What’s better than regular apple pie? Adorable mini apple pie!! Indulge in the delightful world of mini apple pies made in a muffin tin. With their flaky crusts and luscious apple fillings, these mini pies are as adorable as they are delicious.
These miniature treats are bursting with all the flavors and charm of a classic apple pie, but in a perfectly portioned, handheld form.
Whether you’re looking to impress guests at a party or simply craving a sweet treat you can whip up in a pinch, these mini apple pies are sure to captivate your taste buds and leave you craving for more.
If you love muffin tin recipes you’ll love these Bite-Sized Cheesecakes in a Muffin Tin, these Brownie Bites in a Muffin Tin, and these 20-Min Crustless Muffin Tin Quiche. Or, check out all my favorite recipes in this roundup of 50+ Gluten Free Dessert Recipes.
Why You’ll Love these Mini Muffin Tin Apple Pies
So Adorable! Mini apple pies are intensely cute. Their small, individual portions make them perfect for individual servings or sharing with friends and family.
Portability! The small size of mini apple pies makes them easily packed for dessert on-the-go, picnics, or as a sweet treat for school or work lunches.
Faster Baking Time. Mini pies generally require less baking time compared to a full-sized pie. This means you can enjoy freshly baked apple pies in a shorter amount of time.
Enhanced Crust-to-Filling Ratio. Mini pies made in a muffin tin offer a more balanced ratio of crust to filling. With each bite, you get a delightful combination of the buttery and flaky crust along with the flavorful apple filling.
Customization. Mini pies offer the opportunity to customize flavors and fillings. You can make an assortment of mini pies with various fruit fillings, catering to different preferences and dietary needs. Every party needs a pie bar, no?
Ingredients for Mini Muffin Tin Apple Pies
Gluten-Free Pie Dough.
Using a store-bought gluten-free pie dough is convenient and saves time compared to making the dough from scratch.
We are making apple pie, after all! Apples are a traditional pie choice and offer a delightful balance of tartness and sweetness and hold up well during the baking process.
Coconut sugar is a low glycemic sugar derived from the sap of coconut palm flowers. It is considered a more natural and less refined option compared to regular granulated sugar. Coconut sugar has a lower glycemic index, meaning it causes a slower rise in blood sugar levels. It also imparts a unique caramel-like flavor to the pie filling.
Cinnamon is a warm and aromatic spice that pairs exceptionally well with apples. It adds a rich and cozy flavor to the pie filling.
Arrowroot Powder (or Cornstarch).
Arrowroot powder and cornstarch are both common thickeners used in pies. They help absorb the excess liquid released during the baking process, resulting in a thicker and less runny filling. They are particularly useful when working with juicy fruits like apples. Arrowroot powder is a gluten-free alternative to cornstarch and can provide a smoother texture to the filling.
Nutmeg complements the flavors of apples and cinnamon. It has a warm and slightly sweet taste, adding depth to the overall flavor profile of the pie.
Lemon juice serves two primary purposes in this recipe. First, it adds a tangy and bright flavor to balance the sweetness of the apples and sugar. Second, the acid in the lemon juice helps prevent the apples from browning and adds a layer of freshness to the pie.
The whisked egg combined with water, also known as an egg wash, is used to brush the pie crust before baking. It helps create a glossy and golden brown crust with a slightly crisp texture. The egg wash also acts as a sealant, preventing the filling from leaking out and keeping the crust intact.
What are the Best Apples to Use for Apple Pie?
Granny Smith. Granny Smith apples are a popular choice for apple pie due to their tartness. They hold their shape well during baking and provide a great contrast to the sweetness of the pie filling.
Honeycrisp. Honeycrisp apples are known for their crisp texture and balanced sweet-tart flavor. They add a pleasant crunch to the pie and have a natural sweetness that works well in combination with other ingredients.
Fuji. Fuji apples are known for their exceptional sweetness and firm texture. They have a pleasant crunch and a hint of tartness. While they are not as tart as some other varieties, they can still be used in combination with a slightly tart apple to balance the flavors in the pie.
