These Easy Mini Apple Pies Made in a Muffin Tin are a quick breakfast treat made with refrigerated pie crusts, finely diced apples, cinnamon, and a simple egg wash. The recipe makes 12 individual pies and takes about 20–25 minutes to prepare, 18–22 minutes to bake, and approximately 45–55 minutes from start to finish.
Each little pie has a crisp, buttery pastry shell wrapped around tender apples in a warmly spiced filling. Serve them slightly warm for a cozy morning bite, or cool them completely and pack them for breakfast, brunch, lunchboxes, or an afternoon snack.
Jump to RecipeWhy You’ll Love This Recipe
There is something especially inviting about a personal apple pie, and these muffin-tin versions deliver that classic comfort in a petite, breakfast-friendly package. You get a flaky crust, tender cinnamon apples, and a golden top without rolling out a full-size pie or waiting for it to cool for hours.
The muffin tin keeps the portions neat and consistent, while refrigerated crusts make the preparation wonderfully practical. Children can help cut the pastry, spoon in the filling, or sprinkle on the sugar, making this a fun weekend baking project.
These pies are also easy to customize. Choose a lattice top for a traditional look, small pastry cutouts for a playful finish, or a buttery crumb topping when you want extra crunch.
If you enjoy apple-forward breakfast baking, you may also like these easy apple cinnamon muffins for another simple way to use fresh apples.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. The flour helps absorb some of the apple juices, lemon juice brightens the flavor, and butter adds richness as the filling bubbles beneath the pastry.
- Pie crusts: Two refrigerated 9-inch crusts provide enough pastry for twelve bottoms and small decorative tops.
- Apples: Three medium apples, or about 3 cups once peeled, cored, and diced, fill the muffin cups generously without making them difficult to close.
- Spices and sugar: Granulated sugar, cinnamon, and optional nutmeg create a familiar apple-pie flavor.
- Egg wash: One egg whisked with a teaspoon of water gives the exposed pastry a glossy, golden finish.
- Finishing sugar: A little coarse or granulated sugar adds sparkle and a delicate crisp texture.
Firm apples work best because they hold their shape during the short bake. Granny Smith gives a pleasantly tart result, Honeycrisp brings natural sweetness and crunch, and Pink Lady offers a balanced flavor.
For a different finish, prepare the optional crumb topping with 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter, and 1/4 teaspoon cinnamon. Rub the ingredients together until crumbly and scatter the mixture over the apples before baking.
How to Make It Step-by-Step
Step 1: Heat the oven to 425°F and lightly grease a standard 12-cup muffin tin. The high starting temperature helps the pastry begin to set quickly, which is important for small pies with a juicy filling.
Step 2: Peel, core, and finely dice the apples into pieces about 1/4 inch wide. Add them to a bowl with the sugar, flour, cinnamon, optional nutmeg, and lemon juice, stir until coated, and let the mixture stand for about 5 minutes.
Step 3: Unroll the two refrigerated pie crusts on a lightly floured surface if needed. Cut twelve rounds approximately 3 1/2 inches in diameter, gathering the scraps afterward for the decorative tops.
Step 4: Press one pastry round into each muffin cup, gently working it across the bottom and slightly up the sides. Avoid stretching the dough aggressively, since stretched pastry can shrink during baking.
Step 5: Divide the apple mixture among the pastry cups, keeping the filling just below the rim. The apples release juice as they cook, so leaving a little space reduces the chance of bubbling filling spilling over the edges.
Step 6: Dot each cup with a small piece of the 2 tablespoons of butter. Make lattice strips, simple pastry tops, or small cutouts from the scraps, or use the optional crumb mixture for a crisp streusel-style finish.
Step 7: Whisk the egg with 1 teaspoon of water and brush it lightly over the exposed pastry. Sprinkle 1–2 tablespoons of coarse or granulated sugar across the tops if you want a lightly sparkling crust.
Step 8: Bake for 18–22 minutes, watching for golden-brown pastry and bubbling filling. If the crust edges brown quickly, loosely place foil over the top during the final minutes without pressing it onto the pastry.
