What’s more charming than an apple pie? How about mini apple pies that perfectly capture that warm, cozy feeling of coming home from school on a crisp autumn afternoon?
Our miniature apple pies in muffin tins are a delicious, hearty snack that your kids will look forward to, whether you’re a parent looking for the perfect treat to pack in your kids’ lunch boxes or for an after-school or home-school snack.
Ingredients
Here is what you will need to make these mini apple pies with puff pastry:
- frozen puff pastry – thawed
- 1 large apple – some choices include Granny Smith, McIntosh, Honeycrisp, Gala and Pink Lady
- brown sugar
- all-purpose flour – for the filling and to roll out dough scraps
- ground cinnamon
- vanilla extract
- egg – to brush on the mini apple pies and give them a glossy appearance
You will also need a mini muffin tin.
How to Make Mini Apple Pies
They’re easy to make and bursting with fresh fruit and sweet brown sugar and cinnamon. You might even sneak a pie or two for yourself!
- Prep the filling. Heat oven to 425°F. In a bowl, mix the apples with the sugar, flour, cinnamon and vanilla. Cover and set aside while working on the puff pastry.
- Cut circles out of the puff pastry. Unroll puff pastry onto a work surface. Cut into 36 small circles using a cookie cutter (1.75”). Gather the scraps and roll it again over a lightly floured surface to make more circles, if needed.
- Arrange in muffin tin. Press 18 of the circles into the cavities of a mini-muffin tin. They should come up the sides a bit. Add apple mixture evenly to each of the muffin cups (about a teaspoon). Cover with the remaining 18 circles and press down around the edges (they will be lower than the top of the cavity). Brush the tops with the beaten egg.
- Bake. Bake for 16 to 18 minutes, until golden brown and bubbly.
- Cool and serve. Let them cool in the pan for 20 minutes. Carefully loosen and remove from muffin tin. Serve!
Serving Suggestions & Tweaks
These delicious little pies are a perfect snack for kids, both in and out of the classroom. If you’ve got a class party coming up, mini apple pies are a great way to surprise your students. Anyone can bake cookies or brownies, but when’s the last time you saw someone bring in mini apple pies?
You can even turn it into a lesson for your students by inviting them to make their own miniature pies in the classroom.
These pies are also a great option for parents looking for an after-school snack. They’re made with real ingredients like fresh apples, ground cinnamon, brown sugar and vanilla. Not a fan of apples? Try a different fruit like peaches or strawberries.
To make the pies even more special, you can cut strips out of the spare dough and layer it in a criss-cross pattern over the filling for that classic apple pie look.
When your child gets home from school, sit down with a pie or two and talk to them about their day. You can even make it a routine that they look forward to after school. What better way to bond with your child than by having a conversation accompanied by a tasty snack?
Storage
If you want to make them ahead of time, they can be stored in an air-tight container in the fridge for 3 to 4 days or in the freezer for 1 to 2 months.
Did you enjoy this miniature apple pies? Let me know in the comments and please share the recipe!
Mini Apple Pies Recipe
Ingredients
- 8 ounces frozen puff pastry - thawed
- 1 large apple - peeled, cored and finely chopped ( ¼ -inch pieces)
- 1 tablespoon brown sugar
- 1/2 teaspoon all-purpose flour - plus more to roll out dough scraps
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1 egg - beaten
Instructions
- Heat oven to 425°F.
- In a bowl, mix the apples with the sugar, flour, cinnamon and vanilla. Cover and set aside while working on the puff pastry.
- Unroll puff pastry onto a work surface. Cut into 36 small circles using a cookie cutter (1.75”). Gather the scraps and roll it again over a lightly floured surface to make more circles, if needed.
- Press 18 of the circles into the cavities of a mini-muffin tin. They should come up the sides a bit.
- Add apple mixture evenly to each of the muffin cups (about a teaspoon). Cover with the remaining 18 circles and press down around the edges (they will be lower than the top of the cavity). Brush the tops with the beaten egg.
- Bake for 16 to 18 minutes, until golden brown and bubbly.
- Let them cool in the pan for 20 minutes. Carefully loosen and remove from muffin tin. Serve!
Equipment
Notes
- If you want to make them ahead of time, they can be stored in an air-tight container in the fridge for 3 to 4 days or in the freezer for 1 to 2 months.
- To make the pies even more special, you can cut strips out of the spare dough and layer it in a criss-cross pattern over the filling for that classic apple pie look.
- Some apple choices include Granny Smith, McIntosh, Honeycrisp, Gala and Pink Lady.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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