Description
Delight in these Mini Crumb Apple Pies featuring a buttery, flaky crust filled with tender, cinnamon-spiced diced apples and topped with a sweet, crumbly streusel. Perfectly portioned for individual servings, they’re ideal for parties or a comforting dessert treat.
Ingredients
Scale
Pie Crust:
- 2 recipes all butter pie crust OR 1 package refrigerated pack of 2 pie crusts (readymade)
- Cooking spray or butter/shortening for greasing
Filling:
- 5 medium Granny Smith apples
- ¼ cup (50g) sugar
- ½ teaspoon cinnamon
Crumb Topping:
- ½ cup (100g) sugar
- 1 cup (124g) all-purpose flour
- 8 tablespoons (113g) butter, slightly softened
Instructions
- Prepare Pie Crust: Preheat the oven to 400°F (204°C). Spray 3 mini muffin tins (36 cavities total) with cooking spray containing flour, or grease them thoroughly with butter or shortening to prevent sticking.
- Cut and Set Crust: Unroll your pie crusts and use a 2.5-inch round cutter (cookie cutter, glass, or jar lid) to cut out crust circles. Press one circle into the bottom of each mini muffin cavity. You should get about 36 circles after re-rolling dough scraps. Chill the crust-lined muffin tins while preparing the filling.
- Cook Apples: Peel and dice the Granny Smith apples into small pieces. Place approximately one inch of water into a pot and bring to a boil. Add the diced apples, reduce to a simmer, and cook for 3-5 minutes stirring occasionally. The apples should turn semi-opaque but remain firm, not mushy.
- Mix Cinnamon Sugar: In a small bowl, combine ¼ cup sugar and ½ teaspoon cinnamon. Set aside for seasoning the apples.
- Make Crumb Topping: While apples cook, combine ½ cup sugar, 1 cup flour, and softened butter in a large bowl. Use a fork or pastry cutter to blend until coarse crumbs form approximately the size of peas.
- Assemble Pies: Drain the cooked apples very well to remove excess water. Spoon about 1 tablespoon of apple filling into each pie crust. Sprinkle roughly ¼ teaspoon of the cinnamon sugar mixture over the apples in each mini pie. Top each pie evenly with approximately 1 tablespoon of the crumb mixture.
- Bake: Place the muffin tins on a baking sheet to catch any drips and bake in the preheated oven for about 12 minutes, or until the edges of the crust turn golden brown and the crumb topping is set.
- Cool and Serve: Allow the pies to cool for at least 10 minutes in the pan. Carefully remove each pie using a knife to loosen around the edges to prevent breaking. Serve warm or at room temperature.
Notes
- You can use a regular muffin tin instead of mini ones to make about 12 larger pies from two crusts.
- Ensure apples are thoroughly drained before filling to prevent soggy crusts.
- Using a cooking spray with flour helps release the pies easily without sticking.
- These pies can be stored covered at room temperature for a day or refrigerated for longer freshness.
Nutrition
- Serving Size: 1 mini pie (approx. 40g)
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1.5 g
- Protein: 1 g
- Cholesterol: 15 mg
