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functional image jumbo muffin tin apple pies in the tin with a fresh apple
Heather Wolf

Jumbo Muffin Tin Apple Pies

5 from 11 votes
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.
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Prep Time 1 hour
Cook Time 1 hour
Dulce de leche 3 hours
Total Time 5 hours
Servings: 6 pies
Course: Pies and Tarts
Cuisine: American
Ingredients Equipment Method

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)

Equipment

  • 6-cavity Jumbo Muffin Tin

Method
 

Buttermilk crust
  1. Chill flour in refrigerator for 30 minutes.
  2. Chill cubed butter in freezer for 30 minutes.
  3. Add dry ingredients to food processor.
  4. Add chilled butter and pulse until butter is the size of small peas.
  5. Drizzle in buttermilk and pulse until mixture begins to clump.
  6. If dough does not hold its shape when pinched together add buttermilk one teaspoon at a time until it reaches the correct consistency.
  7. Divide the dough in half on a floured surface. Form each half into a ball then flatten into disks.
  8. Cover each disk with plastic wrap and refrigerate for 3 hours or up to 2 days.
Dulce de leche
  1. Peel the label off the can of sweetened condensed milk.
  2. Place unopened can on its side in a large saucepan. Fill pan with water until can is completely submerged by several inches.
  3. 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.
  4. Remove can with tongs and let it reach room temperature before opening.
Apple pie filling
  1. Melt one tablespoon of butter in a large skillet over medium heat.
  2. Add apples, cinnamon and dark brown sugar. Stir to combine.
  3. Cook 8 to 10 minutes or until apples are softened.
  4. Remove from heat. Add vanilla and two tablespoons of melted butter. Stir to combine.
  5. Cool slightly then stir in dulce de leche.
  6. Allow apple mixture cool to room temperature before assembly.
Assembly
  1. Preheat oven to 350 degrees.
  2. Generously grease a 6-hole jumbo muffin tin with butter.
  3. Remove dough from refrigerator and let it sit for 15 minutes.
  4. Roll out dough on a floured surface into two 16 inch circles.
  5. Using a 5 inch circle-shaped cutter, cut out six circles. Use remaining dough for lattice,
  6. Press one dough circle into each muffin cup and fill with dulce de leche apple mixture.
  7. Top with pastry lattice, trim excess dough and crimp edges to seal.
  8. Brush surface of pie crusts with a beaten egg.
  9. Bake for 40 to 45 minutes or until pies are golden brown and filling is bubbly.
  10. Remove pies from oven. If desire, brush tops of warm pies with melted butter and sprinkle with brown sugar.
  11. Serve warm or at room temperature with a scoop of vanilla ice cream.