These mini apple pies are baked in a muffin tin, for one super adorable & single-serving holiday dessert!
I’ve always tried to stay away from politics on this blog, because sometimes it’s nice to think only through one’s stomach.
Hopefully these apple hand pies can let you do just that, even if only for a few minutes.
These mini apple pies do really well at parties and are a big hit at Friendsgiving.
They’re easy to serve, need no refrigeration, and are the perfect size for people who want just a little dessert or who don’t want to commit to one giant slice of pie.
If you’re looking for a more traditional pie, here is my favorite recipe: Healthy Apple Pie Recipe.
Â
How To Make The Mini Apple Pies:
Step One:
Prepare the muffin tin, then peel and finely dice the apple, and set it aside.
Stir together the first 6Â ingredients to make a crumbly crust.
Step Two:
Press around 2 tsp of the crumble dough firmly into the bottom of each muffin tin. Stir remaining ingredients in a bowl, and place a little over 1 tsp of this apple filling on top of each crust.
Divide the remaining crumbles over the apples, pressing firmly down.
Step Three:
Bake for 14 minutes or until the crust is golden and mostly set.
Let cool before removing from the muffin tins, then serve or transfer to a covered container to serve at a later time.
If you want to vary the filling, feel free to substitute diced pear for the apple.
Or you could honestly fill them with anything you wish!
Mini Apple Pies
Mini Apple Pies – Baked In A Muffin Tin
Ingredients
- 3/4 cup spelt, white, or ap gf flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup unrefined sugar
- 3 1/2 tbsp cold buttery spread (or oil, see note)
- 3/4 cup peeled, finely-diced apple
- 1 tsp arrowroot or non-gmo cornstarch
- 1 tbsp pure maple syrup, agave, or honey
- 1/2 tsp pure vanilla extract
Instructions
*Using oil will yield a crispier crust, while using non-hydrogenated buttery spread will yield a softer crust. Both will work fine for this recipe.
Preheat oven to 350 F. Grease a mini muffin tin. If desired, put a thin strip of parchment inside each tin (see photo). Set aside. Combine the first 6 ingredients, completely breaking up the butter until fine crumbles form. Press around 2 tsp dough firmly into the bottom of each tin. Stir together remaining ingredients in a bowl, and place a little over 1 tsp of this apple filling on top of each crust. Divide remaining crumbles—around 2 additional tsp per muffin tin—over the apples, pressing firmly down. Bake on the center rack, 14 minutes or until crust is golden and mostly set. Let cool at least 5 minutes before either pulling up the parchment strip or simply going around the sides of the pies with a knife.
Â
Â
Link Of The Day:
Just took these little beauties out of the oven! I have some crust mixture left over, not sure why, but I’ll end up finding a way to use that up. Quick question, do these need to be refrigerated? Thank you and Happy Thanksgiving! <3
Probably after a day, for freshness.
I certainly don’t expect a reply today, but the directions don’t make sense to me. I mixed together the first six ingredients. I placed two teaspoons in mini muffin cup which only took up half the pan and used up all the crumble/ dough crust. Then I put a teaspoon of apples into each cup. What is the cornstarch, vanilla, and honey meant to mix with? The apples? Remaining crumble dough that I already used up? Nothing? And then spread on top?
Yup, the cornstarch, vanilla and honey are mixed with the apples! 🙂
Did you measure teaspoons as you put the dough in the tin? You should have had a lot of dough leftover for the tops. I made mine in a standard size muffin tin-only made 8- putting one tablespoon of dough in the bottom of the cups, then still had *plenty* to go on top. I don’t know how many cups are in your mini muffin pan, but Katie’s yield is 15. If you got less than that in the mini pan, and still didn’t have enough dough for the top, you should double check your measurements. (I’m not trying to sound insulting, just trying to trouble shoot with you).
I made these last night to test out before a bake sale. They are delicious!!! I think I need to add a little more buttery spread because the tops were a bit floury. Or maybe try them with oil… Also, I made them in a standard size muffin tin, and that worked well. So yummy, I plan to make these often!!
These apple pies look magnificent–I could just gobble them up in a heartbeat!
Hi, I made the recipe apple pay as I said. I used coconut sugar and ghee butter but something went wrong. They did not look good. The dough did not stand firm looked like mazapan know why please. Of taste is excellent
If anyone did it, how did this turn out with Granny Smith apples?
I used this recipe for my Memorial Day All-American afternoon tea! They were a hit!
I love the picture!
Hi, Katie,
These sound wonderful and perfect for a fall themed baby shower I am hosting. Do you know if they can be made ahead of time and frozen?
Thanks!
I think it would be ok!
Hi there. This recipe looks delicious. Can you please advise on cook time/adjustments for using a regular muffin tin?
You will have to experiment! But it would take at least just as long as the mini ones, so no need to check on it until after that amount of time.
I am trying to find if anyone asked if these can be made in cupcake liners. I am making a variety of desserts for my daughters wedding and I wanted to make individual apple crisps. Can this be done in liners and what would your recommendations be for making them ahead of time. I have an 1 1/2 drive to the hotel and they will be served the next day.
Tried this with oil. After 45 minutes the crumble mix was still raw.
Is your oven calibrated? Baking anything with flour in an oven at that temp should never be raw at the end if the temp is correct!
Can these be frozen?
There’s only 2 of us and trust me , there’s only so much of one desert one can take 😕 and i love the recipe
Meg
Hmm we haven’t tried but don’t see why not. If you try, be sure to report back!