muffin tin means portion control is a breeze, and you get perfectly crisp, flaky edges every time. I’ve found this recipe so dependable and flexible, it’s quickly become a favorite to bake whenever apples fall into season. Trust me, once you try this Muffin Tin Mini Apple Pies Recipe, you’ll want to make it again and again!

Ingredients You’ll Need

The magic here lies in the balance of a buttery, flaky crust and a sweet-spiced apple filling. I always recommend using fresh ingredients where you can, especially apples that have a nice balance of sweet and tart.

• All-purpose flour: This is the foundation of your crust — make sure it’s measured properly for the best texture.
• Minced fresh rosemary (optional): Adds a subtle, herby warmth to the crust—trust me, it’s an unexpected but lovely twist.
• White sugar: A touch sweetens the crust and filling without overpowering the apples.
• Salt: Just enough to enhance all the flavors.
• Unsalted butter: Cold and cubed; this is key for that flaky, tender crust.
• Ice water: Helps bring the dough together — avoid using warm water to keep the butter cold.
• Apples: I like a firm variety like Granny Smith or Honeycrisp that holds up well during baking and delivers a nice tart bite.
• Light brown sugar: Adds a deeper sweetness and a hint of molasses flavor to the apple filling.
• Ground cinnamon: The classic apple pie spice that brings warmth and spice.
• All-purpose flour (for filling): Helps thicken the filling so it’s nice and juicy but not runny.
• Egg: Whisked with water for an egg wash — this makes the crust beautifully golden and shiny.
• Sanding sugar (optional): For a delicate sugary sparkle on top.

Variations

I love how versatile this Muffin Tin Mini Apple Pies Recipe is. You can easily make it your own depending on what you have on hand or your flavor preferences.

• Spice it up: I sometimes add nutmeg or a pinch of cloves to the filling for more depth—it makes the kitchen smell heavenly.
• Different fruits: Try swapping apples for pears or mixing apples with berries to add flavor variety.
• Gluten-free crust: You can substitute with a gluten-free flour blend, though I recommend chilling the dough a bit longer to keep it from crumbling.
• Vegan version: Use coconut oil instead of butter and a flax egg in place of the egg wash.

How to Make Muffin Tin Mini Apple Pies Recipe

Step 1: Prepare Your Pie Dough

Start by mixing your flour, sugar, salt, and rosemary (if using) in a large bowl. Then toss in the cold, cubed butter. The trick here is to keep the butter cold and work quickly — I like to use my fingertips or a pastry cutter to blend the butter until it resembles coarse crumbs. Next, slowly add the ice water, one tablespoon at a time, until the dough just comes together. Don’t overwork it — the goal is a crumbly, not sticky, dough. Wrap it in plastic and pop it in the fridge for at least 30 minutes to chill.

Step 2: Prepare the Apple Filling

While the dough chills, peel and dice your apples into small pieces. Toss them with sugar, brown sugar, cinnamon, and the flour. The flour helps thicken the juices when the apples bake, so don’t skip it! This mixture should be juicy but not soggy — a perfect little apple filling ready to flavor your pies.

Step 3: Assemble Your Mini Apple Pies

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Using a round cutter slightly larger than your muffin tin cups, cut out circles. Press these into each muffin well gently, then spoon the apple filling into each dough cup without overfilling. Cut slightly smaller dough circles for the tops, gently seal the edges, and brush with the egg wash. A sprinkling of sanding sugar on top before baking gives a lovely sparkle.

Step 4: Bake to Golden Perfection

Bake your minis in the preheated oven for about 25-30 minutes or until the crust is golden and the filling is bubbling. Keep an eye on them in the last 10 minutes—you want a beautiful golden crust without burning. Let them cool in the tin for 10 minutes, then transfer to a wire rack.

How to Serve Muffin Tin Mini Apple Pies Recipe

Garnishes

I love topping mine with a scoop of vanilla ice cream or a drizzle of caramel sauce. A dash of whipped cream with a sprinkle of cinnamon is another favorite that instantly ups the cozy factor.

Side Dishes

These mini pies pair beautifully with a hot cup of coffee or chai tea. For a brunch, they go well alongside a simple green salad or some crispy bacon to balance the sweetness.

Creative Ways to Present

For special occasions, I like serving these pies nestled in a rustic wooden tray lined with a colorful napkin. Add some fresh rosemary sprigs from your garden for a fragrant and festive touch. You could even gift-wrap them in parchment tied with twine for a beautiful homemade gift.

Make Ahead and Storage

Storing Leftovers

I store leftover mini apple pies in an airtight container at room temperature for up to two days. They stay delightfully flaky and fresh, but if you want a crispier crust, reheating is your best friend.

Freezing

If I’m making these ahead for a crowd, I freeze the baked pies in a single layer on a baking sheet and then transfer them to a freezer bag. They keep wonderfully for up to two months. When it’s time to eat, just thaw them at room temp or gently warm them in the oven.

Reheating

To reheat and maintain that fresh-baked vibe, pop the pies in a 350°F oven for about 10 minutes. This crisps up the crust and warms the filling perfectly — no soggy bottoms here!

FAQs

Final Thoughts

These Muffin Tin Mini Apple Pies Recipe are one of those desserts that bring back warm memories of home baking and simple comforts. I always smile when I take them out of the oven because the kitchen fills with that irresistible apple-cinnamon scent that just feels like fall. Honestly, whether you’re an experienced baker or trying your hand at pies for the first time, this recipe is friendly, rewarding, and, best of all—delicious. Give it a try and make some mini memories with these charming little pies!

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