All the cozy apple pie flavor, none of the fuss! These Mini Apple Pies in a Muffin Tin bake up into buttery, two bite treats with a warm cinnamon apple filling and flaky crust. I use a mini muffin tin to make a big batch of little pies that bake quickly, cool fast and are perfect for parties, lunch boxed, and "just one more" moments.
These Mini Apple Pies bake up with buttery, crisp bottoms and golden, flaky tops. All the cozy pie flavor without the wait. A muffin tin spreads everything up, so the cinnamon spiced apple filling softens fast while the edges lightly caramelize for the bakery-style crunch. You can use homemade pie dough or store-bought to keep it simple, and finish with lattice or crumb for extra texture. Because they're small, they set quickly (great for weeknights, bake sales, or last minute guests), and every bite hits the ideal crust-to-filling ratio with juicy apples, warm spice, and just enough sweetness. Need more minis in your life? Try out my Mini Pecan Pies.
If you're looking for more tasty fall recipes check out my Soft and Chewy Pumpkin Oatmeal Cookies, Fluffy Apple Cinnamon Pancakes, or Easy Pumpkin Blondies!
Jump to:
- Why You'll Love This Recipe
- Quick Answer: Bake Time, Pan Size, and Crust Options
- Ingredients
- Ingredient Notes
- Substitutions and Variations
- Equipment and Sizing
- Step-By-Step Instructions
- Mini Muffin Tin Method (Two-Bite Pies)
- Standard Muffin Tin Method (Bigger Minis)
- Prevent Soggy Bottoms
- Expert Baking Tips
- Make Ahead, Storage, Freezing, and Reheating
- Troubleshooting
- Serving Ideas and Finishes
- Recipe FAQ's
- More Recipes You'll Love
- Recipe
Why You'll Love This Recipe
- Perfect crust to filling ratio: Extra flaky edges per bite. Apple Pop Tarts have lots of flaky crust in every bite.
- Faster bake and cool time: Mini pies bake through quickly and set faster, so dessert hits the table sooner. My Brownie Bites are an even quicker bake!
- Flexible dough options: Homemade pie dough or store bough crust (puff pastry works too)
- So cute, so impressive: Bakery-style minis with minimal effort. These Cinnamon Roll Cookies are also beautiful!
Quick Answer: Bake Time, Pan Size, and Crust Options
Quick Summary: Mini (mini muffin tin) 18-20 minutes. Standard (muffin tin) 20-25 minutes at 350 degrees (F). Look for bubbling juices and golden edges.
| Pan | Temp | Bake Time | Yield |
| Mini Muffin Tin | 350 degrees (F) | 18-20 min | 24 two-bite pies |
| Standard Muffin Tin | 350 degrees (F) | 20-25 min | 10-12 larger minis |
Mini vs Standard: Mini has a faster bake and extra crisp edges. Standard are easier to shape and have more filling per pie.
Crust Choices: Pie dough holds lattice and shapes best. Puff pastry is fastest and ultra flaky. Both can be cut ahead and baked from chilled.
Ingredients
Ingredient Notes
- Apples: Use Granny Smith for tartness. Honeycrisp or Gala for sweetness. Dice small (¼ inch) for an even baking and less sogginess. I use Granny Smith in my French Apple Pie.
- Cornstarch: Thickens the apple pie filling. I also use it in the filling for these Strawberry Cinnamon Rolls.
- Apple Pie Spice (or cinnamon): Adds flavor to the filling. I prefer homemade apple pie spice, but store bought works just as well. See also: Apple Pie Filled Cinnamon Rolls.
- Unsalted Butter: Needs to be kept as cold as possible for a flaky, tender crust. See also: Brownie Pie.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Puff pastry in place of pie dough. I use homemade puff pastry in these Chocolate Puff Pastry Rolls.
- Add a crumble to the top of each mini pie. Like the one on these Apple Crumble Bars.
- Drizzle caramel on top of each baked pie for Mini Caramel Apple Pies. I use a caramel drizzle for this Pumpkin Cake.
