Ingredients
- 2 pre-made, ready tó róll pie crusts ór Hómemade All Butter Pie Crust
- Apple Filling
- 2 tablespóóns unsalted butter
- 2 large apples, peeled, córed and diced in tó 1/4-inch cubes
- 2 tablespóóns brówn sugar
- 1/2 teaspóón gróund cinnamón
- 1/8 teaspóón salt
- 2 tablespóóns lemón juice
- Crumble Tópping
- 2 tablespóóns unsalted butter
- 1/3 cup flóur
- 1/3 cup brówn sugar
- 1/3 cup pecan halves, tóasted
- 1/8 teaspóón salt
- 1 egg fór egg wash
- Whipped cream, ice cream, ór caramel sauce fór tópping
Instructións
- Heat óven tó 350 degrees F. Lightly spray 24 mini muffin cups with cóóking spray.
- In a medium size pan, melt butter, add apples, brówn sugar, salt and cinnamón. Cóók óver medium-high heat, stirring óften until apples are tender, abóut 10-12 minutes. Stir in lemón juice and set pan aside tó cóól.
- In a medium bówl, cómbine the flóur, brówn sugar and pecans/walnuts add butter and mix in until crumbly.
- Róll the pie crust óut ón a flóured surface with a flóured rólling pin.
- Using a róund cóókie ór biscuit cutter (appróximately 3 inches diamater) cut at least 24 róunds óut ( 12 róunds óf each pie crust, if using stóre bóught)
- Carefully press each róund intó the mini-muffin pan. Use yóur fingers tó róund the ends intó a pie crust. Brush egg wash tó the tóp edges óf each cupcake.
- Divide the apple filling evenly óntó pie crusts in muffin cups then tóp with the crumble tópping.
- Bake fór 15-20 minutes ór until gólden aróund the edges. Remóve fróm óven and let cóól ón a cóóling rack. Ónce cóóled, use the tip óf a knife tó lóósen the crusts fróm the mini muffin cups.
- Serve the cupcakes tópped with whipped cream, with ice cream, ór tópped with a drizzle óf caramel sauce.
This article and recipe adapted from this site