Apple Pie Cups

Print Friendly, PDF & Email

Apple pie is a classic dessert anywhere you go. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed. BUT, today I’m showing you how to make mini apple pies in a regular muffin pan. They are way easier to share and serve (less mess) plus they are very fun to make.

I have made many apple pies during the years and I can tell you this crust that I’m showing you how to make in this recipe is the best one, crispy, flaky, great butter flavor, everything you need in a good crust. The filling is delicious with the right amount of spices.

Let’s start with the recipe and don’t forget to follow me on Instagram @pastry_tales because I just posted the video of how to make these delicious treats.

Yield 12 regular size mini pies (Using a regular size muffin pan, not mini, not jumbo)

Ingredients

For the crust

2 and 1/2 cups all-purpose flour

2 tablespoons white granulated sugar

1/2 teaspoon salt

1 cup ( 16 tablespoons) unsalted butter, very very cold. What I do : Take your butter out of the fridge, grate it (using a grater of course) and place this dish into your freezer until ready to use or for 30 minutes.

6 tablespoons very cold water. What I do: Pour the water into a cup with ice cubes so it keeps nice and cold.

For the filling

3 medium size apples, peeled and chopped into small squares. I used Granny Smith.

3 tablespoons white granulated sugar

2 tablespoons dark brown sugar

1/2 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 tablespoon lemon juice

For the egg wash

1 egg

1 tablespoons cold water

Directions

For the crust

1.- Grease your muffin pan with cooking spray or butter. Set aside

2.- In a bowl and using a mixer: Mix flour, sugar and salt. Mix in low speed. Then, add the super cold grated butter and combine (medium speed) until the mixture resembles coarse sand. Add in the cold water and mix in low speed until the mixture comes together. It will look kinda like play-doh.

2.- Cover it with plastic wrap and refrigerate this dough for 2 hours.

After 2 hours…

1.- Take your dough out of the fridge. Cut the dough in half. You are going to work with one half first, the other half waits in the fridge.

2.- On a lightly floured surface, roll the pie crust out to 1/8 thickness. Use a round cookie cutter which should be about 4 inch, cut out circles for the pie crusts. Re-roll any scrap pieces of dough as needed. You will have to use the other half of the dough waiting for you in the fridge.

3.- Place each circle of pie crust into each cavity of a regular 12 muffin pan. VERY gently press the dough down and sides. Cover it with plastic wrap and place it in the freezer for 30 minutes.

4.- With the leftover pie crust, make tiny shapes. I had a tiny star cookie cutter. Make about 36 shapes and place it on the top of a cookie sheet lined with parchment paper. Chill in the freezer for about 15 minutes. If you don’t have any small cookie cutter, you can make strips and make a lattice effect.

While all of these chills in the freezer, make the filling…

For the filling

1.- Preheat oven 390 F.

2.- In a medium size bowl, mix the chopped apples, white granulated sugar, dark brown sugar, cinnamon, nutmeg, flour and lemon juice. Mix really well.

3.- Take out the pan from the fridge and fill each up with this apple mixture, all the way to the top. I recommend that you create a little “dome” with the apples because we know that when you bake apples, they shrink, so make it tall.

4.- Place the mini stars on the top (or the strips dough if you are making a lattice top).

For the egg wash and bake

1.- In a small bowl whisk the egg with the cold water. Using a brush, spread some of this mixture on the top of the crust. I brushed the mini stars and sides of the dough.

2.- Bake for about 35-40 minutes until you see the apple mixture is bubbling and the crust top and sides are golden brown. Also, if you want to check if your apples are cooked, grab a tooth pick and pinch a couple of tiny apples, they should be tender but not mushy. ALSO, BE SURE TO TURN YOUR PAN AROUND AFTER 20 MINUTES OF BAKING, this will help to bake all the mini pies evenly.

3.- After the cooking time, take out the pan from the oven, place it over a cooling rack and let it cool for 30 minutes. Then, carefully take each apple pie out of the pie and finish cooling on the top of a rack.

Enjoy!

Leave a Reply