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Easy Mini Apple Pies Made in a Muffin Tin

Easy Mini Apple Pies Made in a Muffin Tin

Twelve individual apple pies made with refrigerated pie crusts, finely diced apples, cinnamon, and a golden egg-washed pastry topping. They are simple enough for a weekday breakfast and festive enough for brunch.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

For the Pies
  • 2 crusts, about 14-15 ounces total Refrigerated 9-inch pie crusts
  • 3 apples, about 3 cups Medium apples, peeled, cored, and finely diced
  • 1/3 cup Granulated sugar
  • 1 tablespoon All-purpose flour
  • 1 teaspoon Ground cinnamon
  • 1/8 teaspoon Ground nutmeg, optional
  • 1 tablespoon Lemon juice
  • 2 tablespoons Unsalted butter, cut into small pieces
For Finishing
  • 1 egg Large egg
  • 1 teaspoon Water
  • 1-2 tablespoons Coarse or granulated sugar, optional
Optional Crumb Topping
  • 1/4 cup All-purpose flour
  • 2 tablespoons Brown sugar
  • 2 tablespoons Cold butter
  • 1/4 teaspoon Ground cinnamon

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. Divide the apple mixture among the pastry cups, filling each one just below the rim. Dot the apples with small pieces of unsalted butter.
  4. 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.
  5. Whisk the egg with the water and lightly brush it over the exposed pastry. Sprinkle with coarse or granulated sugar if desired.
  6. 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

Use firm apples such as Granny Smith, Honeycrisp, or Pink Lady, and dice them into pieces about 1/4 inch wide. Do not overfill the cups because the apples release juice as they bake. If the assembled pastry becomes soft, chill the muffin tin for 10 minutes before baking.