Mini Cinnamon Apple Pies with Crumble Topping Recipe

Introduction

These Mini Cinnamon Apple Pies with Crumble Topping are a delightful bite-sized dessert perfect for any occasion. Bursting with warm spices and topped with a buttery crumble, they bring the cozy flavors of fall right to your kitchen.

Ingredients

• 3 cups tart apples (such as Granny Smith), peeled, cored, and diced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 1 package (about 9 to 10 oz) pie crust dough (store-bought or homemade)
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1 egg
• 1 tablespoon water or milk

Instructions

1. Step 1: Peel, core, and dice the apples into small chunks. Toss them with ground cinnamon, nutmeg, allspice, brown sugar, and granulated sugar to create a fragrant, sweet, and spiced apple filling.
2. Step 2: In a bowl, combine cold butter cubes, all-purpose flour, and brown sugar. Use your fingers or a pastry cutter to crumble the butter into the dry ingredients until the mixture resembles coarse crumbs, creating a sweet crunchy texture.
3. Step 3: Roll out the pie crust dough on a floured surface until about 1/8 inch thick. Use a round cutter or glass to cut circles large enough to fit your mini pie pans or muffin tin.
4. Step 4: Place each dough circle into the mini pie pans, spoon apple filling evenly into each shell, then sprinkle the crumble topping generously over the filling.
5. Step 5: Beat the egg with water or milk and brush the exposed edges of the pie dough with the egg wash to achieve a shiny, golden crust when baked.
6. Step 6: Bake the pies in a preheated oven at 375°F (190°C) for 25-30 minutes or until the crust is golden and the crumble topping is bubbly with toasted edges.

Tips & Variations

• Use tart apples like Granny Smith for a perfect balance of sweetness and acidity.
• For a nutty twist, add chopped walnuts or pecans to the crumble topping.
• Let the pies cool slightly before removing them from the pans to keep their shape intact.
• Serve warm with a scoop of vanilla ice cream for an extra special treat.

Storage

Store leftover mini pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven or microwave before serving to restore crispness to the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust for this recipe?

Yes, homemade pie crust works wonderfully. Just roll it out to about 1/8 inch thickness before cutting and assembling.

Can I freeze the mini pies before baking?

Absolutely. Assemble the pies and freeze them on a baking sheet until solid, then transfer to a sealed container. Bake from frozen, adding a few extra minutes to the baking time.

Mini Cinnamon Apple Pies with Crumble Topping Recipe

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★★★★★

4.6 from 124 reviews

• Author: anna
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

These Mini Cinnamon Apple Pies with Crumble Topping are the perfect bite-sized treat featuring a fragrant, spiced apple filling and a sweet, crunchy crumble topping baked inside buttery pie crusts. Ideal for sharing at gatherings or enjoying as a cozy dessert, they combine classic fall flavors in a convenient mini format.

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Ingredients

Scale 1x2x3x

Apple Filling

• 3 cups tart apples (such as Granny Smith), peeled, cored, and diced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar

Pie Crust and Topping

• 1 package (about 9 to 10 oz) pie crust dough (store-bought or homemade)
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar

Egg Wash

• 1 egg
• 1 tablespoon water or milk

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Instructions

1. Prepare the Filling: Peel, core, and dice the apples into small chunks. Toss them with ground cinnamon, nutmeg, allspice, brown sugar, and granulated sugar to create a fragrant, sweet, and spiced apple filling.
2. Make the Crumble Topping: In a bowl, combine cold butter cubes, all-purpose flour, and brown sugar. Use your fingers or a pastry cutter to crumble the butter into the dry ingredients until the mixture resembles coarse crumbs, creating a sweet crunchy texture.
3. Roll Out and Cut the Dough: Roll out the pie crust dough on a floured surface until about 1/8 inch thick. Use a round cutter or glass to cut circles large enough to fit your mini pie pans or muffin tin.
4. Assemble the Mini Pies: Place each dough circle into the mini pie pans, spoon apple filling evenly into each shell, then sprinkle the crumble topping generously over the filling.
5. Apply Egg Wash: Beat the egg with water or milk and brush the exposed edges of the pie dough with the egg wash to achieve a shiny, golden crust when baked.
6. Bake to Perfection: Bake the pies in a preheated oven at 375°F (190°C) for 25-30 minutes or until the crust is golden and the crumble topping is bubbly with toasted edges.

Notes

• Use tart apples like Granny Smith for a balanced sweet-tart flavor.
• Keep the butter cold when making the crumble for a better texture.
• If you don’t have mini pie pans, muffin tins work perfectly.
• Brush the egg wash carefully to avoid dripping on the crumble topping.
• Let pies cool slightly before removing from pans to retain shape.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini apple pies, cinnamon apple pies, crumble topping, fall desserts, baked mini pies, holiday treats