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Easy Mini Apple Pies In Muffin Tins

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These Easy Mini Apple Pies are perfect individual-sized desserts made in a muffin tin using store-bought pie crust and a sweet, syrupy apple filling. They combine all the classic apple pie flavors in a quick and simple recipe that’s perfect for anytime you want a cozy treat without the fuss of a full pie.

Ingredients

4 tart apples (such as Granny Smith or Honey Crisp)

1 tablespoon lemon juice (fresh squeezed or bottled)

¼ cup granulated white sugar

¼ cup white flour

1 teaspoon ground cinnamon

2 tablespoons salted butter

2 store-bought or homemade pie crusts

1 large egg

1 tablespoon water

1 tablespoon turbinado or granulated sugar

Instructions

  1. Preheat your oven to 400°F (200°C). Remove the pie crust from the refrigerator and let it rest on the counter for 15 minutes.
  2. Peel, core, and slice the apples into ¼ inch slices. Place them in a large bowl.
  3. Toss the apples with lemon juice to prevent browning.
  4. Mix the sugar, flour, and cinnamon into the apples until evenly coated.
  5. Transfer the apple mixture to a medium pan, dot with butter, cover, and simmer over medium heat until the apples soften.
  6. Unroll the pie crusts and use a 3.25-3.5 inch biscuit cutter to cut 12 circles.
  7. Press each dough circle into the cups of a muffin tin to form the mini pie shells.
  8. Fill each shell with about 2 tablespoons of the apple filling.
  9. Cut ¼ inch strips from the remaining dough and weave them into mini lattice tops.
  10. Use a 2.5 inch biscuit cutter to cut out 12 lattice circles and place one on top of each mini pie.
  11. Whisk the egg and water together and brush over the lattice tops.
  12. Sprinkle with turbinado sugar.
  13. Place the muffin tin on a baking sheet lined with parchment paper and bake for 15 minutes at 400°F until golden brown.

Notes

  • Use a combination of apple varieties like Fuji, Gala, or Pink Lady for a sweeter filling.
  • Add a pinch of nutmeg or allspice to the apple mixture for extra warmth.
  • Substitute the lattice top with simple round crust covers for a different look.
  • For a gluten-free version, use gluten-free pie crust and flour alternatives.
  • Mix in chopped nuts like walnuts or pecans into the apple filling for added texture.
  • Store leftover pies in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat in oven at 350°F for 10 minutes to keep crust crisp.

Nutrition

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