Mini Apple Pies in Muffin Tins

Mini apple pies in muffin tins—the game-changing dessert that delivers all the charm of homemade apple pie without the fuss of a full-sized creation. These little treasures combine the classic flavors you love with the convenience and cuteness that will make everyone ask for your secret. Trust me, as someone who has baked thousands of pies in professional kitchens, these mini versions might just become your new favorite way to enjoy this timeless dessert!

Why You’ll LOVE These Mini Apple Pies

• Perfectly Portioned: Individual servings mean no more messy pie cutting or leftovers that get soggy in the fridge!
• Super Easy: If you’ve been intimidated by pie-making before, these mini versions are much more forgiving and beginner-friendly.
• Quick to Bake: These little pies bake in about half the time of a traditional 9-inch pie—approximately 20-25 minutes compared to 45-60 minutes.
• Adorable & Impressive: Their charming appearance makes them perfect for dinner parties, holiday gatherings, or bake sales where presentation matters.
• Customizable: Each mini pie can be topped differently or even filled with slightly different apple mixtures to please everyone’s preferences.
• Less Mess: No plates or forks needed—these handheld treats can be eaten just like a muffin!

Let’s dive into making these delectable mini apple pies that will have everyone thinking you spent hours in the kitchen (when really, they’re almost effortless!).

Mini Apple Pies in Muffin Tins Recipe Overview

Mini Apple Pies in Muffin Tins Ingredients

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Key Ingredients

• For the Pie Crust

• 2 refrigerated pie crusts (from a box) OR your favorite homemade double pie crust recipe

• 1 tablespoon all-purpose flour (for dusting work surface)

• For the Apple Filling

• 3 medium apples (about 1 pound/450g), peeled, cored and diced small (Honeycrisp, Granny Smith, or Braeburn work beautifully)

• 2 tablespoons fresh lemon juice

• 1/3 cup (67g) brown sugar, packed

• 3 tablespoons (38g) granulated sugar

• 2 tablespoons (16g) all-purpose flour (for thickening)

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon salt

• 1 tablespoon (14g) butter, cut into small pieces

• For the Egg Wash & Topping (Optional)

• 1 large egg

• 1 tablespoon water or milk

• 2 tablespoons coarse sugar (like Turbinado or Demerara)

Equipment Needed

• Standard 12-cup muffin tin
• Mixing bowls
• Measuring cups and spoons
• Rolling pin
• Round cookie/biscuit cutter
• Pastry brush
• Wire cooling rack

How To Make Mini Apple Pies in Muffin Tins

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Instructions

• Prepare Your Workspace
  Preheat your oven to 375°F (190°C). Lightly grease your muffin tin if it’s not non-stick. I recommend placing the muffin tin on a baking sheet to catch any potential drips during baking.
• Prepare the Apple Filling
  In a medium mixing bowl, combine the diced apples and lemon juice, tossing to coat (this prevents browning). Add both sugars, flour, cinnamon, nutmeg, and salt. Mix until the apples are evenly coated with the sugar-spice mixture. Set aside.
  Chef Tip: Dice your apples into small, uniform pieces (about 1/4 inch) so they’ll cook through quickly and fit easily in the muffin cups.
• Prepare the Pie Crust
  If using refrigerated pie crust, allow it to sit at room temperature for about 15 minutes (follow package instructions). On a lightly floured surface, unroll or roll out your pie crust to about 1/8-inch thickness.
  Using your round cutter or a small bowl (roughly 3.5-4 inches in diameter), cut out 12 circles from your pie crust. You’ll likely need to gather scraps and re-roll them to get all 12 circles.
  Chef Tip: Keep your pie crust cold! If it becomes too warm while you’re working with it, pop it back in the refrigerator for 10-15 minutes.
• Form the Mini Pie Shells
  Gently press each circle into a muffin cup, being careful not to stretch the dough (stretching causes shrinkage during baking). The edges should extend slightly above the rim of each cup. If the dough tears, simply patch it with a small piece of extra dough.
• Prepare the Top Crusts
  For the remaining pie crust, you have several options:
  – Cut 12 smaller circles (about 2.5 inches) for full tops
  – Cut strips for lattice tops
  – Use small cookie cutters to create decorative shapes
  – Make a simple crumble topping (mix 1/2 cup flour, 1/4 cup brown sugar, and 3 tablespoons cold butter cut into small pieces)
• Fill the Pie Shells
  Divide the apple filling evenly among the 12 muffin cups (about 2 tablespoons per cup). Don’t overfill them—the filling should remain below the top edge of the crust.
  Place a small piece of butter on top of each filled pie.
  Chef Tip: If your filling looks very wet, add an extra teaspoon of flour to absorb excess moisture and prevent soggy bottoms.
• Add the Top Crusts
  Place your chosen top crust on each pie. If using a full circle, press the edges together with the bottom crust and crimp with a fork or your fingers. If using a full top, be sure to cut small vents to allow steam to escape.
• Apply Egg Wash
  In a small bowl, beat together the egg and water or milk. Using a pastry brush, lightly brush the tops of each pie with this egg wash. Sprinkle with coarse sugar if desired.
  Chef Tip: The egg wash gives your pies that professional bakery shine and golden color, while the coarse sugar adds a delightful crunch and sparkle.
• Bake the Mini Pies
  Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them loosely with small pieces of aluminum foil.
• Cool Before Serving
  Allow the pies to cool in the muffin tin for 10 minutes. Then, carefully remove them by running a knife around the edges and gently lifting them out. Transfer to a wire rack to cool completely.
  Chef Tip: These mini pies are fragile when hot! Letting them cool for at least 10 minutes helps them set and makes removal much easier.

