Description
These Muffin Tin Mini Apple Pies are adorable, delicious individual-sized apple pies perfect for sharing or serving as a charming dessert. Made with a flaky rosemary-infused crust and a sweet cinnamon-spiced apple filling, they are baked in a muffin tin for easy portioning and a beautiful golden finish, complete with an optional sanding sugar topping for extra sparkle.
Ingredients
Scale
For the Crust
- 2 1/2 cups all-purpose flour, plus more for rolling out dough
- 1 1/2 Tablespoons minced fresh rosemary (optional)
- 1 1/2 Tablespoons white sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 5 to 6 Tablespoons ice water
For the Filling
- 4 medium apples, peeled and diced small (about 3 cups)
- 1/4 cup white sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons all-purpose flour
- 1 large egg, whisked with 1 Tablespoon water
- Sanding sugar (optional)
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, minced fresh rosemary (if using), white sugar, and salt. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Do not overwork the dough. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling: In a medium bowl, combine the peeled and diced apples with white sugar, light brown sugar, ground cinnamon, and all-purpose flour. Toss well to coat the apples evenly and set aside.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line with cupcake liners if preferred.
- Roll Out Dough and Cut Circles: On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cutter or a glass roughly 4 inches in diameter, cut out circles to fit into the muffin tin cups.
- Assemble Mini Pies: Gently press each dough circle into the muffin tin wells. Spoon the apple filling evenly into each pastry shell, filling nearly to the top.
- Add Top Crusts (Optional): If desired, roll out remaining dough and cut smaller circles or shapes to place on top of each pie. Brush the tops with the egg wash (whisked egg and water) and sprinkle with sanding sugar for an attractive finish.
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes or until the crusts are golden brown and the filling is bubbly. Check halfway through, and if edges brown too quickly, cover loosely with foil.
- Cool and Serve: Remove mini pies from the oven and allow them to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use tart apples like Granny Smith for a tart contrast to the sweet filling.
- Fresh rosemary adds a unique flavor, but it’s optional and can be omitted.
- If the dough becomes too soft while working, chill it again before proceeding.
- Sanding sugar on top adds a nice crunch and sparkle but can be skipped for a more rustic look.
- These mini pies freeze well; freeze before baking and bake straight from frozen, adding a few extra minutes to baking time.
Keywords: mini apple pies, muffin tin pies, individual apple pies, rosemary crust, autumn dessert, easy apple dessert