Easy Apple Pie Cups Recipe – Best Warm Cinnamon Glaze Dessert

Let me tell you, the sweet aroma of apples mingling with cinnamon and brown sugar drifting from my oven is pure magic. It’s the kind of scent that wraps around you like a soft blanket on a crisp fall morning. The first time I made these Easy Apple Pie Cups with Warm Cinnamon Glaze, I was instantly hooked. I remember pressing my nose against the oven door, watching the pastry edges turn golden while the filling bubbled away—just waiting for that first bite.

There’s something so nostalgic about warm apple desserts, and honestly, these pie cups are dangerously easy. They take you right back to those childhood moments—like when I was knee-high to a grasshopper, sneaking extra apple slices from grandma’s pie prep. Years ago, I stumbled on the idea of making pie in muffin tins while trying to come up with a sweet treat for a rainy weekend. I wish I’d found this shortcut sooner!

Every time I make these, my kids swarm the kitchen, trying to snatch them off the cooling rack. (Let’s face it, I’m not much better—I’ve definitely “tested” the recipe in the name of research.) These apple pie cups have become a staple for family gatherings, gifting, and even those lazy Sundays when you need something sweet but don’t want to fuss. They’re perfect for potlucks, bake sales, or just brightening up your Pinterest dessert board. That warm cinnamon glaze? It’s like a hug in a drizzle, and you’re going to want to bookmark this one. Trust me, once you taste these, they’ll be at the top of your “must-make” list.

Why You’ll Love This Easy Apple Pie Cups Recipe

Having baked my way through countless apple desserts (some winners, some flops—let’s keep it real), I can tell you these apple pie cups with warm cinnamon glaze stand out for all the right reasons. Years of kitchen experiments and family taste-tests have gone into perfecting these little gems.

• Quick & Easy: Ready in under 40 minutes, so you can satisfy a sweet craving fast—even on busy weeknights.
• Simple Ingredients: No fancy grocery runs required; you probably have everything on hand already.
• Perfect for Any Occasion: They’re great for brunch, dessert buffets, holiday mornings, or just a cozy treat with coffee.
• Crowd-Pleaser: Kids, teens, and adults all rave about these—seriously, they disappear in minutes at parties.
• Unbelievably Delicious: The contrast of flaky pastry and gooey apple filling, finished with that warm cinnamon glaze, is pure comfort food.

What makes this recipe different? It’s not just another apple pie knockoff. The filling gets an extra boost from a blend of tart and sweet apples, plus a dash of lemon for brightness. The cinnamon glaze is poured on warm, letting it sink into every nook. You don’t need to fuss with a whole pie crust (which, you know, can be a hassle), and the muffin tin format means no slicing or mess.

This recipe delivers all the classic flavors—just easier, quicker, and with way less cleanup. It’s comfort food reimagined for real life. Whether you’re impressing guests or just treating yourself after a long day, these apple pie cups hit the sweet spot. I love how they turn a simple meal into something memorable, and you’ll find yourself making them again and again.

What Ingredients You Will Need

These Easy Apple Pie Cups with Warm Cinnamon Glaze use straightforward, wholesome ingredients to create bold flavor and that craveable, gooey texture. Most of these are pantry staples, so there’s no need to overcomplicate things. You can swap a few items to suit your dietary needs or just use what’s already in your fridge (I’ve definitely done both!).

• For the Pie Cups:
• 1 package refrigerated pie dough (2 crusts, 14 oz/400g; I like Pillsbury for a super flaky texture)
• 3 medium apples, peeled and diced (about 2 cups/300g; use a mix of Granny Smith and Honeycrisp for balanced flavor)
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 2 tbsp (15g) all-purpose flour (helps thicken the filling)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional, but adds warmth)
• 1 tsp lemon juice (brightens up the apples)
• 1/4 tsp salt
• 1 tbsp unsalted butter, cut into tiny pieces (adds richness)
• For the Warm Cinnamon Glaze:
• 1/2 cup (60g) powdered sugar
• 1/2 tsp ground cinnamon
• 2–3 tbsp (30–45ml) milk (use dairy-free if you prefer)
• 1/2 tsp vanilla extract
• Pinch of salt (balances the sweetness)

A few ingredient notes: If you’re feeling adventurous, swap out the apples for pears or peaches when they’re in season. For a gluten-free option, use a store-bought GF pie dough or almond flour crust. If you’ve got only one type of apple, no worries—just toss in a little extra lemon juice for tang. And for the glaze, almond milk works perfectly for a dairy-free twist.

Personally, I’ve found that using a blend of tart and sweet apples gives the best depth of flavor. If you like more spice, bump up the cinnamon or add a dash of ginger. These flexible ingredients make the apple pie cups easy to adapt for any taste or dietary need.

