Recipes OCTOBER 2017 COUNTRY KITCHEN Muffin tin apple pies

Muffin tin apple pies

Muffin tin apple pies
Muffin tin apple pies

Muffin tin apple pies


Adapted from

Start-to-finish: 45 minutes
(25 minutes active) 

Makes 18 mini-pies

1 roll refrigerated pie crust 

5 Granny Smith apples, peeled, cored and finely chopped

1/4 cup granulated sugar

1 teaspoon ground cinnamon

2 tablespoons lemon juice

1 tablespoon cornstarch

For the streusel topping:

2 1/4 cups all-purpose flour

2/3 cup brown sugar

2/3 cup granulated sugar

2/3 cups old fashioned oats

Pinch of salt

14 tablespoons butter, melted


Heat oven to 350 F. Spray the wells of a standard-size muffin tin with nonstick spray. Roll out pie crust on a lightly floured surface, and cut out circles about 2 inches in diameter. Gather and re-roll unused dough. Cut additional circles. Place the circles in the bottom of each muffin well. Bake for 10 minutes or until lightly browned. 

In a medium saucepan, combine apples, sugar, cinnamon, lemon juice and cornstarch. Cook on medium heat, stirring occasionally for 5-10 minutes, until the apples soften slightly and juices begin to thicken. Remove from heat.

Add about one tablespoon of apple filling on top of each circle of pie dough.

In a medium bowl, mix flour, brown sugar, granulated sugar, oats and salt. Add melted butter, and mix until well incorporated.

Add a heaping tablespoon of the streusel topping to each muffin well, and gently pat it down over the apples.

Bake for 17-19 minutes. Allow apple pies to cool in muffin tins for at least 10-15 minutes before removing with a dull knife. Cool on a wire rack.