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Mini Apples Pies

3 from 2 reviews

Ingredients

Units

Filling:

  • 3 granny smith apples, peeled, cored, cut into 1/4 inch dice
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon cinnamon

Crust:

  • 4 ounces cream cheese, at room temperature
  • 10 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups all-purpose flour or,
  • whole wheat baking flour (soft wheat)
  • Pinch of salt

Topping:

  • 1/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon cinnamon
  • Pinch of Salt
  • 3 tablespoons unsalted butter, chilled, cut into small pieces
  • 1/3 cup finely chopped walnuts (optional)

Instructions

Filling:

  1. In a medium pan, cook the filling ingredients over low heat, stirring until butter has melted. Raise heat to medium-high; cook for 5 minutes until apples soften and release its juice. Remove from heat and cool.

Crust:

  1. In a medium bowl, beat softened cream cheese and butter until thoroughly combined. Add flour and salt; mix just until dough forms.
  2. Divide into 24 1-inch balls. Press 1 ball in each cup of a miniature muffin pan so dough cover sides and bottom evenly. (If dough is very soft, chill for 10 minutes before dividing and shaping.)

Topping:

  1. Mix flour, both sugars, cinnamon and salt. Rub in butter with your fingers until mixture resembles coarse crumbs. Toss in walnuts.
  2. Preheat oven to 350ºF.
  3. Divide filling among 24 mini muffin cups, leaving juices behind. Gently press topping over apples. Bake until golden, 30 to 40 minutes.
  4. Remove from oven and allow mini pies to cool down for 10 minutes, remove from mini muffin pans and let them cool on a wire rack.