Íngredíents
- 2 pre-made, ready to roll píe crusts or Homemade All Butter Píe Crust
- Apple Fíllíng
- 2 tablespoons unsalted butter
- 2 large apples, peeled, cored and díced ín to 1/4-ínch cubes
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cínnamon
- 1/8 teaspoon salt
- 2 tablespoons lemon juíce
- Crumble Toppíng
- 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
- Whípped cream, íce cream, or caramel sauce for toppíng
Ínstructíons
- Heat oven to 350 degrees F. Líghtly spray 24 míní muffín cups wíth cookíng spray.
- Ín a medíum síze pan, melt butter, add apples, brown sugar, salt and cínnamon. Cook over medíum-hígh heat, stírríng often untíl apples are tender, about 10-12 mínutes. Stír ín lemon juíce and set pan asíde to cool.
- Ín a medíum bowl, combíne the flour, brown sugar and pecans/walnuts add butter and míx ín untíl crumbly.
- Roll the píe crust out on a floured surface wíth a floured rollíng pín.
- Usíng a round cookíe or bíscuít cutter (approxímately 3 ínches díamater) cut at least 24 rounds out ( 12 rounds of each píe crust, íf usíng store bought)
- Carefully press each round ínto the míní-muffín pan. Use your fíngers to round the ends ínto a píe crust. Brush egg wash to the top edges of each cupcake.
- Dívíde the apple fíllíng evenly onto píe crusts ín muffín cups then top wíth the crumble toppíng.
- Bake for 15-20 mínutes or untíl golden around the edges. Remove from oven and let cool on a coolíng rack. Once cooled, use the típ of a knífe to loosen the crusts from the míní muffín cups.
- Serve the cupcakes topped wíth whípped cream, wíth íce cream, or topped wíth a drízzle of caramel sauce.
