I have recently found a magazine issue dedicated to fall pies and tarts. This abundant season gifts us with most beautiful juicy fruit, meant to be transformed into the most delicious pie fillings. I drew the inspiration from the magazine and once again used our beautiful apples in this flavorful classic. With a tiny twist: apple pie reduced in size. Individual mini pies, so cute.
Apparently, recent trends originating from French pastry bakers dictate downsizing desserts into individual pies, tarts, even cakes. Now, I am not so crazy about the idea of mini birthday cakes, I am old-fashioned when it comes to having a big, birthday cake and cutting slices with knife. Also, traditional Croatian apple pie is a bit different than the American one and is made in large rectangular baking pans (and later cut into small rectangular or square pieces). However, I salute the idea of mini cupcakes, tarts and pies like this one, they are perfect for parties and they look cute.
I took a classic apple pie and turned it into small bite-sized pies, baked in muffin tins. I adapted the recipe from Zoom Yummy.
Mini apple pies
- Total Time: 60 minutes
- Yield: 12 mini pies 1x
Description
These mini apple pies are a delightful twist on the classic dessert, perfect for individual servings and packed with the comforting flavors of fall.
Ingredients
- 2 1/2 cups (350 g) all-purpose flour
- 1 tsp salt
- 2 tbsp (30 g) sugar
- 1 cup (225 g) cold butter, cut into cubes
- 1/4 cup (60 ml) ice water
- 5 apples, peeled and diced
- 1/2 cup (100 g) brown sugar
- 1 tsp cinnamon
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 2 tbsp cornstarch
Instructions
- Preheat your oven to 356°F (180°C). Grease a muffin tin to prepare for the mini pies.
- In a large bowl, combine 2 1/2 cups of all-purpose flour, 1 tsp of salt, and 2 tbsp of sugar. Add 1 cup of cold butter cubes and mix until the mixture resembles coarse crumbs.
- Gradually add 1/4 cup of ice water, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- While the dough chills, prepare the filling. In a bowl, combine 5 peeled and diced apples, 1/2 cup of brown sugar, 1 tsp of cinnamon, the zest and juice of 1 lemon, 1 tsp of vanilla extract, 2 tbsp of melted butter, and 2 tbsp of cornstarch. Stir until well combined.
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut circles large enough to line the muffin tin cups, pressing gently to fit.
- Fill each dough-lined cup with the apple mixture, mounding slightly.
- Cut additional dough circles or strips to create a lattice or full cover on top of each pie.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pies to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
- These mini pies are perfect for parties and gatherings, offering a cute and convenient serving size.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For a twist, try adding a handful of raisins or nuts to the filling.
- If you prefer a sweeter pie, increase the sugar in the filling to taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 12
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 30
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Frequently Asked Questions
Why does the crust dough need to chill for at least 30 minutes?
The dough is built around 1 cup (225 g) of cold butter cut into cubes. Refrigerating the dough for at least 30 minutes keeps those butter pieces cold and firm, which creates steam pockets during baking and results in a flaky, tender crust rather than a dense one.
What role does the cornstarch play in the apple filling?
The 2 tablespoons of cornstarch coats the diced apples and absorbs the juices released during baking, thickening them into a glossy sauce inside the tiny pie shells rather than making the crust soggy.
How is this different from a traditional Croatian apple pie?
The author notes that traditional Croatian apple pie is baked in a large rectangular pan and sliced into squares — not individual shells. This recipe adapts the classic into muffin-tin portions, a format she attributes to a French pastry trend of downsizing desserts for parties.
How long do the baked mini pies keep, and can I vary the filling?
Store the baked pies in an airtight container at room temperature for up to 2 days. The notes suggest adding a handful of raisins or chopped nuts to the filling, or increasing the brown sugar if you prefer a sweeter pie.
Hello,
yes, it slipped, just combine cold butter with flour, with your fingers, add the rest of the ingredients and knead until it forms into a dough.
theres no instructions to make the crust?
This is a really great idea. In a home where it is just 2 of us this is more convenient than a large pie. You could even freeze them and have them ready for later. Definitely liking this new trend.
Gorgeous!!! I love the mini pies! I really like downsized food. It’s a good way to help control portions I think :D
Hi I was just wondering how many apple pies can be made with this recipe?
Hi, Mimi, I got about 16 apple pies from this recipe
looks fab- never heard of the mini version- would love to give it a try
Thank you! This is my first time making apple pie in muffin tins and it really works :)
So cute! I love mini pies. :)
They quickly became my favorite too :)