- Cut sharp cheddar cheese into the pie dough with the butter for a savory-sweet vibe.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Equipment and Sizing
- Pans: Mini muffin tin (true two-bite pies) or standard muffin tin (larger minis).
- Pan Color Matters: light colored pans give the most even browning. Dark pans absorb more heat and can over brown before the filling bubbles.
- Nonstick vs Aluminum vs Stainless Steel: Nonstick releases easily but can brown faster on the edges. Aluminum (uncoated) gives the most even heat and reliably crisp bottoms. Stainless steel (my preference) is less conductive than aluminum, so it warms more slowly and browns more gently/gradually.
- Cutters:
- Mini: 2 ½-2 ¾-inch rounds for bases. Tops (if using) ¼ inch smaller.
- Standard: 3-3 ½ inch rounds for bases. Tops (if using) ¼ inch smaller.
- Release Strategies: Lightly grease the muffin tin with non stick spray. Use small strips of parchment paper under each pie or a small offset spatula for easy lifting.
Helpful Tools: Small cookie scoop, rolling pin, ruler, pastry wheel.
Step-By-Step Instructions
STEP 1: In a medium bowl combine the flour and salt.
STEP 2: Add the cold butter. Using clean hands work it into the flour until the texture is like breadcrumbs. There can be a few large chunks left.
STEP 3: Slowly drizzle the cold water in a little at a time, working it into the dough. When the dough begins to clump together stop adding water. Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated. Form the dough into a disc shape and cover. Chill for at least 2 hours.
STEP 4: In a medium bowl add the diced apples, brown sugar, cornstarch, and apple pie spice. Toss until the apples are fully coated. Allow to sit for five minutes.
STEP 5: Melt the butter over medium heat in a skillet. Add the apples and all of the juices that have released from the apples. Cook the apples for about 10 minutes or until the apples are tender. I use the same filling in my Apple Pie Filled Cinnamon Rolls.
STEP 6: Preheat the oven to 350 degrees (F). Place the dough on a clean and floured surface and roll it out. The dough should be about ⅛ inch thick. Use a small circle cutter or a clean cup about 2 inches in diameter. Press the dough rounds into a mini muffin pan. You can use any extra pie dough to make these Pie Crust Cookies!
STEP 7: Fill each pie dough shell with about 1 tablespoon of filling. Top with a round of pie dough, lattice strips, or a crumble, if desired.
STEP 8: Bake for 18-20 minutes or until the crust is golden brown and the filling is bubbly. Remove from oven and allow to cool completely before removing from pan.
Mini Muffin Tin Method (Two-Bite Pies)
- Time and Temp Guide: 18-20 minutes at 350 degrees (F). Pro Tip: Start checking at 15 minutes.
- Gram Weights for Consistency: Shell 12-14 grams of dough. Filling 10-12 grams.
- Troubleshooting Minis: If they dome or leak: smaller dice on the apple and a touch more cornstarch in the filling.
Standard Muffin Tin Method (Bigger Minis)
- Time and Temp Guide: 20-25 minutes at 250 degrees (F). Cover the edges with foil if they start over browning.
- Gram Weights for Consistency: Shell 22-26 grams of dough. Filling 28-32 grams per pie.
Prevent Soggy Bottoms
- Moisture Management: Small dice on the apples for faster cooking. Drain the juices if too wet. Cook down the apple filling until the liquid is thick.
- Venting and Toppings: Slits in top crust (if using) or lattice let steam escape. Crumble tops add texture and allow evaporation.
- Heat Strategy: Bake center rack and preheat oven fully.
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold.
- Weigh your ingredients for accuracy, especially flour.
- Work the pie dough as little as possible. Don't knead the dough, just combine it. Working the dough too much will make it tough and brittle instead of flaky.
- Keep the dough cold. This will help create a flaky crust when baked.
Make Ahead, Storage, Freezing, and Reheating
- Make ahead plan:
- Pie Dough: Make up to 3 days ahead (fridge, well wrapped) or 3 months (freezer). Wrap each disk tightly in plastic, then a freezer bag.
- Formed Shells (Unbaked): Line muffin tin with dough and chill up to 24 hours. Cover the pan tightly so the edges don't dry out.
