Mini Apple Pies
18 ingredients
4 steps
Ingredients
- Filling:
- 3 Granny Smith apples (about 1 lb.), peeled, cored, cut into 1/4-inch dice
- 5 tablespoons sugar
- 1 tablespoon unsalted butter
- 1/2 teaspoon cinnamon
- Crust:
- 4 ounces cream cheese, at room temperature
- 10 tablespoon unsalted butter, at room temperature
- 1 1/3 cups all-purpose flour
- Pinch of salt
- Topping:
- 1/3 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- 3 tablespoons unsalted butter, chilled, cut into small pieces
- 1/3 cup finely chopped walnuts
Directions
-
1Make filling: Cook filling ingredients in a medium pan over low heat, stirring, until butter has melted. Raise heat to medium-high; cook for 5 minutes, stirring, until apples release juice. Let cool.
-
2Make crust: Beat cream cheese and butter until combined. Add flour and salt; mix just until dough forms. Divide into 24 1-inch balls. Press 1 ball in each cup of a miniature muffin tin so dough covers sides and bottom evenly. (If dough is very soft, chill for 10 minutes before dividing and shaping.)
-
3Make topping: Mix flour, both sugars, cinnamon and salt. Rub in butter with your fingers until mixture resembles coarse crumbs. Toss in walnuts.
-
4Preheat oven to 350°F. Divide filling among muffin cups, leaving juices behind. Gently press topping over apples. Bake until golden, 30 to 40 minutes. Let cool on a wire rack for 15 minutes. Using a small metal spatula, remove pies and place on rack to cool completely.
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