Equipment Needed

You don’t need a fancy kitchen to make these Easy Apple Pie Cups with Warm Cinnamon Glaze. Here’s what you’ll need:

• 12-cup muffin tin: Standard size works best (nonstick is my go-to for easy release).
• Rolling pin: For flattening the pie dough; a clean wine bottle works in a pinch.
• 3-inch round cutter: Or a drinking glass with a sharp rim for cutting dough circles.
• Mixing bowls: One large for apples, one small for glaze.
• Measuring cups and spoons: For accuracy (trust me, eyeballing can be risky here).
• Small saucepan: For warming the glaze (you can microwave, but stovetop gives better control).
• Cooling rack: Helps keep the bottoms crisp after baking.

If you don’t have a muffin tin, you can use mini ramekins or even a cupcake tray. I’ve tried silicone pans, but the crust never gets quite as crisp. My old metal pan (bought secondhand) still works like a charm. For cleanup, a little nonstick spray or butter on the pan saves you from stuck-on crusts. And if your rolling pin is missing, a tall mug will do the trick. Budget-friendly, practical, and no stress!

Preparation Method

1. Preheat the oven: Set your oven to 375°F (190°C). Lightly grease your muffin tin with butter or nonstick spray. This prevents sticking and makes the pie cups easy to remove later.
2. Prepare the apples: Peel, core, and dice the apples into small cubes (about 1/2-inch or 1cm). Toss them in a large bowl with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt. Stir until the apples are evenly coated and the mixture looks glossy. Let it sit for 5 minutes so the juices start to release.
3. Roll and cut the dough: Unroll the refrigerated pie dough on a lightly floured surface. Use your cutter or glass to cut out 12 circles (about 3-inch/7.5cm diameter). If you run short, gather scraps and re-roll to get all 12. The circles should be just big enough to line each muffin cup without too much overhang.
4. Line the muffin tin: Gently press a dough circle into each cup, forming a shell. If the dough tears, patch it with scraps. Make sure to press up the sides for a little rim; this helps hold the filling.
5. Fill with apple mixture: Spoon the apple filling evenly into each dough-lined cup (about 2 tablespoons/30g per cup). Dot the tops with tiny pieces of butter. If any juice is left in the bowl, drizzle a little over each cup.
6. Bake: Place the muffin tin on the center rack and bake for 20–25 minutes, until the dough is golden and the filling is bubbling. Apples should look soft and glossy, and the crust edges will turn lightly browned.
7. Cool: Let the pie cups cool in the pan for 5–10 minutes before loosening with a small offset spatula or butter knife. Transfer to a cooling rack to prevent soggy bottoms.
8. Make the cinnamon glaze: In a small saucepan, whisk together powdered sugar, cinnamon, milk (start with 2 tbsp), vanilla, and salt. Warm over low heat just until smooth and pourable—don’t let it boil. If it’s too thick, add more milk a teaspoon at a time.
9. Drizzle and serve: Spoon the warm cinnamon glaze over each apple pie cup while they’re still slightly warm. The glaze should melt into the tops and sides, giving a glossy finish and extra flavor.

Personal tip: If your dough circles are too big, just trim with kitchen scissors. If the glaze gets clumpy, a quick whisk or strain fixes it right up. I always taste the glaze before drizzling—sometimes I add a pinch more cinnamon for that bakery vibe. If the apples seem dry, just add a splash more lemon juice. Every oven’s a little different, so watch for bubbling filling and golden crust as your cue.

Cooking Tips & Techniques

Years of trial and error (and a few burnt crusts!) have taught me plenty about nailing Easy Apple Pie Cups with Warm Cinnamon Glaze. Here’s what works best:

• Use a mix of apple varieties: Combining tart Granny Smith with sweet Honeycrisp gives a balanced flavor and better texture.
• Don’t overfill the cups: Too much apple mixture can cause overflow and soggy bottoms. Stick to about 2 tablespoons per cup.
• Chill the dough if it gets sticky: Warm pie dough tears easily. If it’s giving you trouble, pop it back in the fridge for 10 minutes.
• Add the glaze while cups are warm: The heat helps it soak in and set up nicely. If you wait too long, the glaze just sits on top.
• Watch your oven: Muffin tins can bake unevenly. Rotate the pan halfway through if one side browns faster.

One mistake I made early on was skipping the cooling rack—my first batch went soggy on the bottom. Learned the hard way! Multitasking tip: Mix the glaze while the cups bake, and prep your coffee or tea at the same time. For a crispier crust, dust the dough circles lightly with flour before pressing into the pan. Consistency really is key—measure everything, and use the same scoop for filling each cup.

If you want super glossy glaze, sift the powdered sugar before mixing. And don’t be afraid to tweak the spices: a dash of cardamom or ginger adds a bakery-style twist. With these tips, you’re set for apple pie cup perfection every time.

