Mini Apple Pies (Muffin Tin Recipe)

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These easy mini apple pies are a delicious and adorable treat that will steal the show at all your events this holiday season. With warm apple filling and flaky pie crust baked in muffin tins, this mini apple pie recipe is a fun and convenient smaller version of the classic fall dessert.

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Mini apple pies stacked on plate

What’s better than a warm apple pie fresh from the oven? A cute and equally delicious mini version of the same pie!

Everyone knows that bite size desserts are just more fun than regular desserts, and these mini apple pies are no exception. You won’t be able to resist the little pies with their warm, sweet apple filling and buttery crusts with a pretty lattice weave pattern. Add a scoop of vanilla ice cream and some caramel sauce and you’ve got fall dessert perfection.

And the best part about this recipe is that it only requires two ingredients to create a treat that looks like it came from a fancy bakery. Make some of these fun mini pies when you need an easy crowd pleaser for a party or a perfect addition to your holiday dessert table. You may never go back to full size pies again!

Mini Apple pies stacked on plate

Why We Love This Recipe

It’s Adorable – These cute and delicious mini pies look exactly like a full-size classic apple pie, down to the lattice crust. They’re sure to be the talk of your party!

Easy to Serve – The individual apple pies are the perfect hand-held treat. No pie servers or forks required!

Great for Fall – Fall is apple season, making it the perfect time of year for apple desserts. These muffin tin apple pies will be a big hit at all of your parties and fall events.

Easy To Make – No need to bake homemade pie crust or peel apples. You can create this easy and impressive treat with store-bought pie crusts and pre-made apple pie filling.

Ingredients

Ingredients for Muffin Tin Mini Apple Pies
  • Refrigerated pie crust dough – creates the crust for your mini pies.
  • Apple pie filling – the sweet and fruity center of your pies.
  • Egg (optional) – adds a nice shine and helps the sugar stick to your crust.
  • Sugar (optional) – adds a sweet and crunchy texture to the crust.

How to Make Mini Apple Pies

Step 1: Preheat the oven to 425 degrees. Remove the pie crust from the fridge and let it warm up to room temperature. Unroll each crust and use a 4-inch round cookie cutter to cut out nine circles.

Cutting refrigerated pie crust with cookie cutter

Step 2: Carefully press each of the 4 inch circles into one of the muffin cups. The edge of the dough should hang slightly over the top of the cup.

Pie crusts in muffin tins

Step 3: Fill each cup with apple pie filling.

Pie crust in muffin tin with apple pie filling

Step 4: Combine the leftover dough scraps and roll the dough with a rolling pin on a lightly floured surface until it’s around 1/8 inch thick. Using a pizza cutter, slice the dough into small strips, about ¼-inch wide.

Refrigerated pie crust sliced with pizza cutter

Step 5: Use a 3-inch round cookie cutter to cut the strips into circles.

Using a cookie cutter to cut pie crust

Step 6: Remove every other strip from the circle and place the strips horizontally on top of the mini pie. Weave the remaining strips vertically through the horizontal strips to form a lattice pattern on top of the apples.

Creating a lattice crust for mini apple pies

Step 7: In a small bowl, beat the egg until smooth. Brush egg wash over the top of each pie with a pastry brush.

Brushing apple pie crust with egg

Step 8: Sprinkle sugar on top of each pie.

Sugar sprinkled over apple pies

Step 9: Bake the pies in the preheated oven for 25 to 30 minutes, until the crust is golden brown. Allow them to cool to room temperature before serving.

Muffin tin apple pies with apple and red napkin

Tips & Tricks

  • You can use any kind of pie filling for these fun mini desserts. We like the apple for fall, but cherry, blueberry, and peach would all be delicious. You can even make your own filling from scratch.
  • Make this recipe even easier by skipping the top crust, and making a crumb topping with some butter, flour, and brown sugar instead. You’ll then be able to use the extra dough to make more pies.
  • If you don’t have a circle cookie cutter that’s the right size, you can use a drinking glass instead.
  • For best results, be sure to use the regular 12-cup muffin tins and not a mini muffin pan for this recipe.
  • If you like easy apple desserts, you’ll also want to try these 2 Ingredient Apple Pie Bites or this Bread Pudding With Bourbon Sauce.
Mini apple pies stacked

How Should I Store Mini Apple Pies?

Store your leftover pies in an airtight container in the refrigerator for 3-4 days. You can reheat them in the microwave before serving.

Can I Freeze Them?

Yes – you can freeze apple pie for up to 4 months. Just be sure to place it in a freezer bag. When ready to serve, thaw the pies at room temperature.

Mini apple pie up close

More Delicious Fall Treats

Mini apple pies recipe card
4.34 from 6 votes

Mini Apple Pies (Muffin Tin Recipe)


Course Dessert, Desserts & Sweets
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
These easy muffin tin mini apple pies, with warm apple filling and flaky pie crust, make a fun and delicious dessert that's perfect for all your fall parties!

Equipment

Ingredients
 

  • 1 package refrigerated pie crust dough 2 crusts
  • 1 can apple pie filling 21 ounces
  • 1 egg optional
  • 1 tbsp sugar optional

Instructions

  • Preheat the oven to 425 degrees. Remove the pie crust from the fridge and let it warm up to room temperature. Unroll each crust and use a 4-inch round cookie cutter to cut out nine circles.
  • Carefully press each of the 4 inch circles into one of the muffin cups. The edge of the dough should hang slightly over the top of the cup.
  • Fill each cup with apple pie filling.
  • Combine the leftover dough scraps and roll the dough with a rolling pin on a lightly floured surface until it’s around 1/8 inch thick. Using a pizza cutter, slice the dough into small strips, about ¼-inch wide.
  • Use a 3-inch round cookie cutter to cut the strips into circles.
  • Remove every other strip from the circle and place the strips horizontally on top of the mini pie. Weave the remaining strips vertically through the horizontal strips to form a lattice pattern on top of the apples.
  • In a small bowl, beat the egg until smooth, then brush the egg wash over the top of each pie with a pastry brush.
  • Sprinkle sugar on top of each pie.
  • Bake the pies in the preheated oven for 25 to 30 minutes, until the crust is golden brown. Allow them to cool to room temperature before serving.

Notes

  • You can make this recipe easier by skipping the top crust, and making a crumb topping with some butter, flour, and brown sugar instead. (You can use the extra dough to make more pies.)
  • If you don’t have a circle cookie cutter that’s the right size, you can use a large drinking glass instead.

Nutrition

Serving: 1g | Calories: 301kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 238mg | Potassium: 84mg | Fiber: 2g | Sugar: 10g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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2 Comments

  1. Can you reheat these in the oven or will it mess up the Crust. Planning for a party and thinking of time by making ahead.

    1. I haven’t tried but I think you’re going to get the best crust if you bake them fresh.

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