Muffin Tin Apple Cranberry Pies with Walnut Streusel have the spirit of fall in every bite. Tender apples, tangy cranberries, and crunchy streusel are surrounded by warm spice and flaky pie crust. Whether you’re packing for a potluck or simply indulging in some autumn comfort food, this recipe is a must-try.
Autumn in Every Bite: Individual Apple Cranberry Pies
Fall is upon us and that means it’s time to embrace the cozy vibes and the delicious flavors of the season. This delightful recipe is perfect for celebrating autumn and apple season.
These individual apple pies are an ideal take-along dessert for autumn potlucks, cozy picnics under the changing leaves, or to pack a little homemade love in your kiddo’s lunch box. Make them after a day of apple picking for a mini indulgence.
Store-bought pie dough and a nutty, crunchy streusel topping make them super easy to assemble. The homemade apple pie filling is tossed with warm spices, and pops of tart cranberry keep it fun and bright. Roll up your sleeves and let’s get baking!
Ingredients for a Mini Apple Pie Recipe
- Store-bought pie crust – feel free to use your favorite homemade pie crust recipe; you’ll need enough for a double crust. If purchasing pre-made pie crust, be sure you get the 2-pack…it’s just enough dough to fill 12 muffin cups.
- Apples – I use two different varieties, Honeycrisp + Granny Smith apples, for their unique qualities.
- Cranberries – fresh or frozen cranberries.
- All purpose flour – is used as the base for the streusel and to thicken the fruit juices released during baking.
- Walnuts – omit for nut allergies.
- Sweeteners – granulated and brown sugar.
- Spices – cinnamon and nutmeg.
- Kosher salt – a healthy pinch to balance the sweet.
- Unsalted butter – melted and used to bind the streusel ingredients together.
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How to Make Muffin Tin Apple Pies
- In a medium bowl, combine the dry streusel ingredients. Pour in melted butter and stir to create small clumps with plenty of crumbly bits.
- Place both pie crusts on a work surface and use a 4-inch round cookie cutter to make as many circles as you can. Gather the remaining dough, re-roll and cut additional circles until there are twelve. Press the dough into the muffin cups. Place the muffin tin in the fridge while you prepare the apple filling.
- In a large bowl, combine apples, cranberries, flour, sugar, cinnamon, nutmeg and salt. Distribute the apple mixture evenly, then spoon walnut streusel on top of each pie.
- Bake in a 425°F oven for about 18 minutes until the crust and topping are golden brown. Allow the pies to cool for a bit before popping them out of the tin.
Recipe Quick Tips
- I find that grocery store refrigerated pie crust does not require a lightly floured surface for cutting and re-rolling, but your homemade pie dough might.
- My muffin tins are non-stick. If yours aren’t, you can grease it with a bit of cooking spray or melted butter for a little insurance.
- Cube the apples into small pieces so they fit nicely into the little pies.
- Use the tip of a dull knife along the top each of each pie to lift them out of the tin after cooling.
Frequently Asked Questions
You can cover and store these at room temperature for two days. After that, transfer to an airtight container or wrap in plastic wrap and store in the refrigerator for up to another two days.
Quick fix? Microwave a single mini pie for 20 to 30 seconds. Better way? Reheat them in a 350°F for 10 to 15 minutes to bring back that fresh baked quality.
As I mentioned earlier, I combine apple varieties to get a balance of both sweet and tart flavors. You can certainly stick to just one. Some great options include Granny Smith, Honeycrisp apples, Fuji, Gala apples and many more.
Feel free to get creative with this recipe! You can substitute pecans for walnuts or omit them entirely for nut allergies, use raisins or a different type of berry in place of cranberries, or even try a gluten-free pie crust and gluten-free flour.
4-inch circles are the perfect size for a standard muffin tin, but if you don’t have that size (I don’t!), look for a small bowl in that diameter. Turn the bowl upside down on the dough and use a small knife to trace around the edge.
Serving Easy Mini Apple Pies
Enjoy these warm for the best cozy experience! Make them extra indulgent with a scoop of vanilla ice cream, a dollop of homemade cinnamon scented whipped cream, or a drizzle of caramel sauce.
More Individual Desserts for Your Sweet Tooth!
- 5-Ingredient Cookie Ice Cream Sandwiches
- Brown Butter Mini Derby Pies
- Miniature Key Lime Cheesecakes
- Mini Fresh Peach Pavlovas
- Afternoon Tea Mini Desserts
Muffin Tin Apple Cranberry Pies with Walnut Streusel
- 1 box of 2 refrigerated pie crusts or homemade crust for a double crust pie
- 6 tbsp all purpose flour
- ¼ cup walnuts finely chopped
- ¼ cup brown sugar
- 3 tbsp white sugar
- ¼ tsp cinnamon
- ⅛ tsp kosher salt
- 3 tbsp unsalted butter melted
- 2 cup apples (about 1 lb) peeled, cored and chopped into small cubes
- ¾ cup cranberries halved (fresh or frozen; NOT dried or canned)
- 1½ tbsp all purpose flour
- 2 tbsp granulated sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- pinch kosher salt
- Preheat the oven to 425°F with a rack in the middle position.
- In a medium bowl, combine all the dry ingredients for the streusel. Add the melted and cooled butter and stir until it is just combined but still slightly crumbly. Set aside.
- Use a 4-inch round cutter to cut as many circles as you can from the pie dough. Gather the scraps, re-roll and cut additional circles until you have 12. Gently press a circle of dough into each muffin cup making sure it is touching the bottom, corners and all the way up the sides. Put the muffin tin in the fridge while you make the filling.
- In a large bowl, combine all the pie filling ingredients.
- Fill each mini pie crust with apple cranberry filling. Divide the walnut streusel over each pie.
- Bake for 16 to 20 minutes (this takes about 18 minutes in my oven). Allow to cool for 20 minutes then pop them out using the tip of a dull knife.
- Cover and store leftovers at room temperature for two days. After that, transfer to an airtight container or wrap in plastic wrap and store in the refrigerator for up to another two days.
- Microwave a single mini pie for 20 to 30 seconds, or reheat them in a 350°F for 10 to 15 minutes to bring back that fresh baked quality.
- Use a single variety or a combination of apples. Some great options include Granny Smith, Honeycrisp apples, Fuji, Gala apples and many more.
- 4-inch circles are the perfect size for a standard muffin tin, but if you don’t have that size cutter, look for a small bowl in that diameter. Turn the bowl upside down on the dough and use a small knife to trace around the edge.
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.