Name: Easy Muffin Tin Mini Apple Pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 package pie crust (store-bought or homemade, enough for 2 crusts); 2 medium apples (Granny Smith or Honeycrisp), peeled and finely chopped; 2 tbsp granulated sugar; 2 tbsp brown sugar; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg (optional); 1 tbsp all-purpose flour or cornstarch; 1 tsp lemon juice; 1 egg, beaten (for egg wash)

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Easy muffin tin mini apple pies are adorable, handheld versions of the classic dessert I love most in the fall. With a buttery crust and warm, cinnamon-spiced apple filling, these mini pies pack all the flavor of a traditional apple pie into a fun, bite-sized treat. I like how easy they are to serve, how little mess they make, and how perfectly they satisfy that apple pie craving — no slicing required.

Why You’ll Love This Recipe

I love this recipe because it’s simple, kid-friendly, and always a crowd-pleaser. Using muffin tins means every pie comes out perfectly portioned, and I can easily make a dozen at once. The crust gets crisp and golden, the filling is soft and flavorful, and the entire process is much quicker than baking a full-sized pie. Whether I’m hosting a party or just want something sweet for the weekend, these mini pies are always a hit. Easy Muffin Tin Mini Apple Pies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie crust (store-bought or homemade)
Apples (I like Granny Smith or Honeycrisp)
Granulated sugar
Brown sugar
Ground cinnamon
Ground nutmeg (optional)
All-purpose flour or cornstarch (for thickening)
Lemon juice
Egg (for egg wash)

Directions

I preheat the oven to 375°F (190°C) and grease a standard 12-cup muffin tin.
I roll out the pie crust and cut out 3.5 to 4-inch circles to fit each muffin cup. I press the circles into each cup, shaping the crust up the sides.
In a bowl, I mix peeled and finely chopped apples with sugar, brown sugar, cinnamon, a touch of nutmeg, lemon juice, and flour or cornstarch to thicken the filling.
I spoon the apple mixture evenly into each pie crust, filling them just to the top.
I top each mini pie with either a small round of dough or lattice strips if I want them to look extra cute.
I brush the tops with egg wash for a golden finish.
I bake for about 20–25 minutes, or until the crust is golden and the filling is bubbling.
I let the mini pies cool in the tin for 10 minutes before gently removing them to cool completely on a rack.

Servings and Timing

This recipe makes 12 mini apple pies. It takes about 15 minutes to prep and 25 minutes to bake, so they’re ready in around 40 minutes.

Variations

I sometimes add chopped walnuts or pecans to the apple filling for extra crunch.
For caramel apple mini pies, I drizzle a bit of caramel sauce into the filling before baking.
I’ve used puff pastry instead of pie crust for a lighter, flakier twist.
For a streusel topping, I skip the top crust and add a quick brown sugar crumb topping instead.
I occasionally mix in pears or cranberries for a fun seasonal variation.

Storage/Reheating

I store leftover mini pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, I pop them in the oven at 325°F for about 5–10 minutes to warm through and crisp the crust. I avoid microwaving if I want to keep the crust flaky. Easy Muffin Tin Mini Apple Pies

FAQs

Can I use canned pie filling?

Yes, I’ve used canned apple pie filling when I need to save time. I just chop it up a bit so it fits better into the muffin cups.

What apples are best for mini pies?

I like Granny Smith for their tartness or Honeycrisp for a sweet-crisp balance. Mixing different types works really well too.

Can I freeze mini apple pies?

Yes, I let them cool completely, then freeze them in a single layer before transferring to a container. I reheat from frozen at 350°F for about 15–20 minutes.

Do I need to blind bake the crusts?

No, I don’t blind bake for this recipe. The crust bakes fully in the muffin tin and comes out golden and crisp.

How do I keep the crust from getting soggy?

I make sure to chop the apples small so they cook evenly, and I don’t overfill the pies. Using a bit of flour or cornstarch helps absorb extra juice.

Conclusion

These easy muffin tin mini apple pies are one of my favorite quick desserts — cozy, classic, and just the right size. I love how fun they are to make and how delicious they taste straight from the oven. Whether I’m baking for a holiday, a gathering, or just to enjoy with coffee, these little pies never disappoint.