Muffin Tin Mini Apple Pies
These delightful mini apple pies made in a muffin tin are the perfect fall treat, customizable and easy to share, capturing the essence of homemade goodness.
Ingredients
For the Pie Crust and Washing
- 1 package refrigerated pie crusts
- 1 egg egg (for egg wash)
For the Apple Filling
- 3 cups peeled and chopped apples (Granny Smith or Fuji are great choices)
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice (to prevent browning)
- 1 tablespoon all-purpose flour (to thicken the filling)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Roll out the refrigerated pie crusts on a floured surface and cut into circles.
- Press the dough circles into the greased muffin tin cups.
Filling
- In a mixing bowl, combine chopped apples, sugar, cinnamon, lemon juice, and flour. Stir until well mixed.
- Spoon the filling into each pie crust, ensuring they are generously filled without overflowing.
Topping and Baking
- Cut out circles or strips from the remaining crust to create lattice tops and place them on each pie.
- Beat the egg and brush the tops of the pies with it.
- Bake for 20-25 minutes until golden brown and apples are tender.
Cooling and Serving
- Allow the mini pies to cool slightly before removing them from the tin.
- Serve warm, optionally with a scoop of vanilla ice cream.
Notes
To store, let pies cool to room temperature and place in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to three months.