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2-Ingredient Apple Pie Cups

2-ingredient apple pie cups with puff pastry and spiced apple pie filling baked until golden and puffed. Easy muffin-tin technique makes neat, portable hand pies—finish with cinnamon and a warm ice cream pour.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry cup base
  • 1 sheet puff pastry Thawed and cut into 12 squares.
Apple pie filling and spices
  • 21 oz apple pie filling Stir with cinnamon and nutmeg before filling cups.
  • 1 tsp cinnamon Mix into filling; also for dusting or topping.
  • 0.25 tsp nutmeg Mix into filling for warm spice.
Egg wash
  • 1 egg Beaten with water for brushing the folded pastry.
  • 1 tbsp water Mixed into the egg to make egg wash.
Optional toppings and serving
  • 1 cinnamon sugar Optional topping sprinkled before baking.
  • 1 vanilla ice cream For serving warm cups.
  • 1 caramel sauce Optional substitute for serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400F, then spray a 12-cup muffin tin with cooking spray so the cups release easily.
  2. Cut the puff pastry sheet into 12 squares and thaw if needed, then press one square into each muffin cup so it overhangs the edges slightly.
Spice the filling
  1. Mix the cinnamon and nutmeg into the apple pie filling until evenly speckled and ready to spoon into the cups.
Fill and fold
  1. Fill each pastry cup with 2-3 tablespoons of the spiced apple pie filling, keeping it level so the pastry closes neatly.
  2. Fold the overhanging pastry over the filling loosely, then brush the folded tops with egg wash for a browned finish.
  3. Sprinkle cinnamon sugar over the tops if desired for a lightly crisp, spiced crust.
Bake and serve
  1. Bake for 15-18 minutes at 400F until the pastry is golden and puffed around the filling.
  2. Serve warm with vanilla ice cream, or drizzle with caramel sauce if you prefer a sweeter finish.

Notes

For the neatest cups, keep the filling to about 2-3 tablespoons per cavity—too much can leak as the pastry puffs. Store leftovers covered in the fridge for up to 3 days; reheat in a 350F oven for 5-8 minutes to re-crisp the pastry. Freezing: freeze baked cups up to 1 month, then reheat at 350F until hot. Dietary swap: use a lower-sugar apple pie filling if you want a lighter dessert without changing the method.