Muffin Tin Mini Apple Pies Recipe

Mini apple pies are one of those desserts that make you feel cozy and festive no matter the season. There’s something irresistible about the warm, cinnamon-spiced apples nestled in a flaky, buttery crust—all in a bite-sized package. These little treats are easy to make in a muffin tin, which gives them their adorable shape and makes them perfect for sharing. Plus, since they’re smaller, they bake up much faster than a full-sized pie, meaning you get to the good part (eating them!) sooner.

I first made these mini apple pies on a cool fall afternoon when I had a craving for something comforting but didn’t want to commit to a whole pie. The bite-sized version is just as satisfying, and the individual portions make it fun to serve at gatherings. Everyone loves grabbing their own little pie, and they’re always a hit at potlucks or holiday parties.

this RECIPE

The charm of mini pies (and a bit of history) 🍏

Apple pie is an iconic dessert in the U.S., but did you know its origins trace back to Europe? The combination of apples, spices, and pastry has been around since medieval times, though back then, pies were often savory or meat-filled. By the time apple pie made its way to America, it evolved into the sweet, cinnamon-scented treat we know today. Making them mini, however, is a modern twist, and I think it’s one of the best ways to enjoy this classic. Not only are they fun to eat, but they also bake faster, so there’s less time waiting and more time indulging.

Let’s talk ingredients: simple staples for maximum flavor

For this recipe, you’ll need just a handful of pantry basics and a few fresh apples. Here’s a quick rundown:

• All-purpose flour: This is the base for the crust. If you’re gluten-free, you can try a 1:1 gluten-free baking flour, though the texture may vary slightly.
• Butter: Cold, unsalted butter is essential for a flaky pie crust. I cut it into cubes and pop it back in the fridge for a bit before adding it to the flour—keeping it super cold helps create those irresistible flaky layers.
• Apples: I like using a mix of sweet and tart apples, such as Honeycrisp and Granny Smith. It gives the filling a nice depth of flavor. If you’re out of fresh apples, canned apple pie filling can work in a pinch, but nothing beats fresh!
• Sugars: Both white and brown sugar go into the filling. The brown sugar adds a hint of caramel flavor, which pairs beautifully with the apples and cinnamon.
• Cinnamon: A must-have in apple pie! Cinnamon brings warmth and depth. If you like, you could also add a pinch of nutmeg or allspice for extra complexity.

Optional but recommended: a sprinkle of sanding sugar on top for some sparkle and crunch. And if you’re feeling adventurous, adding a little minced rosemary to the crust gives it an unexpected, herby twist that really elevates the flavors.

Essential kitchen tools for mini apple pies

You don’t need any fancy equipment to make these mini pies, but here are a few tools that make the process easier:

• Food processor: This isn’t mandatory, but it makes quick work of cutting the butter into the flour. If you don’t have one, a pastry cutter or even two forks will do the trick.
• Muffin tin: The star of the show! A standard 12-cup muffin tin is perfect for these mini pies, giving them their cute, uniform shape.
• Rolling pin: For rolling out the pie dough
• 4-inch round cutter: This is ideal for cutting the dough rounds that fit into the muffin cups. If you don’t have a cutter, a drinking glass with a similar diameter works just as well.

Step-by-step: My method for perfect mini apple pies

1. Make the pie crust

Start by combining the flour, sugar, and salt in a food processor. If you’re adding rosemary, toss that in too for a subtle, savory hint. Add the cold, cubed butter and pulse until the mixture looks like wet sand. You want those little bits of butter because they’re what create the flaky layers in the crust.

With the food processor running, add ice water one tablespoon at a time until the dough starts to come together. You may not need all of the water—just enough to form a cohesive ball. Wrap the dough in plastic wrap and chill it for about 30 minutes. This helps relax the gluten, making the dough easier to roll out.

2. Roll out and cut the dough

Once chilled, lightly flour your work surface and roll the dough to about 1/4-inch thickness. Use a 4-inch cutter to cut out 12 circles. Press each circle into a muffin tin cup, shaping it to fit snugly along the bottom and sides. If you have leftover dough, save it for making a lattice or other fun decorations on top.

3. Make the filling

In a large bowl, combine the diced apples, white sugar, brown sugar, cinnamon, and a bit of flour to thicken the filling. Give everything a good toss so the apples are coated in that sweet-spiced goodness.

