Name: Mini Apple Pies in Muffin Tins Recipe
Prep time: 1 h 15 min
Cook time: 18 min
Total time: 1 h 33 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour, plus more for rolling out dough; 1 1/2 Tablespoons minced fresh rosemary (optional); 1 1/2 Tablespoons white sugar; 3/4 teaspoon salt; 1 cup (2 sticks) unsalted butter, cold and cubed; 5 to 6 Tablespoons ice water; 4 medium apples, peeled and diced small (about 3 cups); 1/4 cup white sugar; 1/4 cup packed light brown sugar; 1 teaspoon ground cinnamon; 2 Tablespoons all-purpose flour; 1 large egg, whisked with 1 Tablespoon water; Sanding sugar (optional)

Jump to Recipe·5 from 62 reviews

If you’re looking for a delightful little treat that combines all the cozy vibes of apple pie with cute, single-serving sizes, you’ve gotta try my Mini Apple Pies in Muffin Tins Recipe. These bite-sized gems are perfect for gatherings, afternoon snacks, or just when you want a sweet fix without the commitment of a giant pie. Trust me, once you make these, they’ll become your go-to dessert!

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Why This Recipe Works

Perfect Portion Size: Mini pies are easier to serve and great for portion control, making them super popular at parties.
Flaky Homemade Crust: Using a simple, buttery crust with fresh rosemary adds a subtle savory twist that balances the sweet apple filling.
No Pie Plate Needed: Baking in muffin tins avoids the fuss of a large pie dish and speeds up baking time.
Customizable Filling: The filling is just the right balance of sweet and spicy, and you can easily adjust it to your taste or go seasonal.

Mini Apple Pies in Muffin Tins, bite-sized apple pies, homemade mini apple pies, easy apple pie desserts, individual apple pies - The image shows a grey metal muffin tray filled with twelve mini lattice pies. Each pie has a golden-brown crust with crisscrossed dough strips on top, sprinkled with coarse sugar that sparkles. The lattice crusts are uneven in thickness but all have a soft, flaky texture with slightly browned edges. Inside, the filling is dark, peeking through the lattice gaps. The pies look freshly baked and are still in the muffin tray on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Mini Apple Pies in Muffin Tins Recipe lies in its simple, fresh ingredients that come together beautifully. Each component was chosen with flavor and texture in mind, so you get a flaky, buttery crust paired with a tender, juicy apple filling. Here’s why I picked each ingredient:

Mini Apple Pies in Muffin Tins, bite-sized apple pies, homemade mini apple pies, easy apple pie desserts, individual apple pies - Flat lay of all-purpose flour in a small white ceramic bowl, minced fresh rosemary sprigs, white sugar in a small white bowl, fine salt in a small white bowl, cold unsalted butter cut into cubes, ice water in a small white bowl, peeled and diced small fresh apples, light brown sugar in a small white bowl, ground cinnamon in a small white bowl, large whole uncracked egg with clean shell, sanding sugar crystals in a small white bowl, arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for your crust, it provides just the right structure and tenderness, and is also used a bit in the filling to thicken the juices.
Fresh rosemary (optional): Adds a wonderful aromatic hint to the crust—try it for a little extra flair, but don’t worry if you skip it!
White sugar: Sweetens both the crust slightly and the apple filling for that classic pie flavor.
Salt: A small amount brings out all the flavors beautifully, especially in the crust.
Cold unsalted butter: This is key for that flaky, tender crust; cold butter creates those irresistible layers.
Ice water: Helps bring your dough together without melting the butter, keeping the crust flaky.
Apples: Choose tart, firm apples like Granny Smith or Honeycrisp for a filling that’s bright and holds up well when baked.
Light brown sugar: Adds moisture and a hint of caramel flavor to the filling.
Cinnamon: The classic spice that gives these pies all their warm, inviting flavor.
Egg wash: Creates that gorgeous golden top and helps any decorative lattice or cutouts stick perfectly.
Sanding sugar (optional): Adds a little sparkle and crunch on top — it’s a tiny extra that makes a big impact when you want to impress.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Mini Apple Pies in Muffin Tins Recipe is how easy it is to tweak based on what you love or have in the kitchen. I often mix things up depending on the season or my mood, and you totally should, too!

Variation: Swap out the rosemary for a teaspoon of nutmeg or allspice for a warmer, spicier crust flavor — I did this once for a fall brunch and it was a hit!
Dietary modifications: Use a vegan butter substitute for a dairy-free crust, or swap out sugar for coconut sugar for a bit more depth.
Seasonal twists: Add some finely chopped pecans or walnuts to the filling for crunch during the holidays.
Difficulty adjustments: Buy pre-made pie dough if you’re short on time — it still tastes great, just be careful with handling it gently!

Step-by-Step: How I Make Mini Apple Pies in Muffin Tins Recipe

Step 1: Mix the Crust Like a Pro

Start by combining the flour, fresh rosemary if you’re using it, sugar, and salt in a food processor – this gets your dry ingredients perfectly mixed without any fuss. Add in the cold, cubed butter and pulse until it looks like wet sand. The key is to work fast and keep everything cold, so that buttery flakiness comes through when baking.

