An easy apple pot pie that tastes delicious. If desired, serve with vanilla ice cream.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 individual pies |
Ingredients
- 1 ⅓ cups brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon butter
- 2 teaspoons honey
- 8 small Golden Delicious apples, peeled and cut into small pieces
- 1 refrigerated pie crust
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine sugar, cinnamon, butter, and honey in a medium saucepan over medium heat; stir. Mix in apples. Cook until softened, about 10 minutes.
- Meanwhile, cut pie crust into 12 rounds to fit the cups of a cupcake pan and press into cups to make crusts.
- Fill crusts 3/4 full with cooked apple mixture.
- Bake in the preheated oven until crust edges are golden brown and not doughy, 10 to 15 minutes. Let cool before serving.
- If the crust is too thick, it will take too long to cook.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 4 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 184 mg |
| Sugars | 35 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious but IMPOSSIBLE to get out of muffin tins without a mess. Out of 14, only 5 were usable. The rest I just dumped in a container and my husband and I ate ourselves. I will make again but will spray my Teflon muffin tins heavily. And 5 good sized honey crisp apples made enough filling. Next time, I’ll add chopped walnuts.
I only had 5 large Granny Smith apples and I had enough to make a dozen. It turned out perfect!
I will definitely make these again! Very easy and quick…..Perfect after dinner treat with a scoop of vanilla ice cream. Great recipe!!
Very easy to make but needs a thickening agent. I used to tablespoons of flour.
nice flavor
Terrific taste! Hard to get pie crust in muffin tin. Used biscuit cutter then made larger with rolling pin, worked great. Apples enlarge then sink when cool. Tends to spill over. Use spam to get out easier.
10.15.19 Eight apples, even small ones, seemed like a lot to fill a dozen muffin cups. I used 1 large and what I thought were 6 small, and ended up with enough filling left to probably do another three pies. When the apples were cooked, there was a lot of juice in the pan, and I wasn’t sure how much should go into each crust. I used a slotted spoon to drain some of the juice off the apples and then went back and put about a teaspoon of the sweet juice on top of each apple-filled cup. Be sure to roll out your pastry crust on a floured surface, otherwise, you’ll not be able to cut 12 pieces, and you don’t want thick crust anyway. FYI, used my 3-1/2” biscuit cutter and was able to get a dozen out of a single crust. I should have followed my instinct and sprayed each muffin cup with non-fat cooking spray. I didn’t, and I had some difficulty getting the little pies out of the cups, some of them just crumbling. So my recommendation is SPRAY, it can’t do any harm. I did reduce the amount of cinnamon, but that’s just personal taste. They taste just like a delicious apple pie, and I like the fact that this gives you portion control. The only downer for me was getting them out of the pan, otherwise, thumbs up in this house!