These classic mini apple pies baked in a muffin tin are a hot and sweet treat to enjoy anytime! They are made with a buttery, flaky puff pastry then filled to the brim with a deliciously gooey apple filling and finished with a decorated pie top. They are absolutely irresistible with an amazing apple spice aroma served warm right out of the oven!
Why you’ll love this recipe
- These easy, fun sized and perfectly portioned pies are great as an appetizer or dessert for gatherings.
- They are the perfect size for your little ones to grab for an on-the-go snack!
- Save on time and opt for convenience by using pre made puff pastry for the crust. They are great for chicken pot pie too!
- My kids love cutting fun shapes out of the puff pastry and making their own pie toppers – it’s another fun activity the whole family can do together.
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Ingredients
Apples – I use Honeycrisp, they are perfectly sweet. Some other apple varieties that also work well are Gala, Jonagold, pinkLady, and granny smith apples.
Cinnamon – is the perfect spice pairing for apples. Feel free to add nutmeg or other seasoning to taste.
Vanilla – adds a warm depth of flavor.
Sugar – for additional sweetness to the sauce.
Flour – Helps thicken up the apple filling.
Egg – Use for the egg wash, this helps the pie top brown to a nice, golden crust.
Instrutions
1). Cook the apples, cinnamon, sugar, flour, vanilla and water for about 8-10 minutes on medium heat.
2). Cut the puff pastry dough into 12 squares.
3). Mold the dough into a greased muffin tin, ensuring the dough covers each cup completely to the top. With the remaining dough, cut up pie topping decorations like heart shapes, leaves, or thin strips for a lattice design.
4). Fill each muffin cup with the cooked apples, spoon the sauce about ¾ of the way up each cup.
5). Cover each pie with a puff pastry shape cut out, then brush with the egg wash.
6). Bake for 18 to 20 minutes at 400 degrees Fahrenheit.
Enjoy these cute mini pies by it self or top with a scoop of vanilla ice cream or whip cream!
Pro Tips
- For decorative tops, flatten the dough out as much as possible, because the puff pastry will puff up when baking! Flattening the dough will make the dough thinner and the cutout shapes will keep their shape better.
- For a lattice design, you can easily just cut out strips of dough and lace it on top of the pie.
- Work quickly with the dough – when it gets too warm, the dough gets sticky. If this happens, put it back in the fridge until it firms up again.
- The cook time for these mini apple pies is about 20 minutes, so raw apples may not soften enough in the oven. Pre-cooking the apple filling solves this issue and also yields a delicious gooey sauce to spoon in each pie.
Frequently Asked Questions
Pre-cooking the apples melds the flavors together in the sauce. It also ensures the apples are cooked through when baked.
Yes, using an egg wash will ensure a beautiful golden crust when baking.
It is not necessary, but peeling it gets rid of the tough skin that’s left after baking. This might not be for everyone, however I’ve made the pie with apple skin on and it didn’t make a big difference, or at least my kids didn’t mind!
Yes, this keeps in the fridge for up to 3 days, or once it’s cooked you can freeze it in an airtight container or ziploc bag.
More recipes with puff pastry to try
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Mini Puff Pastry Apple Pies in a Muffing Tin
Equipment
Ingredients
- 1 box Puff Pastry, comes in 2 sheets, ready to bake Pepperidge Farm brand (1)17.3 oz box
- 5 cups apples, peeled and chopped into ¾" pieces
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 Tablespoon flour
- 1 ½ cup water
- 1 egg for egg wash
- 1 tablespoon water for egg wash
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Remove puff pastry from the freezer and allow to thaw for 30 minutes (or according to package directions). The dough should still be cold, yet easily soft enough to work with.
- In a medium sauce pan cook the apples, cinnamon, sugar, flour, vanilla and water for about 8 to 10 minutes on medium heat. Set aside.
- Cut the thawed puff pastry sheet into 12 squares. Flatten out with a rolling pin or your hands and shape it into each muffin cup, ensuring the dough covers the entire muffin cup.
- With the remaining dough, cut up pie topping decorations like heart shapes, leaves, or thin strips for a lattice design.
- Fill each muffin cup with the cooked apples, then spoon the sauce ¾ of the way up each cup.
- Cover each pie with a puff pastry shape cut out.
- Make the egg wash, crack an egg into a small bowl, add the water and whisk it together.
- Brush each pie top with the egg wash. Bake for 18 to 20 minutes or until the top puffs up and is golden.
Notes
- Pepperidge Farm puff pastry sheets works the best for this recipe, it cuts perfectly into 12 squares with enough dough leftover to make cutout designs for the tops.
- For decorative tops, flatten the dough out as much as possible, because the puff pastry will puff up when baking! Flattening the dough will make the dough thinner and the cutout shapes will keep their shape better.
- For a lattice design, you can easily just cut out strips of dough and lace it on top of the pie.
- Work quickly with the dough – when it gets too warm, the dough gets sticky. If this happens, put it back in the fridge until it firms up again.
- The cook time for these mini apple pies is about 20 minutes, so raw apples may not soften enough in the oven. Pre-cooking the apple filling solves this issue and also yields a delicious gooey sauce to spoon in each pie.
Can you use canned apple pie filling for this recipe?
yes of course!