Description
These Muffin Tin Mini Apple Pies feature a flaky homemade rosemary-infused crust filled with a sweet and spiced apple mixture, perfectly portioned in a convenient muffin tin for easy serving. A beautiful lattice or decorative topping and a sprinkling of sanding sugar add a charming finish to these delightful handheld desserts.
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
- Make the crust: In the bowl of a food processor, combine the flour, rosemary (if using), sugar, and salt. Pulse just until combined, then add the cubed cold butter and pulse until the mixture resembles wet sand. With the food processor running, slowly add ice water, a few tablespoons at a time, until the dough forms a cohesive ball. Transfer the dough to plastic wrap, wrap securely, and refrigerate for 30 minutes.
- Prepare the dough circles: Lightly flour a work surface. Roll out the chilled dough to 1/4-inch thickness. Using a 4-inch cookie cutter or glass, cut out 12 circles, re-rolling scraps as needed. Press each dough circle into the cups of a muffin tin, pushing the dough up the sides to form the crust shells.
- Make the filling: Preheat the oven to 425°F. In a large bowl, mix the diced apples, white sugar, brown sugar, cinnamon, and flour to combine evenly.
- Assemble the pies: Divide the apple filling evenly among the muffin tin crusts. Create lattice tops or cut-out dough shapes from remaining scraps and place on top of each pie. Brush the tops with the egg wash and optionally sprinkle with sanding sugar.
- Bake the pies: Bake the mini pies in the preheated oven for 18 minutes or until golden brown and bubbly.
- Cool and serve: Remove pies from oven and let cool completely in the muffin tin. Run a sharp knife around the edges of each pie to loosen and carefully remove them. Serve and enjoy.
Notes
- Fresh rosemary adds a unique flavor but can be omitted for a classic apple pie taste.
- Cold butter and ice water ensure a flaky crust texture.
- Use tart apples like Granny Smith for balance or a mix of sweet and tart apples for complexity.
- Chilling the dough before rolling out helps prevent shrinking during baking.
- Sanding sugar adds a beautiful sparkle but can be left out if unavailable.
- For a dairy-free version, substitute butter with a vegan margarine or shortening and note the diet accordingly.
Nutrition
- Serving Size: 1 mini pie
- Calories: 270 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 40 mg
