Mini Apple Pies with Donut Crumb Topping
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
12
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Calories
257 kcal
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Course
Dessert
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Cuisine
Australian
Mini Apple Pies with Donut Crumb Topping
Description
This recipe creates individual-sized apple pies using Granny Smith apples chopped and tossed with lemon juice to preserve freshness. The apples are simmered gently with brown and granulated sugars, cinnamon, and a cornstarch slurry until tender but maintaining shape. This filling is cooled before assembly.
The mini pie cases are formed by cutting out circles of prepared pie crust dough and pressing them into a muffin tin, with holes pricked in the base to prevent sogginess. They are baked briefly to set the crust before filling.
The crumb topping blends crumbled cinnamon donuts with melted butter, adding a sweet, crunchy contrast to the soft apple filling and flaky crust.
The assembly involves filling the partially baked crusts with the cooled apple mixture, topping each with the crumb, and baking again until golden and cooked through. These pies deliver a combination of soft, sweet fruit; flaky pastry; and spiced, crunchy topping in a convenient mini format.
Ingredients
Apple Pie Filling
- 5 apple Granny Smith variety
- 1 tablespoon lemon juice
- ¾ cup water boiling
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 3 tablespoon cornstarch mixed with 1 tablespoon water
- ½ teaspoon ground cinnamon
For the Mini Pie Cases
- 2 pie crust /shortcrust pastry - defrosted if necessary, pre-rolled sheets
For the donut crumb
- 2 cinnamon donut
- ¼ cup butter melted
Instructions
- Pre-heat oven to 180ºC/355ºF.
To make the Apple Pie filling
- Peel, core and chop the apples into small pieces. Immediately toss the apples with the lemon juice and set aside.
- Pour the water into a medium saucepan then add the brown sugar, granulated sugar, cinnamon and cornstarch slurry.
- Bring back to a boil and cook for 2 minutes stirring constantly.
- Add the apples and simmer for 10-15 minutes until the apples are tender but still holding their shape.
- Set the mixture aside to cool.
To make the bite bases
- Lightly flour a board and unroll your first sheet of pie crust.
- Use a 2 ½" (8cm) cookie cutter to cut out 6 disks. Repeat with the second sheet.
- Gently push the disks into a 12 hole muffin tin. The disks won't reach the top so don't worry.
- Use a fork to prick 3 sets of holes in the base of the cups.
- Bake for 10 minutes until lightly golden.
- Set aside until you need them.
To make the donut crumb.
- Lightly crumble the donuts up into a bowl. You want some to be a crumb and some to be small chunks.
- Pour over the melted butter and stir to combine.
To finish your Mini Apple Pies with Donut Crumb
- Spoon a heaped tablespoon of filling into each case and then top with a tablespoon of the crumbed donut.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 151mg | 6% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 16mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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