Muffin Tin Mini Apple Pies with Rosemary Flaky Crust Recipe
There’s something irresistibly charming about Muffin Tin Mini Apple Pies with Rosemary Flaky Crust Recipe that’s perfect for cozy afternoons or an elegant party treat. These bite-sized beauties marry the comforting sweetness of tender apples with a hint of fragrant rosemary baked into a tender, flaky crust. I love how the rosemary adds just a subtle complexity to the classic apple pie flavor, making these mini pies truly special and memorable.
Whether you’re baking for a holiday gathering, a casual weekend brunch, or just want a delightful treat without any fuss, this recipe delivers every time. The muffin tin format means everyone gets their own perfectly portioned pie—trust me, it’s a game-changer for easy serving and minimizing mess. Plus, the flaky rosemary crust keeps these pies from feeling ordinary, offering a unique twist that your friends will keep asking you about.
Ingredients You’ll Need
Each ingredient in this Muffin Tin Mini Apple Pies with Rosemary Flaky Crust Recipe plays an important role in balancing flavors and textures. When picking your apples, I recommend something crisp and tart like Granny Smith or Honeycrisp—they hold their shape beautifully and provide that perfect apple flavor.
- All-purpose flour: Essential for creating a tender and flaky crust; keep some extra on hand for dusting when rolling out dough.
- Fresh rosemary: Minced finely, it infuses the crust with a subtle, earthy herbal note that’s unexpected but delightful.
- White sugar: Adds just the right touch of sweetness to the crust; balances the savory rosemary nicely.
- Salt: Enhances all the flavors in the crust and filling, don’t skip it!
- Unsalted butter (cold and cubed): The key to that flaky, melt-in-your-mouth crust texture—keep it chilled until ready to use.
- Ice water: Helps bind the dough without warming the butter, keeping your crust ultra flaky.
- Medium apples (peeled and diced): Choose firm varieties; peeling ensures a smooth filling texture.
- Light brown sugar: Adds a touch of molasses richness to deepen the apple filling flavors.
- Ground cinnamon: A classic spice companion to apples, warming and fragrant.
- All-purpose flour (for filling): Thickens the filling, so it’s perfectly luscious without being runny.
- Large egg (for egg wash): Creates that golden, glossy finish on your mini pies.
- Sanding sugar (optional): Sprinkled on top for a delicate sparkle and subtle crunch.
Variations
I’ve played around with this Muffin Tin Mini Apple Pies with Rosemary Flaky Crust Recipe a bit over time, and I encourage you to make it your own! Whether you prefer it sweeter, spicier, or want it dairy-free, there’s plenty of room for customization without losing that delicious core flavor.
- Gluten-free version: I’ve tried substituting the all-purpose flour with a gluten-free blend, and the crust still turns out buttery and flaky with a slightly different texture.
- Vanilla or almond extract add-in: Adding a splash to the apple filling can layer in extra warmth that pairs beautifully with rosemary.
- Different herbs: Sometimes I swap rosemary for thyme or even lavender for a completely unique twist that surprises guests.
- Vegan substitution: Using coconut oil or vegan butter and a flax egg can make these pies vegan-friendly while still delicious.
How to Make Muffin Tin Mini Apple Pies with Rosemary Flaky Crust Recipe
Step 1: Prepare the Rosemary Flaky Crust
Start by whisking together your flour, sugar, minced rosemary, and salt in a large bowl. Then, toss in the cold, cubed butter and use a pastry cutter or your fingertips to blend the mixture until it looks like coarse crumbs with some pea-sized pieces of butter left—that texture is what makes your crust flaky. Keeping your butter cold is crucial, so work quickly and chill your dough if it starts to feel too warm. Slowly add the ice water a tablespoon at a time until the dough just comes together, then form it into two discs and wrap tightly in plastic wrap. Pop these in the fridge for at least an hour to chill before rolling.
Step 2: Make the Apple Filling
While the dough chills, mix your diced apples with white sugar, brown sugar, cinnamon, and flour in a bowl. The flour helps to thicken the juices during baking, so don’t skip it. This filling smells incredible even before it’s baked—warm spices and sweet apples mingle perfectly.
Step 3: Assemble Your Mini Pies
Preheat your oven to 375°F (190°C). Lightly grease your muffin tin or give it a quick spray. Roll out one disc of dough on a floured surface to about 1/8 inch thick and use a round cutter slightly larger than your muffin cups to cut out crust circles. Gently press each circle into the muffin tin, filling with a spoonful of apple mixture, then top with another dough round. Seal the edges by pinching or crimping gently, and cut a small slit on top to let steam escape.
Step 4: Egg Wash and Bake
Brush each pie generously with the egg wash you made by whisking egg and water—this gives a gorgeous golden shine. If you’re feeling fancy, sprinkle some sanding sugar on top for that extra sparkle. Bake for about 25-30 minutes until the crust is golden brown and the filling is bubbling. Trust me, the kitchen aroma alone will have you counting down the minutes.
How to Serve Muffin Tin Mini Apple Pies with Rosemary Flaky Crust Recipe
Garnishes
When I serve these mini pies, I often add a small dollop of whipped cream or a scoop of vanilla ice cream—classics that balance the warm spice perfectly. Fresh rosemary sprigs on the side are a fun garnish that hints at that special ingredient in the crust, and a light dusting of powdered sugar always makes them look extra inviting.
