Now that it’s the fall, I seem to have an abundance of apples from apple picking. One great way to use up those apples is to bake with them. I decided to look for a new way to make apple pie, and I found a great one in my Harry Potter Unofficial Cookbook. I found one for mini individual apple crumble pies. While I did use the recipe in the cookbook as a guide, I did improvise a tiny bit with the filling. I used four granny smith apples, instead of two granny smith & two gala apples. Also, I had a bit a trouble with my crust.. because I
maybe doubled the butter from not reading properly and lack of sleep. I had to go in after I chilled in and continue to add butter and combine it in. Don’t be like me, read the instructions carefully.
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Mini Individual Apple Crumble Pies
I started out by making the dough the night before I wanted to actually make the pies. This way the dough could chill overnight. The book said to use a food processor, but I think next time I’m just going to use my KitchenAid stand mixer with the dough hook. I started out by putting my dry ingredients in the food processor and pulsing three times to make sure they were properly combined. After that I added my cut up chilled butter, too much as I stated earlier, and pulsing that until combined. After I took the dough out I was supposed to add a little water to make it stick together, but it was already wet enough. The next day I had to add a ton of flour in small increments to get it to not be sticky.
I put the dough in the refrigerator overnight. The following day I started on the rest of my pies. I preheated the oven to 350, and sprayed the cupcake tin with spray to prevent sticking.
For my apple filling, I started by peeling, coring, and chopping my apples into smaller pieces. After the apples were ready, I melted butter in a pan, and then added the rest of the ingredients for the filling. I cooked that for about 10 minutes, stirring frequently, until the apples were soft.
While I was cooking the apples I took my dough out of the fridge. If you make the dough properly, you will just roll it out to fairly thing, and use a 4 inch cookie cutter to cut out your mini crusts. I filled up my crusts with the apple filling. To top off the pies I added the crumble topping, which was so easy to make. I added all the dry ingredients to a bowl, making sure they were evenly combined, and added the chilled butter. Using my fingers, I rubbed the chilled butter into the dry ingredients until it was a wet sand consistency.
I put the pies in the oven for 4o minutes, and I let them cool in the pan. To get them out of the tins, I used a butter knife and they popped right out. I ate mine both plain and with vanilla ice cream. I definitely recommend eating these with ice cream or whipped cream.
What’s your favorite pie recipe?
You can check out my other recipes here.
- 1 1/2 C All Purpose Flour
- 2 TBSP Sugar
- 1/2 tsp Salt
- 8 TBSP Butter, chilled and cut into pieces
- 4-6 TBSP cold water
- 2 TBSP Butter
- 4 Granny Smith Apples, peeled cored and chopped
- 1/2 C Sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 of a lemon, zest and juiced
- 1/2 C All Purpose Flour
- 1/4 C Brown Sugar
- 1/4 tsp ground cinnamon
- 4 TBSP butter, chilled and cut into pieces
- Place flour, sugar, and salt in food processor, pulse to combine
- Scatter pieces of butter over flour mixture, pulse until mixture is yellow and has no white powder remaining (about 15 pulses)
- Put dough into large bowl, add 4 TBSP of water and toss with rubber spatula. Add more 1 TBSP at at time if too dry
- Form dough into disk, chill for 2 hours up to 3 days
- Heat butter in skillet until melted
- Add apples, sugar, cinnamon, nutmeg, lemon juice and zest; Stir frequently
- Cook on medium-high heat until apples are soft.
- Transfer to bowl to cool to room temperature.
- Whisk flour, brown sugar, and cinnamon together in a bowl
- Scatter butter pieces on top and rub them into flour mixture with your finger until it resembles wet sand.
- Preheat oven to 350
- Spray cupcake tins to prevent sticking
- On generously flour surface roll dough thin, and using 4 inch cookie cutter cut out 12 circles
- Place circles into cupcake tins
- Place a heaping spoonful of apple filling into each pie
- Top off with crumble
- Bake for 40 minutes, rotating midway through, until juices are bubbling over and the tops are browned
- Remove from oven, let cool
- Use a knife to run around edges to loosens pies and life out
- Enjoy alone or with ice cream