APPLE PIE CUPCAKES #DESSERT #APPLE
I don't need to reveal to you that fall is the ideal time for making crusty fruit-filled treat, what with the abundance of crisp apples – their sweet-tart fragrance filling the energetic air. Pie is only a characteristic vehicle for appreciating each one of those Honeycrisps, Mutsus, Pink Ladies, Galas, and Granny Smiths.
Be that as it may, as much as a crisp crusty fruit-filled treat is charming to eat, it very well may scare make and considerably trickier to serve. My answer? Small scale pies, heated in a cupcake dish.
With press-in outside layers, simple crusty fruit-filled treat filling and a straightforward scrap beating, these cupcake-sized sweets don't require any unique moving, weaving, or fluting abilities to make noteworthy little treats.
Tips and Tricks:
* Use canned crusty fruit-filled treat filling! You can refrigerate remaining filling and make another bunch of cupcakes the second these are gone.
* Try locally acquired whipped cream for some other efficient trap. You can likewise utilize a flavor cake blend to make these REALLY semi-natively constructed.
* You'll require two pie outside layers for this formula. Utilize any extra pie outside layer you need to enrich the highest points of the pies anyway you like!
* You can utilize any kind of heating apples you favor in this formula. I like to utilize a blend of sweet and tart apples, so I commonly use Granny Smith and Gala/Honeycrisp apples.
* Want to be the star of your Thanksgiving festivities? You can make this cupcake BAKERY commendable by including a caramel shower or heath chips on top.
Ingredients:
- 2 pre-made, ready to roll pie crusts or Homemade All Butter Pie Crust
- Apple Filling
- 2 tablespoons unsalted butter
- 2 large apples, peeled, cored and diced in to 1/4-inch cubes
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons lemon juice
- Crumble Topping
- 2 tablespoons unsalted butter
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/3 cup pecan halves, toasted
- 1/8 teaspoon salt
- 1 egg for egg wash
- Whipped cream, ice cream, or caramel sauce for topping
Instructions:
- Heat oven to 350 degrees F. Lightly spray 24 mini muffin cups with cooking spray.
- 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.
- In a medium bowl, combine the flour, brown sugar and pecans/walnuts add butter and mix in until crumbly.
- Roll the pie crust out on a floured surface with a floured rolling pin.
- Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( 12 rounds of each pie crust, if using store bought)
- 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.
- Divide the apple filling evenly onto pie crusts in muffin cups then top with the crumble topping.
- 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.
- Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.
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