Intro
Bite-sized desserts often bring big flavor—and muffin tin mini apple pies are no exception. These personal-sized treats deliver everything you love about classic apple pie: buttery crust, warm cinnamon apples, and just the right amount of sweetness. But instead of a full pie that needs slicing and serving, you get convenient, self-contained portions baked right in a muffin pan. They’re perfect for fall gatherings, holiday dessert tables, or an after-dinner treat. Easy to prep and quick to bake, these mini pies also cool faster and travel well. Once you try them, you’ll wonder why you ever bothered with full-size.
Why Mini Apple Pies Work Better Than Full-Size
Can you use a muffin tin to make pies?
Absolutely, and it might just become your new favorite way to bake. A standard 12-cup muffin tin is ideal for making mini apple pies because it shapes the dough into perfect little cups with minimal effort. Each crust crisps up evenly against the pan’s surface, giving every bite a golden, buttery edge.
Compared to traditional pie plates, muffin tins provide structure without requiring special tools. There’s no need to invest in mini pie molds or tart pans—chances are, you already have everything you need in your kitchen. Plus, cleanup is simpler, and there’s less risk of soggy centers or underbaked spots, which can happen with larger pies.
Perfect size, no slicing needed
One of the biggest advantages of muffin tin apple pies is that they don’t require any slicing or special serving utensils. Each pie is pre-portioned and easy to handle, which makes them perfect for parties, bake sales, and family dinners. No more worrying about messy pie slices falling apart on the plate.
They’re also great for kids. The individual size means less waste and easier serving. You can even dress each one up differently—add a sprinkle of sanding sugar, a drizzle of caramel, or a scoop of vanilla ice cream for variety. Muffin tin mini apple pies may be small, but they deliver full-sized flavor and flexibility.
Muffin Tin Mini Apple Pies
Ingredients
- For the crust:
- ▢2 1/2 cups all-purpose flour plus more for rolling out dough
- ▢1 1/2 Tablespoons minced fresh rosemary optional
- ▢1 1/2 Tablespoons white sugar
- ▢3/4 teaspoon salt
- ▢1 cup 2 sticks unsalted butter, cold and cubed
- ▢5 to 6 Tablespoons ice water
- For the filling:
- ▢4 medium apples peeled and diced small (about 3 cups)
- ▢1/4 cup white sugar
- ▢1/4 cup packed light brown sugar
- ▢1 teaspoon ground cinnamon
- ▢2 Tablespoons all-purpose flour
- ▢1 large egg whisked with 1 Tablespoon water
- ▢Sanding sugar optional
Instructions
- Make the crust:
- In the bowl of a food processor, combine the flour, rosemary (optional), sugar and salt. Pulse just until combined then add the cubed butter and pulse until the mixture resembles wet sand.
- With the food processor running, slowly stream in the ice water a few tablespoons at a time until the dough comes together into a cohesive ball.
- Arrange a piece of plastic wrap on your work surface then transfer the dough into the center and wrap it up securely. Refrigerate the dough for 30 minutes.
- Lightly flour your work surface.
- Roll out the dough until it is 1/4-inch thick. Using a 4-inch cookie cutter (or a glass), cut out as many circles as you can. Re-roll the dough and cut out additional circles until you have a total of 12. Arrange each circle in a muffin tin cup, pressing it down and up the edges. Keep any dough scraps for the top lattice or decorations.
- Make the filling:
- Preheat the oven to 425°F.
- In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon and flour.
- Divide the mixture among the muffin tins. Top or each pie with a woven lattice or cut-out shapes.
- Brush the tops of the pies with the egg wash then sprinkle them with sanding sugar (optional).
- Bake the pies until they are golden brown, 16 to 18 minutes.
- Remove the pies from the oven and let them cool completely in the muffin tin.
- Using a sharp knife, run it around the edges of each pie to help release them then serve.
Crafting the Crust and Filling from Scratch
How to make a flaky crust for muffin tin apple pies
A great pie starts with a great crust—and in mini pies, there’s no room to hide mistakes. For this recipe, the crust uses just a few ingredients: flour, sugar, salt, and cold unsalted butter. When blended in a food processor, the mixture turns crumbly, resembling coarse sand. That’s your cue to start adding ice water, a tablespoon at a time, until the dough forms a ball.
Chilling the dough for at least 30 minutes helps relax the gluten and keeps the butter cold. This step is what gives the crust its flaky texture. Once chilled, roll the dough out to about ¼-inch thick and use a 4-inch cutter to create rounds. Press each round into a muffin tin cup, making sure to build the crust up the sides for a full shell.
For added flavor, you can mix in minced rosemary during the flour stage. It brings a subtle herbal note that pairs beautifully with the apples and spices, especially in fall or winter.
Mini apple pie filling that stays juicy—not soggy
The key to a successful filling in muffin tin mini apple pies is balance: you want juicy apples, but not a wet or runny center. Start with 4 medium apples, peeled and diced into small pieces. The smaller the dice, the more evenly the filling cooks in such compact pies.
