Easy Mini Apple Pies in Muffin Tins Recipe
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.
- 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
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
- Preheat Oven: Set the oven temperature to 400°F (204°C) to prepare for baking the mini pies.
- Prepare Apples: Peel, core, and thinly slice 4 apples into ¼ inch slices and place them in a large bowl.
- Add Lemon Juice: Toss the sliced apples with 2 tablespoons of lemon juice to prevent browning and add brightness.
- Mix Apple Filling: Add ½ teaspoon cinnamon, 2 tablespoons sugar (optional), and 1 tablespoon flour to the apples, stirring well to coat evenly.
- 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.
- 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.
- 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.
- Fill Crusts: Spoon approximately 2 tablespoons of the stewed apple filling into each dough-lined muffin cup.
- 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.
- 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.
- Sprinkle Sugar: Lightly sprinkle turbinado or granulated sugar over the top of each pie for added sweetness and texture.
- 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
