Mini Apple Crumble Pies Food

MINI CRUMB APPLE PIES

Steps:

• Preheat oven to 400°F. Spray 3 mini muffin tins (36 total cavities) with cooking spray, preferably the kind with flour. Otherwise, grease them with butter or shortening.
• Unroll your pie crusts and use a 2.5" circle cutter to cut rounds of crust. A cookie cutter is perfect, but a glass or a jar lid will work too. Press one crust into the bottom of each muffin tin cavity. With re-rolling your dough, you will get about 36. Chill until filling is ready.
• Peel and slice apples to a small dice. Place one inch of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
• Stir 1/4 cup sugar and cinnamon in a small bowl. Set aside.
• While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
• Drain apples very well and divide among crusts, about 1 tablespoon each. Sprinkle 1/4 teaspoon of the cinnamon sugar mixture over the apples in each pie. Add your crumb mixture evenly on top of each, about 1 tablespoon per mini pie. Place muffin tins on a cookie sheet to avoid mess in the oven.
• Bake for about 12 minutes, until the edges of the crust are browned. Cool at least 10 minutes in pan and remove carefully using a knife to help you lift out each pie.

CLASSIC APPLE CRUMB PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

TINY APPLE PIES WITH CRUMBLE TOPPING

Steps:

• Cream butter and cream cheese together. Once well combined, add flour and work into dough by hand or by mixer. Chill dough for about one hour.
• Meanwhile, make the filling by combining the apples, sugar, cinnamon, and nutmeg. Allow the apple mixture to sit and flavors to meld.
• Combine flour, brown sugar, and nutmeg into a small bowl, stirring well. Cut in butter until it resembles coarse crumbs.
• When dough is ready, preheat oven to 400°F.
• Divide dough into 24 small balls and press into the bottom and up the sides of the cups in a miniature muffin pan.
• Fill each crust with apple filling - this should rise a little above each cup, as the apples will settle a bit during baking. If you have extra juice in the bottom of the bowl when you've used up the apples, divide that up throughout the cups too.
• Top each pie with crumble topping.
• Bake for 18-20 minutes. Filling will be bubbly and top a light golden brown when ready.

MINI APPLE CRUMBLE PIES

Steps:

• First, stew the apples:
• Peel, core and finely chop (1-2 cm cubes) the apples and put in a small saucepan with a lid.
• Add the water and caster sugar, cover and bring to the boil, then turn down the heat to allow them to stew while you make the bases. Keep an eye on how soft they are becoming, they should be ready in about 10 minutes. Remove from the heat when they resemble apple crumble filling.
• To make the bases:
• Preheat the oven to 180ºC (350ºF, gas mark 4). Beat the butter and sugar together until pale and fluffy, then gradually beat in the egg.
• Mix the flour and cinnamon, then sift into the batter. Finally add the oats and fold it all together.
• Grease a 12-hole mince pie tin and use a tablespoon to divide the base mix evenly between them. Put to one side while you make the topping.
• To make the topping:
• In a mixing bowl, use your fingers to crumble together the butter and flour, until they form crumbs.
• Add the sugar and crumble it into the butter and flour until the whole mix resembles fine crumbs.
• Assemble and bake:
• Flatten each spoonfull of batter, and use your finger or the back of a spoon to make an indent in each base.
• Use a teaspoon to add the stewed apple to form a small mound on top. Leave 1-2mm of batter visible at the edges beneath the apple. Spoon the crumble topping over each pie to cover the apple and base.
• Bake for 10–15 minutes or until golden brown. Cool slightly in the tin, then turn out onto a wire rack with the aid of a rubber spatula.
• Serve warm, if possible.

MINI APPLE PIES

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheets with parchment paper and set aside.
• In a medium bowl combine first 5 ingredients (sugar - salt) and then add the apples and toss.
• Unroll the pie crusts on a floured board and cut 3-inch rounds (note in description), re-roll scraps and cut out more rounds (need an even number of rounds).
• brush each round with beaten egg and then place a large spoonful of apple mixture in center of half of the rounds, top each with a plain round which you have cut a vent in, sealing edges with a fork or your fingers (we used fingers), sprinkle with sugar.
• Bake pies on baking sheets for 20 minutes or until golden.

MINI DUTCH APPLE PIES

Steps:

• Preheat oven to 400.
• Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray.
• Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles.
• Press dough circles into cup.
• In a large bowl mix diced apples and juice of 1/2 lemon. Add sugars, flour, spices, and apple butter.
• In another bowl, with a pastry blender if a fork, mix flour, both sugars and butter until coarsely crumbled.
• Fill each pie dough with apples to top. Sprinkle topping evenly over apples.
• Bake for 30-35 minutes or until. Let cool completely before serving for pie to set.