Muffin Tin Mini Apple Pies Recipe

Is there anything more delightful than the combination of buttery, flaky pie crust and warm, spiced apples? These muffin tin mini apple pies are like the perfect bite-sized version of your favorite dessert. The magic lies in their size—they’re adorable, portable, and just the right amount of indulgent. Whether you’re planning for a holiday dessert table or a cozy night in, these little pies are guaranteed to impress. And trust me, the rosemary-infused crust is a surprising twist that’ll leave everyone wondering how you made them taste so special.

this RECIPE

My apple-pie story: childhood nostalgia in every bite 🍎

When I was a kid, fall always meant one thing: apple-picking season. My family would pack into the car, drive to the nearest orchard, and spend the day filling bags with every variety of apple imaginable. But my favorite part was what came next—turning those apples into pies. My mom had this knack for perfectly seasoning apples with just the right amount of cinnamon and sugar, creating that warm, fragrant filling that made our entire house smell like heaven. These muffin tin mini apple pies remind me of those memories, but with a modern twist. They’re easier to share, way more fun to make, and still bring all that nostalgic coziness to the table.

A little backstory: the evolution of apple pies

Apple pie has been around for centuries, with its roots in Europe before becoming a classic American dessert. What’s fascinating is how much the recipe has evolved. Early versions didn’t even use sugar, relying on the natural sweetness of the fruit. Over time, bakers added spices like cinnamon and nutmeg to enhance the flavor, and the iconic lattice crust became a symbol of home baking. These mini versions bring the tradition full circle, making it easy to enjoy the same comforting flavors in a bite-sized package. Plus, the addition of rosemary to the crust is a contemporary twist that balances sweet and savory in a delightful way.

Let’s talk ingredients: the stars of the show

The crust: buttery, flaky perfection

The crust is the foundation of these pies, and using cold, cubed unsalted butter is key to achieving that irresistible flakiness. If you’re in a pinch, a store-bought pie crust will work, but making your own is worth the effort. The optional rosemary adds a savory, aromatic touch that pairs beautifully with the apples, but you can skip it if you’re a purist.

The filling: sweet and spiced apples

The heart of this recipe is the apple filling. Choose apples that are firm and slightly tart, like Granny Smith, for a balanced flavor. If you don’t have Granny Smith, Honeycrisp or Braeburn are great substitutes. The combination of white sugar, brown sugar, and cinnamon creates that warm, caramelized sweetness we all love. Adding a bit of flour ensures the filling thickens as it bakes, so you don’t end up with a soggy crust.

The extras: egg wash and sanding sugar

Brushing the tops of the pies with an egg wash gives them a glossy, golden finish. For a touch of sparkle, sanding sugar is a fun addition, but regular granulated sugar works too.

Kitchen gear: what you need (and what you can skip)

For this recipe, a standard muffin tin is non-negotiable—it’s what gives these pies their adorable shape. You’ll also need a rolling pin for the dough and a 4-inch cookie cutter or glass to cut out the crust circles. If you don’t have a cookie cutter, a clean lid or a sharp knife can do the trick. A food processor is handy for making the dough quickly, but you can also use a pastry cutter or even your fingers to combine the ingredients. Pro tip: a small paring knife makes cutting lattice strips or decorative shapes a breeze.

Step-by-step: my foolproof method (and tips to avoid pitfalls)

Step 1: Make the crust

Start by combining the dry ingredients in your food processor (or a large bowl if you’re doing it by hand). Add the cold butter and pulse until the mixture looks like wet sand. Slowly add the ice water, one tablespoon at a time, until the dough just comes together. Don’t overmix—this is what keeps the crust tender and flaky. Chill the dough for 30 minutes to make it easier to roll out.

Step 2: Roll out and cut the dough

Lightly flour your work surface and roll the dough to 1/4-inch thickness. Use your cookie cutter to cut out 12 circles, re-rolling the scraps as needed. Press each circle into the muffin tin, making sure the dough goes up the sides to form a little cup. Save the scraps for lattice strips or decorations!

Step 3: Prepare the filling

While your dough chills, mix together the diced apples, sugars, cinnamon, and flour in a large bowl. Stir until the apples are evenly coated. Spoon the filling into the prepared crusts, packing it in slightly to ensure each mini pie is full of flavor.

Step 4: Add the top crust

If you’re feeling fancy, use the dough scraps to create a lattice top for each pie. Not into lattices? Use a cookie cutter to cut out shapes and place them on top of the filling. Brush everything with the egg wash and sprinkle with sugar for extra shine.

Step 5: Bake and cool

Bake at 425°F for 16 to 18 minutes, or until the pies are golden brown and bubbling. Let them cool completely in the muffin tin before carefully running a knife around the edges to release them. Trust me, this step is crucial—hot pies are fragile!

Variations and adaptations: make it your way

• Gluten-free option: Swap the all-purpose flour for a 1-to-1 gluten-free baking flour.
• Vegan version: Use a plant-based butter alternative and skip the egg wash (a little almond milk works as a substitute).
• Seasonal twist: Add cranberries or chopped pecans to the filling for a festive flair.
• Savory take: Omit the sugar and cinnamon, and replace the apples with diced pears and a pinch of thyme.
• International flair: Experiment with spices like cardamom or allspice for a Middle Eastern-inspired flavor.

Each variation brings a new personality to these pies, so don’t be afraid to get creative!

How to serve them like a pro

Serve these mini pies warm or at room temperature, topped with a scoop of vanilla ice cream or a dollop of whipped cream. For a chic presentation, dust them with powdered sugar and place them on a dessert platter. Pair them with a side of caramel sauce for dipping—it’s a game-changer.

Drink pairings

For a cozy pairing, try a spiced apple cider or a chai latte. If you’re serving these at a party, a sparkling cranberry mocktail or a homemade lemonade would add a refreshing balance to the sweetness. And of course, a simple cup of black tea or freshly brewed coffee always hits the spot.

Storage and reheating tips

Store leftover pies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, pop them in a 350°F oven for 5-7 minutes to revive the crispiness of the crust. You can also freeze them (unbaked or baked) for up to 3 months. If baking from frozen, just add a few extra minutes to the bake time.

Scaling the recipe: for a crowd or a cozy duo

This recipe makes 12 mini pies, but you can easily adjust it. For a smaller batch, halve the ingredients and bake 6 pies. Feeding a crowd? Double the recipe and bake in two muffin tins. Just remember to chill the dough between batches if your kitchen is warm—it’ll keep the crust easy to work with.

FAQs

1. Can I use store-bought pie crust?

Absolutely! It’s a time-saver and works well, but the homemade version really elevates the flavor.

2. What kind of apples work best?

Granny Smith is my go-to, but Honeycrisp or Braeburn are great too. Just pick apples that hold their shape when baked.

3. How do I prevent soggy crusts?

Make sure to dice the apples small and mix them with flour—it helps absorb excess moisture.

4. Can I make these ahead of time?

Yes! Bake them a day in advance and store them in the fridge. Reheat in the oven before serving.

5. What if I don’t have a muffin tin?

You can use ramekins or even a mini cupcake tin for smaller pies—just adjust the baking time accordingly.

Conclusion

These muffin tin mini apple pies are the perfect way to enjoy the classic flavors of apple pie in a fun, bite-sized format. Whether you’re making them for a family gathering, a holiday party, or just because you’re craving something sweet, they’re guaranteed to be a hit. Feel free to get creative with the recipe and make it your own—I can’t wait to hear how yours turn out!

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