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    Home » Recipes » Desserts

    Muffin Tin Apple Pies

    Published: Jun 26, 2021 · Modified: Jul 22, 2021 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    These Muffin Tin Apple Pies are the perfect handheld dessert.  Mini Apple Pies are soft baked and stuffed with flavorful apple pie filling. One of the very best things about this Mini Apple Pie recipe is that these delicious treats cook in less than 30 minutes.

    My grandmother lived on a farm and always made pies, especially apple pies. As she used say what else was she going to do with all of those apples outside.

    Boy oh boy did she have apples. We used to love climbing all of the trees to pick them too. I close my eyes I can still smell the fresh apple pie smell as I walk inside her home.

    Those were the days. Memories I shall take to the grave. Bottom line is I still make pies and think of her every time I do it. I just don't make whole pies as much as I used to anymore.

    Now I make these mini pies or my Apple or Blueberry Hand Pies, aka Mini Pocket Pies, instead. These mini pocket pies are totally homemade unlike these wonderful mini apple pies I use store bought, refrigerated pie dough. 

    Sometimes, I even use store bought apple pie filling because doing that, makes this easy dessert even easier. Then I can put these tasty treats together in no time a all.

    Satisfies the craving every time.

    Whether it's just my husband and myself, it's poker night or if we're having a get together of any kind, big or small, these muffin tin apple pies are always a hit. 

    It's actually nice to have an individual, handheld, bite sized version of the popular classic dessert. Just wait until you try them.

    Can I freeze Mini apple pies 

    Absolutely you can freeze these mini apple pies. Well, that is if you manage not to eat them all within a couple of days. These mini apple pies do not stay around long at my house at all. 

    Freezing mini apple pies is easy to do, but first things first, you need to make sure that you allow your mini apple pies to cool completely before you wrap them to freeze. 

    To freeze your mini apple pies, I recommend freezing them individually. To do this, you will need to wrap them tightly in plastic wrap. I suggest double wrapping your mini apple pies just to better protect them in the freeze. Once you have wrapped your mini apples to be totally covered, you can transfer for pies to a freezer safe container. 

    When you are choosing a freezer safe container for your apple pies, I suggest using a rigid sided container. This will help prevent your mini apple pies from getting crushed while they are in the freezer. A freezer bag will also work, but you will need to be careful to prevent your mini pies from getting destroyed in the freezer. 

    What should I top this Mini Apple Pie Recipe with 

    There are many different ways that you can use to top this sweet mini apple pie recipe with.  Here is a short list of some of my favorite ways to top my pies..

    • Caramel sauce
    • Whipped cream
    • Vanilla ice cream
    • Ground cinnamon
    • Apple pie spice

    What type of apples should I use in this recipe

    You can use any type of apple that is your favorite to make these apple pies. I personally do not like to use a Red Delicious apple because they are already so soft. I am listing a few of my favorite apples to use to make apple pie.

    • Granny Smith
    • Pink Lady 
    • Cripps Pink
    • Gala Apples 
    • Honeycrisp
    • Jonagold
    • Braeburn
    • Jazz

     

    Why do I need to add tapioca to my mini pies 

    Tapioca is used in these mini apple pies to help thicken the apple pie filling. Apples can be watery especially when they are baked. The tapioca helps prevent the water the apples release from causing your entire pie to become watery. Trust me, if there is one thing that you do not want, it's a runny apple pie.

    Muffin Tin Apple Pies Ingredients

    • refrigerated pie crusts
    • apples, ideally granny smith
    • sugar
    • brown sugar
    • tapioca
    • flour
    • cinnamon

    How to make Mini Apple Pies

    Preheat oven to 400ºF.

    Lay pre-made pie crusts on a nonstick surface.

    Using 4-inch circles or cookie cutters to cut 12 mini-crusts out of the dough.

    You will have to ball up remaining dough and re-roll out dough to get 12 crusts.

    Rolled out remaining crust and cut into 48 3-inch strips to be used later. That being said you can also cut a dozen, smaller rounds to go over top of each pie, remembering to cut about 3 slits across the top of the pie to allow steam to escape from filling while cooking.

    Place crust circles in a greased muffin tin, gently pressing them down to fill the muffin holes.

    In a large mixing bowl, combine apples, sugar, brown sugar, tapioca, flour, and cinnamon.

    Stir until apples are evenly coated.

    Evenly spoon apple mixture into the 12 crusts.

    Place the 3-inch strips of crust (already cut) and lay them across each mini pie.

    Gently squeeze the ends to connect them to the crust.

    Make egg wash by whisking either one large egg with 1 tablespoon of water or milk or an egg yolk with a tablespoon of heavy cream. For those of you that follow this blog you know I LOVE to provide choices.

