Perfectly portioned individual apple crisp pies. —nicolelupu
Pie Filling Ingredients
apples (Granny Smith, Rome, Braeburn, Cortland, Honeycrisp or a mix of these)
lemon (juice and zest)
1 1/2 teaspoons
Ingredients for the crust and crisp topping
whole wheat pastry flour
butter (crisp topping)
rolled oats (crisp topping)
brown sugar (crisp topping)
sugar (crisp topping)
cinnamon (crisp topping)
whole wheat pastry flour (crisp topping)
salt (crisp topping)
In This Recipe
Preheat your over to 375 degrees and grease 12 muffin cups well with coconut oil or butter.
Make your "dough" by combining the butter and applesauce in a large bowl or stand mixer fitted with the paddle attachment, slowly add in the dry ingredients and mix until you get a dough like consistency. Roll the dough into equal size balls and then using your fingers press the balls around all sides of your greased muffin tin. Place your muffin tin in your refrigerator while you make the filling and crumb topping.
Make your apple pie filling by peeling and slicing your apples into 1/8 inch slices or cubes. Add to a large dutch oven and add in the lemon, spices and vanilla and mix to combine. Set over low heat and begin cooking slowly so as not to burn.
In a small bowl combine the flour and white sugar and then add while stirring to the apple mixture, cook over low to medium low heat approx 10-15 mins till the mixture begins to thicken and the apples start to soften.
Make the crisp topping by adding all dry ingredients to a medium mixing bowl and then add in the butter and work it into the flour and oats with your hands or a pastry blender.
Fill the cold muffin tin crusts with pie filling and distribute the crisp topping evenly over all the mini pies.
Bake 10-12 mins until the crusts are done and if desired turn your oven to broil to set up the crisp topping another 30 seconds to 1 min.
Allow to cool slightly and carefully removed from the muffin tins and top with vanilla ice cream!