4. Fill and top the pies

Spoon the apple filling into each crust-lined muffin cup, filling them just to the top. If you’re feeling fancy, use the extra dough to create a lattice or cut-out shapes for the tops. Brush each top with egg wash (whisked egg and a bit of water) and sprinkle with sanding sugar if you want that extra sparkle.

5. Bake

Pop the muffin tin into a preheated 425°F oven and bake for 16-18 minutes, until the pies are golden and the filling is bubbling. Your kitchen will smell amazing at this point! Once done, let the pies cool completely in the tin to set. Run a knife around the edges to release each pie before serving.

Make it your own: Variations and adaptations

• Gluten-free: Swap in a gluten-free 1:1 baking flour for the crust, or use a pre-made gluten-free pie dough if you’re short on time.
• Vegan: Use a plant-based butter alternative in the crust, and brush the tops with a bit of non-dairy milk instead of egg wash.
• Seasonal fruits: Try pears or peaches in place of apples for a fun twist, especially in summer. Just adjust the sugar slightly depending on the sweetness of the fruit.
• Spice it up: Add a pinch of nutmeg or ginger to the filling for extra warmth, or experiment with a mix of cinnamon and cardamom.
• Sweet-tart contrast: A little lemon zest in the filling can brighten up the flavor if you like a tangier pie.

Serving suggestions: Presentation tips for mini pies

When it comes to serving, these mini pies look adorable on a rustic wooden board or a tiered dessert stand. For a pop of color, garnish with a few sprigs of fresh rosemary or mint. If you’re hosting a gathering, set up a toppings bar with options like whipped cream, caramel sauce, and even vanilla ice cream—people can top their pies however they like!

Perfect pairings

Pair these mini apple pies with a warm, cozy drink for a perfect combo. Hot apple cider with a sprinkle of cinnamon complements the pie’s flavors beautifully. Or, try a chai latte—the spices will match the cinnamon in the filling. If you’re in the mood for something cool, a sparkling apple juice or a ginger ale makes a nice, refreshing contrast to the warm, sweet pie.

Storing and reheating tips

Store any leftover pies in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. To reheat, pop them in a 350°F oven for about 5-7 minutes. They’ll crisp up nicely and taste just as good as freshly baked! You can also freeze these pies—just wrap them individually in plastic wrap and freeze for up to two months. When you’re ready to enjoy, bake them straight from frozen at 350°F for 10-15 minutes.

Scaling the recipe for any occasion

This recipe makes 12 mini pies, but you can easily double it for a larger crowd. If you want to make fewer pies, just halve the ingredients. The dough freezes well, so if you have leftovers, wrap them tightly and freeze for up to three months. Just let the dough thaw in the fridge before using.

Common issues and how to avoid them

• Dough too crumbly: If your dough isn’t coming together, add a tiny bit more ice water, a teaspoon at a time, until it holds.
• Soggy bottoms: Avoid adding too much filling, and make sure to let the pies cool completely in the tin to help them set.
• Overbaked crust: Keep a close eye on the pies as they bake. The mini size means they bake quickly, so check for a golden brown color around the 16-minute mark.

Give these mini apple pies a try!

These muffin tin mini apple pies are the ultimate cozy dessert, perfect for everything from holiday parties to quiet nights in. I hope you enjoy making (and eating!) them as much as I do. Feel free to get creative with the toppings and make this recipe your own. And if you try any fun variations, let me know how they turn out!

Frequently asked questions

1. Can I make the dough in advance?
Absolutely! The dough can be made up to 2 days ahead and stored in the fridge, or frozen for up to 3 months.

2. What’s the best apple variety for mini pies?
A mix of sweet and tart apples, like Honeycrisp and Granny Smith, works beautifully for balanced flavor.

3. Can I skip the egg wash?
Yes, but the egg wash gives the pies a nice golden finish. You can use milk instead if you prefer.

4. How do I prevent the filling from spilling over?
Avoid overfilling each pie. The filling will bubble as it bakes, so leaving a little space helps keep things neat.

5. Do I have to add rosemary to the crust?
Not at all! The rosemary is optional. It adds a unique twist, but the crust is delicious even without it.

Print