Description
Bite-sized muffin tin pies with a tender butter crust and a cinnamon apple custard filling that bakes up soft and creamy.
Ingredients
For the crust: 2 cups (250 g) all-purpose flour
For the crust: 1/2 cup (113 g) cold butter, cubed
For the crust: 2 tablespoons granulated sugar
For the crust: 1/4 teaspoon salt
For the crust: 1 large egg
For the crust: 2 to 3 tablespoons cold milk
For the apple filling: 2 medium apples (about 300 g), peeled and finely diced
For the apple filling: 2 tablespoons brown sugar
For the apple filling: 1 teaspoon ground cinnamon
For the custard: 1 large egg
For the custard: 1/2 cup (120 ml) milk
For the custard: 3 tablespoons granulated sugar
For the custard: 1 tablespoon all-purpose flour
For the custard: 1 teaspoon vanilla extract
To finish: powdered sugar and ground cinnamon for dusting
Instructions
1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. Make the crust: whisk the flour, sugar, and salt together. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs. Stir in the egg and enough cold milk to bring the dough together.
3. Roll the dough out on a floured surface to about 1/8 inch (3 mm) thick. Cut 12 circles slightly larger than the muffin cups and press one into each cup, bringing the dough up the sides. Re-roll scraps as needed.
4. In a bowl, toss the diced apples with the brown sugar and cinnamon.
5. In a small bowl, whisk the egg, milk, granulated sugar, flour, and vanilla until smooth.
6. Spoon the apples into the pastry cups, filling them about three-quarters full. Pour the custard slowly over the apples until it just covers them.
7. Bake for 25 to 30 minutes, until the crust is golden and the custard is set.
8. Cool in the tin for 10 minutes, then lift out carefully. Dust with powdered sugar and a little cinnamon. Serve warm or at room temperature.
Notes
No single published recipe for this name was found, so this is a composite built from the structure of published muffin tin mini apple pie recipes (for example Crisco’s and Humbly Homemade’s) and the ingredients and look of the finished pies. Recipes in that style use a diced apple and cinnamon filling and a butter or shortening crust baked in a muffin tin. The custard filling, every quantity, the 375°F oven, the 25 to 30 minute bake time, and the yield of 12 are estimates based on standard recipes, and the recipe has not been tested.
Dice the apples small, about 1/4 inch, so they soften fully in the short bake.
Fill the pastry cups only three-quarters full to leave room for the custard.
Nutrition is an approximate estimate per mini pie (12 pies).
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 209
- Sugar: 11g
- Sodium: 64mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 52mg