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Mini Apple Pies – Baked In A Muffin Tin

These mini apple pies are baked in a muffin tin, for one super adorable & single-serving holiday dessert!

muffin pies


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.

apple pie healthy

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:

apple batter

Step One:

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.

apple pies muffin tin crop

Step Two:

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.

apple hand pies recipe


Step Three:

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.

hand pie

mini apple pies

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!

Hand-held apple pies, baked in a muffin tin for a super easy & delicious holiday dessert


Mini Apple Pies

Mini Apple Pies – Baked In A Muffin Tin

Total Time: 14m
Yield: 15 mini apple pies
Print This Recipe 4.92/5


  • 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 the 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.

View Nutrition Facts



More About The Cookbook


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Published on November 10, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Belsante says

    I’m not an American. But I definitely believe that everyone has a right to express their own opinion. I read your first post – and I didn’t see anything wrong with it at all, especially as this is your blog. If people unsubscribe – their loss. That’s not the sort of close-mindedness you need. Your blog’s brilliant Katie and if something is important enough for you to post it, you should.

  2. Jane says

    I’m late to the party. I read your apology email before I read the your “offending” comments in the mini apple pie section. I was expecting heated accusations but instead I found words of compassion from Katie. That people took offense to that is just another indicator of how racist they actually are. There was no reason for her to apologize, and if you lose readers because they refuse to self-reflect and acknowledge their bigotry, good riddance.

    Being welcoming and accepting is one thing, but there is zero reason to accept and welcome bigots or to cow to their bullying. This is how racism perpetuates and why it’s the norm. Take all that has happened since the election and tell me that gutless “I’ve bankrupted four corporations” Trump isn’t a dangerous racist who will damage this country.

  3. Aimee B. says

    Just took these little beauties out of the oven! I have some crust mixture left over, not sure why, but I’ll end up finding a way to use that up. Quick question, do these need to be refrigerated? Thank you and Happy Thanksgiving! <3

  4. Rebekah says

    I certainly don’t expect a reply today, but the directions don’t make sense to me. I mixed together the first six ingredients. I placed two teaspoons in mini muffin cup which only took up half the pan and used up all the crumble/ dough crust. Then I put a teaspoon of apples into each cup. What is the cornstarch, vanilla, and honey meant to mix with? The apples? Remaining crumble dough that I already used up? Nothing? And then spread on top?

    • Kathryn says

      Did you measure teaspoons as you put the dough in the tin? You should have had a lot of dough leftover for the tops. I made mine in a standard size muffin tin-only made 8- putting one tablespoon of dough in the bottom of the cups, then still had *plenty* to go on top. I don’t know how many cups are in your mini muffin pan, but Katie’s yield is 15. If you got less than that in the mini pan, and still didn’t have enough dough for the top, you should double check your measurements. (I’m not trying to sound insulting, just trying to trouble shoot with you).

  5. Kathryn says

    I made these last night to test out before a bake sale. They are delicious!!! I think I need to add a little more buttery spread because the tops were a bit floury. Or maybe try them with oil… Also, I made them in a standard size muffin tin, and that worked well. So yummy, I plan to make these often!!

  6. Fernanda says

    Hi, I made the recipe apple pay as I said. I used coconut sugar and ghee butter but something went wrong. They did not look good. The dough did not stand firm looked like mazapan know why please. Of taste is excellent

  7. Patti says

    Hi, Katie,
    These sound wonderful and perfect for a fall themed baby shower I am hosting. Do you know if they can be made ahead of time and frozen?

  8. Katherine Cramer says

    Hi there. This recipe looks delicious. Can you please advise on cook time/adjustments for using a regular muffin tin?

    • Jason Sanford says

      You will have to experiment! But it would take at least just as long as the mini ones, so no need to check on it until after that amount of time.

  9. Jennifer Adam says

    I am trying to find if anyone asked if these can be made in cupcake liners. I am making a variety of desserts for my daughters wedding and I wanted to make individual apple crisps. Can this be done in liners and what would your recommendations be for making them ahead of time. I have an 1 1/2 drive to the hotel and they will be served the next day.

    • Jason Sanford says

      Is your oven calibrated? Baking anything with flour in an oven at that temp should never be raw at the end if the temp is correct!

  10. Meg says

    Can these be frozen?

    There’s only 2 of us and trust me , there’s only so much of one desert one can take 😕 and i love the recipe


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