How to Make This Pancake Mix Apple Pie Muffin Tin Pies Step-by-Step

This is where the fun starts. Mix the pancake mix, sugar, and cinnamon in a bowl, then cut in the cold butter until you see coarse crumbs. Add the milk slowly, beginning with five tablespoons, just until the dough becomes soft, slightly tacky, and easy to handle. It should feel like a gentle biscuit dough that holds its shape.

For the filling, stir together the apples, brown sugar, cornstarch, and spice. Let the mixture sit for a few minutes so the juices begin to form. Melt the butter in a pan and cook the apples until they soften and thicken, turning glossy and warm. Set them aside to cool slightly.

Make the crumb topping by blending all the ingredients until they form a soft crumble. This topping gives each pie a light, sweet crunch that contrasts beautifully with the tender crust.

Preheat your oven to three hundred fifty degrees Fahrenheit and lightly grease your muffin tin. Roll the dough to one-eighth to one-quarter inch thickness. Cut small circles and press them gently into the muffin cups. Add a spoonful of apple filling to each.

Bake mini pies for twelve to fourteen minutes or standard-size pies for fourteen to seventeen minutes. You’ll know they’re ready when the edges look lightly golden and the crust feels set. Add the crumb topping and return the tin to the oven for a few more minutes until everything turns golden. Let the pies cool for ten minutes so the crust firms up and lifts easily from the pan.