Toss the apples with a mix of white sugar, light brown sugar, cinnamon, and a little flour. The flour absorbs excess moisture released during baking, helping the filling thicken naturally. If you skip it, the juices can pool and cause the crust to go soft.
Divide the apple filling evenly between the crusts. For an extra touch, use leftover dough scraps to create a lattice top or decorative cutouts. It not only adds charm but also helps steam escape as the filling bubbles during baking. Brush the tops with egg wash for shine, and sprinkle with sanding sugar if desired, for a crisp finish.
Assembly, Baking, and Common Mistakes to Avoid
How long to cook small apple pies in muffin tins?
Muffin tin mini apple pies bake much faster than traditional pies, thanks to their smaller size and even crust exposure. Preheat your oven to 425°F (218°C) and bake the pies for 16 to 18 minutes, or until the crust is golden brown and the apple filling bubbles through the lattice or cutouts.
Keep an eye on them around the 15-minute mark—oven temps vary, and the small surface area means they can brown quickly. The high heat ensures the crust crisps up without overcooking the filling. If you’re unsure, a light golden hue across the tops and a fragrant apple-cinnamon aroma are good signs they’re done.
Let the pies rest in the pan after baking. This allows the filling to set and prevents them from falling apart when you remove them.
Do mini pies bake faster than full pies?
Yes, they do—and it’s one of the reasons muffin tin mini apple pies are so convenient. A full-size apple pie can take 45 minutes or more to bake. But with these individual versions, the smaller volume means faster baking and more even results.
Because the crust is thinner and the filling more exposed, it all cooks evenly with less time. You also reduce the risk of soggy bottoms or undercooked centers, which can be a challenge with deep-dish pies.
However, it’s still important not to rush the cooling process. Letting the pies sit for at least 10–15 minutes after baking helps everything firm up. Trying to remove them too soon can cause the crust to crumble or the filling to leak.
Use a sharp knife to loosen the edges once cooled slightly, then gently lift each pie out of the tin. You’ll get a clean release and a perfect little pie in your hand—no fork required.
Cooling, Releasing, and Serving Mini Pies
Why it’s important to cool pies in the muffin tin
Once your muffin tin mini apple pies come out of the oven, the hardest part is waiting—but don’t skip this step. Let the pies cool completely in the muffin tin before trying to remove them. This gives the crust time to firm up and the filling time to settle, making it much easier to get each pie out cleanly.
Removing them too early can lead to crumbling crusts or warm filling spilling out. After about 20 minutes, use a sharp paring knife or small offset spatula to carefully run around the edges of each cup. This loosens the crust from the tin without damaging the shape.
Once released, the pies can be served warm or at room temperature. They’re delicious on their own, but even better with a scoop of vanilla ice cream or a drizzle of caramel sauce.
What happened to the old McDonald’s apple pie?
Many people remember the original McDonald’s apple pies—crispy, deep-fried, and piping hot—with serious nostalgia. In the U.S., the company replaced the fried version with a baked version in the 1990s in response to growing health concerns. While the change made the dessert a bit lighter, fans still debate which version was better.
These muffin tin mini apple pies capture that same golden crust and warm cinnamon-apple filling, but with the added benefit of being homemade. No preservatives, no mystery ingredients—just fresh apples, real butter, and a flaky crust. If you’ve missed the old-school apple pie flavor, these mini pies bring it back in the best way—made from scratch and perfectly portioned.
Frequently Asked Questions
How long to cook small apple pies in muffin tins?
Bake mini apple pies at 425°F (218°C) for 16 to 18 minutes. The crust should be golden brown, and the filling should be bubbling slightly. Watch carefully near the end to avoid overbaking, especially since smaller portions cook more quickly.
Can you use a muffin tin to make pies?
Yes, muffin tins are perfect for creating individually sized pies. They hold the crust shape well, encourage even baking, and allow you to make a full batch of single-serving pies with less mess. No special pans or equipment are needed.
What happened to the old McDonald’s apple pie?
McDonald’s discontinued its deep-fried apple pie in the U.S. in the 1990s and replaced it with a baked version. While some still miss the crispier texture of the original, these homemade muffin tin pies recreate that nostalgic flavor and crunch—without the fryer.
Do mini pies bake faster?
They do. The smaller size means heat penetrates more quickly, and the filling cooks faster. Most mini pies are done in under 20 minutes, while full-size pies can take 45 minutes or more. This makes them ideal for quicker baking and serving.
Conclusion
Muffin tin mini apple pies are everything you love about a traditional pie, condensed into one perfect handheld dessert. With a buttery homemade crust, cinnamon-spiced apple filling, and golden finish, they’re easy to make and even easier to love. Whether you’re baking for a crowd, packing a lunchbox treat, or craving cozy fall flavors, these mini pies hit the mark every time. They bake fast, serve clean, and deliver serious comfort in every bite. Make a dozen—because these won’t last long once they’re out of the oven.
