Apple Pie Cupcakes PT45M https://img2.recipesrun.com/201907/2019/1021/d6/0/213144/300x200x50.jpg 20 servings Ingredients: whipped cream, ice cream, or caramel sauce 1 egg for egg wash 1/4 tsp. salt 1/3 cup pecan halves, toasted 1/3 cup brown sugar 1/3 cup flour 2 tbsp. unsalted butter 2 tbsp. lemon juice 1/4 tsp. salt 1/2 tsp. ground cinnamon 2 tbsp. brown sugar 2 large apples, peeled, cored and diced 2 tbsp. unsalted butter 2 pre-made, ready to roll pie crusts

Apple Pie Cupcakes

By Tracy

20 Person
45 Minutes
0 Calories
I don’t have to tell you that fall is the perfect time for making apple pie, what with the bounty of fresh apples – their sweet-tart scent filling the brisk air. Pie is just a natural vehicle for enjoying all those Honeycrisps, Mutsus, Pink Ladies, Galas, and Granny Smiths. With press-in crusts, easy apple pie filling and a simple crumb topping, these cupcake-sized desserts don’t require any special rolling, weaving, or fluting skills to create impressive little treats.

Ingredients

Crumble Topping

  • whipped cream, ice cream, or caramel sauce

  • 1 egg for egg wash

  • 1/4 tsp. salt

  • 1/3 cup pecan halves, toasted

  • 1/3 cup brown sugar

  • 1/3 cup flour

  • 2 tbsp. unsalted butter

  • 2 tbsp. lemon juice

  • 1/4 tsp. salt

  • 1/2 tsp. ground cinnamon

  • 2 tbsp. brown sugar

  • 2 large apples, peeled, cored and diced

  • 2 tbsp. unsalted butter

  • 2 pre-made, ready to roll pie crusts

Method

  • 01
    Heat oven to 350 degrees F. Lightly sprays 24 mini muffin cups with cooking spray.
  • 02
    In a medium-size pan, melt butter, add apples, brown sugar, salt, and cinnamon. Cook over medium-high heat, stirring often until apples are tender, about 10-12 minutes. Stir in lemon juice and set pan aside to cool.
  • 03
    In a medium bowl, combine the flour, brown sugar and pecans/walnuts add butter and mix in until crumbly.
  • 04
    Roll the pie crust out on a floured surface with a floured rolling pin.
  • 05
    Using a round cookie or biscuit cutter (approximately 3 inches diameter) cut at least 24 rounds out ( 12 rounds of each pie crust, if using store-bought)
  • 06
    Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash to the top edges of each cupcake.
  • 07
    Divide the apple filling evenly onto pie crusts in muffin cups then top with the crumble topping.
  • 08
    Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups.
  • 09
    Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.

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Apple Pie Cupcakes

I don’t have to tell you that fall is the perfect time for making apple pie, what with the bounty of fresh apples – their sweet-tart scent filling the brisk air. Pie is just a natural vehicle for enjoying all those Honeycrisps, Mutsus, Pink Ladies, Galas, and Granny Smiths. With press-in crusts, easy apple pie filling and a simple crumb topping, these cupcake-sized desserts don’t require any special rolling, weaving, or fluting skills to create impressive little treats.
01 Information
  • Grade easy
  • Serving 20 servings
  • Prep Time 15 Mins
  • Cook Time 30 Mins
  • Total Time 45 Mins
02 Ingredients
Crumble Topping
whipped cream, ice cream, or caramel sauce
1 egg for egg wash
1/4 tsp. salt
1/3 cup pecan halves, toasted
1/3 cup brown sugar
1/3 cup flour
2 tbsp. unsalted butter
2 tbsp. lemon juice
1/4 tsp. salt
1/2 tsp. ground cinnamon
2 tbsp. brown sugar
2 large apples, peeled, cored and diced
2 tbsp. unsalted butter
2 pre-made, ready to roll pie crusts
03 Method
Step 1
Heat oven to 350 degrees F. Lightly sprays 24 mini muffin cups with cooking spray.
Step 2
In a medium-size pan, melt butter, add apples, brown sugar, salt, and cinnamon. Cook over medium-high heat, stirring often until apples are tender, about 10-12 minutes. Stir in lemon juice and set pan aside to cool.
Step 3
In a medium bowl, combine the flour, brown sugar and pecans/walnuts add butter and mix in until crumbly.
Step 4
Roll the pie crust out on a floured surface with a floured rolling pin.
Step 5
Using a round cookie or biscuit cutter (approximately 3 inches diameter) cut at least 24 rounds out ( 12 rounds of each pie crust, if using store-bought)
Step 6
Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash to the top edges of each cupcake.
Step 7
Divide the apple filling evenly onto pie crusts in muffin cups then top with the crumble topping.
Step 8
Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups.
Step 9
Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.
04 Author
Tracy Tracy
75 Recipes
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