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

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

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