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2. Add the flour, cinnamon, and vanilla extract to the apples and set aside while you prepare the pie crust. 3. On a lightly floured surface, roll out one pie crust to a ⅛-inch thickness. Cut out 12 circles using a 3 ½-inch round cookie cutter. Gently press each round of dough into a well of a 12-cup muffin tin. 4.
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Instructions. Preheat oven to 375°F. Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Use a fork to crimp the edges, or use two hands to flute the edges of the pie crusts. In a large bowl, stir together the Karo® Syrup, butter, sugar, corn starch, cinnamon and salt.
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3. In a mixing bowl, stir together the apples, sugar, flour and cinnamon until fully combined. Spoon into the dough rounds, dividing evenly among the 12. 4. In a small mixing bowl, stir together the flour and light brown sugar. Drizzle with butter and mix well to combine. Spoon over the top of the pies, dividing evenly among them.
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Combine the filling ingredients. Add the diced apples to a bowl with the sugar, flour, cinnamon, and lemon juice, and toss to coat. Roll out the pie dough. Next, roll out the dough for your pie crust on a clean work surface. Once the dough is about 1/8" thick, use a cookie cutter to cut out circles of dough.
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These mini Apple Pies with Donut Crumb are a mixture of two apple classics and a coffee break staple. Apple pie meets apple crisp meets cinnamon donut. The mini pie cups are filled with sweet apple pie filling and topped with a crumbled mixture of donut and butter, then baked to a sweet treat perfection.
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Baking Instructions. Step 8: Fill the pie crusts with 1/4 cup of the apple mixture. Step 9: Place 1 small pat of butter on the top of the apples and then top the apple mixture with 1 tablespoon of crumb mixture. Steps 10-11: Bake in an oven preheated to 400 degrees for 18-22 minutes or until the top is golden brown.
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Stir in 3 tablespoons apple juice, vanilla, apples, cinnamon, brown sugar, and salt. Bring to a simmer, cover and cook, stirring occasionally, for 4-6 minutes or until the apples have slightly softened. In a small bowl, whisk together cornstarch and 1 tablespoon apple juice. Slowly stir into the apple mixture.
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For the buttery crumble topping, stir together the sugar and flour then drizzle over the butter and combine. Sprinkle over the top of the pies then bake for 18 to 20 minutes until the crumb mixture is golden brown. Leave the muffin tin to cool then loosen out each mini pie to serve warm.
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Bake the cookie cups for 10 minutes. Remove and cool for 5 minutes. While the cookie cups are baking, make the pie filling. In a skillet over medium heat, melt the butter. Add the apples and cook for 5 minutes, then stir in the flour. Add the sugar and apple pie spice and cook for another 3 minutes.
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Place in the pan: Generously coat the pan with cooking spray or grease with Crisco. Use your fingers to gently place the dough circles, press into the bottom of the pan and around the sides. Fill the crusts: Spoon the pie filling into the crust, dividing evenly amongst all of then.
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How to Make Mini Apple Pie. Preheat oven to 350 degrees F. Mix t ogether flour, 1/2 cup sugar, egg yolk and baking powder together. Add in melted butter and mix until crumbly. Press 1/4 of the dough into each of the two 5 inch pie tins. (use half the mixture) Press evenly on bottom and up the sides of the pie tin. Slice, core and peel apples.
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Step 1: Make the dough. In a large bowl, combine the flour and salt. Cut in the shortening using a fork or pastry cutter, and continue doing so until the dough is rough and crumbly. Gradually add cold water a tablespoon or two at a time, tossing with a fork, until the dough is soft enough to come together into a ball.
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2 In a medium bowl, toss the apple, granulated sugar, flour, and honey to combine. Step. 3 For the topping: In a separate medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Using a fork or pastry cutter, cut the butter into the flour mixture a few pieces at a time, until evenly mixed. Step.
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Preheat the oven to 425℉. Lightly spray your muffin pan with nonstick cooking spray and set aside. In a large bowl, combine the chopped apples, granulated sugar, brown sugar, apple pie spice and vanilla extract. Stir together until the apples are evenly coated.
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Preheat oven to 400°F. Spray 3 mini muffin tins (36 total cavities) with cooking spray, preferably the kind with flour. Otherwise, grease them with butter or shortening. Unroll your pie crusts and use a 2.5" circle cutter to cut rounds of crust. A cookie cutter is perfect, but a glass or a jar lid will work too.
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Add the apple pie filling. Spoon approximately a tablespoon of apple pie filling into each of the mini muffin tins, on top of the crescent roll dough. Bake the mini apple pies at 375°F for 10 minutes, or until the crust is golden brown, and the filling is bubbling. Transfer the mini apple pies to a wire rack to cool for 10 minutes before serving.
