Mini Walnut Apple Pies - cinnamon apple pies baked in mini muffin pans
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5 from 5 votes

Mini Walnut Apple Pies

Easy mini muffin pan apple pies loaded with crunchy walnuts! The best bite-size Thanksgiving dessert.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 pies
Author Lisa Huff

Ingredients

Crust:

Filling:

Instructions

  • Place cream cheese in a large mixing bowl and beat with an electric mixer just for a few seconds until smooth. Beat in the 1/2 cup softened butter until smooth then beat in the granulated sugar and 1/4 teaspoon salt. Then beat in the flour. 
  • Cover the dough and refrigerate for about 20-30 minutes or until chilled.
  • Divide the dough between 24 cups of a lightly greased mini muffin pan. Using your fingers, pastry tool, or handle of a wooden spoon spread the dough up the sides of each cup to form a thin crust. Place back in the refrigerator while you prepare the filling.
  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, mix together the brown sugar, eggs, melted butter, vanilla, cinnamon, and salt until well combined. Stir in the chopped walnuts and apple.
  • Remove the crusts from the refrigerator, and spoon the filling into each cup of over the crust. 
  • Bake the pies at 350 degrees F for about 25-30 minutes or until golden brown around the edges. Cool about 5-10 minutes then run a sharp knife around edges of crust to remove. Cool pies slightly on wire cooling rack before serving.

Notes

SNAPPY TIPS: Mini muffin pans can vary in size, so if you may have some filling leftover depending on the size of your pan.
SNAPPY SUBSTITUTIONS: Instead of cinnamon, you could substitute apple pie spice. Instead of apples, you could also substitute pears.
Course: Dessert
Cuisine: American
Keywords: cream cheese pie crust, mini apple pies, muffin pan apple pies, Thanksgiving pie
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