These mini muffin tin apple pies are flaky, sweet, and delicious. They're easy to make with just a few simple ingredients like puff pastry and apples!
These mini muffin tin apple pies are some of our favorite desserts. My daughter is crazy about them; she asks me to bake them all the time. Luckily, they are so easy and quick to make, cheap, and perfect for a quick treat on a Sunday afternoon.
And if you would like some other puff pastry apple desserts, you could try these Apple Puff Pastry Rolls or this Romanian Apple Pie. Or the Cherry Puff Pastry Turnovers.
Jump to recipe
Benefits of using a muffin tin for pies
They look beautifully golden and perfectly shaped.
No need for egg wash - less hassle and ingredients, same great taste.
The apple-to-pastry ratio is just right in every bite.
Learn How to Make Tart Shells in a Muffin Tin, too.
Recipe ingredients
Apples: Use a crisp, sweet-sour kind of apple. For instance, Granny Smith, Fuji, Gala, Pink Lady, Honeycrisp.
Puff pastry: I always use ready-rolled pastry. You can find it in the refrigerator section of the supermarket. One sheet weighs 9.7 oz/ 275 g and is about 10 inches/ 25 cm long. The exact size is not of vital importance; a bit more or less should be OK.
- Frozen is a very good substitute. Defrost it according to the package instructions and roll it if necessary.
Walnuts: You will need a very small amount to make these muffin tin apple pies. I love using walnuts, but if you don't have any, just leave them out. Alternatively, use chopped pecans or pine nuts. Pine nuts might sound unusual, but they are really good here.
Other ingredients: Brown sugar, cinnamon, cornstarch, nutmeg, lemon juice, and powdered sugar.
See the recipe card for full information on ingredients and quantities.
How to make muffin tin apple pies?
Like any dessert made with ready-made puff pastry, these mini pies are super easy to make. You can make them either in a muffin tin or as squares. Try these Marzipan Pastries, too.
How to make the apple filling?
- Peel the apples and chop them into small cubes.
- Mix with brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
How to bake them in a muffin tin?
- Grease the muffin tin very well; otherwise, the shells might stick.
- Unroll the dough on the working surface and leave it on the paper it is rolled into; this way, you will not need to flour the surface.
- Cut 12 circles using a round cutter or glass, large enough to cover the muffin molds. Re-roll the scraps to cut the last few (1).
- Fill with apple pie filling (2) and sprinkle with walnuts (3).
- Bake the mini muffin tin apple pies (4).
Bonus puff pastry squares
If you don’t want to use a muffin tin, make 8 larger pastries instead. It’s faster since there’s no need to cut circles or re-roll scraps, and the pastries will be bigger.
- Halve the dough vertically into two long strips, then cut horizontally. If using large sheets, each piece will be about 4-4.7 inches/ 10x12 cm (1).
- Place the filling on one side, making sure you leave enough space on the side to fold the dough. Sprinkle with walnuts (2).
- Fold and use a fork to seal the edges (3).
- Brush with egg wash and bake (4). Check out these Peach Puff Pastry Tarts, too.
Tips
If using frozen pastry, make sure you read the packet's instructions regarding defrosting, rolling, and baking time.
Work quickly. The dough should be as cold as possible when it goes into the oven; this will make it flakier.
The apple cubes should be small; chunkier pieces might tear the dough when making the squares. If that happens, pinch it back together.
Make in advance: You can assemble the pies a few hours in advance and refrigerate the muffin tin (or the squares) until ready to bake.
You can easily double the recipe and bake one batch in a muffin tin and one batch as squares.
How to store the mini pies?
The muffin tin apple pies are best served fresh. They are wonderful while still warm or at room temperature.
You can store the leftovers for about 2-3 days in airtight containers. They will lose a little of the crispiness after a day or so, but they will still be delicious.
