Name: Muffin Tin Mini Apple Pies with Rosemary Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour, plus more for rolling out dough; 1 1/2 Tablespoons minced fresh rosemary (optional); 1 1/2 Tablespoons white sugar; 3/4 teaspoon salt; 1 cup (2 sticks) unsalted butter, cold and cubed; 5 to 6 Tablespoons ice water; 4 medium apples, peeled and diced small (about 3 cups); 1/4 cup white sugar; 1/4 cup packed light brown sugar; 1 teaspoon ground cinnamon; 2 Tablespoons all-purpose flour; 1 large egg, whisked with 1 Tablespoon water; Sanding sugar (optional)

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If you’re on the hunt for a charming, perfectly portioned dessert, you’ve got to try this Muffin Tin Mini Apple Pies with Rosemary Recipe. These little pies have become my go-to when I want to impress guests at a brunch or just satisfy my afternoon sweet tooth. The combination of tender, flaky crust infused with fresh rosemary and a cinnamon-spiced apple filling creates a flavor that’s slightly unexpected but absolutely comforting.

What makes this Muffin Tin Mini Apple Pies with Rosemary Recipe truly special is how simple it is to customize and share. I love how they bake up evenly in a muffin tin, giving you neat little pies that everyone can grab without the fuss of slicing. Plus, they’re a fantastic way to bring some classic apple pie warmth into portable, handheld bites that work for parties, picnics, or just cozying up at home.

Ingredients You’ll Need

Every ingredient in this Muffin Tin Mini Apple Pies with Rosemary Recipe has its role to play: from the crispness of fresh apples to the fragrant hint of rosemary in the crust, and the balance of sugars and spices in the filling. When shopping, I suggest using firm apples since they hold up better during baking and offer that perfect mix of tender and slightly crisp.

All-purpose flour: Essential for the crust and a bit in the filling to thicken anything liquid-y.
Fresh rosemary: Minced finely, this adds a subtle, herbaceous note that brightens the pie.
White sugar: Used in both the crust and filling for sweetness and a nice golden bake.
Salt: Just a pinch enhances flavors and balances sweetness.
Unsalted butter: Cold and cubed for a flaky pie crust that melts in your mouth.
Ice water: Helps bring the dough together without melting the butter.
Apples: Peeled and diced small – I recommend Granny Smith or Honeycrisp for the best texture and flavor.
Light brown sugar: Adds caramel-like depth to the filling.
Ground cinnamon: Classic warming spice, but you can play with this if you like (nutmeg, anyone?).
Large egg: Whisked with water, it gives the pies a beautiful glossy finish.
Sanding sugar: Optional, but I love it for a bit of sparkle and extra crunch on top.

Variations

What’s fun about this Muffin Tin Mini Apple Pies with Rosemary Recipe is how easy it is to customize to your taste or what’s on hand. I’ve found that little tweaks can make it feel completely new every time.

Vegan version: I swapped butter for coconut oil and used a flax egg with a little almond milk – still delicious and flaky!
Spiced up: Sometimes I add a pinch of nutmeg or ginger to the filling for extra warmth during fall.
Nutty twist: Tossing in chopped toasted pecans adds a lovely crunch that really elevates each bite.
Sweetener swaps: If you prefer less refined sugar, maple syrup or honey work beautifully in the filling instead of brown sugar.
Apple combo: Mixing tart and sweet apples gives more depth—like Fuji with Granny Smith.

How to Make Muffin Tin Mini Apple Pies with Rosemary Recipe

Step 1: Prepare Your Flaky Rosemary Crust

First things first, get your crust ready because flaky dough makes this recipe shine. I find it easiest to pulse the flour, sugar, salt, and minced rosemary together in a food processor, then add the cold cubed butter and pulse until the mixture looks like coarse crumbs – lots of little pea-sized bits of butter. Then add ice water, a tablespoon at a time, until it just comes together. Don’t overmix! Wrap the dough and chill it for at least 30 minutes while you prep your filling.

Step 2: Mix the Apple Filling

While the dough chills, dice your peeled apples into small, even pieces. Toss them with white sugar, brown sugar, cinnamon, and flour. The flour helps thicken the juices that are released during baking, avoiding that soggy mess you want to avoid. I always taste a little bit of the filling raw to check the balance — a little extra cinnamon or sugar can make a big difference depending on your apple choice.