Side Dishes
These pies are lovely on their own, but if you’re thinking about a full dessert spread, pairing them with a simple arugula and pecan salad or a creamy cheese plate with sharp cheddar or camembert creates a beautiful balance of sweet and savory on the table.
Creative Ways to Present
For a festive touch, I’ve arranged these mini pies on a rustic wooden board with clusters of fresh apples and rosemary sprigs scattered around. You can also serve them in pretty little cupcake liners inside the muffin tin for easy serving at parties or add tiny flags or tags with fun messages to make them personalized gifts or event favors.
Make Ahead and Storage
Storing Leftovers
I usually store leftover mini pies in an airtight container in the refrigerator for up to 3 days. To keep the crust from getting soggy, I place parchment paper between layers if stacking. Reheat just before serving to bring back that fresh-baked feel.
Freezing
These mini pies freeze wonderfully—wrap each one tightly in plastic wrap, then place in a freezer bag. I’ve found that freezing them before baking works best for make-ahead convenience. When you want to bake, just thaw in the fridge overnight and bake as directed with a few extra minutes added.
Reheating
To reheat, pop your mini pies in a 350°F (175°C) oven for about 10-12 minutes until warmed through and crispy again. Avoid the microwave if you want to keep that crisp crust texture intact.
FAQs
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Can I use store-bought pie crust instead of making the rosemary flaky crust?
Absolutely! While fresh rosemary in the crust adds a unique flavor, you can sprinkle minced rosemary on top of a store-bought crust or mix it into softened store-bought dough if you like. Just be aware the texture and freshness won’t be quite the same, but the mini pies will still be delicious.
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What type of apples work best for these mini pies?
Firm, tart apples such as Granny Smith or Honeycrisp are ideal because they hold their shape during baking and provide that classic apple pie balance of sweet and tart flavors.
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How do I keep the crust flaky and avoid sogginess?
Keeping your butter cold while making the dough is key, and chilling the dough before rolling it out helps as well. Also, avoid overfilling with the apple mixture to prevent excess moisture. Baking at a consistent temperature until golden helps set the crust properly.
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Can I make these pies vegan?
Yes! Use a vegan butter substitute for the crust and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, chilled) instead of a regular egg for the wash. The texture may slightly differ but the flavor will still shine.
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How many mini pies does this recipe make?
This recipe yields about 12 mini pies using a standard muffin tin, perfect for sharing or storing for later treats.
Final Thoughts
Making Muffin Tin Mini Apple Pies with Rosemary Flaky Crust Recipe is one of those kitchen adventures that feels fancy but is surprisingly simple—and rewarding! I always get excited seeing those golden, herb-infused crusts come out of the oven, and sharing these little pies with friends or family makes them taste even better. If you’ve been looking for a charming, delicious dessert that’s easy to portion and full of flavor, this recipe is a winner you’ll want to keep coming back to. Give it a try and see how special homemade mini pies can be!
Print
Muffin Tin Mini Apple Pies with Rosemary Flaky Crust Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Muffin Tin Mini Apple Pies are delightful single-serving desserts featuring a flaky homemade pastry crust filled with a sweet and spiced apple filling. Perfect for parties, lunchboxes, or just a cozy treat, these mini pies combine the warmth of cinnamon with the freshness of rosemary in the crust, making them irresistibly delicious and charming.
Ingredients
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
- Prepare the Crust: In a large mixing bowl, combine the all-purpose flour, minced fresh rosemary (if using), white sugar, and salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together.
- Chill the Dough: Form the dough into a disc, cover it with plastic wrap, and place it in the refrigerator for at least 30 minutes to chill and firm up, making it easier to roll out.
- Make the Filling: In a bowl, mix the diced apples, white sugar, light brown sugar, ground cinnamon, and all-purpose flour until the apples are evenly coated. Set aside to allow the flavors to meld.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
- Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter slightly larger than the muffin cups to cut out 12 circles. Gently press each circle into the muffin cups to form the pie shells.
- Add the Filling: Divide the apple filling evenly among the pie shells, filling them nearly to the top.
- Top the Pies: Roll out the remaining dough and cut out smaller circles or shapes to cover the pies. Place these on top of the filling. Press the edges to seal, and cut small slits in the tops to allow steam to escape. Brush the tops with the beaten egg wash and sprinkle with sanding sugar if desired for a sparkling finish.
- Bake: Bake the mini pies in the preheated oven for 25 to 30 minutes or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Remove the pies from the oven and allow them to cool in the tin for about 10 minutes. Then, transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- You can substitute rosemary with other herbs or omit it for a classic crust flavor.
- Use tart apples like Granny Smith for better filling consistency and flavor balance.
- Allow the pies to cool sufficiently before removing from the muffin tin to prevent breaking.
- These mini pies can be stored covered at room temperature for up to 2 days or refrigerated for up to a week.
- Reheat gently before serving to enjoy the warm filling and flaky crust.
Keywords: mini apple pies, muffin tin pies, apple dessert, mini pies, homemade pie crust, fall dessert