Mini Muffin Tin Apple Pies
Equipment
- 1 Muffin tin
Ingredients
- 10.5 oz apples Note 1
- 1 teaspoon lemon juice
- 3 tablespoons brown sugar
- ½ tablespoon cornstarch
- ½ teaspoon cinnamon
- 2 gratings of nutmeg
- 1 ready-rolled sheet puff pastry Note 2
- ¼ cup walnuts chopped
- powdered sugar optional
Instructions
Apple filling:
- Prepare the filling: Peel the apples, core them, and chop them into very small cubes. Place in a bowl and mix well with the lemon juice. Add sugar, cornstarch, cinnamon, and nutmeg, and mix well to coat.10.5 oz apples + 1 teaspoon lemon juice + 3 tablespoons brown sugar + ½ tablespoon cornstarch + ½ teaspoon cinnamon + 2 gratings of nutmeg
- Grease muffin tin: Preheat the oven to 400°F/ 200°C. Butter the molds of the muffin tin very well to prevent the tart shells from sticking.
- Unroll the puff pastry on the working surface, and leave it on the paper it is rolled on.1 ready-rolled sheet puff pastry
- Cut circles to fit the muffin pan molds, about 3 inches/ 7.5 cm. You can use a cutter or a drinking glass of the appropriate size.
- Press the circles into the molds of the muffin pan. To get 12, you will have to roll the pastry scraps left over after you cut most of the circles again and cut a couple more circles.
- Fill the shells with apple filling and sprinkle with chopped walnuts. ¼ cup walnuts
- Bake the muffin tin apple pies for about 20 minutes or until the edges of the pies are golden brown. Leave in the tin for about 5-10 minutes. Transfer to a wire rack to cool.
- Sprinkle with powdered sugar before serving, if desired.
Notes
- Apples: You will need about 2 medium ones. Preferably crisp, sweet-sour apples like Granny Smith, Gala, Fuji, Honeycrisp, and Pink Lady.
- Puff pastry: About 10 oz/ 275 g and about 10 inches/ 25 cm long. Frozen puff pastry can be used instead. Defrost it according to the package instructions and roll it if necessary.
- Alternatively, you can bake apple pie pockets: Unroll the pastry on its paper. Cut it into 8 pieces (about 4-5 inches/ 10x12 cm). Place the filling on one side, leaving space to fold. Sprinkle with chopped walnuts. Fold the pastry and seal the edges with a fork. Place on a lined baking sheet. Brush with a beaten egg and milk mixture. Bake for 20-25 minutes at 400°F/ 200°C until golden brown. Rest for 5-10 minutes. Transfer to a wire rack to cool.
Chris says
Hey,
So, after trying your Black Forest Gateau a few times, I decided to try something else.
What you think is the most delicious Dutch apple pie recipe out there, because I couldn't find a dedicated post from your blog about it.
As I thought, if I'm going all out, then I should do the very best I can! 🙂
Adina says
Hi Chris, nice to hear from you. I've made a Dutch pie with caramel once, and it was delicious. The recipe was similar to this one https://bluebowlrecipes.com/dutch-caramel-apple-pie/. Not exactly the same, but pretty close. My family loved it.
Chris says
@Adina,
Thanks for the quick reply!
I actually managed to track down a recipe that made even my eyebrows rise. In the same way when I saw your Black Forest Gateau recipe.
The recipe is from what is considered by many locals and visitors to be the best Dutch Apple Pie in all of Amsterdam and possibly the country! This little restaurant apparently serves out 100 pies a day at 8 slices per pie! That's just nuts!
A female food writer managed to sneak her way into the establishment and managed to get them to share their personal recipe!
Here's a link to the PDF file with some of the recipes from her book. Including the Dutch Apple Pie recipe! (Of course, I do like physical copies, but for convenience, having an electronic copy is always good.)
https://www.deslegte.com/files/samples/books/9789492037732.pdf
I'll also try the caramel version at a later date too!
Adina says
It sounds great, I would like to try that.
Chris says
@Adina,
Just a quick update on the recipe I shared, I checked in with the owners of the Dutch apple pie recipe in the recipe book and they said that it isn't their recipe.
They said they don't mind what the food writer said, that you shouldn't believe what anyone says, but I don't think they understand that the way it's written has many people convinced that it is their recipe.
In any case, I'll continue looking and experimenting to create my own! 🙂