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.
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 6 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.
Link Of The Day:
Bravo! Well said. Katie for President! (chocolate couldn’t hurt)
I feel like giving people more chocolate would increase happiness and well-being. Also the caffeine would make people more productive. This might not be the worst idea…
can you use mini muffin liners?
I just recieved an apology but I can’t see what for. You’re cool with me. People definitely need to stop, take a deep breath and eat some chocolate!
Because she omitted several paragraphs in the link she provided to you. Look back to the original post
How do you see the original post?
She said nothing wrong in the original post either, she was sweet and trying to be soothing. People can just be such jerks, and read what they want to into stuff. Love you Katie!
I have no idea what was said, but you have every right to say what was on your mind.
What was said?
These look so good! I am confused, are apples part of the crust mixture? In the list of the first 8 ingredients the apples are included, I think. Which ingredients go into the filling? Sorry if this is a silly question, but I would really like to try these. Thanks
I am not sure how I did that… Apparently I can’t count. So embarrassing. Yes, it should be 6 and not 8.
We were a little tripped up too, but after mixing everything together (all 8) it still made delicious muffins 🙂 just needed a bit more baking time. Thanks for a great recipe!
no you make crust put into pan then add apples them crumble top
I am also a little confused like Laurie! can you please clarify? the apples are part of the first eight but then you mention the apples at the end. did you maybe mean the first6 ingredients and not 8?
Wow I am not sure how I did that… Apparently I can’t count. So embarrassing. Yes, it should be 6 and not 8.
I understand…its been a long week! 🙂 thanks for letting me know!
These are so good! Thank you Katie for sharing. ❤️
These look scrumptious, and also like they’d be particularly scrumptious with peaches?! Must try (will try with apples first)
That sounds really delicious too!
I want to make something sugar free for my diabetic dad for Thanksgiving, and these sounded like a good option. Any thoughts on how to do that with stevia? (I went out and got a bottle of nuNaturals stevia at Whole Foods per your recommendation.)
Hi what about xylitol? If he can have that? I know it is sometimes used for diabetics.
I only have the stevia, but I will try to figure it out.
Go to the product brand’s website. There should be a conversion chart o the site telling you how much to sub for the amount of sugar listed in the recipe.
This is not Katie’s recipe but I make baked apples stuffed with raisins, nuts and banana. So good and the banana provides all of the necessary sweetness. I don’t peel the apple. I just core it. Fill with the nuts raisins and banana (put on top since the others burn). Then I sprinkle with pumpkin pie spice. I bake in a 350 oven for 45 minutes – an hour.
That sounds delicious!
These look perfect for a smaller dessert, and so seasonally perfect–I was just at the apple orchard!
Also, I love your new blog format–it’s a little more user-friendly but still familiar!
Thank you so much! It is a work in progress still! I hated the old format so much and had been looking to get away from it almost immediately after it launched.
Katie. I appreciate the comment at the beginning of your post. This is definitely a time of uncertainty but I appreciate your focus on things that we do have in common–like appreciation of chocolate and other sweets. ? Your sweet heart is part of the reason I follow your blog.
🙂
I agree with what Leslie said. I thought your post was very gracious, Katie. And I think it’s necessary to keep politics out of the discussion when they don’t relate, like with food, especially dessert! And speaking of dessert, these look amazing and brilliant! I hope to try them soon, and I’m curious about what they might be like with berries inside!
Berries sound fantastic! Not sure how I never thought of that! Maybe raspberries and chocolate chips… 🙂
What type of ‘oil’ is recommended to use?
I tried it with melted coconut oil, but I don’t see why vegetable oil wouldn’t also work.
These look so great! Do you think they’d work with almond flour instead of the other flours?
Unfortunately I haven’t tried, but please be sure to report back if you experiment 🙂
This officially wins the internet today