Pink Lady. Pink Lady apples are crisp, slightly tart, and have a sweet flavor. They hold their shape well during baking and provide a delightful taste and texture to the pie.
How to Make Mini Muffin Tin Apple Pies
Preheat the oven to 425F + take out a cupcake or muffin tin! My muffin tin is non-stick but feel free to lightly grease your muffin tin or add some parchment paper cups to the bottoms so the pie doesn’t stick.
Cut out the bottom crust:
Roll out the store bought pie dough + using a 4-inch cookie cutter (or a glass), cut out 6 circles – save the rest of the dough for the lattice toppers! Place all 6 circles into the muffin tin, pressing them into all of the corners, ensuring it’s all covered!
Make the filling:
To prepare the filling, peel and dice the apples very finely. Add them to a medium sized bowl with coconut sugar, cinnamon, arrowroot powder, nutmeg and the juice of half a lemon. Toss to combine everything.
Add the filling to the crust:
Spoon the apple mixture into each crust, making sure to pack it to fill the pies until they are overflowing just slightly.
Make the lattice:
Use the rest of the pastry dough to make lattice toppers for each pie. Cut the remaining pie crust into 1/4 inch strips. Line 3 – 4 strips up vertically. Weave the 3 – 4 strips horizontally across the vertical strips alternating over and under each one. Use the same size cookie cutter or glass to cut the lattice into 6 circles. Transfer the lattice to the top of the pies. Be sure to pinch the edge of the lattice with the edge of the bottom pie crust before baking.
Whisk the egg with the water to make an egg wash + brush it on the top of each pie before baking for 18 minutes (start checking for a golden brown crust at 16 minutes).
When the pies come out of the oven, carefully run a knife along the edges to help keep the escaped filling from sticking to the sides as the pies cool. Once cool, run the same knife along the edges to release the pies from the tin. Enjoy warm or cold!
Muffin Tin Apple Pies: Tips for Success
Prepare the Muffin Tin. Grease the muffin tin with butter or non-stick cooking spray to prevent the pies from sticking to the pan. This will make it easier to remove the mini pies once they are baked.
Roll Out the Dough. Roll out the pie dough to an appropriate thickness for the mini pies. It should be thin enough to fit into the muffin cups and allow space for the filling. Use a round cookie cutter or a drinking glass to cut out circles of dough that are slightly larger than the diameter of the muffin cups.
Finely Dice the Apples. Since the muffin cups are smaller than a regular pie, it’s important to finely dice the apples so they fit nicely into each cup. This will ensure even cooking and allow for better distribution of the filling.
Seal the Edges. Once you have placed the lattice topper over the apple filling, seal the edges by folding and crimping the dough over the filling. This will help keep the filling intact and prevent leakage during baking.
Monitor Baking Time. Keep a close eye on the mini pies while they are baking, as they may cook faster than a regular-sized pie.
Cool and Serve. Allow the mini apple pies to cool slightly in the muffin tin before gently removing them. Use a butter knife to loosen the edges if needed.
Variations on Mini Muffin Tin Apple Pies
Caramel Apple Pie
Drizzle caramel sauce on top of the mini apple pies before serving. You can either make your own caramel sauce or use store-bought.
Instead of a double-crust pie, top your apple pie with a buttery and crunchy streusel topping made from a mixture of almond flour, butter, coconut sugar, and spices like cinnamon or nutmeg. This adds a delightful texture and flavor contrast to the pie.
Spiced Muffin Tin Apple Pies
Enhance the flavors of your apple pie by adding additional spices such as allspice, cloves, ginger, or cardamom to the filling. Experiment with different spice combinations to create a pie with a warm and aromatic profile.
Apple Cranberry Pie
Combine apples with tart cranberries for a festive and tangy twist. The cranberries add a pop of color and a burst of tanginess to the pie, balancing the sweetness of the apples.