Step 3: Assemble Your Mini Pies

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Using a round cutter slightly larger than your muffin tin cups, cut out dough rounds for the bottoms. Press them gently into the greased muffin tin. Spoon the apple filling into each cup, then cut a slightly smaller round for the top crust to cover your pies. Seal the edges well and brush with the egg wash mixture for that golden shine. Sprinkle sanding sugar on top if you want a festive sparkle.

Step 4: Bake Until Golden and Bubbling

Bake for about 25-30 minutes, until the crust is golden and the filling bubbles through any vents you made (I like to cut little slits in the top crust). Keep an eye after the 20-minute mark so the edges don’t over-brown; you can always shield with foil if needed. Let your pies cool in the tin for about 10 minutes before transferring—this helps the filling set and makes removal much easier.

How to Serve Muffin Tin Mini Apple Pies with Rosemary Recipe

Muffin Tin Mini Apple Pies with Rosemary Recipe - Recipe Image

Garnishes

I love a light dusting of powdered sugar over these mini pies, or sometimes a tiny sprig of rosemary on top for that extra herbaceous touch. A dollop of freshly whipped cream or a scoop of vanilla ice cream right on the side turns these bites into little moments of joy. For a more casual treat, a drizzle of caramel sauce is always a winner.

Side Dishes

Pairing these mini apple pies with a cup of rich coffee or a warm chai latte makes my afternoon feel special. For gatherings, I sometimes serve them alongside a cheese board with aged cheddar and honeycomb—odd combo? Maybe. Delicious? Absolutely.

Creative Ways to Present

If you’re serving these at a party, try a rustic wooden tray lined with linen napkins for that cozy vibe. Another time, I arranged mini pies on a cake stand nestled among fresh rosemary sprigs and autumn leaves to create a stunning centerpiece that guests couldn’t stop commenting on. Individual parchment paper wraps also work great for a grab-and-go feel.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Muffin Tin Mini Apple Pies with Rosemary Recipe in an airtight container at room temperature for up to two days. If your kitchen’s warm or you want them to last longer, refrigeration is best. Just be aware that chilling can slightly firm up the crust, so reheating is key.

Freezing

These pies freeze wonderfully, which is great if you want to prep ahead. I like to wrap each mini pie tightly in plastic wrap and then stash them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge before reheating.

Reheating

To bring back that fresh-baked flavor, I reheat the pies in a 350°F oven for about 10 minutes until the crust crisps back up and the filling is warm. If pressed for time, a quick zap in the microwave works but often softens the crust. I always go for the oven to preserve that satisfying flakiness.

FAQs

Can I use other herbs instead of rosemary in this muffin tin mini apple pies recipe?

Absolutely! While rosemary adds a lovely piney hint that pairs wonderfully with apple, you can substitute fresh thyme or sage for a different herbal twist. Just keep the quantity the same and mince finely to distribute the flavor evenly in your crust.
What type of apples is best for these mini pies?

Firm and slightly tart apples like Granny Smith, Honeycrisp, or Fuji work best. They hold their shape when baked and provide the right balance of sweetness and acidity for a flavorful filling without turning mushy.
Can I make these mini pies gluten-free?

Yes, with some adjustments! Use a gluten-free all-purpose flour blend suitable for baking and follow package instructions for substitution amounts. You might need to tweak the amount of water slightly to get the right dough consistency.
How do I prevent the crust from getting soggy?

Including flour in the filling helps thicken the juices released by the apples. Also, chilling the dough well before baking and giving the pies some cooling time helps the crust firm up. Pre-baking the crust a little (blind baking) is another technique if you want to be extra cautious.

Final Thoughts

Honestly, this Muffin Tin Mini Apple Pies with Rosemary Recipe holds a special place in my kitchen. It’s one of those recipes that feels both classic and unique, comforting yet unexpectedly fresh thanks to the rosemary. Whenever I make these, I’m reminded of cozy afternoons with friends and family, sharing a warm treat that’s just the right size to enjoy without any guilt. I can’t wait for you to try them out — I have a feeling this little recipe will find a big spot in your baking routine too!