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Muffin tin mini apple pies offer a simple and delicious single-serving dessert, perfect for easy baking and satisfying individual cravings.

Muffin Tin Apple Pies

These mini apple pies offer the classic comfort of apple pie in a convenient and perfectly portioned form. Baked in a muffin tin, they boast a crisp crust-to-filling ratio and are ideal for gatherings or a simple weeknight treat. Pre-cooking the apples ensures a perfect texture and prevents soggy bottoms.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium apples, peeled, cored, and diced Granny Smith, Honeycrisp, or a mix
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 tablespoons butter, cut into small pieces
  • 1 large egg, beaten for egg wash
  • Coarse sugar, for sprinkling optional

Equipment

  • 12-cup muffin tin
  • Rolling Pin
  • 2-inch Cookie Cutter or Round Pastry Cutter
  • Mixing bowls
  • Measuring cups and spoons
  • Paring knife
  • Cutting board
  • Pastry brush
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Peel, core, and dice the apples.
  3. In a large bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ginger. Mix well to ensure the apples are evenly coated.
  4. Unroll one pie crust on a lightly floured surface.
  5. Using a 2-inch cookie cutter or round pastry cutter, cut out circles of dough. Repeat with the second pie crust. You should aim for about 24 circles.
  6. Gently press each dough circle into the muffin tin cups, forming a small cup.
  7. Spoon the apple mixture into the prepared muffin tin cups, filling each almost to the top.
  8. Dot the top of each pie with small pieces of butter.
  9. Brush the edges of the crust with the beaten egg.
  10. Sprinkle the edges of the crust with coarse sugar, if desired.
  11. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
  12. Let the mini pies cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely.
  13. Serve warm or at room temperature.

Notes

For a richer flavor, lightly saute the diced apples with 1 tablespoon of butter and the spices before mixing with the sugars and flour. This step also helps to prevent soggy bottoms. Store leftover mini pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. For a twist, add a small crumble topping before baking, made with flour, butter, and sugar. You can also experiment with different apple varieties, such as Gala or Fuji, for varying levels of sweetness and texture.