Mini Apple Pies
The dough for these little pies should feel cool and a bit pebbly, not soft like cookie dough. That’s a good sign: visible flecks of cold butter are what bake…
By Ava
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Reading time: 10 min
Tip: save now, make later.
The dough for these little pies should feel cool and a bit pebbly, not soft like cookie dough. That’s a good sign: visible flecks of cold butter are what bake into a flaky crust around the apple filling. I make Mini Apple Pies in a standard muffin pan, which gives each one its own sturdy bottom and a tidy lid.
The apples get a short cook on the stovetop before they go into the pastry. That lets them soften and their juices thicken, so the filling doesn’t start out watery. Once the pies are baked, the tops turn golden and the cinnamon-scented apple peeks through the small vents. They’re just the right size to pick up and eat, with crisp pastry at the edges and tender fruit in the middle.
Kitchen Note
Stop mixing as soon as the dough begins to clump when you press it. If you keep working it until it looks smooth, the pastry can turn tough instead of tender.
Save these Mini Apple Pies for a batch of flaky, cinnamon-filled treats sized for a muffin pan.
Why Mini Pies Need Two Different Dough Circles
A muffin cup needs more pastry than it looks like at first. The larger circle has to cover the bottom and climb the sides, while the smaller circle only needs to span the opening. Cutting two different sizes gives you enough dough to form a base without a bulky pile of pastry at the top.
That size difference also makes sealing easier. Once the filling is in place, the smaller round can meet the inside edge of the bottom crust, where you press the two layers together. If you try to stretch a lid that’s too small, the edges can pull apart as the pies bake. If the lid is as large as the base, it can bunch up around the rim instead of making a neat top. The two rounds are doing separate jobs: one is a little pastry cup, and the other is a cover.
Keep the dough cool while you roll and cut it. The rounds are easier to lift when they hold their shape, and you can reroll the scraps to get all twelve of each size.
What Granny Smith Apples and Cold Butter Bring to These Pies
- Granny Smith apples — Their tartness balances the sugar, and the firm flesh holds its shape as the filling cooks. Choose apples that feel firm and have unblemished skin; a soft apple is more likely to turn mushy. A different firm apple works, too, though the filling will taste sweeter or less tart depending on the variety.
- Cold unsalted butter — Butter gives the crust its rich taste and flaky layers. Keep it cold and cut into small cubes so it stays in distinct pieces while you work it into the flour. Unsalted butter lets you control the seasoning; for a dairy-free batch, use cold dairy-free baking sticks as described below.
- All-purpose flour — It gives the dough enough structure to line the muffin cups and hold the filling. Regular all-purpose flour is the right choice here; there’s no need to buy a specialty brand.
- Cornstarch and lemon juice — Cornstarch thickens the apple juices as the filling cooks, while lemon juice keeps the sweetness from tasting flat. Fresh lemon juice is a good fit, but bottled juice works when that’s what you have.
- Egg and coarse sugar — The beaten egg helps the tops bake to a deep golden color, and coarse sugar gives them a delicate crunch. Coarse crystals stay noticeable on the pastry; regular granulated sugar won’t give the same finish.
From Cold Pastry to a Golden Muffin-Tin Crust
Cut the butter in and chill the dough
Whisk the flour and salt together, then work in the cold butter with a pastry cutter until pea-size pieces remain. Sprinkle in the ice water and toss with a fork until the dough starts to clump when pressed. Divide it into a larger portion of about three-quarters and a smaller portion of about one-quarter, shape both into disks, wrap, and refrigerate for 1 hour. If the dough feels sticky or greasy, it has warmed up; chilling gives the butter a chance to firm again.
Cook the apples until the juices thicken
Stir the diced Granny Smith apples with the granulated sugar, cornstarch, cinnamon, and lemon juice in a medium saucepan. Cook over medium heat for 5 to 7 minutes, stirring often. The apple pieces should begin to soften, and the juices should look thicker rather than watery. Transfer the filling to a bowl and let it cool completely before it touches the pastry.
