Miniature Apple Raspberry Pies
User Reviews
5
Miniature Apple Raspberry Pies
Description
These Miniature Apple Raspberry Pies start with cooking diced Fuji apples, raspberries, light brown sugar, granulated sugar, cinnamon, and salt together until the apples are tender but maintain shape. A cornstarch slurry is added to thicken the juices, and additional raspberries are folded in once cooled. For the topping, flour, sugar, salt, and melted butter are combined to a crumbly texture. Mini muffin tins are buttered and lined with rolled pie dough rolled to 1/8-inch thickness, cut into rounds, then chilled. The apple-raspberry filling is spooned into the crusts and topped with the crumble before baking at 400°F. The result is a crisp, flaky crust filled with a warm, slightly tart fruit filling, finished with a sweet crumb topping.
Ingredients
- 2 pounds Fuji apples , peeled, cored, and cut into 1/4-inch dice
- 3 tablespoons butter melted, plus additional for greasing pans, unsalted
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch , dissolved in 1-1/2 teaspoons cool water
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar , divided
- 1/4 cup light brown sugar
- 1-1/2 cups raspberry divided
- 1 recipe pie crust OR 3 rounds, pre-rolled, refrigerated pie crust, all-butter
Instructions
- Combine apples, 1 cup raspberries, light brown sugar, 2 tablespoons granulated sugar, cinnamon, and salt in a large pot. Cover and cook over medium-low heat, stirring occasionally, until apples are soft but still retain their shape, 15 minutes. Stir in cornstarch mixture and continue cooking, uncovered, until juices are thickened and clear, 3-5 minutes. Cool to room temperature. Cut remaining 1/2 cup raspberries into halves and gently stir into the filling.
- Make the topping for the pies by stirring together flour, 6 tablespoons granulated sugar, a pinch of kosher salt, and 3 tablespoons melted butter until crumbly. Set aside. Brush the wells and tops of the mini muffin tins with melted butter. Roll pie dough to 1/8-inch thick and use a 2-3/4 inch biscuit cutter to cut dough into rounds. Fit dough into the wells of the muffin tins and refrigerate 30 minutes.
- Preheat oven to 400°F. Fill each well almost to the top with the apple mixture and top with a few pinches of crumble. Place tins on baking sheets to catch any filling that might bubble over in the oven. Bake 20 minutes, rotate pans, and continue baking 10 minutes, until crust is light golden brown (loosely cover with foil if crumble is browning too quickly). Remove from oven and let stand 5 minutes. Use two forks to gently lift each pie from the tins and transfer to wire racks to cool before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36mini pies
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 14g | 5% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 62mg | 3% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 6mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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