Recipe by Starrynews
I love to serve finger foods at parties and get-togethers, and I wanted to do some tiny pies, but all I could find were recipes for regular muffin sized "mini" apple pies. So here's what I came up with for tiny bite-sized apple pies! I have successfully made these gluten free by checking ingredients and using a gluten free flour blend. Prep time includes 1 hour chill time for dough.
Top Review by COOKGIRl
What a darling recipe! I reduced the yield to six mini pies. First I buttered muffin tins (standard size-don't own mini one). Used a food processor to finely mince the apple. Added a small pinch of ground cardamom. Chilling the dough helps tremendously because it is sticky. A wax paper-lin tortilla press was used to flatten the dough, sprinkling the wax paper with a light dusting of flour. Baked about 22 minutes. Removed to counter, let cool 5 minutes then carefully transferred to a wire rack to cool. The tops were lightly sprinkled with some raw sugar for presentation. The apples could easily be substituted with other seasonal fruit: pears, peaches, berries, etc. Will make again! Reviewed for Veg Tag/February. PS Didn't have enough cream cheese on hand and used a little bit of whole milk yogurt.
- 1⁄2 cup butter, softened
- 3 ounces cream cheese, softened
- 1 cup flour
- 2 apples, finely chopped and core discarded
- 2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- 1 dash nutmeg
- 1⁄4 cup flour
- 1⁄4 cup brown sugar
- 1 dash nutmeg
- 2 tablespoons butter, chilled
Directions See How It's Made
- Cream butter and cream cheese together. Once well combined, add flour and work into dough by hand or by mixer. Chill dough for about one hour.
- Meanwhile, make the filling by combining the apples, sugar, cinnamon, and nutmeg. Allow the apple mixture to sit and flavors to meld.
- Combine flour, brown sugar, and nutmeg into a small bowl, stirring well. Cut in butter until it resembles coarse crumbs.
- When dough is ready, preheat oven to 400°F.
- Divide dough into 24 small balls and press into the bottom and up the sides of the cups in a miniature muffin pan.
- Fill each crust with apple filling - this should rise a little above each cup, as the apples will settle a bit during baking. If you have extra juice in the bottom of the bowl when you've used up the apples, divide that up throughout the cups too.
- Top each pie with crumble topping.
- Bake for 18-20 minutes. Filling will be bubbly and top a light golden brown when ready.