Description
These Muffin Tin Mini Apple Pies are delightful individual-sized treats perfect for any occasion. Featuring a flaky rosemary-infused crust and a sweet, cinnamon-spiced apple filling, they come together easily using a food processor and bake to golden perfection. Great for serving at parties or enjoying as a sweet snack.
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
- Make the crust: In the bowl of a food processor, combine the flour, rosemary (if using), sugar, and salt. Pulse just until combined. Add the cubed cold butter and pulse until the mixture resembles wet sand. While the processor is running, slowly add the ice water a few tablespoons at a time until the dough forms a cohesive ball.
- Chill the dough: Transfer the dough onto a piece of plastic wrap, wrap securely, and refrigerate for 30 minutes to firm up.
- Prepare pie shells: Lightly flour your work surface and roll out the dough to 1/4-inch thickness. Using a 4-inch cookie cutter or glass, cut out 12 circles. Press each circle into the cups of a muffin tin, pushing dough up the sides. Re-roll scraps as needed to get all 12 shells. Save scraps for lattice tops or decorations.
- Make the filling: Preheat oven to 425°F. In a large bowl, mix diced apples with white sugar, brown sugar, cinnamon, and flour until well combined.
- Fill and top pies: Divide the apple filling evenly among the muffin tin crusts. Create a lattice or decorative cut-out tops from reserved dough and place on the pies. Brush tops with the egg wash (egg beaten with water), then sprinkle sanding sugar if desired.
- Bake: Bake pies in the preheated oven for 18 minutes or until golden brown and bubbling.
- Cool and serve: Remove pies from oven and allow to cool completely in the muffin tin. Use a sharp knife to loosen edges before removing each mini pie. Serve and enjoy.
Notes
- Fresh rosemary is optional but adds a subtle herbal note to the crust.
- If you prefer a sweeter crust, increase sugar slightly.
- Use tart apple varieties like Granny Smith for best flavor and texture.
- To make lattice tops, cut thin strips of dough and weave over the filling before baking.
- Mini pies can be stored in an airtight container for 2 days or frozen for longer storage.
- Sanding sugar adds a nice sparkle and crunchy texture on top but can be omitted.
- For easier removal, allow pies to cool fully before lifting from muffin tin.
Nutrition
- Serving Size: 1 mini pie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