Muffin Tin Apple Pies with Nuts
Add a delightful crunch and nutty flavor to your apple pie by incorporating chopped nuts such as walnuts, pecans, or almonds into the filling or the streusel topping.
Apple Pie with Whiskey or Cider
Infuse your apple pie with a boozy or cider twist. Add a splash of whiskey, such as bourbon or rum, or substitute some of the liquid in the filling with apple cider. These additions will impart unique flavors and elevate your pie to a new level.
How to Store these Minis
Allow the Muffin Tin Apple Pies to Cool
Let the mini apple pies cool completely at room temperature before attempting to store them. This will help prevent condensation from forming inside the storage container.
Wrap Muffin Tin Apple Pies Individually
Individually wrap each mini pie tightly in plastic wrap or aluminum foil. This will help maintain freshness and prevent them from drying out.
Use an Air-Tight Container
Place the wrapped mini pies in an airtight container or resealable plastic bag. Make sure the container is appropriately sized to prevent the pies from moving around and getting crushed.
Store the mini pies in the refrigerator to maintain their freshness and extend their shelf life.
If you prefer to freeze the mini apple pies for longer storage, you can follow the same steps of individually wrapping them and placing them in an airtight container or freezer-safe bag. Thaw them in the refrigerator overnight before reheating.
Reheating your Muffin Tin Apple Pies
When you’re ready to enjoy the leftover mini apple pies, you can reheat them in a preheated oven at a low temperature (around 300°F or 150°C) for a few minutes until warmed through. This will help restore the flakiness of the crust and revive the flavors.
- One roll of store bought gluten free pie dough
- 3 small/medium apples (I like Honeycrisp), peeled and diced finely (about 1.5 cups worth!)
- 1/3 cup coconut sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons of arrowroot powder (can also use cornstarch!)
- 1/8 teaspoon nutmeg
- Juice from 1/2 a lemon
- 1 large egg, whisked with 1 tablespoon water
- Preheat the oven to 425F degrees + take out a cupcake or muffin tin!
- Roll out the store bought pie dough + using a 4-inch cookie cutter (or a glass), cut out 6 circles – save the rest of the dough for the lattice toppers! Place all 6 circles into the muffin tin, pressing them into all of the corners, ensuring it’s all covered!
- To prepare the filling, peel and dice the apples very finely. Add them to a medium sized bowl with coconut sugar, cinnamon, arrowroot powder, nutmeg and the juice of half a lemon. Toss to combine everything.
- Spoon the apple mixture into each crust, making sure to pack it to fill the pies until they are overflowing just slightly.
- Use the rest of the pastry dough to make lattice toppers for each pie. Cut the remaining pie crust into 1/4 inch strips. Line 3 – 4 strips up vertically. Weave the 3 – 4 strips horizontally across the vertical strips alternating over and under each one. Use the same size cookie cutter or glass to cut the lattice into 6 circles. Transfer the lattice to the top of the pies. Be sure to pinch the edge of the lattice with the edge of the bottom pie crust before baking. Be sure to pinch the edge of the lattice with the edge of the bottom pie crust before baking.
- Whisk the egg with the water to make an egg wash + brush it on the top of each pie before baking for 18 minutes (start checking for a golden brown crust at 16!).
- When the pies come out of the oven, carefully run a knife along the edges to help keep the escaped filling from sticking to the sides as the pies cool. Once cool, run the same knife along the edges to release the pies from the tin. Serve warm or cold, on their own, or with ice cream!
If you don’t want to use a lattice, there are a few options to top the pies! Feel free to completely cover the pies with another circle of pastry – just be sure to pinch the edges together well + cut a hole in the center for steam to escape. It also works to simply cut out a shape (like a circle, heart or star) and place it on top of the pie filling before baking.
Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.
- Serving Size: 1 pie
- Calories: 146
- Sugar: 19.3g
- Sodium: 69mg
- Fat: 3.8g
- Saturated Fat: 1.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27.5g
- Fiber: 1.6g
- Protein: 1.3g
- Cholesterol: 31mg