Easy Mini Apple Pies Made in a Muffin Tin are bite-sized and delicious! Each buttery, flaky, bite is filled with homemade apple pie filling. These handheld pies are perfect for party guests during the holiday season and are ideal for portion control.
Apple season is in full swing around here. I was just about to bake some Easy Mini Apple Pies Made in a Muffin Tin and thought, how good would these pies go with some hot coffee or tea?
So off to the kitchen I went to brew a cup of coffee and make some little apple pies.
I really love making mini apple pies in a muffin tin because they are a great way to practice portion control and of course they taste great! Apple pie and coffee beverages also go hand-in-hand so why not?
Best Apples for Mini Apple Pies
While you can use any type of baking apples you have on hand, I always prefer Granny Smith because they have a firm texture, a tart flavor that takes to spices nicely, and they are abundant during the fall. You can also use Gala, or Honeycrisp Apples for this recipe.
Do you Need to Cook the Apples Before Adding them to this pie?
While you do not have to precook the apple for this mini pie recipe, I do. One of the main reasons is that these pies cook much faster than a traditional apple pie. This risks the chance of them having a crunchy texture to them. Similar to my apple turnovers, I prefer a gently cooked pie filling to remove some of the crunch and caramelize the apples for a tastier filling. **If you opt to not precook the filling, you will need to bake these for 20-25 minutes at 425 degrees F.
Should you Peel Apples Before Making Pie?
The short answer is YES! While it is much more work, I peel them because apple skin in pies is not pleasant. No one wants to be biting into chewy, tough skins that separate from the cooked apples. Do your guests a favor and be sure to remove the apple peel before making any type of apple dessert.
How to Cut Out Mini Pie Crust Circles
When I make bite-sized pies like my Mini Pumpkin Pies made in a muffin tin, I either use a 3.5″ cookie cutter, or a similar-sized ramekin with a sharp edge. Both will work, but you will need a little more elbow grease for the ramekin. A large glass cup measuring between 3.5″-4″ will also work. Simply unfold your pie crust dough onto a clean, lightly floured work surface, and press out your discs by firmly inserting the cookie cutter, glass, or ramekin. Press and twist to easily remove the disc. Keep in mind that you will also need to reroll some of the dough to make 2 additional pies as well as the lattice.
How to Make Mini Apple Pies in a Muffin Tin
Wash, dry, peel, core, and cube your apples.
Add apples to a bowl and coat with cinnamon, sugar, nutmeg, and flour.
Remove apples from the bowl, and place apples into large skillet, with the butter and cook over low heat until apples are tender.
Meanwhile, preheat the over to 400 degrees F., and coat the muffin pan with your pastry brush and butter, or nonstick spray.
Roll out dough and punch out 3.5″-4″ circles which will be inserted into each muffin tin.
You will have to re-roll the dough to make all 10 pie crust circles, however you should have enough left over dough to make little 1/4″ lattice strips.
Once apples are tender, allow them to cool for 5 minutes before filling each pie crust cup.
Once each mini pie is filled, form lattices in a criss-cross pattern over each pie.
In a small bowl, whisk together the egg, and water to create an egg wash.
Brush each pie with the egg wash.
After each pie is latticed, put the tray into the oven for 20-25 minutes. The dough will be slightly golden brown, and firm to the touch.
Allow Mini Apple Pies to fully cool before removing. If your pies feel stuck, a plastic butter knife inserted around the edge should help them pop out.
As you can see, these little apples pies are not only cute, but they provide all the harvesty flavors of a fresh baked apple pie on a much smaller scale.
They also go great with a scoop of ice cream or cup of coffee and tea.
How to Freeze/Store Mini Apple Pies
These mini apple pies can be stored in the refrigerator for up to 4 days when stored in an airtight container. They can also be frozen for up to 3 months. To freeze, place cooled pies on a baking sheet and place it in the freezer. Allow pies to freeze before wrapping them each in plastic wrap, and adding them to an airtight container or bag.
To reheat allow them to thaw in the refrigerator and place them in the microwave to warm them up.
Mini Apple Pies Made in a Muffin Tin
- oven adjusted to the center rack position
- 12-count muffin tin
- Baking nonstick spray
- pastry brush
- Apple corer/peeler
- large mixing bowl
- cutting board & knife
- pastry cutter
- 14.1 ounces refrigerated pie crust I used a box of refrigerated dough
- 1 medium egg
- 1 tablespoon water
- Wash, dry, peel, core, and cubed your apples.
- Add apples to a bowl and coat with cinnamon, sugar, nutmeg, and flour.
- Remove apples from the bowl, and place apples into a large skillet with butter, and cook over medium heat until apples are tender; about 5 minutes.
- Meanwhile, preheat the over to 400°F degrees, and coat the muffin pan with nonstick spray or additional melted butter.
- Roll out dough and cut out 4" circles which will be inserted into each muffin tin. This will be the crust layer. You will have to re-roll the dough to make all 10 pie crust circles, however you should have enough left over dough to make little 1/4" lattice strips.
- Once apples are tender, allow them to cool for 5 minutes before filling each pie crust cup.
- Once each mini pie is filled, using a pastry dough cutter, form lattices in a crisscross patterns over each pie.
- In a small bowl whisk the medium egg and water to create a light and fluffy egg wash. Once pies are assembled, brush them with the egg wash.
- Bake for 20-25 minutes or until pies are golden brown and crust feels firm.
- Allow Mini Apple Pies to fully cool before removing. Enjoy!
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