Pie skills are NOT necessary for these adorable little pies and are sized perfectly to enjoy after a big meal.
I always crave a slice of every type of pie during the holidays (or any time there is more than one to choose from). There are so many delicious choices on the dessert table, but after a big meal, who can eat it all? My eyes are often way bigger than my stomach.
However, these Mini Apple Crumble Pies will leave enough room for a slice of pumpkin, rum raisin and whatever else I have to have. They are so easy to put together and as we all know, everything "mini" tastes better anyway!!
The key to this recipe is pre-cooking the apples so your pies don't spend too much time in the oven. Sauteed in butter, sugar cinnamon and nutmeg, these are going to taste delicious.
I like to brown mine slightly, which gives them a caramel taste.
Using a 4-inch cookie cutter (nothing smaller, nothing larger), cut 12 circles in your pie dough.
Tuck each dough circle into a single cavity of a Whoopie Pie pan (if you don't have one, it's time to get one or a few).
Pile the crumble high over the apples at the bottom of the crust.
They release without issue from the Whoopie Pie pan.
I like to saute sliced apple slices to go on top so it's obvious what type of pie this is.
The apple to dough ratio for these pies is perfect. The texture is completely amazing with every bite.
Ice cream on top....it's a total must!
These are seriously amazing.
These will be the hit of all your parties this Fall!
Mini Apple Crumble Pies
- 3 Tablespoons unsalted butter
- 4 Granny Smith apples, peeled, cored and chopped into small pieces
- 2-1/2 Tablespoons sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 refrigerated, prepared pie dough crusts
- 1 cup all-purpose flour
- 3/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted
- 6 Tablespoons unsalted butter
- 2 Tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 Granny Smith apple, peeled, cored and sliced
- 1-1/2 Tablespoons unsalted butter
- 1 Tablespoon sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 425 degrees F. Spray Whoopie Pie pan well with cooking spray.
- In a large, nonstick skillet, over medium heat, melt butter. Stir in chopped apples, sugar, cinnamon and nutmeg. Saute until apples are softened, about 10 minutes. Set aside.
- In a small bowl, mix together all ingredients for the crumble and set aside.
- Unroll pie crusts on a cutting board. Using a 4-inch round cookie cutter (not smaller), cut out 12 circles from the dough. (You are going to extra dough scraps so plan to make some pie crust cookies.) Place each circle into one cavity of the prepared Whoopie Pie Pan. Add 1/8 cup sauteed apples to each unbaked pie crust shell. Evenly distribute crumble among all unbaked pies (pile it high).
- Bake in oven for 10 minutes at 425 degrees F, then turn down temperature to 350 degrees for F and bake for 7 minutes more. Remove pies from the Whoopie Pie pan (they will release easily) immediately and place on a wire cooling rack.
- In a small saucepan add all three ingredients for the drizzle and heat until melted together. Drizzle mixture evenly over the warm pies (make sure to constantly stir the mixture to keep it mixed together and not separated. This step is necessary to wet the crumble and apples below. Since the apples are cooked first, they are not releasing juice during the cooking process.)
- For the sliced apples that go on top of the pies, add all ingredients to a nonstick skillet and saute over medium heat until softened, about 10 minutes. Place a couple of slices on top of each pie.
- Serve with ice cream or whipped cream.
Three Years Ago: Pumpkin Pie Spiced Carrot Cakelets