Mini Apple Pies (in a Muffin Pan)

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Mini Apple Pies (in a Muffin Pan)

With just 5 simple ingredients, lower added sugars, and the easiest method, these Mini Apple Pies (in a muffin pan) are a favorite dessert to share. They're perfect as an everyday treat or a holiday dessert.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: (makes 24 mini pies)

Calories: 196kcal

Author: Amy Palanjian

Ingredients

14 ounce package refrigerated pie crust (2 crusts)
2 apples (such as Granny Smith or Honeycrisp; about 2 cups minced)
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter (finely diced)

Instructions

Preheat the oven to 375 degrees F.
Unroll the pie crusts. Cut out 24 small rounds using a 3-inch round cookie cutter. (Cut them close together so you don't waste much dough.)
Press each circle into the cup of a 24-cup mini muffin tin, pressing the dough evenly up the sides and overlapping as needed to make little cups. Put in the refrigerator while you prep the apples.
Finely mince the apples. Add to a medium bowl with the flour, brown sugar, and cinnamon. Stir to combine.
Place 1 heaping teaspoon of the apple mixture into each muffin cup and top each with a few pieces of the diced butter.
Bake for 18-20 minutes, or until the crust is lightly golden brown. Cool in the pan on a wire rack for about 10 minutes, then serve warm or store.

Notes

Store the leftover pies in an airtight container for up to 3 days or longer in the fridge. The crust does soften a little as they sit.
Top with vanilla ice cream, whipped cream, Vanilla Yogurt, or a dollop of Cream Cheese Frosting.
Use any firm cooking apple such as Granny Smith, Cosmic Crisp, Jonathan, or Fuji.
Use maple syrup or coconut sugar in place of the brown sugar.

Nutrition