Easy Mini Apple Pies In Muffin Tins Recipe

I perfected Easy Apple Pie Cups using store-bought pie crust and a muffin tin, and the clever shortcut I landed on gives classic apple pie flavor in tiny, surprising packages.

I never thought an apple pie could fit in my hand until I messed around with store bought refrigerated pie crusts and apples peeled and diced. These Easy Apple Pie Cups look simple but they hide a little trick I learned that makes the filling pop, and once you try one you’ll start thinking about weird variations at 2AM.

They’re small so you can taste test, but still feel like a proper dessert, and honestly I almost always burn one corner because I rush, which somehow tastes better. If you like a flaky edge and a warm, tender bite these might ruin your willpower.

Ingredients

• Apples bring sweet and tart notes, add fiber and vitamin C, help filling stay juicy.
• Flaky crust gives buttery texture and carbs, easy shortcut, not the healthiest though.
• White sugar sweetens, boosts carbs and browning, use less if you want less sweetness.
• Brown sugar adds molasses flavor and moisture, slightly richer than plain white sugar.
• Warm cinnamon, tiny calories, makes pies smell amazing, gives that classic apple spice taste.
• Butter adds richness and golden top, provides fat and mouthfeel, use it sparingly sometimes.
• Egg wash makes shiny crust, adds a little protein and helps sugars stick better.
• Lemon juice brightens flavor, prevents apples browning, adds mild tartness and gentle acidity.

Ingredient Quantities

• 2 store bought refrigerated pie crusts (9 inch each, 1 package usually has 2)
• 3 medium apples, peeled cored and diced (about 1 to 1 1/4 lb)
• 1/3 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons all purpose flour or cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice
• pinch of salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg plus 1 tablespoon milk or water for egg wash
• coarse sugar or sanding sugar for sprinkling, optional

How to Make this

1. Preheat oven to 375°F 190°C and lightly grease a 12 cup muffin tin or spray with nonstick spray, put the tin on a rimmed baking sheet to catch drips.

2. Peel, core and dice 3 medium apples into about 1 2 pieces, then toss in a bowl with 1/3 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all purpose flour or cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon fresh lemon juice and a pinch of salt; let sit 8 to 10 minutes so the juices come out and the starch begins to thicken.

3. Unroll the two refrigerated 9 inch pie crusts on a lightly floured surface and cut rounds about
3.25 to
3.5 inches across with a cutter or glass, press each round gently into the muffin cups to form the mini crusts, reroll scraps to get enough rounds.

4. Spoon the apple mixture into each crust, about 2 to 3 tablespoons per cup, dont overfill or the filling will bubble over; dot each filled cup with small pieces of the 2 tablespoons unsalted butter.

5. Cut tops from remaining crust scraps into rounds or strips for a simple lid or lattice, place a top on each mini pie, pinch edges to seal and make 2 or 3 vents in each top so steam can escape; use a little water to patch any cracks.

6. Whisk 1 large egg with 1 tablespoon milk or water for an egg wash and brush the tops and edges lightly, sprinkle coarse or sanding sugar if you want extra sparkle and crunch.

7. Bake for 20 to 25 minutes until tops are deep golden and the filling is bubbling; if edges brown too fast tent the tin lightly with foil.

8. Let the mini pies cool in the tin 10 to 15 minutes so the filling sets, then remove to a wire rack to cool a bit more; they will firm up as they cool so be patient.

9. Serve warm or at room temp with ice cream or whipped cream, store leftovers covered in the fridge up to 3 days and reheat in a 300°F 150°C oven to crisp the crust back up.

Equipment Needed

1. 12-cup muffin tin — use on a rimmed baking sheet to catch drips
2. Rimmed baking sheet
3. Mixing bowls (one medium for apples, one small for egg wash)
4. Chef knife and cutting board for peeling, coring and dicing apples
5. Vegetable peeler
6. 3.25 to 3.5 inch round cutter or a drinking glass to cut crust rounds
7. Rolling pin or clean bottle to reroll scraps
8. Measuring cups and spoons
9. Pastry brush and a small spoon or cookie scoop for filling cups
10. Wire cooling rack to let pies firm up

Note: if you dont have a cutter the glass works fine, and a little kitchen towel under the muffin tin helps keep it steady.

FAQ

Easy Mini Apple Pies In Muffin Tins Recipe Substitutions and Variations

• Pie crusts: swap the refrigerated pie crusts for thawed puff pastry sheets (same count, roll a bit thinner) or for a quicker rustic cup use refrigerated biscuit dough pressed into the tin; puff pastry makes it flakier, biscuits make it more biscuit-y.
• Apples: use pears or a mix of apples and pears if you want a sweeter, softer filling; or stick to Granny Smiths or Braeburns for a tarter bite — use about the same weight, peeled and diced.
• Flour or cornstarch: replace the 2 tablespoons with 2 tablespoons arrowroot or tapioca starch for equal thickening; arrowroot works best if you dont overcook the filling.
• Egg wash: instead of 1 egg + 1 tbsp milk brush with plain milk or non-dairy milk for an easy gloss, melted butter for a richer brown, or about 1 tablespoon aquafaba (chickpea liquid) for a vegan shiny finish.

Pro Tips

– Pick firm, tart apples (Granny Smith, Honeycrisp or Braeburn) and cut them all about the same size so they cook evenly, dont use really soft apples or the filling will get mushy. If your apples look extra juicy, toss them in the sugar mix, let them sit 5-8 minutes, then drain off a tablespoon or two of the liquid before filling.

– To keep the crust from getting soggy, brush the inside of each crust with a thin film of beaten egg white or melted butter and chill a few minutes before spooning in the filling; that little sealant helps block moisture without changing flavor.

– For even browning and to avoid blowouts, make a couple generous vents in each top, rotate the pan halfway through baking, and if edges brown too fast lower the oven 10-15 degrees or tent loosely with foil for the last 5-8 minutes so the filling can bubble without burning the top.

– Want to make them ahead? Assemble the pies, freeze them tray-first until solid, then bag them; bake from frozen and add about 7-12 minutes to the bake time (watch for bubbling filling). They also re-crisp best if you reheat briefly in a 300°F oven, not the microwave.