Recipe by bricookie55
My 4 year-old son and I went to a Mommy and Me cooking class, and this is one of the recipes we made together. Great for kids, and fun to make!
Top Review by AZPARZYCH
These are excellent!!! It is like having an apple pie without the work. Made as is, except I got 18 tarts out of the filling (I may have cut the apples too small, and they were pretty big apples). I will be making these for the holidays rather than a whole pie since I do not like pie leftover, it seems to get too mushy for me, and there definately will not be any leftovers with these. I am going to have to get some more apples and use the other pie crust from the box and make a second batch, we cannot stop eating them!! Made for PAC Spring 2010.
- 1 pie crust, refrigerated
- 56.69 g cream cheese, softened
- 28.39 ml brown sugar
- 1 egg
- 14.79 ml flour
- 1.23 ml cinnamon
- 1.23 ml vanilla
- 2 granny smith apples, peeled and chopped into small pieces
- 14.79 ml brown sugar
- 14.79 ml flour
- 7.39 ml butter
Directions See How It's Made
- Preheat oven to 375 degrees.
- Unfold 1 refrigerated pie crust onto a lightly floured surface. Cut 12, 2 1/2 inch circles from the pie crust, re-rolling the dough if necessary. Press each into a cup of a mini muffin pan.
- For the filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Add egg; blend well. Stir in flour, cinnamon, and vanilla until combined. Stir apples into cream cheese mixture.
- Spoon apple filling into 12 crusts.
- For topping, combine flour and brown sugar. Cut in butter until it forms a coarse crumb. Spoon topping evenly over each tart.
- Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before removing.