These mini apple pies are baked in a muffin tin, for one super adorable & single-serving holiday dessert!
I’ve always tried to stay away from politics on this blog, because sometimes it’s nice to think only through one’s stomach.
Hopefully these apple hand pies can let you do just that, even if only for a few minutes.
These mini apple pies do really well at parties and are a big hit at Friendsgiving.
They’re easy to serve, need no refrigeration, and are the perfect size for people who want just a little dessert or who don’t want to commit to one giant slice of pie.
If you’re looking for a more traditional pie, here is my favorite recipe: Healthy Apple Pie Recipe.
How To Make The Mini Apple Pies:
Prepare the muffin tin, then peel and finely dice the apple, and set it aside.
Stir together the first 6 ingredients to make a crumbly crust.
Press around 2 tsp of the crumble dough firmly into the bottom of each muffin tin. Stir remaining ingredients in a bowl, and place a little over 1 tsp of this apple filling on top of each crust.
Divide the remaining crumbles over the apples, pressing firmly down.
Bake for 14 minutes or until the crust is golden and mostly set.
Let cool before removing from the muffin tins, then serve or transfer to a covered container to serve at a later time.
If you want to vary the filling, feel free to substitute diced pear for the apple.
Or you could honestly fill them with anything you wish!
Mini Apple Pies
Mini Apple Pies – Baked In A Muffin Tin
- 3/4 cup spelt, white, or ap gf flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup unrefined sugar
- 3 1/2 tbsp cold buttery spread (or oil, see note)
- 3/4 cup peeled, finely-diced apple
- 1 tsp arrowroot or non-gmo cornstarch
- 1 tbsp pure maple syrup, agave, or honey
- 1/2 tsp pure vanilla extract
*Using oil will yield a crispier crust, while using non-hydrogenated buttery spread will yield a softer crust. Both will work fine for this recipe.
Preheat oven to 350 F. Grease a mini muffin tin. If desired, put a thin strip of parchment inside each tin (see photo). Set aside. Combine the first 6 ingredients, completely breaking up with butter until fine crumbles form. Press around 2 tsp dough firmly into the bottom of each tin. Stir together remaining ingredients in a bowl, and place a little over 1 tsp of this apple filling on top of each crust. Divide remaining crumbles—around 2 additional tsp per muffin tin—over the apples, pressing firmly down. Bake on the center rack, 14 minutes or until crust is golden and mostly set. Let cool at least 5 minutes before either pulling up the parchment strip or simply going around the sides of the pies with a knife.
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