Mini Apple Pies in a Muffin Tin

These Mini Apple Pies baked in a muffin tin are the perfect bite-sized dessert, combining a flaky shortcrust pastry with a warm, spiced apple filling. With a lattice top and a sprinkle of pecans for extra crunch, these pies are a delightful twist on the classic apple pie. They’re perfect for individual servings and are great for holidays, parties, or any time you’re craving a cozy, fall-flavored treat.

Why You’ll Love This: These mini apple pies offer the same comforting flavors of a full-sized apple pie but in a perfectly portioned, adorable size. The buttery, flaky crust combined with the warm apple-cinnamon filling is sure to satisfy your sweet cravings. The pecans add a lovely crunch, making each bite rich and textured. Plus, they’re easy to serve and great for sharing at gatherings!

Perfect Occasion: These mini apple pies are perfect for fall and holiday gatherings, where guests can easily enjoy a single-serving dessert. They’re also ideal for family dinners, bake sales, or as a special treat to serve with afternoon coffee or tea. They are a wonderful addition to any festive dessert table and can also be packed as a sweet lunchbox treat!

Decoration Tips: For a beautiful finish, brush the tops of the lattice crust with an egg wash to give them a golden, shiny appearance. After baking, you can dust the pies lightly with powdered sugar for an elegant touch. For a more festive presentation, serve the pies with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with extra chopped pecans or a drizzle of caramel sauce to elevate the presentation.

Recipe:

Ingredients:

For the Shortcrust Pastry:

• 230 g cold butter
• 50 g sugar
• 1 egg
• 380 g all-purpose flour

For the Apple Filling:

• 300 g apples, diced
• 50 g sugar
• 1 tsp cinnamon
• 3 tbsp vanilla pudding powder
• Handful of pecans, chopped

For Brushing:

• Milk or beaten egg

Instructions:

1. Prepare the Shortcrust Pastry:
   • In a large bowl, combine the cold butter, sugar, egg, and flour. Knead the mixture until it forms a smooth dough. Once the dough is ready, wrap it in plastic wrap and refrigerate it for at least 30 minutes to firm up.
2. Make the Apple Filling:
   • Peel, core, and dice the apples into small pieces. Roughly chop the pecans. In a bowl, mix together the diced apples, pecans, sugar, cinnamon, and vanilla pudding powder until the apples are evenly coated.
3. Assemble the Mini Pies:
   • Preheat your oven to 180°C (350°F) with top-and-bottom heat (Ober-/Unterhitze).
   • Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Using a large round cookie cutter or a lid, cut out circles of dough. Gently press the dough circles into a greased muffin tin, trimming off any excess dough from the edges.
   • Spoon the apple filling into each dough-lined muffin cup, filling each one generously.
4. Create the Lattice Top:
   • Roll out the remaining dough and cut it into thin strips. Lay the strips over the top of each pie in a crisscross pattern to form a lattice top. Lightly press the edges of the strips into the base dough to seal them.
5. Brush and Bake:
   • Brush the tops of the lattice crust with milk or a beaten egg to help them brown evenly.
   • Bake the pies in the preheated oven for about 30 minutes, or until the crust is golden and the filling is bubbly.
6. Cool and Serve:
   • Let the pies cool in the tin for about 15-20 minutes. Once they’ve set slightly, carefully remove them from the muffin tin by loosening the edges with a thin knife.
   • Serve warm or at room temperature, and enjoy!

Enjoy these mini apple pies with a lattice crust—perfect for any occasion where you want a cozy, delicious dessert!