Apple Pie Tarts

Hello, Everyone!

It’s been a while since I posted and well, what can I say… life just got in the way.  Makes me think of a song lyric I really like by John Lennon: “Life is what happens to you while you’re busy doing other things.”

About a month ago I made some apple pie tarts and brought them to my dad in the hospital. He had just started chemo treatments and still had his taste buds. He’s home now and slowly getting his taste buds back, so I thought I’d make him one of his favorite treats again.

These take a little time to make because you have to roll out dough, and prepare many tiny pies, but they are worth it. I used a cupcake tin, but you can use a large muffin tin instead if you want a larger-size pie tart.

Instead of making the pie crust from scratch, I got Pillsbury pre-made pie crust. It saves time and this week I really needed to save time on cooking. They are very good.

pillsbury pie crust

Apple Pie Tart

Apple Pie Tarts


  • 8 medium to large granny smith apples (or golden yellow)
  • 1 cup of sugar
  • 1 teaspoon cinammon
  • 1 teaspoon nutmeg or allspice
  • 14oz pie crust dough


Preheat oven to 375 degrees.
Slice apples and put in a medium or large pot. Set on medium heat and cook for 15 minutes or until apples are soft and mash together.
Stir in sugar and spices.
Turn off the stove and while apples are cooling, roll out pie crust and cut out circles (roughly 4 1/2 in. in diameter)
Spray cupcake pan with cooking oil.
Press each circle of pie crust into the cupcake pan cups.
Slice pie crust tops for each pie tart by cutting circles roughly 4 inches in diameter.
Poor spoonfuls of apple filling into the pie pan, filling each one to the top, but not going over.
Place pie tart crust tops on each pie tart.
Pinch the edges of each tart with a fork.
Slice air holes in the top of each tart.
Place on middle oven rack and bake for 15 minutes or until tops of crust are golden brown on the edges.
Let cool for several hours, then place a large flat cookie sheet over the top of the pan, hold them together and flip them upside down. Tap the bottom of the cupcake pan until the tarts pop out onto the cookie sheet.