Variations & Adaptations

Apple pie is classic, but there’s plenty of room for creativity with these pie cups. Here are some favorite variations:

• Gluten-Free: Use a gluten-free pie dough (like Cup4Cup brand) and swap all-purpose flour for almond flour in the filling. Same great flavor, just friendlier for sensitive eaters.
• Vegan: Choose dairy-free butter and plant-based milk for the glaze. Most store-bought pie doughs are already vegan (check the label though).
• Berry Pie Cups: Replace half the apples with fresh or frozen blueberries, raspberries, or strawberries. Add a splash more lemon juice for brightness.
• Nutty Crumble Topping: Mix 1/4 cup chopped pecans or walnuts with 2 tbsp brown sugar and a dash of cinnamon. Sprinkle over the filling before baking for crunch.
• Different Cooking Methods: No oven? Try baking in an air fryer at 350°F (175°C) for 15–18 minutes. You’ll get a super crisp crust and bubbly filling.
• Spice It Up: Add a pinch of ginger, cloves, or pumpkin spice to the filling for a seasonal twist.
• Personal Favorite: I’ve swapped in diced pears with a bit of fresh rosemary—it’s unexpectedly delicious and feels gourmet.

Customizing is half the fun. If you have nut allergies in the family, skip the crumble topping or use seeds like sunflower or pumpkin. For a lower sugar version, cut the granulated sugar in half and use more naturally sweet apples. There’s plenty of room to play, so don’t be afraid to make these apple pie cups your own!

Serving & Storage Suggestions

These Easy Apple Pie Cups with Warm Cinnamon Glaze are best served warm, straight from the oven (with the glaze still melting—dreamy!). They look gorgeous stacked on a rustic platter or nestled in cupcake liners for easy grabbing at parties.

• Serving Temperature: Warm is ideal, but they’re tasty at room temp too.
• Presentation: Sprinkle with extra cinnamon or powdered sugar for a Pinterest-worthy finish.
• Pairing Ideas: Serve with vanilla ice cream, whipped cream, or even a dollop of Greek yogurt. A mug of hot apple cider or chai tea is the perfect match.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The crust stays surprisingly crisp.
• Freezing: Freeze unglazed pie cups in a single layer for up to 2 months. Thaw and warm in the oven, then glaze before serving.
• Reheating: Warm in the microwave for 15–20 seconds or in a 350°F (175°C) oven for 5 minutes. Glaze just before serving for best flavor.

Honestly, the flavor deepens after a day or two—those spices mellow and the apples get even richer. They’re perfect for prepping ahead and enjoying all week.

Nutritional Information & Benefits

Each apple pie cup (with glaze) contains approximately:

• Calories: 180
• Carbohydrates: 32g
• Sugar: 17g
• Fat: 5g
• Protein: 2g
• Fiber: 2g

Key ingredients like apples provide vitamin C, fiber, and a boost of antioxidants. Cinnamon is known for anti-inflammatory properties, and the moderate sugar keeps these cups in the “treat” zone without going overboard. For gluten-free or vegan diets, use the variations above. Allergens to watch include wheat (from the crust) and dairy (from the glaze/butter), but those are easy to swap out.

From my own wellness journey, I love how these feel indulgent but still offer apples’ natural benefits. They’re lighter than traditional pie, and you can always adjust sugar or flour for your own needs.

Conclusion

Easy Apple Pie Cups with Warm Cinnamon Glaze are that rare dessert—cozy, quick, and absolutely irresistible. They bring together all the best parts of homemade pie in a fun, shareable format, and the warm glaze is just the cherry on top. Whether you’re new to baking or a seasoned pro, these are worth trying (and tweaking!) for your own family traditions.

I love how customizable this recipe is, and I hope you’ll make it your own. If you try a new twist, let me know in the comments below! Share your batch on Pinterest, tag me, and let’s swap apple pie stories. Honestly, these pie cups are a warm hug in dessert form—bookmark them, bake them, and watch them disappear.

So, what are you waiting for? Make a batch, pour yourself a cup of something cozy, and enjoy every sweet, cinnamon-scented bite.

Frequently Asked Questions

Can I use store-bought apple pie filling for these cups?

Yes, you can! If you’re short on time, canned apple pie filling works—just drain any excess liquid before using. The flavor isn’t quite as bright as fresh apples, but it’s still delicious.

How do I prevent the crust from getting soggy?

Make sure to cool the pie cups on a wire rack as soon as they come out of the oven. Also, don’t overfill with apple mixture, and bake until the crust edges are golden brown.

Can I make these Easy Apple Pie Cups ahead of time?

Absolutely. Bake the cups, let them cool, and store in an airtight container. Add the warm cinnamon glaze just before serving for best results.

What apples are best for this recipe?

A mix of tart Granny Smith and sweet Honeycrisp apples gives the best flavor and texture. You can use whatever apples you have on hand, but avoid varieties that get mushy when baked.

Is the cinnamon glaze necessary?

Honestly, the cups are scrumptious without it, but the glaze adds extra warmth and flavor. If you want a lighter treat, skip the glaze or just dust with cinnamon sugar.

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