These adorable mini apple pies pack all the flavors of a classic apple crumble into perfectly portioned bite-sized treats. With tender spiced apples nestled in flaky pastry and topped with a buttery crumble, they're ideal for parties, potlucks, or when you want just a taste of apple pie heaven.
Recipe Details
Ingredients
- 2 sheets refrigerated pie crust (or homemade)
- 3 medium Granny Smith apples, peeled and finely diced
- 75g packed light brown sugar
- 15ml cornstarch
- 5ml ground cinnamon
- 1ml ground nutmeg
- 5ml pure vanilla extract
- 15ml fresh lemon juice
- 1ml salt
- 95g all-purpose flour
- 60ml old-fashioned rolled oats
- 75g packed light brown sugar (for crumble)
- 60g cold unsalted butter, cubed
- 1ml salt (for crumble)
- 1 large large egg, beaten (for egg wash)
- 15ml coarse sugar for sprinkling
Instructions
-
Preheat oven to 190°C (375°F). Spray a 24-cup mini muffin tin with cooking spray.
-
Roll out 2 sheets refrigerated pie crust (or homemade) and cut into 24 circles using a 7.5cm (3-inch) round cutter. Gently press into muffin cups, allowing edges to extend slightly above the rim.
-
In a large bowl, combine 3 medium Granny Smith apples, 75g packed light brown sugar, 15ml cornstarch, 5ml ground cinnamon, 1ml ground nutmeg, 5ml pure vanilla extract, 15ml fresh lemon juice, and 1ml salt. Toss until apples are evenly coated.
-
For the crumble topping, combine 95g all-purpose flour, 60ml old-fashioned rolled oats, 75g packed light brown sugar (for crumble), and 1ml salt (for crumble) in a bowl. Cut in 60g cold unsalted butter using a pastry cutter or fork until mixture resembles coarse crumbs.
-
Divide apple filling evenly among pastry-lined muffin cups, about 1 tablespoon per cup. Top each with a generous teaspoon of crumble mixture.
-
Brush exposed pastry edges with 1 large large egg and sprinkle with 15ml coarse sugar for sprinkling.
-
Bake for 20-25 minutes, until pastry is golden brown and filling is bubbling. If tops brown too quickly, cover loosely with foil.
-
Cool in pan for 10 minutes, then carefully remove to a wire rack. Serve warm or at room temperature.
Tips
Apple Preparation: Dice apples small and uniformly for even cooking. Granny Smith apples hold their shape well, but Honeycrisp or Braeburn also work beautifully.
Pastry Success: Don't stretch the dough when pressing into muffin cups - this can cause shrinkage. If dough tears, patch with small pieces and press to seal.
Filling Distribution: Don't overfill the cups - the filling will bubble up during baking. About 1 tablespoon per cup is perfect for these bite-sized treats.
Crumble Texture: Keep butter cold for the best crumble texture. The mixture should hold together when squeezed but still look crumbly.
Storage: These keep covered at room temperature for 2 days or can be frozen for up to 3 months. Reheat in a 175°C (350°F) oven for 5-8 minutes to crisp the tops.
Make-Ahead Option: Assemble completely and freeze unbaked for up to 1 month. Bake directly from frozen, adding 5-10 minutes to cooking time.
Serving Suggestions: Serve with a small scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special treat.