Are you ready to fall for fall? One of the very best activities in the fall is apple picking. I'm excited to share a fun and easy recipe to make individual apple pies right in a muffin tin. My mouth is watering already.
Apple Pies are the perfect snack for any time of day. These individual apple pies have a flaky crust and rich filling, they're delicious!
INDIVIDUAL APPLE PIES IN MUFFIN TIN
You'll never have a better mini pie than these. Each individual apple is carefully placed on top of dough so it can be folded and pressed into perfect circles before being baked to perfection!
They're definitely worth every second of waiting time with their aroma filling up your home. Let's go over the ingredients and supplies needed to make this and then jump right on into it.
INDIVIDUAL APPLE PIES INGREDIENTS
Ready to make scrumptious pies you can hold in your hand? Let's go over the ingredients used to make this fun fall recipe.
- Apples - We chose a mix of honeycrisp and granny smith apples. Honeycrisp apples have a nice sweet taste and don’t become mushy when baked in the oven. Granny Smith apples are on the tart side, and we love to mix a sweet and tart apple for apple pie filling! Whatever kind of apple you use, you’ll want about two cups worth of apple chunks diced to ¼-½ inch pieces. This was two large apples in our case.
- Brown sugar - is a perfect choice to give your pies that warm spice vibe.
- Granulated sugar - needed for helping to turn our apples into a mouth-watering treat.
- Cinnamon - couldn't make apple pies without this warm classic.
- Nutmeg - another perfect pick for apple recipes.
- Pie crust - To make things easy, we used store bought Pillsbury dough sheets, but you can absolutely use homemade dough!
- Egg wash: 1 egg + 1 tablespoon of water, whisked. Easy peasy.
- Turbinado sugar
INDIVIDUAL APPLE PIE SUPPLIES
Next, it's time to gather all of the tools and supplies needed to prepare this mini apple pie recipe. You most likely already have these items on hand.
- Mixing bowl and mixing tools
- 3.5 inch round cookie cutter
- Suggested: pizza cutter OR knife
- Baking Brush
- 12 Cavity Standard Muffin Pan
HOW TO MAKE INDIVIDUAL APPLE PIES IN A MUFFIN TIN
Apples and pies are a classic combination that never go out of style. Adding this to my huge list of recipes to make in a muffin tin aside from muffins.
Here's how to make mini muffin tin apple pies for those who want something more portable than just the larger traditional fruit pie!
As your oven is heating up, it's time to grab a medium mixing bowl and add your chopped apples, sugars and vanilla extract and stir until everything is evenly coated.
Next, unroll the pie crust sheets and use a cookie cutter to make 12 rounds of the dough. Keep the scraps to make the lattice with.
After that, press each round into a muffin cavity. Brush the bottom of each with the egg wash.
Then, roll the scraps into a ball and roll out with a rolling pin. Using a pizza cutter, make ½" thick strips for the lattice tops of the mini pies. Weave them on top of each pie.
Brush the lattice crusts with egg wash and sprinkle turbinado sugar on top, if you like for a beautiful look. You should be able to hear the filling crackling and bubbling when you pull the pies out of the oven.
Let the pies cool in the pan for 10 minutes before attempting to remove them.
Voila! Now it's time to serve and enjoy.
They taste amazing warm.
EASY FALL DESSERT IDEAS
Easy Dessert Ideas-Falls don't have to be hard, they can also be sweet!
Here are some great fall dessert ideas for you and your family to enjoy this season.
- 1 large honeycrisp apple, chopped to roughly ¼ - ½ inch sized pieces
- 1 large granny smith apple, chopped roughly to ¼ - ½ inch sized pieces
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- pinch of nutmeg
- 2 sheets of pie crust, thawed according to box instructions
- 1 egg + 1 tablespoon of water whisked together
- turbinado sugar, for topping (optional)
- Preheat the oven to 425℉.
- Add the chopped apples, sugars, spices and vanilla extract to a medium mixing bowl and stir together until the apples are evenly coated with the spice and sugars.
- Unroll your sheets of pie crusts. Using a 3.5 inch round cookie cutter, cut 12 rounds. Keep the dough scraps for building the lattice crust.
- Press each of the rounds into the cavities of the muffin tins. They should just fit each tin. Lightly brush the bottom of the pie crusts with the egg wash.
- Roll your dough scraps into a ball and then roll out into a flat sheet. Use a pizza cutter to cut ½ thick strips to create a lattice top crust for the mini pies. Cut the strips length accordingly and gently press the edge of the strips down to secure.
- Brush the lattice crusts with egg wash and sprinkle turbinado sugar on top, if desired.
- Bake for 20 minutes until the top is golden brown. You should be able to hear the filling crackling and bubbling when you pull the pies out of the oven. Let the pies sit in the pan for 10 minutes out of the oven. *
Serve warm and enjoy!