Go Back

Mini Apple Pies

Mini apple pies bake in a muffin pan with a flaky, golden crust and cinnamon apple filling. Each pie has a top crust with a vent for the filling to bubble through.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Chilling time 45 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 3 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1.25 tsp table salt
  • 1.5 cups unsalted butter cold and cut into 1/2-inch cubes, divided (1 1/4 cups for the crust and 1/4 cup for the filling)
  • 8 tbsp ice water to 10 tablespoons
For the filling
  • 5 apples medium (about 2 pounds), peeled, cored, and cut into 1/2-inch dice
  • 0.5 cup light brown sugar packed
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
For the assembly
  • 1 nonstick cooking spray
  • 1 egg large
  • 1 tbsp milk
  • 1 tbsp coarse sugar

Equipment

  • 1 12-inch skillet
  • 1 standard 12-cup muffin pan

Method
 

Make the crust
  1. In a large bowl, whisk together the flour, granulated sugar, and salt, then work in 1 1/4 cups of the cold butter until the pieces are about pea-size.
  2. Sprinkle in the ice water, 1 tablespoon at a time, tossing gently until the dough holds together when pressed.
  3. Divide the dough into two disks, one about twice as large as the other, wrap, and refrigerate for at least 45 minutes.
Make the filling
  1. In a 12-inch skillet over medium heat, melt the remaining 1/4 cup butter, then stir in the apples, brown sugar, lemon juice, cornstarch, and cinnamon.
  2. Cook for 8 to 10 minutes, stirring often, until the apples are just starting to soften and the juices have thickened.
  3. Transfer the filling to a plate and cool completely.
Assemble and bake
  1. Heat the oven to 375°F and coat a standard 12-cup muffin pan with nonstick cooking spray.
  2. On a lightly floured surface, roll the larger dough disk to about 1/8-inch thick and cut out twelve 4-inch rounds, rerolling scraps as needed.
  3. Press the rounds into the muffin cups.
  4. Divide the cooled filling among the cups.
  5. Roll the smaller dough disk to about 1/8-inch thick and cut out twelve 3-inch rounds.
  6. Place the rounds over the filling and crimp the edges to seal.
  7. Cut a small vent in each top.
  8. Beat the egg with the milk, brush the tops with the egg wash, and sprinkle with coarse sugar.
  9. Bake for 30 to 35 minutes, until the crusts are golden and the filling bubbles through the vents.
  10. Cool in the pan for 20 minutes before removing.

Notes

Keep the butter cold for a flaky crust. Refrigerate leftovers for up to 3 days; freeze yes. For a dairy-free swap, use dairy-free butter and plant-based milk.