Muffin Tin Mini Apple Pies

These muffin tin mini apple pies are a fun little twist on the classic. They’ve got all the warm, cozy flavors of a full-sized pie, but in perfect handheld bites. The crust gets golden and flaky, the apple filling turns gooey and sweet, and they’re super easy to serve—no slicing required.

this recipe!

What You’ll Need

• 2 refrigerated pie crusts (or homemade, rolled out)
• 2 medium apples (peeled, cored, and diced small)
• 2 tablespoons unsalted butter
• ¼ cup brown sugar
• 1 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• ½ teaspoon ground cinnamon
• Pinch of ground nutmeg
• ½ teaspoon vanilla extract
• 1 egg (beaten, for egg wash)
• Extra granulated sugar and cinnamon for topping

Why I Love This Recipe

I made these for a fall party when I didn’t have time for a full pie—and they stole the show. I thought people might miss the traditional slice, but nope. These disappeared in minutes. You get all the pie goodness, but in a cute, two-bite version that feels special and fun.

• They’re easy to make and even easier to serve
• No forks or plates needed—great for sharing
• You can change up the filling if you want
• They look fancy but take no fancy skills
• Great way to use up leftover pie crust

Makes: 12 mini pies
Total Time: 40 minutes (15 min prep, 25 min bake)

Macros Information (Per Mini Pie – Approximate)

• Calories: 160
• Protein: 2g
• Fat: 8g
• Carbs: 21g
• Fiber: 1g
• Sugar: 10g

Why This Recipe Works (Quick Science)

Baking the pies in a muffin tin helps the crust hold its shape and crisp up all around. Dicing the apples small ensures they soften evenly and quickly. Tossing them with flour thickens the juices, and the butter adds richness. The egg wash makes the crust golden and shiny.

Common Mistakes

• Filling too full: It’ll bubble over and make the pies hard to remove
• Skipping the egg wash: You’ll miss out on that golden crust
• Leaving apple chunks too big: They won’t cook through in time
• Not greasing the tin: The crust will stick and break when you pull them out

What to Serve With

• A scoop of vanilla ice cream
• Freshly whipped cream
• Warm caramel sauce for dipping
• Hot apple cider or a chai latte

FAQ

Can I use store-bought pie crust?
Yep! That’s what makes these quick. Homemade works too if you’ve got time.

Which apples are best?
Granny Smith, Honeycrisp, or Fuji all work great. A mix is even better.

Can I freeze them?
Yes—freeze after baking. Reheat in the oven at 350°F for 8–10 minutes.

How do I get them out of the tin easily?
Grease the muffin tin well and let them cool slightly before removing.

Can I make these gluten-free?
Use gluten-free pie dough and swap the flour in the filling for cornstarch.

Substitutions and Variations

• Swap apples for pears or a mix of berries
• Add a few chopped pecans to the filling for crunch
• Use maple syrup instead of brown sugar for a fall twist
• Add a splash of lemon juice if your apples are really sweet

Make Ahead Tips

• Make the apple filling a day in advance—store it covered in the fridge
• Cut the dough circles and keep them chilled between parchment
• Fully bake the pies and store them at room temp for up to 1 day
• Reheat in the oven to bring back the flakiness before serving

How to Make Muffin Tin Mini Apple Pies

Step 1: Preheat Oven and Prep Tin

Preheat your oven to 375°F and lightly grease a 12-cup muffin tin with butter or nonstick spray.

Step 2: Dice the Apples

Peel, core, and dice 2 medium apples into small, even pieces about ¼ inch in size.

Step 3: Make the Apple Filling

In a bowl, mix the diced apples with 2 tablespoons melted butter, ¼ cup brown sugar, 1 tablespoon granulated sugar, 1 tablespoon flour, ½ teaspoon cinnamon, a pinch of nutmeg, and ½ teaspoon vanilla extract. Stir until everything’s coated.

Step 4: Cut the Dough Circles

Roll out your 2 pie crusts and use a round cutter or glass (about 3.5 to 4 inches wide) to cut out 12 circles.

Step 5: Press Dough into Muffin Tin

Gently press each dough circle into the greased muffin cups, pressing up the sides to form little shells.

Step 6: Fill with Apple Mixture

Spoon the apple filling evenly into each dough-lined cup, leaving a little space at the top so it doesn’t overflow.

Step 7: Add Top Crusts (Optional)

If you want a top crust, cut small dough shapes (like hearts, leaves, or strips) and place them on top of each pie.

Step 8: Brush with Egg Wash and Sprinkle Sugar

Brush each mini pie with beaten egg and sprinkle lightly with cinnamon sugar.

Step 9: Bake the Pies

Bake at 375°F for 22–25 minutes, or until the crusts are golden brown and the filling is bubbling.

Step 10: Cool and Serve

Let the mini pies cool in the tin for 10 minutes before removing. Serve warm or at room temp.

Leftovers and Storage

• Store in an airtight container at room temp for 1 day or in the fridge up to 3 days
• Reheat in the oven at 350°F for 8–10 minutes to re-crisp the crust
• Freeze baked pies for up to 2 months; thaw and reheat in the oven

Conclusion

These muffin tin mini apple pies are cozy, easy, and perfect for fall or anytime you want pie without the fuss. I’d love to hear how they turned out for you—leave a comment if you tried them or have any questions. Happy baking!