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This is a vertical overhead image of a cooling rack with six mini lattice topped pies on it. The cooling rack is on a white surface. Recipe
GF Gluten-Free VG Vegetarian NF Nut-Free

Mini Muffin Tin Apple Pies (only 20-min prep!)

Muffin tin apple pies are irresistibly charming and adorable. They are super quick to prep, bake and make for the perfect party treat.

Recipe by:
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Prep: 20 minCook: 18 minTotal: 38 min
Servings: 6 mini pies 1x

Ingredients

  • 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

Instructions

  1. Preheat the oven to 425F degrees + take out a cupcake or muffin tin!
  2. 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!
    This is a horizontal overhead image of pie dough cut in circles. The dough circles are on a white piece of parchment paper with the leftover dough to the top left, a wood rolling pin with teal handles to the top center of the image, and the corner of a muffin tin with a pie dough round pressed into the cup and up the sides.
  3. 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.
    This is an overhead horizontal image of a large bowl with diced apple pieces coated in a wet cinnamon mixture. A silver spoon is to the top of the image dipping into the bowl. The bowl sits on a light grey/white surface.
  4. Spoon the apple mixture into each crust, making sure to pack it to fill the pies until they are overflowing just slightly.
    This is an overhead horizontal image of a muffin tin with pie crust pressed into the cups and up the sides. Wet cinnamon coated apple pieces are in the dough cups. The muffin tin sits on a light grey surface.
  5. 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.
    This is an overhead horizontal image of a six cup muffin tin with raw lattice pie crust topping over diced apples. The muffin tin sits on a light grey surface.
  6. 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!). 
  7. 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!
    This is a horizontal overhead image of a cooling rack with six mini lattice topped pies on it. The cooling rack is on a white surface.

Tips

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.

Nutrition Info:

  • 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
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/mini-muffin-tin-apple-pies/