You’ll love this miniature version of an apple pie: 2-3 bites worth of cinnamon apple filling, mixed with pecans and topped with an oatmeal crumble. What’s more to love?
These are the perfect addition to a Thanksgiving feast. Just when you think you’ve consumed enough turkey and stuffing to fill you until Christmas, these Mini Apple Pies swing in and guarantee you’ll have room for dessert. I bet you could even eat one whole, if you tried.
To start, you could make your own pie crust… orrrr you could buy it at the grocery store and save 1,000 minutes.
Throw some flour down on your counter and roll out the room temperature pie crust until 1/8″ thick. Then grab a mini cupcake liner and sharp knife – trace the liner with the knife to make a circle large enough for the mini cupcake pan. Press the crust into the pan (you can spray ahead, if you like). Repeat until they’re all filled.
You might notice some cracks, in which case just take some extra crust and patch it up. As you can see from mine below, it wasn’t all that pretty… and that’s ok!
Next, mix your pie filling! In a large pan, mix the apples (any variety), butter, ground cinnamon, ground ginger, light brown sugar, nutmeg and salt. Let simmer, then add the pecans.
While the filling is cooking, throw the crumble together: mix the melted butter, oats, light brown sugar, flour and a pinch of salt. Set aside.
Before you add the filling, pre-bake the crusts at 425 F for 5 minutes. Once light brown, spoon the apple filling into each pie crust, then top with the oat crumble. Bake for 20-30 minutes until golden brown.
Let the apple pies cool for 5-10 minutes before removing from the pan (note: a spoon is very helpful!). Arrange on a platter and serve. Happy Fall!
- 2 9-inch pie crusts, room temperature
- Flour (for rolling out the pie crust)
- 4 tablespoons unsalted butter
- 3 whole apples, peeled and diced
- 3/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup old-fashioned oats
- 1 tablespoon light brown sugar
- 1 teaspoon flour
- Pinch of salt
- Preheat oven to 425 F. Spray a mini cupcake pan with cooking spray.
- Roll the pie crust out on a floured surface until it's 1/8" thick. Using a mini cupcake liner and a sharp knife, lay the liner on the pie crust and trace the circle with the knife. Press the circle into the pan. Repeat for all.
- Once the pie crusts are in place, you may notice some cracks. Press the extra dough into the cracks for an easy fix. Pre-bake the crust for 5 minutes.
- In a large pan over medium heat, melt the butter and add the apples, light brown sugar, salt and spices. Simmer for 2-3 minutes. Add the pecans and simmer for another 2 minutes. Remove from heat.
- Reduce the oven to 350 F. While you're waiting for the oven to cool, make the crumble: mix the butter, oats, light brown sugar, flour and salt until it forms a thick paste.
- Spoon the apple filling into each crust. Top with the crumble.
- Bake for 25-30 minutes, or until golden. Let cool for 5-10 minutes, then remove the mini pies from the pan with a spoon.
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