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Pam's Mini Apple Pies With Almond Crumble
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Recipe Summary Pam's Mini Apple Pies With Almond Crumble
Easy mini apple pie tart recipe with fresh apple, cinnamon and almond crumble tucked inside pastry cups.Ingredients | Apple Pie Drawing Aesthetic
½ cup firmly packed brown sugar, divided
⅓ cup sliced almonds
¼ cup all-purpose flour
3 tablespoons cold Parkay® Original-stick
PAM® Baking Spray
1 (15 ounce) package refrigerated pie crusts
1 pound apples (such as Braeburn), cored, chopped
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
Reddi-wip® Original Dairy Whipped Topping
Directions
Stir together 6 tablespoons brown sugar, almonds and flour in small bowl. Cut in Parkay with pastry blender until mixture resembles coarse crumbs; refrigerate until ready to use.
Preheat oven to 375 degrees F. Spray 18 medium nonstick muffin cups with baking spray. Roll each pie crust into a 13-inch circle on floured work surface. Trim and discard edges to make two 10-1/2-inch square crusts. Cut each crust into 9 square pieces. Carefully press pieces into muffin cups; set aside.
Combine apples, remaining 2 tablespoons brown sugar, cinnamon and vanilla in large bowl. Spoon 1/4 cup apple mixture into each crust-lined muffin cup.
Bake 20 minutes. Top each with crumble mixture; bake 8 to 10 minutes more or until crumble browns. Cool in pan 5 minutes; carefully remove from muffin cups. Top each with Reddi-wip just before serving.
Info | Apple Pie Drawing Aesthetic
prep:
25 mins
additional:
35 mins
total:
1 hr
Servings:
18
Yield:
18 servings
