Description
These Muffin Tin Mini Apple Pies feature a buttery, flaky rosemary-infused crust filled with sweet cinnamon-spiced apples. Perfectly portioned for individual servings, these charming mini pies bake to a golden brown with a lattice or decorative top, making them ideal for parties, snacks, or dessert.
Ingredients
Scale
For the crust:
- 2 1/2 cups all-purpose flour, plus more for rolling out dough
- 1 1/2 Tablespoons minced fresh rosemary (optional)
- 1 1/2 Tablespoons white sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 5 to 6 Tablespoons ice water
For the filling:
- 4 medium apples, peeled and diced small (about 3 cups)
- 1/4 cup white sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons all-purpose flour
- 1 large egg, whisked with 1 Tablespoon water
- Sanding sugar (optional)
Instructions
- Make the crust: In the bowl of a food processor, combine the flour, rosemary (optional), sugar, and salt. Pulse just until combined then add the cubed butter and pulse until the mixture resembles wet sand.
- Add ice water: With the food processor running, slowly stream in the ice water a few tablespoons at a time until the dough comes together into a cohesive ball.
- Chill the dough: Arrange a piece of plastic wrap on your work surface then transfer the dough into the center and wrap it up securely. Refrigerate the dough for 30 minutes.
- Prepare the crust circles: Lightly flour your work surface. Roll out the dough until it is 1/4-inch thick. Using a 4-inch cookie cutter (or a glass), cut out as many circles as you can. Re-roll the dough and cut out additional circles until you have a total of 12. Arrange each circle in a muffin tin cup, pressing it down and up the edges. Keep any dough scraps for the top lattice or decorations.
- Preheat oven and make filling: Preheat the oven to 425°F. In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon, and flour.
- Fill the pies: Divide the apple mixture among the muffin tins lined with dough.
- Add the top crust: Top each pie with a woven lattice or cut-out shapes made from the reserved dough scraps.
- Apply egg wash and sugar: Brush the tops of the pies with the egg wash then sprinkle them with sanding sugar (optional).
- Bake: Bake the pies until they are golden brown, about 18 minutes.
- Cool and serve: Remove the pies from the oven and let them cool completely in the muffin tin. Using a sharp knife, run it around the edges of each pie to help release them then serve.
Notes
- You can omit the fresh rosemary if you prefer a classic apple pie flavor.
- Use tart apples like Granny Smith for a balance of sweetness and tartness.
- Ensure the butter is very cold for a flaky crust.
- If you don’t have a food processor, you can use a pastry cutter or your fingers to cut the butter into the flour mixture.
- Allow pies to cool fully before removing from the muffin tin to prevent breakage.
- Sanding sugar adds a nice sparkle and crunch but is optional.
Nutrition
- Serving Size: 1 mini pie
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 35 mg
