Mini Apple Pies Recipe

INGREDIENTS

• 16 ounces refrigerated sugar cookie dough 454 grams (1 package), Pillsbury recommended
• 3 cups diced apples 339 grams, from about 2-3 apples
• 2 tablespoons unsalted butter 28 grams (¼ stick)
• 2 tablespoons all-purpose flour 15 grams
• ¼ cup granulated sugar 50 grams
• ¼ cup brown sugar 53 grams
• 1 tablespoon apple pie spice 9 grams

FOR THE CRUMB TOPPING

• ▢4 tablespoons unsalted butter 57 grams, cold and cubed (½ stick)
• ▢½ cup brown sugar 107 grams
• ▢½ teaspoon ground cinnamon
• ▢½ cup all-purpose flour 60 grams
• ▢Caramel sauce optional, for drizzling

EQUIPMENT

• Kitchen Scale (optional)
• Muffin Tin

Instructions

• Preheat oven to 350°F and spray a 12-count muffin tin with nonstick spray.
• Cut the cookie dough into 12 equal pieces and press each piece into the muffin tins.16 ounces refrigerated sugar cookie dough
• Bake the cookie cups for 10 minutes. Remove and cool for 5 minutes.
• While the cookie cups are baking, make the pie filling.
• Cook the apples with the butter, for 4 minutes, then stir in the flour.3 cups diced apples,2 tablespoons unsalted butter,2 tablespoons all-purpose flour
• Add the sugars and apple pie spice and cook for another 3 minutes.¼ cup granulated sugar,¼ cup brown sugar,1 tablespoon apple pie spice
• Spoon the apple filling into the cookie cups.
• Make the crumb topping by combining the butter, sugar, cinnamon, and flour with a fork till it forms a small crumbly texture. Sprinkle over the apple filling.4 tablespoons unsalted butter,½ cup brown sugar,½ teaspoon ground cinnamon,½ cup all-purpose flour
• Place in the oven and bake for another 10 minutes.
• Remove and serve with a drizzle of caramel sauce and a scoop of ice cream, if desired.Caramel sauce

NOTES

• You can use any refrigerated sugar cookie dough you like, or make your own!
• Use your favorite variety of apples to customize these pies.
• You can use gluten-free 1:1 baking flour in place of the all-purpose flour for a gluten-free version.
• Use dark brown sugar instead of light for a richer taste.
• Feel free to stir some chopped walnuts or pecans into the filling or topping to add a bit of crunch!
• In a pinch, you can use canned apple pie filling in place of making your own.
• Be sure to use a regular-sized muffin tin for this recipe, not a mini muffin tin or a jumbo muffin tin!
• I’ve found that a mason jar lid is the perfect size for cutting out cookie dough to fit in muffin cups!
• If you prefer a thicker cookie crust, you can use 2 packages of cookie dough. Divide each roll into 6 pieces instead of 12.
• Nutritional information does not include optional ingredients.

Storage: Store mini apple pies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.