Step 2: Bring It Together and Chill

With the processor running, slowly drizzle ice water until the dough just holds together when squeezed – don’t overdo it or your crust will be tough. Wrap the dough tightly in plastic and pop it in the fridge for 30 minutes. This rest is crucial for easing rolling and improving texture.

Step 3: Roll Out and Shape Your Pies

Lightly dust your work surface with flour and roll out the chilled dough to about 1/4 inch thick. Use a 4-inch cookie cutter or even a glass rim to cut out 12 circles. Don’t toss those scraps — you’ll use them for pretty lattice tops or fun shapes. Press each round gently into the muffin tin cups so they hug the sides perfectly.

Step 4: Mix and Divide the Filling

In a large bowl, stir together your diced apples, both sugars, cinnamon, and flour. The flour helps soak up moisture so your pies don’t get soggy. Spoon the filling evenly into each dough-lined muffin cup, packing them just enough to get that classic pie volume.

Step 5: Top, Brush, and Bake

Add your decorative top crusts or create a lattice with dough strips. Brush everything with the egg wash — it gives you that gorgeous golden color and helps the sugar stick. Sprinkle sanding sugar over the top if you want extra sparkle. Then into the oven at 425°F for 16 to 18 minutes until golden and bubbling.

Step 6: Cool and Release Carefully

Once out of the oven, let your mini pies cool fully in the muffin tin — this sets the filling so it won’t spill out. Run a sharp knife gently around the edges of each cup to loosen the pies, then lift them up carefully. Yum!

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Tips from My Kitchen

Keep It Cold: Always use cold butter and ice water, and chill your dough; it makes the crust flaky and less sticky.
Don’t Overfill: Filling will bubble up while baking, so leave some space to avoid messy spills.
Creative Toppers: Save your dough scraps and experiment with lattice patterns or apple-shaped cutouts for a fun touch.
Cooling Patience: Let pies cool completely in the tin before removing — this avoids breaking and keeps the filling perfect.

How to Serve Mini Apple Pies in Muffin Tins Recipe

Mini Apple Pies in Muffin Tins, bite-sized apple pies, homemade mini apple pies, easy apple pie desserts, individual apple pies - A close-up of a small round pie held by a woman's hand with a golden-brown crust woven into a lattice pattern on top. The crust is sprinkled with coarse sugar crystals that catch the light, giving a crunchy texture look. Under the lattice, dark fruit filling peeks through the gaps. The pie rests above a white marbled surface with more similar pies blurred in the background, showing their even layer of golden crust and sugar topping. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these mini pies with a little scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon sugar over the top brings out that warm spice even more. For a special touch, drizzle a bit of caramel sauce just before serving—it’s heaven on a plate!

Side Dishes

These mini pies go wonderfully with a hot cup of tea or coffee for a cozy afternoon treat. If it’s holiday season, serve them alongside spiced nuts or a crisp green salad to balance out the sweetness.

Creative Ways to Present

For a festive brunch, I’ve set these mini apple pies on a wooden board lined with parchment paper, garnished with fresh rosemary sprigs or edible flowers. Another fun idea is to wrap each mini pie in a little parchment parcel tied with twine—perfect for gifting or a party favor.

Make Ahead and Storage

Storing Leftovers

I usually let the pies cool completely, then cover them tightly with plastic wrap or store them in an airtight container in the fridge for up to 3 days. Reheating in the oven helps bring back that fresh-baked warmth and crispiness.

Freezing

These mini pies freeze wonderfully — just wrap each one individually in plastic wrap and place them in a freezer-safe bag. When you want a sweet snack, just thaw overnight in the fridge and warm gently in the oven the next day. I’ve done this many times for quick desserts, and the texture holds up beautifully.

Reheating

To reheat, I pop the pies in a preheated 350°F oven for about 10-12 minutes, just until warmed through and the crust crisps back up. Avoid microwaving if possible—it tends to make the crust soggy.

FAQs

Can I use pre-made pie crust for this Mini Apple Pies in Muffin Tins Recipe?

Absolutely! Pre-made pie crust can save time and still taste delicious. Just gently press it into the muffin tins and keep an eye on baking time since it might cook a bit faster than homemade dough.
What type of apples work best for these mini pies?

I recommend tart, firm apples like Granny Smith or Honeycrisp because they hold their shape well and provide that nice balance of sweet and tangy flavor perfect for baking.
Can I make these mini pies ahead of time?

Yes! You can prepare the pies up to the baking step and refrigerate them covered for up to a day. Then just bake when you’re ready. This is great for busy days or entertaining.
How do I avoid soggy bottoms in mini fruit pies?

Chilling the dough and brushing the crust bottoms with a thin layer of egg wash before adding filling can help. Also, using flour in the filling helps absorb excess juices.

Final Thoughts

This Mini Apple Pies in Muffin Tins Recipe is truly one of my favorite ways to enjoy apple pie with a fun, easy twist. Whether you’re making them for a casual weekend dessert or a special occasion, they always bring smiles and warm hands eager for more. I hope you’ll give this recipe a try and find it as satisfying and easy as I do. It’s the kind of baking that feels like a little hug from the oven—simple, cozy, and utterly delicious.