Description
These Mini Apple Pies in a Muffin Tin are the cutest individual apple pies. This recipe is so easy to make and uses a store-bought pie crust to save on time.
Ingredients
Scale
- 4 fresh crisp apples (2 sweet apple like Honeycrisp & 2 tart like Granny Smith)
- 1 store-bought pie crust from the refrigerator section (not frozen)
- 1 teaspoon fresh lemon juice
- 2 tablespoons salted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- cooking spray
- Optional: vanilla ice cream for serving
Instructions
- Preheat oven to 375 degrees. Spray muffin pan generously with cooking spray.
- Roll out the store bought pie crust on a piece of parchment paper. Use a 3 inch wide biscuit cutter to cut out each individual pie crust. Gently stretch out the dough just a bit and push down into each muffin space. This will make about 8 mini pies. If you want to fill all 12 spots, you will need to roll out the dough again and cut the rest.
- Place in the fridge until ready to assemble.
- Peel each apple and chop into small pieces (see photo in how to make section)
- Add into a large bowl and pour in the lemon juice. Toss. Add in brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg and allspice. Mix with a spoon to combine.
- In a large skillet over medium low heat, melt the salted butter. Add in the apple filling and cook for 4 to 5 minutes, stirring every minute.
- Remove the pie crust muffin tin from the fridge and fill each individual pie crust with an ice cream scoop size full of filling. Do not overfill. Overfilling will make the mixture seep over the edge under the pie and make it difficult to get out.
- Bake for 18 to 20 minutes. Allow the pies to cool before removing them from the muffin tin. I find the easiest way is to insert a thin butter knife into one side and they just pop right out.
Notes
- Make sure to spray the muffin cups with cooking spray really well for an easy removal.
- Don't over fill the pie crusts. Overfilling will make the mixture seep over the edge under the pie and make it difficult to get out.
- Allow the pies to cool for at least 15 minutes. This will make them much easier to get out of the muffin tin.
- Prep Time: 30 minutes
- Cooling Time: 15 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: bake
- Cuisine: American