Mini Apple Pies with Donut Crumb Topping

1. Pre-heat oven to 180ºC/355ºF.

To make the Apple Pie filling

1. Peel, core and chop the apples into small pieces. Immediately toss the apples with the lemon juice and set aside.
2. Pour the water into a medium saucepan then add the brown sugar, granulated sugar, cinnamon and cornstarch slurry.
3. Bring back to a boil and cook for 2 minutes stirring constantly.
4. Add the apples and simmer for 10-15 minutes until the apples are tender but still holding their shape.
5. Set the mixture aside to cool.

To make the bite bases

1. Lightly flour a board and unroll your first sheet of pie crust.
2. Use a 2 ½" (8cm) cookie cutter to cut out 6 disks. Repeat with the second sheet.
3. Gently push the disks into a 12 hole muffin tin. The disks won't reach the top so don't worry.
4. Use a fork to prick 3 sets of holes in the base of the cups.
5. Bake for 10 minutes until lightly golden.
6. Set aside until you need them.

To make the donut crumb.

1. Lightly crumble the donuts up into a bowl. You want some to be a crumb and some to be small chunks.
2. Pour over the melted butter and stir to combine.

To finish your Mini Apple Pies with Donut Crumb

1. Spoon a heaped tablespoon of filling into each case and then top with a tablespoon of the crumbed donut.
2. Press the donut crumb lightly down onto the apple and then bake for 10 minutes until golden and crisp.

Serve warm or room temp.

These will keep for 36 hours in an airtight container.