Muffin Tin Mini Apple Pies with Rosemary Recipe
These Muffin Tin Mini Apple Pies feature perfectly portioned, flaky crusts filled with a sweet and spiced apple filling. Enhanced with fresh rosemary in the crust for a subtle herbal note, these delightful mini pies are great for dessert or a charming snack. The recipe uses a muffin tin to create individual pies with beautiful golden tops sprinkled with sanding sugar for a sparkling finish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 mini apple pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust:
- 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
For the Filling:
- 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)
Instructions
- Prepare the crust: In a large bowl, combine the flour, minced fresh rosemary (if using), white sugar, and salt. Cut in the cold, cubed unsalted butter using a pastry blender or food processor until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just begins to come together. Do not overwork the dough.
- Chill the dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to allow it to firm up, ensuring easier handling and a flakier crust.
- Prepare the filling: In a bowl, mix diced apples with white sugar, light brown sugar, ground cinnamon, and flour. Toss to combine and coat the apple pieces evenly to prevent the filling from becoming watery during baking.
- Preheat the oven and prepare the muffin tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners for easier removal.
- Roll out the dough and assemble: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out 3-inch diameter circles to line the muffin cups for the pie bottoms. Place the dough circles into each muffin cup, gently pressing to fit.
- Add filling and top crust: Spoon about 1 1/2 tablespoons of the apple filling into each dough-lined cup. Roll out the remaining dough and cut out slightly smaller circles or decorative shapes for the pie tops. Place these over each filled cup, sealing the edges by pinching the bottom and top crust together. Use a knife to cut small vents on the top crusts to allow steam to escape.
- Egg wash and sanding sugar: Brush each mini pie with the whisked egg and water mixture to give them a beautiful golden color once baked. Sprinkle sanding sugar on top for sparkle and added sweetness, if desired.
- Bake the mini pies: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the crusts are golden brown and the filling is bubbling.
- Cool and serve: Allow the mini apple pies to cool in the muffin tin for about 10 minutes before carefully removing them. Serve warm or at room temperature for a delightful treat.
Notes
- Using fresh rosemary in the crust adds a subtle herbal flavor, but it is optional if you prefer a classic apple pie taste.
- Make sure to peel and dice apples small to cook evenly in the mini pies.
- Adjust the amount of sugar in the filling depending on the sweetness of your apples.
- Allowing the dough to chill is key for a flaky and tender crust.
- You can use pie dough leftovers to create small decorative cutouts for the top crusts.
- These mini pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
Keywords: mini apple pies, muffin tin pies, apple dessert, homemade pie crust, fall dessert, bite-sized pies