    Dust with sanding sugar which has bigger crystals than granulated sugar but not as large as coarse sugar. Sanding sugar is used for decorating and comes in so many colors, reflects light, and if desired will add a nice sweetness to your crust. 

    A sprinkling of cinnamon sugar (1 tablespoon sugar to ¼ teaspoon cinnamon if you like cinnamon and ½ teaspoon if you're like me and LOVE it!) will work great also or just plain old cinnamon will also do the trick too.

    Bake for 20-25 minutes or until the crust begins to turn a light golden brown.

    Why do I need to add tapioca to my mini pies 

    Tapioca is used in these mini apple pies to help thicken the apple pie filling. Apples can be watery especially when they are baked. The tapioca helps prevent the water the apples release from causing your entire pie to become watery.

    Trust me, if there is one thing that you do not want, it's a runny apple pie.

    Pro-Tips:

    • For a delicious flavor mix together sweet and sour apples
    • Keep your pie crust cold before using for a flaky result.
    • I made a lattice crust, you can use another circle and make a full crust if you prefer that.  Just remember to cut slits in your top crust.

    More Delicious Recipes

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    Muffin Tin Apple Pies Video

    Muffin Tin Apple Pies

    Muffin Tin Apple Pies are the perfect handheld dessert, are soft baked and stuffed with flavorful apple pie filling cooked in less than 30 minutes.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Cooling Time 5 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 12 pies
    Calories 146 kcal

    Equipment

    • Measuring cups and spoons
    • muffin pan (12 holes)
    • 4 inch round cookie cutter or glass
    • Sharp knife
    • cutting board
    • large bowl
    • wooden spoon
    • small bowl
    • pastry brush
    • wire rack

    Ingredients
      

    • 1 pkg (14.1 oz) refrigerated pie crusts
    • 6 cups apples, peeled and chopped
    • ½ cup sugar
    • ½ cup brown sugar
    • 2 tablespoon tapioca
    • 1 teaspoon flour
    • ¾ teaspoon cinnamon

    Options

    • ¼ cup raisins
    • ¼ cup pecans
    • 1 cup strawberries, diced and remove 1 cup of the apples
    • sanding sugar, for sprinkling on top crust

    For serving

    • caramel sauce
    • whipped cream
    • ice cream

    Egg Wash 1

    • 1 large egg
    • 1 tablespoon water or milk

    Egg Wash 2

    • 1 large egg yolk
    • 1 tablespoon heavy cream

    Instructions
     

    • Get out and measure your ingredients.
    • Preheat oven to 400ºF.
    • Lay pre-made pie crusts on a nonstick surface.
    • Using a 4-inch circle, cut 12 mini-crusts out. You will have to ball up remaining dough and re-roll to get 12 crusts.
    • Roll out remaining crust and cut into 48 3-inch strips to be used later.
    • Place your chopped apples inside a large mixing bowl.
    • Add sugar, brown sugar, tapioca, flour, and cinnamon.
    • Stir until apples are evenly coated.
    • Place crust circles in a greased muffin tin, gently pressing them down to fill the muffin holes. Evenly spoon mixture into the 12 crusts.
    • Place the 3-inch strips of crust (already cut) and lay them across each mini pie. Gently squeeze the ends to connect them to the crust.
    • Make an egg wash by whisking either one large egg with 1 tablespoon of water or milk or an egg yolk with a tablespoon of heavy cream. Brush on top of crust.
    • Dust with sanding sugar which has bigger crystals than granulated sugar but not as large as coarse sugar. Sanding sugar is used for decorating and comes in so many colors, reflects light, and if desired will add a nice sweetness to your crust. 
    • A sprinkling of cinnamon sugar (1 tablespoon sugar to ¼ teaspoon cinnamon if you like cinnamon and ½ teaspoon if you're like me and LOVE it!) will work great also or just plain old cinnamon will also do the trick too.
    • Bake for 20-25 minutes or until the crust begins to lightly brown.
    • Remove from oven and after 5 minutes place apple pies on a rack to cool
    • Serve with whipped cream or ice cream, maybe some caramel sauce too. Enjoy every bite.

    Notes

    • For a delicious flavor mix together sweet and sour apples
    • Keep your pie crust cold before using for a flaky result.
    • I made a lattice crust, you can use another circle and make a full crust if you prefer that.  Just remember to cut slits in your top crust.
     

    Nutrition

    Serving: 1PieCalories: 146kcalCarbohydrates: 31gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgSodium: 12mgPotassium: 122mgFiber: 2gSugar: 24gVitamin A: 97IUVitamin C: 3mgCalcium: 20mgIron: 1mg
    Keyword mini apple pies, muffin pan apple pies, muffin tin apple pies
    Tried this recipe?Let us know how it was!

     
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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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