Tips for Perfect Mini Apple Pies in Muffin Tins

Choose the Right Apples

For the best mini apple pies, use firm apples that hold their shape during baking. I recommend:

• Granny Smith: For a tart flavor that balances the sweetness
• Honeycrisp: For sweetness with a firm texture
• Braeburn: For a nice balance of sweet and tart
• Pink Lady: For a sweet-tart flavor with good structure

A combination of different apples creates the most complex, interesting flavor!

Prevent Soggy Bottoms

Nobody wants the dreaded “soggy bottom” on their pies! Here’s how to avoid it:

• Make sure your filling isn’t too wet
• Add the filling just before baking, don’t let it sit in the raw crust
• Use the proper amount of thickener (flour or cornstarch)
• Bake on a lower rack in your oven

Perfect Golden Crust Every Time

For that picture-perfect golden crust:

• Always use an egg wash
• Make sure your oven is fully preheated before baking
• If your pies are browning too quickly but aren’t done inside, tent them with foil
• For extra crispness, brush the inside of the bottom crust with a thin layer of beaten egg white before adding filling

Mini Apple Pies in Muffin Tins Variations

Want to put your own spin on these adorable treats? Here are some tasty ideas:

Apple-Cranberry Mini Pies

Add 1/3 cup dried cranberries or 1/2 cup fresh cranberries to your apple filling for a festive red pop and tart flavor contrast.

Caramel Apple Mini Pies

Drizzle 1-2 teaspoons of caramel sauce over the apple filling before adding the top crust. After baking and cooling, drizzle more caramel on top.

Streusel-Topped Mini Pies

Skip the top crust entirely and instead top with a simple streusel: mix 1/2 cup flour, 1/3 cup brown sugar, 1/4 teaspoon cinnamon, and 1/4 cup cold butter (cut into small pieces) until crumbly.

Chai-Spiced Mini Apple Pies

Add 1/4 teaspoon each of cardamom and ginger, plus a pinch of cloves to your filling for a chai tea-inspired flavor profile.

Mini Apple Pies Serving Suggestions

These mini apple pies are delicious on their own, but here are some ways to take them to the next level:

• Serve warm with a scoop of vanilla ice cream
• Top with freshly whipped cream and a sprinkle of cinnamon
• Drizzle with homemade caramel sauce
• Dust with powdered sugar just before serving
• Pair with a sharp cheddar cheese (a classic New England tradition!)

How To Store Your Mini Apple Pies in Muffin Tins

These mini pies can be stored at room temperature for up to 2 days, covered loosely with foil or plastic wrap.

For longer storage, refrigerate for up to 4 days.

To freeze, place completely cooled pies on a baking sheet until frozen solid, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator.

To reheat: Place in a 350°F (175°C) oven for 10 minutes or microwave individual pies for about 30 seconds.

Chef Tip: These mini pies can be fully assembled and frozen unbaked! Just add an extra 5-7 minutes to the baking time when baking from frozen.

Ready To Bake ??

These mini apple pies in muffin tins are truly the perfect marriage of convenience and classic flavor. They bring all the comfort and delight of traditional apple pie in an adorable, portion-controlled package that’s perfect for any occasion—from casual family dessert to elegant dinner party finales.

I especially love making these with children, who enjoy pressing the dough into the muffin tins and creating decorative tops with small cookie cutters. It’s a wonderful way to introduce little ones to the joys of baking while creating delicious memories.

So go ahead—preheat that oven, dice those apples, and prepare to fall in love with the easiest, cutest apple dessert you’ve ever made!

Have you tried making mini pies in muffin tins before? I’d love to hear about your experience or any creative variations you’ve tried! Drop a comment below and don’t forget to tag us on social media if you make these adorable treats.

FAQs About Mini Apple Pies in Muffin Tins

Can I make these mini apple pies ahead of time?

Absolutely! You can prepare them up to 24 hours in advance and refrigerate unbaked. You can also freeze them unbaked for up to 3 months. When ready to bake, there’s no need to thaw—just add a few extra minutes to the baking time.

Can I use canned apple pie filling instead of fresh apples?

Yes, you can use canned apple pie filling in a pinch. You’ll need about 1 (21 oz) can for 12 mini pies. Drain excess liquid and chop any large apple pieces smaller. The flavor won’t be quite as fresh, but it’s a convenient time-saver.

How can I make these gluten-free?

Simply substitute your favorite gluten-free pie crust (homemade or store-bought). For the filling, ensure your spices are from a gluten-free source and use cornstarch instead of flour as the thickener.

My bottoms are soggy—what went wrong?

Soggy bottoms usually happen when there’s too much moisture in the filling or the bottom crust wasn’t baked long enough. Try adding more thickener to your filling, making sure your apples aren’t overly juicy, or par-baking the crusts for 5 minutes before adding filling.

Can I make mini pies with other fruits?

Absolutely! This method works beautifully with berries, peaches, cherries, or pears. Just adjust the amount of thickener based on how juicy your fruit is (berries and peaches typically need more thickener than apples).