Description
These Mini Crumb Apple Pies are perfectly sized single-serving desserts featuring a buttery pie crust filled with tender, cinnamon-spiced apples and topped with a sweet, crumbly topping. Ideal for parties or a cozy treat, these pies bake quickly and showcase classic American flavors in convenient mini portions.
Ingredients
Scale
Pie Crust
- 2 recipes all-butter pie crust or 2 refrigerated pie crusts (readymade)
Filling
- 5 medium Granny Smith apples
- ¼ cup (50g) sugar
- ½ teaspoon cinnamon
Crumb Topping
- ½ cup (100g) sugar
- 1 cup (124g) flour
- 8 tablespoons (113g) unsalted butter, slightly softened
Instructions
- Prepare the muffin tins: Preheat oven to 400°F (204°C). Spray three mini muffin tins (36 cavities total) with cooking spray containing flour or grease thoroughly with butter or shortening to prevent sticking.
- Cut and place pie crusts: Unroll the pie crusts and use a 2.5-inch round cookie cutter or substitute (glass or jar lid) to cut rounds. Press one round into the bottom of each muffin cavity to form the crust. Re-roll scraps as needed to get about 36 rounds. Chill crusts until ready to fill.
- Prepare the apples: Peel and dice the Granny Smith apples into small pieces. Pour about 1 inch of water into a pot, add the diced apples, and cook over medium heat once water boils for 3-5 minutes, stirring occasionally. Cook just until apples become semi-opaque but retain some firmness, not mushy.
- Make cinnamon sugar: In a small bowl, mix ¼ cup sugar and ½ teaspoon cinnamon. Set aside.
- Prepare crumb topping: In a large bowl, combine ½ cup sugar, 1 cup flour, and softened butter. Use a fork or pastry cutter to blend until coarse crumbs about the size of peas form.
- Assemble the pies: Drain apples very well. Place about 1 tablespoon of apple mixture into each crust. Sprinkle approximately ¼ teaspoon of the cinnamon sugar mixture evenly over the apples in each tin cavity. Top each with about 1 tablespoon of crumb topping evenly.
- Bake: Place muffin tins on a cookie sheet to catch any drips. Bake in the preheated oven for about 12 minutes until the crust edges are golden brown.
- Cool and remove: Let pies cool in the pan for at least 10 minutes. Carefully use a knife around the edges to help lift out each mini pie from the tins.
Notes
- You can also use a regular-sized muffin tin to make about 12 larger pies from two pie crusts.
- Ensure apples are drained thoroughly to prevent soggy crusts.
- For easier removal, use muffin tins with non-stick coating or line with foil liners sprayed with cooking spray.
- Feel free to substitute Granny Smith apples with other tart baking apples like Honeycrisp or Braeburn.
Nutrition
- Serving Size: 1 mini pie (approx. 35g)
- Calories: 120
- Sugar: 10g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3.8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 20mg