Step 9: Let the mini pies cool in the muffin tin for 10–15 minutes before removing them. This rest gives the juices time to thicken, making the pies easier to lift and less likely to fall apart.
For another muffin-tin dessert with a creamy seasonal filling, take a look at these mini pumpkin pies.
Pro Tips for Flaky, Tidy Mini Pies
Small apple pieces are the key to a tender filling. Larger chunks may still be firm when the pastry is fully golden, while 1/4-inch dice soften in the 18–22 minute bake time.
Keep the refrigerated crusts cool until you are ready to use them. If the pastry becomes soft while you cut and shape it, place the assembled muffin tin in the refrigerator for 10 minutes before baking.
Grease the muffin tin lightly but thoroughly, especially around the upper edges. A thin coating helps the baked sugar and apple juices release without making the pastry greasy.
Do not pack the apples tightly into the cups or mound them above the rim. A modest amount of filling allows room for bubbling and helps protect the bottom crust from excess moisture.
Use a thin spatula, butter knife, or small offset spatula to loosen the edges after cooling. Lift each pie gently rather than pulling on the top crust.
Serving Ideas for Breakfast and Brunch
Serve the pies warm or at room temperature with coffee, tea, or a glass of cold milk. A spoonful of plain yogurt alongside one pie makes the sweet pastry feel especially fitting for breakfast.
For a brunch table, arrange the mini pies on a platter and add a small bowl of whipped cream or vanilla yogurt. The individual portions are easy for guests to pick up, and the different pastry tops create a charming homemade display.
These apple pies also pair well with a savory spread. If you are planning a larger brunch buffet, keep the sweet pies at one end and offer a bold condiment such as this easy hot pepper jelly with crackers or cream cheese at the other.
Storage and Reheating
Cool the pies completely before storing them in an airtight container. They can be kept at room temperature for a short serving window, or refrigerated when you want to hold them for later.
To rewarm, place the pies in a 325°F oven until heated through and the crust feels crisp again. Avoid reheating them too aggressively, since a very high temperature can darken the pastry before the centers are warm.
If you are preparing a breakfast spread in advance, bake the pies, cool them, and refrigerate them in a single layer when possible. Letting the filling thicken before moving them helps maintain their shape.
For more party-friendly recipes to serve alongside a brunch or gathering, browse these sweet and sour mini meatballs or easy air fryer meatballs.
Easy Mini Apple Pies Made in a Muffin Tin
Ingredients
Method
- Heat the oven to 425°F and lightly grease a standard 12-cup muffin tin. Combine the diced apples, granulated sugar, flour, cinnamon, optional nutmeg, and lemon juice in a bowl, then let the mixture stand for about 5 minutes.
- Unroll the refrigerated pie crusts and cut twelve rounds approximately 3 1/2 inches in diameter. Press one pastry round into each muffin cup, bringing the dough slightly up the sides.
- Divide the apple mixture among the pastry cups, filling each one just below the rim. Dot the apples with small pieces of unsalted butter.
- Use the remaining pastry scraps to make small lattice strips, cutouts, or simple tops. If using the crumb topping, rub the flour, brown sugar, cold butter, and cinnamon together until crumbly, then sprinkle it over the apples.
- Whisk the egg with the water and lightly brush it over the exposed pastry. Sprinkle with coarse or granulated sugar if desired.
- Bake at 425°F for 18–22 minutes, until the pastry is golden brown and the apple filling is bubbling. Cool the pies in the muffin tin for 10–15 minutes before carefully removing them.
Notes
Final Thoughts
Easy Mini Apple Pies Made in a Muffin Tin bring all the best parts of classic apple pie into a simple, manageable breakfast recipe. With two refrigerated crusts, three finely diced apples, warm cinnamon, and a short bake, you can have twelve golden individual pies ready in under an hour.
Remember to keep the filling below the rim, chill the pastry if it softens, and allow the pies to rest for 10–15 minutes after baking. Once you taste the crisp crust and buttery, bubbling apple center, this charming muffin-tin recipe is likely to become a regular part of your breakfast and brunch rotation.
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