Mini Apple Pies (Muffin Tin Recipe)

Mini Apple Pies (Muffin Tin Recipe)

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!

Course Dessert, Desserts & Sweets

Cuisine American

Keyword apple pie bites, bite size desserts, mini apple pies

Prep Time 30

Cook Time 30

Servings

Calories 301kcal

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