Fit the pastry into the muffin cups
Heat the oven to 375°F and lightly grease the cups of a standard 12-cup muffin pan with vegetable oil. Roll the larger dough portion between sheets of parchment to 1/8-inch thickness and cut twelve 4 1/2-inch rounds; reroll scraps as needed. Roll the smaller portion and cut twelve 2 3/4-inch rounds. Press one large round into each cup, divide the cooled filling evenly among them, then place a small round on top and press it against the bottom crust to seal.
Vent, glaze, and bake until bubbling
Cut a small vent in each top so steam can escape, then brush the pastry with beaten egg and sprinkle with coarse sugar. Bake for 25 to 30 minutes, until the crusts are golden and filling bubbles through the vents. Leave the pies in the pan for 15 minutes, then loosen their edges and transfer them to a wire rack. Give them at least 15 minutes on the rack before serving; the pastry is fragile while hot.
Three Ways to Change the Pastry or Filling
Make the pies dairy-free and egg-free
Use cold dairy-free baking sticks in place of the butter, keeping the same amount and cutting them into cubes. Brush the tops with oat milk instead of beaten egg, then add the coarse sugar. The pastry will be a little less buttery, and the tops won’t brown or shine quite as deeply.
Trade the apples for firm pears
Use about 1 1/2 pounds of peeled, cored pears, cut into the same small dice, in place of the apples. Pears make a milder, sweeter filling and may soften sooner, so watch for tender pieces and thickened juices as they cook rather than relying only on the clock.
Give the tops a small lattice
Instead of cutting the smaller dough portion into rounds, slice it into narrow strips and lay a loose lattice over each filled cup. Press the ends into the bottom crust to hold them in place. The open top looks different from a closed lid and leaves more of the filling visible.
Storage and Reheating
- Refrigerator: Refrigerate within 2 hours and keep the pies covered for up to 4 days. The crust softens a little as it sits.
- Freezer: Freeze fully cooled pies in a single layer until firm, then wrap each one well and store for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Warm in a 325°F oven for 8 to 10 minutes, until heated through. A microwave warms them quickly but softens the pastry, so use the oven when you want the crust to crisp back up.
Questions That Come Up With Mini Apple Pies
Mini Apple Pies
Ingredients
Equipment
Method
- Whisk the flour and salt together in a large bowl.
- Work the cold butter into the flour mixture with a pastry cutter until pea-size pieces remain.
- Sprinkle in the ice water and toss with a fork until the dough begins to clump when pressed.
- Divide the dough into portions of about three-quarters and one-quarter, and shape each into a disk.
- Wrap the dough disks and refrigerate for 1 hour.
- Stir the apples, granulated sugar, cornstarch, cinnamon, and lemon juice together in a medium saucepan.
- Cook over medium heat for 5 to 7 minutes, stirring often, until the apples begin to soften and the juices thicken.
- Transfer the filling to a bowl and cool completely.
- Heat the oven to 375°F and lightly grease the cups of a standard 12-cup muffin pan with the vegetable oil.
- Roll the larger dough portion between sheets of parchment to 1/8-inch thickness.
- Cut twelve 4 1/2-inch rounds, rerolling scraps as needed.
- Roll the smaller portion and cut twelve 2 3/4-inch rounds.
- Press one larger dough round into each muffin cup, then divide the cooled filling evenly among the cups.
- Place a smaller dough round over each pie and press it against the bottom crust to seal.
- Cut a small vent in each top.
- Brush the tops with the beaten egg and sprinkle with coarse sugar.
- Bake for 25 to 30 minutes, until the crusts are golden and filling bubbles through the vents.
- Cool the pies in the pan for 15 minutes, then loosen the edges and transfer them to a wire rack.
- Cool for at least 15 minutes before serving.