Serenity Now Apple Pie with Crumb Topping (Easy Fall Dessert Recipe)
Instructions. Preheat oven to 375°F. Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Use a fork to crimp the edges, or use two hands to flute the edges of the pie crusts. In a large bowl, stir together the Karo® Syrup, butter, sugar, corn starch, cinnamon and salt.
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Using a 2.5 inch biscuit cutter, cut 12 lattice top circles and place each on top of a mini pie in the muffin tin. Egg Wash. Whisk together egg and water to make an egg wash. Use a pastry brush to dab a little on the top of each mini pie. 1 Egg, 1 tablespoon Water.
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Step 3: Add the crumble topping to the muffin tin pies. Spoon about 25 grams of the crumble into each mini apple crisp pie, making sure to firmly press the crumble into the apple mixture to ensure it all stays in place. Step 4: Bake at 350ºF for 30-40 minutes.
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2. Add the flour, cinnamon, and vanilla extract to the apples and set aside while you prepare the pie crust. 3. On a lightly floured surface, roll out one pie crust to a ⅛-inch thickness. Cut out 12 circles using a 3 ½-inch round cookie cutter. Gently press each round of dough into a well of a 12-cup muffin tin. 4.
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These mini Apple Pies with Donut Crumb are a mixture of two apple classics and a coffee break staple. Apple pie meets apple crisp meets cinnamon donut. The mini pie cups are filled with sweet apple pie filling and topped with a crumbled mixture of donut and butter, then baked to a sweet treat perfection.
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These bite-sized treats have a cinnamon cardamom apple filling with a vanilla brown sugar crumble topping. You could also make a big batch of this easy apple compote and use that for the mini apple pie filling.. This cream cheese pastry is flaky and rich, and contrasts nicely with the slightly tart spiced apple filling, but you could use store-bought pie crust or make this foolproof vodka pie.
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3. In a mixing bowl, stir together the apples, sugar, flour and cinnamon until fully combined. Spoon into the dough rounds, dividing evenly among the 12. 4. In a small mixing bowl, stir together the flour and light brown sugar. Drizzle with butter and mix well to combine. Spoon over the top of the pies, dividing evenly among them.
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Stir in 3 tablespoons apple juice, vanilla, apples, cinnamon, brown sugar, and salt. Bring to a simmer, cover and cook, stirring occasionally, for 4-6 minutes or until the apples have slightly softened. In a small bowl, whisk together cornstarch and 1 tablespoon apple juice. Slowly stir into the apple mixture.
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Place in the pan: Generously coat the pan with cooking spray or grease with Crisco. Use your fingers to gently place the dough circles, press into the bottom of the pan and around the sides. Fill the crusts: Spoon the pie filling into the crust, dividing evenly amongst all of then.
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Combine the filling ingredients. Add the diced apples to a bowl with the sugar, flour, cinnamon, and lemon juice, and toss to coat. Roll out the pie dough. Next, roll out the dough for your pie crust on a clean work surface. Once the dough is about 1/8" thick, use a cookie cutter to cut out circles of dough.
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2 In a medium bowl, toss the apple, granulated sugar, flour, and honey to combine. Step. 3 For the topping: In a separate medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Using a fork or pastry cutter, cut the butter into the flour mixture a few pieces at a time, until evenly mixed. Step.
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Step 1: Make the dough. In a large bowl, combine the flour and salt. Cut in the shortening using a fork or pastry cutter, and continue doing so until the dough is rough and crumbly. Gradually add cold water a tablespoon or two at a time, tossing with a fork, until the dough is soft enough to come together into a ball.
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Bake the cookie cups for 10 minutes. Remove and cool for 5 minutes. While the cookie cups are baking, make the pie filling. In a skillet over medium heat, melt the butter. Add the apples and cook for 5 minutes, then stir in the flour. Add the sugar and apple pie spice and cook for another 3 minutes.
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For the buttery crumble topping, stir together the sugar and flour then drizzle over the butter and combine. Sprinkle over the top of the pies then bake for 18 to 20 minutes until the crumb mixture is golden brown. Leave the muffin tin to cool then loosen out each mini pie to serve warm.
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Preheat oven to 400°F. Spray 3 mini muffin tins (36 total cavities) with cooking spray, preferably the kind with flour. Otherwise, grease them with butter or shortening. Unroll your pie crusts and use a 2.5" circle cutter to cut rounds of crust. A cookie cutter is perfect, but a glass or a jar lid will work too.
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Add the apple pie filling. Spoon approximately a tablespoon of apple pie filling into each of the mini muffin tins, on top of the crescent roll dough. Bake the mini apple pies at 375°F for 10 minutes, or until the crust is golden brown, and the filling is bubbling. Transfer the mini apple pies to a wire rack to cool for 10 minutes before serving.
