Description
Delight in these charming Muffin Tin Mini Apple Pies, featuring a flaky rosemary-infused crust filled with a sweet and spiced apple mixture. Perfectly portioned for individual servings, these pies combine the classic flavors of cinnamon and brown sugar in a convenient, bite-sized format ideal for any occasion.
Ingredients
Scale
For the crust:
- 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
For the filling:
- 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)
Instructions
- Make the crust: In the bowl of a food processor, combine the flour, rosemary (if using), sugar, and salt. Pulse just until combined, then add the cubed butter and pulse until the mixture resembles wet sand. With the processor running, slowly add ice water tablespoons at a time until the dough forms a cohesive ball.
- Chill the dough: Transfer the dough onto plastic wrap on your work surface, wrap securely, and refrigerate for 30 minutes.
- Prepare the crust circles: Lightly flour your work surface. Roll out the dough to 1/4-inch thickness. Use a 4-inch cookie cutter or glass to cut 12 circles, rerolling scraps as needed. Press each circle into a muffin tin cup, shaping up the edges, saving scraps for lattice or decorations.
- Make the filling: Preheat the oven to 425°F. In a large bowl, combine diced apples, white sugar, brown sugar, cinnamon, and flour. Mix well.
- Assemble the pies: Divide the apple filling evenly among the muffin cups lined with dough. Top each with a woven lattice or cut-out dough decorations from the scraps.
- Apply egg wash and sugar: Brush the tops with the whisked egg and water mixture. Sprinkle with sanding sugar if desired for extra sparkle.
- Bake: Bake the pies until golden brown, about 18 minutes.
- Cool and serve: Remove from oven and cool completely in the muffin tin. Run a sharp knife around edges to release the pies before serving.
Notes
- Rosemary in the crust is optional but adds a subtle aromatic twist that pairs well with apple.
- Use firm apples like Granny Smith or Honeycrisp for best texture and balance of sweetness and tartness.
- Make sure the butter is cold for a flaky crust.
- Add extra cinnamon or a pinch of nutmeg to the filling for more spice flavor.
- Sanding sugar adds a nice crunch and sparkle but can be omitted if unavailable.
- Ensure pies are fully cooled before removing from the tin to prevent breaking.
Nutrition
- Serving Size: 1 mini pie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 35 mg