- Filled, Unbaked Minis: Assemble the day you'll bake for best texture. If timing is tight, hold up to 6 hours chilled, loosely covered, then bake. (longer = wetter bottoms)
- Short Term Storage
- Room Temp:1 day, loosely covered (not airtight) to keep crust crisp.
- Refrigerator: Up to 3 days in a vented container.
- How to Freeze
- Choose Baked vs Unbaked:
- Unbaked (Best Flake and Freshness): Assemble, freeze on sheet pan, wrap in plastic wrap, place in bag. Freeze up to 3 months. Bake from frozen and add 2-4 minutes.
- Baked: Cool, freeze on sheet pan, wrap in plastic wrap, place in bag. Freeze up to 2 months. Reheat from frozen at 325 degrees (F) until crisp.
- Choose Baked vs Unbaked:
- Reheat for Crispness:
- Oven (Best Overall): 350 degrees (F) for 5-8 minutes on a preheated sheet pan.
- Avoid microwave: it softens the crust and makes bottoms gummy.
Troubleshooting
- Pale tops and over brown edges: Rotate the pan halfway through baking. Add foil over the edges to slow browning.
- Leaky pies or filling boiling over: Dice apple smaller, add more vents if using a top crust, slightly more thickener in the filling, don't overfill.
- Sticking to pan: Cool 10 minutes, run offset spatula around edges, warm the base briefly on a hot towel.
- Tough or shrinking crust: Don't stretch the dough, chill dough in freezer between each step, re-roll scraps only once.
Serving Ideas and Finishes
Toppings: Caramel drizzle, vanilla glaze, whipped cream, a tiny scoop of ice cream.
Presentation: Dessert boards, holiday platters, lunchboxes.
Recipe FAQ's
For minis, a quick stovetop cook gives the best texture and prevents soggy bottoms.
One tart apple (Granny Smith) and one sweet apple (Honeycrisp or Gala) for balance.
Grease the muffin tin, use parchment tabs, and cool 10 minutes before removing.
More Recipes You'll Love
If you tried these Mini Apple Pies in a Muffin Tin or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Mini Apple Pies in a Muffin Tin
Ingredients
For Pie Dough:
- 1 ¼ cup (158 grams) all-purpose flour
- ½ teaspoon salt
- 9 tablespoons (126 grams) unsalted butter chilled and cubed
- ¼ cup ice water
For Apple Pie Filling:
- 2 apples diced
- ¼ cup (53 grams) light brown sugar packed
- ½ tablespoon cornstarch
- ½ teaspoon apple pie spice or cinnamon
- 1 tablespoon unsalted butter
Instructions
For Pie Dough:
- In a medium bowl combine the flour and salt.
- Add the cold butter. Using clean hands work it into the flour until it is a coarse texture with a few larger chunks.
- Slowly drizzle the cold water in a little bit at a time, working it into the dough. When the dough begins to clump together stop adding water.
- Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
- Form the dough into a disc shape and cover. Chill for at least 2 hours.
For Apple Pie Filling:
- In a medium bowl add the diced apples, brown sugar, cornstarch, and cinnamon or apple pie spice. Toss until the apples are fully coated. Allow to sit for five minutes.
- Melt the butter over medium heat in a large saucepan. Add the apples and all of the juices that have released from the apples.
- Cook the apples for about 10 minutes or until the apples are tender and the sauce has thickened.
Assemble Mini Apple Pies:
- Preheat oven to 350 degrees (F).
- Place the dough on a clean and floured surface and begin to roll it out. The dough should be about ⅛ of an inch thick.
- Use a small circle cutter about 2 inches in diameter. Press the dough rounds into a mini muffin tin or into the bottom of a regular muffin tin.
- Scoop about 1 tablespoon of apple pie filling into each prepared pie shell. Top with a round of pie dough, lattice strips, or a crumble, if desired.
- Bake for 18-20 minutes or until the filling is set. Remove from oven and allow to cool completely before removing from pan.
Notes
- Work the pie dough as little as possible. You don't want to knead the dough, you just want to combine it. Working the dough too much will make it tough and brittle instead of flaky.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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