Servings
Font
Back
0 from 9 votes

Muffin Tin Mini Apple Pies (with Cookie Crust)

These Mini Apple Pies are baked right in your muffin tin with a tender sugar cookie crust, quick homemade apple filling, and a buttery streusel topping drizzled with caramel, they deliver all the cozy flavors of apple pie in the perfect portion control.

Prep Time
20 mins
Cook Time
20 mins
Total Time
36 mins
Servings: 12 servings
Calories: 294 kcal
Course: Dessert
Cuisine: American

Ingredients

Streusel Crumb Topping
  • 3 tablespoons butter room temperature
  • ¼ cup all-purpose flour may replace with GF flour
  • 1/3 cup light brown sugar packed
  • ½ - 1 teaspoon cinnamon
Apple Pie Filling
  • 2 tablespoons butter room temperature
  • 2 cups Granny Smith apples peeled, chopped same size. Or Honeyscrisp
  • 2 tablespoons light brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Sugar Cookie Crust
  • ¼ cup butter room temperature
  • ½ -1 cup light brown sugar packed, use the greater amount for sweeter pies, I used ½ cup and it was plenty
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour I used unbleached, increase by 2 Tablespoons for high altitude
  • ¼ teaspoon baking powder
  • pinch kosher salt
  • Caramel sauce for drizzling after baking

Instructions

Make Streusel Crumble Topping
    Cup of Yum
  1. In a small bowl, mix the butter, cinnamon, flour and brown sugar together with a pastry blender or by hand. Place in fridge until ready to use.
Make Apple Pie Filling
  1. Preheat oven to 350°F (175° C), and spray a standard cupcake/muffin tin with cooking spray. Do not use paper liners because they will stick. If using silicone liners, spray well.
  2. Make quick apple pie filling; in a small sauce pan, melt the butter and add the apples, brown sugar, cinnamon and nutmeg. Cook for about 5-10 minutes over medium heat until apples are tender. Remove apples to cool slightly.
Make the Sugar Cookie Crust
  1. In a mixing bowl, cream (mix well) the butter and brown sugar until smooth. Beat in the egg and vanilla. Add the flour and salt and mix until just combined. Set aside.Note: If the dough is super soft and sticky, add 1-2 tablespoons additional flour, but don't overmix. Then press into sprayed muffin tins and refrigerate or freeze for 10 minutes before proceeding with the recipe.
Assemble the Mini Caramel Apple Pies
  1. Place mini apple pies in the preheated oven and bake for 14-16 minutes or until tops are slightly golden brown.
  2. Cool for 15 minutes in the cupcake pan. Use a butter knife to loosen the edges before removing and then a spoon to ease them onto a cooling rack, drizzle with warm caramle sauce. Serve warm, and enjoy with ice cream and a drizzle of caramel sauce!

Notes

  • If peeling and slicing your apples ahead of time, squeeze a little fresh lemon juice and toss to coat to keep them from turning brown. 
  • squeeze
  • Make removal easy by generously spraying the pan with baking spray, avoiding paper liners. During testing, things stuck to paper liners. Silicone cupcake liners might work better. 
  • Some readers have had issues getting the apple pies out without demolishing them. I've modified the recipe to add the caramel sauce after baking for a much easier removal from the muffin tin. 
  • muffin tin
  • The only portion I needed to adjust for these perfect mini pies was the flour in the sugar cookie crust. I found that adding just 2 tablespoons of additional flour for pies at 5000 feet above sea level worked well. Bake at 375° F (190° C) 12-14 minutes.
  • Your dough should be the consistency of regular sugar cookie dough, so if it's too sticky, add a little extra flour a few teaspoons at a time and if necessary chill for 10 minutes in muffin tin before baking.
  • Variations & Substitutions
  • Gluten-Free Mini Apple Pie Recipe | Swap the all-purpose flour for a cup-for-cup gluten-free flour (I like this one). Feel free to use almond flour or oat flour too.
  • all-purpose flour
  • Salted Caramel Apple Pies | Add a pinch of kosher salt to the topping mixture, then sprinkle the tops of the pies with flaky sea salt after drizzling with the caramel when you’re ready to serve. You can also buy a salted caramel sauce.
  • kosher
  • flaky sea salt
  • Lattice Crusted Mini Apple Pie | Make 1 ½ x sugar cookie dough, roll out the dough, slice strips of cookie dough, then weave, creating a lattice on the top of the mini pies. 
  • Mini Apple Pies with Flaky Classic Crust | For a more traditional take on muffin-tin apple pies, Use store-bought pie crust (or homemade pie crust) instead of the sugar cookie crust. Roll out the flaky pie crust on a lightly floured surface, use a round cookie cutter, and press into muffin tins. 
  • For a more traditional take on muffin-tin apple pies, Use store-bought pie crust (or homemade pie crust) instead of the sugar cookie crust
  • Room Temperature: Mini apple pies can be kept at room temperature for up to two days in an airtight container or plastic wrap.
  • Refrigeration: After allowing the pies to cool completely, store them in an airtight container in the fridge for up to three days.
  • Freezing: These mini apple pies freeze well for up to three months. First, freeze them on a tray or cookie sheet, then transfer them to a freezer-safe bag or container. Thaw overnight in the fridge before serving.
  • cookie sheet
  • Reheating: Warm the thawed pies in the microwave for 30 seconds or in the oven at 325°F (165°C) for about 5 minutes.

Nutrition Information

Serving 1serving Calories 294kcal (15%) Carbohydrates 43g (14%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 48mg (16%) Sodium 113mg (5%) Potassium 83mg (2%) Fiber 1g (4%) Sugar 30g (60%) Vitamin A 414IU (8%) Vitamin C 1mg (1%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 294

% Daily Value*

Serving 1serving
Calories 294kcal 15%
Carbohydrates 43g 14%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 48mg 16%
Sodium 113mg 5%
Potassium 83mg 2%
Fiber 1g 4%
Sugar 30g 60%
Vitamin A 414IU 8%
Vitamin C 1mg 1%
Calcium 36mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.