Apple Pie Crumble Pie Cups

Thanksgiving means pie season. This year I want to make different desserts for our Thanksgiving feast.

The combination of these ingredients are magical and they taste heavenly.

These apple pie cups are simple to make and the perfect portion. You can also make a whole pie using this recipe but I wanted to make something cute.

Assemble the pie cups using a tablespoon per pie cup.

This classic apple pie recipe gets a seasonal, honey sweet twist when mixed with a crunchy crumble topping.

You can also make a whole pie using this recipe.

For s gluten-free version just replace the crust. This pie is vegan if you replace the egg wash using 2 tablespoon of almond milk mixed with tablespoon of agave nectar.

Here’s the recipe:

Ingredients:

Pie

prepared pie dough – 1 disk

tart apples Granny Smith – 6

granulated sugar – 1/2 cup

brown sugar lightly packed – 1/2 cup

lemon – juice of half of lemon

Brandy liqueur *optional – 1/4 cup

cinnamon – 2 teaspoons

ground cardamom – 1/4 teaspoon

ground nutmeg – 1/4 teaspoon

Crumble Topping

all purpose flour – 1/2 cup

cold butter cut into 1/4″ cubes – 6 tablespoons

brown sugar lightly packed – 1/2 cup

granulated sugar – 1/2 cup

rolled oats – 1/2 cup

sliced almonds – 1/2 cup

cinnamon – 1/2 teaspoon

salt – 1/2 teaspoon

Egg Wash

1 egg or egg replacement for a vegan version.

Method:

1 -2 teaspoons sparkling sugar or turbinado sugar

1. Peel and core the apples, then cut into 1/8″- 1/4″ slices. Place in a large mixing bowl and toss with the lemon juice, liqueur, sugars, and spices. Set aside for at least 15 minutes so the juices begin to release from the fruit.

2. Preheat oven to 400°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray.

3. Prepare the crumble topping. Combine the cold butter cubes, flour, sugars, oats, almonds, salt and cinnamon together in a large bowl. Use your hands to mash the butter into the other ingredients until coarse crumbles the size of peas form.

4. Pour the apple filling into the bottom shell

5. Whisk the egg or vegan egg wash until blended. Gently brush the exposed, fluted edges of the pie with the egg wash. Sprinkle the crust with sparkling or turbinado sugar.

6. Top pie evenly with crumble topping.

7. Bake at 400 for 20 minutes.

8. Then lower the temperature to 375° and bake for 10-15 minutes.

9. Bake until the filling is bubbly and the crumble topping turns a deep golden color

10. The fruit should be just soft when poked with a toothpick.A

11. Allow to cool on a rack for at least 1 hour.

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