Easy Mini Apple Pies in Muffin Tins Recipe

Introduction

These Easy Mini Apple Pies baked in muffin tins are a delightful twist on the classic dessert. They’re quick to make using store-bought pie crust and sweet, tender apples, perfect for a cozy treat or party snack.

Ingredients

• 4 apples (Granny Smith or Honey Crisp), peeled, cored, and sliced into ¼ inch slices
• 1 tablespoon fresh lemon juice
• ½ teaspoon cinnamon
• ¼ cup sugar (white or brown sugar)
• 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
• 1 tablespoon butter
• 2 sleeves store-bought pie crust, brought to room temperature
• 1 egg
• 1 tablespoon water
• Turbinado sugar, for sprinkling

Instructions

1. Step 1: Preheat your oven to 400°F. Remove the pie crust from the refrigerator and let it sit for 15 minutes to make rolling easier.
2. Step 2: Peel, core, and slice apples into ¼ inch slices, then toss them in a large bowl with lemon juice.
3. Step 3: Add cinnamon, sugar, and flour to the apples, mixing well to coat all slices evenly.
4. Step 4: Transfer the apple mixture to a medium saucepan, dot with butter, cover, and simmer over medium heat until the apples become soft.
5. Step 5: On a lightly floured surface, roll out both sleeves of pie crust. If the dough cracks, patch it gently and smooth with a rolling pin.
6. Step 6: Use a large biscuit cutter (3.25-3.5 inches) to cut 12 circles from the dough for the pie bottoms.
7. Step 7: Press each dough circle into the bottom and sides of a 12-cup muffin tin to line all cups.
8. Step 8: Spoon about 2 tablespoons of the apple filling evenly into each lined muffin cup.
9. Step 9: Cut ¼ inch strips from the remaining dough for lattice tops. Weave every other strip over and under to form a lattice pattern.
10. Step 10: Cut twelve 2.5-inch circles from the lattice dough and place one on top of each filled muffin cup, lifting carefully with a bench scraper if available.
11. Step 11: Whisk together egg and water to make an egg wash. Brush it over each mini pie, then press down edges gently with the stiff end of a pastry brush for a neat finish.
12. Step 12: Sprinkle turbinado sugar on top of each mini pie for added sweetness and crunch.
13. Step 13: Place the muffin tin on a parchment-lined baking sheet and bake for 15 minutes until the tops turn golden brown and the filling bubbles through the lattice.

Tips & Variations

• For a crumb topping instead of lattice, try a quick crumb topping made with butter, flour, and sugar. It’s simpler and adds a delightful texture.
• Use brown sugar instead of white sugar for a richer, deeper sweetness.
• Add a pinch of nutmeg or ground cloves to the filling for extra warmth and spice.
• If in a hurry, use canned apple pie filling as a convenient substitute.
• Apply the egg wash carefully to avoid soaking the dough edges, ensuring a crisp crust.

Storage

Store any leftover mini apple pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 5–7 minutes to bring back the crisp crust and warm filling. These pies are best enjoyed fresh but keep well chilled when not eating immediately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini apple pies ahead of time?

Yes, you can assemble the pies and refrigerate them uncovered for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What type of apples work best for mini apple pies?

Firm, tart apples like Granny Smith or sweeter varieties like Honey Crisp hold their shape well and balance sweetness and tanginess in the filling.

Easy Mini Apple Pies in Muffin Tins Recipe

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These Easy Mini Apple Pies are charming bite-sized desserts made with tender, sweetened apples nestled in flaky store-bought pie crust, baked perfectly in muffin tins with a delicate lattice crust on top. This quick and simple recipe captures all the classic flavors of apple pie in a convenient individual serving, perfect for busy evenings or casual gatherings.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 mini apple pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Apple Pie Filling

• 4 apples (Granny Smith or Honey Crisp), peeled, cored, and sliced ¼ inch thick
• 2 tablespoons fresh lemon juice
• ½ teaspoon ground cinnamon
• 2 tablespoons granulated sugar (optional, or substitute with brown sugar for syrupy sweetness)
• 1 tablespoon all-purpose flour (or 2 tablespoons corn starch as a thickener)
• 1 tablespoon butter

Pie Crust

• 2 sleeves store-bought pie crust (brought to room temperature)
• 1 egg
• 1 tablespoon water
• Turbinado sugar or granulated white sugar, for sprinkling

Instructions

1. Preheat Oven: Set the oven temperature to 400°F (204°C) to prepare for baking the mini pies.
2. Prepare Apples: Peel, core, and thinly slice 4 apples into ¼ inch slices and place them in a large bowl.
3. Add Lemon Juice: Toss the sliced apples with 2 tablespoons of lemon juice to prevent browning and add brightness.
4. Mix Apple Filling: Add ½ teaspoon cinnamon, 2 tablespoons sugar (optional), and 1 tablespoon flour to the apples, stirring well to coat evenly.
5. Stew Apples: Transfer the apple mixture to a medium saucepan, add 1 tablespoon of butter on top, cover with a lid, and gently simmer over medium heat until the apples are soft and slightly syrupy.
6. Roll Out Pie Dough: On a lightly floured surface, unroll the 2 sleeves of pie crust that have been brought to room temperature. If the dough cracks, patch and smooth it out with a rolling pin.
7. Cut Bottom Crust Circles: Using a large biscuit cutter (3.25-3.5 inches), cut 12 circles from the dough and gently press them into the bottoms and sides of each cup of a muffin tin to form the base of the pies.
8. Fill Crusts: Spoon approximately 2 tablespoons of the stewed apple filling into each dough-lined muffin cup.
9. Create Lattice Tops: Cut ¼ inch-wide strips from the remaining dough. Arrange half the strips spaced across the pies, then weave the remaining strips over and under to form a lattice. Use a 2.5 inch biscuit cutter to cut out 12 lattice top circles and carefully place one over each filled muffin cup.
10. Apply Egg Wash: Whisk 1 egg with 1 tablespoon water, then brush the tops of each mini pie with the egg wash to achieve a golden brown finish.
11. Sprinkle Sugar: Lightly sprinkle turbinado or granulated sugar over the top of each pie for added sweetness and texture.
12. Bake: Place the muffin tin on a baking sheet lined with parchment paper and bake at 400°F for about 15 minutes or until the lattice crust is golden brown and the apple filling is bubbling through the lattice.

Notes

• Allow the pie crust to come to room temperature before rolling to prevent cracking.
• For a sweeter pie filling, substitute granulated sugar with brown sugar.
• For a sugar-free version, replace the apple filling with homemade unsweetened applesauce.
• Instead of a lattice crust, try a crumb topping for a different texture and flavor.
• Use a bench scraper to lift the delicate lattice crust when placing it on the pies to avoid tearing.
• Ensure the muffin tin is placed on a baking sheet to catch any drips and make cleanup easier.
• Watch for the pies to turn golden brown and for filling bubbling as signs of doneness.

Keywords: mini apple pies, apple pie muffins, easy apple dessert, lattice pie crust, muffin tin pies, quick apple pies, individual apple pies