Mini Muffin Tin Apple Pies

4.54 from 13 votes

These mini muffin tin apple pies are flaky, sweet, and incredibly easy to make with just puff pastry and apples - perfect for any occasion!

Prep Time30

Cook Time20

Total Time50

Course: Desserts

Cuisine: American

Servings: mini pies

Calories: 175kcal

Author: Adina

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.

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.