Learn how to make mini apple pies using a muffin tin. Sweet, slightly tart apples are perfectly caramelized and encased in a soft, flaky crust. These mini apple pies have just the perfect crust to filling ratio!Click here to jump to recipe
When I was growing up, I actually hated apple pies. I detested the mushy filling and would pick off the crust with single minded determination. I would wipe off any of the apple goo before I deigned to take a single bite. Now that I’m older, I’m just pretty sure I had some bad apple pies in my childhood. I love the combination of warm, melty apples and flaky, buttery crust. Though I do still have a soft spot for crust – it’s my favorite. That’s honestly one of the reasons I love these mini apple pies. You get way more crust for each bite of filling, and the ratio is beyond compare. The best part is you can make them in a standard muffin tin!
Tips and tricks for perfect mini apple pies
- Use tart apples, or add a squeeze of lemon to regular apples. This really helps balance out the sweet filling
- Use egg wash to help your lattice crust stick together. It can be a little tricky to attach your lattice to the pie base. A dab of egg wash helps.
- Sprinkle with coarse sugar for a beautiful finish. It’s not required, but it certainly will take the appearance of these pies to the next level while adding a sugary crunch.
I will warn you that they are a bit of work. You have to roll out their little pie shells, then make mini lattices. It took me significantly longer than a regular apple pie. But it was totally worth it and next time I think I’ll be a bit faster.
Recipe is adapted from my regular apple pie recipe, should you be inclined to make a normal sized pie: The Best Apple Pie
Other apple recipes you may love:
If you make these mini apple pies I’d love to hear how it went! You can leave a comment below or tag me @halicopteraway on Instagram.
Mini apple pies
- 1 large skillet
- 1 large mixing bowl
- 1 standard 12 cup muffin tin
- Rolling Pin
- 3 9 in. pie crusts (1.5 boxes of pie crust mix)
- 3/4 cups (150g) granulated sugar
- 1/4 cup (60g) water
- 1/8 tsp salt
- juice of 1/2 lemon (optional)
- 3 lb apples (about 5 medium apples)
- 1 tbsp all purpose flour
- 1 tbsp unsalted butter
- 1/2 tbsp ground cinnamon
Egg wash and topping
- 1 egg
- 1 tbsp milk or water
- Demerera or Turbinado sugar (optional)
- Lightly grease standard 12 cup muffin tin
- Prepare pastry crust and roll out to 1/4 in. thickness. Cut out circles that are slightly wider than your muffin cup, and line the cup. I use Betty Crocker’s pie crust mix and it’s super simple to bring together
- Preheat oven to 375°F
- Prepare apples. Peel and core apples and cut into eight slices. Halve each slice. Mix with lemon juice if your apples are not tart.
- Make sugar syrup. In large skillet, mix sugar, water, and salt and cover on low-medium heat until sugar dissolves.
- Cook apple pieces. Drop apple pieces into sugar syrup to cover the bottom of the pan and cook until tender. Leave the cover of the pan on while the apples cook. When apple pieces are tender, remove apples onto flat tray and continue until all apples are cooked. It may take a few batches.
- Create caramel sauce. Thicken leftover sugar syrup with flour (there should be about 1/3 cup left). Add butter and cinnamon and mix well over low heat. Remove from heat.
- Place apples onto pastry-lined muffin tins. Place a few spoonfuls of apple into the muffin tins. Don’t fill too much, as the apples will expand when cooking. Pour a few spoonfulls of caramel sauce over apples
- Cover with top pastry or lattice. For border of each mini pie, cut 2 thin strips of pastry about 6 in. long and 1/4 in wide. Twist strips together. Dab egg wash around border of each pie and gently press on twisted strip. Add lattice strips or round top pastry to finish off.
- Brush with egg wash. Whisk together egg and milk or water. Bruch each pie with egg wash and sprinkle with Demerara or Turbinado sugar.
- Bake for 45 minutes until tops are a deep golden brown