Apple pie makes me…well, I think you can guess. (And the same goes for miniature-sized things!) It’s my favorite of ALL the pies and my go-to during the holidays—I am responsible for making it at Thanksgiving and Christmas in my family, while my dad makes almost literally everything else. (My sister, my mom, and I can usually be found giggling in the living room.)
For this recipe, I wanted to create a version that would work at a pre-holiday, fall cocktail party—so I was thinking, tiny and fancy-looking. Enter: mini cheesecake tins!
I love these because they are really easy to get the pies out of (there is a loose circle piece that sets inside each cup over a small hole in the bottom, so you can use your finger to push the little pies up), and the cylinder shape is quite classy.
I’m also a big fan of the crumble top—I hope you are, too.
Mini Apple Crumble Pies
Makes about 18-22 pies (using mini cheesecake tin) | Grain-Free, Gluten-Free
Prep time: 45 min | Cook and serve time: 20 to 23 min
I used this gluten-free pie crust, or use your favorite recipe
3 Granny Smith apples
1 cup brown sugar
2 tablespoons cinnamon
1/4 cup tapicoa flour
1/4 cup coconut flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
4 tablespoons cold unsalted butter, cut into 4 pieces
- Make pie crust.
- Preheat oven to 350 degrees F.
- For the crumble, add the flours, brown sugar, and cinnamon to a food processor and pulse a few times until blended. Add in butter cubes and pulse several more times until the mixture is crumbly. Set aside. (Alternately, you can cut in butter in a bowl using a pastery cutter.)
- Peel and core apples, then chop into small, 1/4-inch pieces. (It’s important to chop them small so you can fit more into the small cups, and it also helps them to cook faster.)
- In a large bowl, stir together chopped apples, brown sugar, and cinnamon. (Do this right before you’re ready to fill the prepared tins. If the apples sit with the mixture for too long, they’ll start to get really juicy and it can bubble up while cooking, making a bit of a mess. I speak from experience.)
- Press the dough into the tins, small bits at a time until the cups are covered evenly. (I found this easier than rolling out the dough and cutting it, then placing it in, but do whatever is easiest for you!)
- Fill cheesecake tins with apple mixture, pressing apples down gently to get more in there. Leave just a tiny bit of room at the top.
- Sprinkle about a teaspoon of crumble on top of each pie.
- Bake in preheated oven until the edges of the crust are golden brown, as well as the crumble, 20 to 23 minutes.
- Allow to cool for an hour or so before pushing pies out of the tin. (You can test one to see if it comes out clean sooner. It’ll just be easier, the longer you wait. If they are being stubborn, run a knife along the edges of the inside of the cups to loosen them a bit.)
Want more party eats? I’ve put a whole menu together for you HERE.