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Mini Apple Crumb Pies
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Brief Description
Quick and easy sweet treats filled with apple and topped with crumb topping.
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Main Ingredient
apples
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Category: Pies
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
Holidays Kid-Friendly Dairy-Free Make-Ahead Low-Fat Party Large groups Wedding reception
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Notes:
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Posted By: cookingmama
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Posted On: Dec 27, 2012
Number of Servings:
Ingredients:
- 1 packages - refrigerated pie crust
- 5 - yellow or red delicious apples peeled, cored, chopped finely
- 1/2 cups - sugar
- 2 tablespoons - flour
- 2 teaspoons - cinnamon
- 1/4 teaspoons - nutmeg
- 1/4 teaspoons - allspice or cloves
- 1/2 cups - flour
- 1/4 cups - sugar
- 1/4 cups - brown sugar
- 1 teaspoons - cinnamon
- 4 tablespoons - cold butter cut in small pieces
Directions:
Preheat oven to 350 degrees. Generously spray mini muffin pans with baking spray.
THE CRUST:
Unroll the refrigerated pie dough onto a clean board, lightly dusted with flour. Roll out thinly. Use a 3″ biscuit cutter (you can also use a glass, approximately 3″ in diameter) to cut out 12 pie crusts from each piece of dough.
Place a piece of dough in each mini muffin cup, gently pressing it to the bottom and sides. Place the muffin pan in the refrigerator while you prepare the filling and crumb topping.
THE FILLING:
Combine the apples, granulated sugar, flour, cinnamon, nutmeg and allspice or ground cloves in a medium bowl and gently toss to combine.
THE CRUMB TOPPING:
Combine the flour, granulated sugar, brown sugar, and cinnamon in a medium bowl. Add the butter, and cut it into the flour mixture with a pastry cutter, a fork, or your fingers, until the mixture resembles small crumbs.
ASSEMBLE THE PIES:
Divide the apple mixture between the 24 mini pies, filling each all the way to the top of the cup. Sprinkle each pie generously with the crumb topping. Bake the pies at 350 degrees for 15-20 minutes until the crumb topping and crust are brown and the apple filling is bubbly.
Let the pies cool completely, then gently remove from the muffin pan.
Serve the pies at room temperature, or reheat them on a baking sheet before serving.
Pies can be refrigerated for 3 days, or wrapped tightly and frozen for up to 1 month.
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