Jumbo Muffin Tin Apple Pies
Jumbo Muffin Tin Apple Pies are twice as nice as minis! Fresh, crisp apples coated with dulce de leche bake in a jumbo muffin pan to yield petit pies that are perfect for fall. Add a scoop of vanilla bean ice cream to the buttery, flaky crust and you'll take this all-American dessert to the next level.
Equipment
- 6-cavity Jumbo Muffin Tin
Ingredients
Crust
- 2 1/2 cups unbleached all-purpose flour chilled
- 1 tsp sea salt fine
- 1 Tbsp granulated sugar
- 1 cup unsalted butter chilled in freezer and cubed
- 1/2 cup buttermilk plus extra if needed
Dulce de Leche
- 1 can sweetened condensed milk, unopened (14 ounces)
Apple pie filling
- 1 Tbsp butter
- 4 large Honeycrisp apples peeled and cubed
- 1 tsp cinnamon
- 1 Tbsp dark brown sugar
- 2 tsp vanilla pure
- 2 Tbsp butter melted
- 1 large egg beaten (for brushing on crust prior to baking)
Instructions
Buttermilk crust
- Chill flour in refrigerator for 30 minutes.
- Chill cubed butter in freezer for 30 minutes.
- Add dry ingredients to food processor.
- Add chilled butter and pulse until butter is the size of small peas.
- Drizzle in buttermilk and pulse until mixture begins to clump.
- If dough does not hold its shape when pinched together add buttermilk one teaspoon at a time until it reaches the correct consistency.
- Divide the dough in half on a floured surface. Form each half into a ball then flatten into disks.
- Cover each disk with plastic wrap and refrigerate for 3 hours or up to 2 days.
Dulce de leche
- Peel the label off the can of sweetened condensed milk.
- Place unopened can on its side in a large saucepan. Fill pan with water until can is completely submerged by several inches.
- Bring to a boil then reduce heat and simmer for 3 hours. Add water as needed to keep can covered. Note: be sure to keep can covered with at least one inch of water at all times.
- Remove can with tongs and let it reach room temperature before opening.
Apple pie filling
- Melt one tablespoon of butter in a large skillet over medium heat.
- Add apples, cinnamon and dark brown sugar. Stir to combine.
- Cook 8 to 10 minutes or until apples are softened.
- Remove from heat. Add vanilla and two tablespoons of melted butter. Stir to combine.
- Cool slightly then stir in dulce de leche.
- Allow apple mixture cool to room temperature before assembly.
Assembly
- Preheat oven to 350 degrees.
- Generously grease a 6-hole jumbo muffin tin with butter.
- Remove dough from refrigerator and let it sit for 15 minutes.
- Roll out dough on a floured surface into two 16 inch circles.
- Using a 5 inch circle-shaped cutter, cut out six circles. Use remaining dough for lattice,
- Press one dough circle into each muffin cup and fill with dulce de leche apple mixture.
- Top with pastry lattice, trim excess dough and crimp edges to seal.
- Brush surface of pie crusts with a beaten egg.
- Bake for 40 to 45 minutes or until pies are golden brown and filling is bubbly.
- Remove pies from oven. If desire, brush tops of warm pies with melted butter and sprinkle with brown sugar.
- Serve warm or at room temperature with a scoop of vanilla ice cream.