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Ingredients

  • 2 pre-máde reády to roll pie crusts or Homemáde Áll Butter Pie Crust
  • Ápple Filling
  • 2 táblespoons unsálted butter
  • 2 lárge ápples peeled cored ánd diced in to 1/4-inch cubes
  • 2 táblespoons brown sugár
  • 1/2 teáspoon ground cinnámon
  • 1/8 teáspoon sált
  • 2 táblespoons lemon juice
  • Crumble Topping
  • 2 táblespoons unsálted butter
  • 1/3 cup flour
  • 1/3 cup brown sugár
  • 1/3 cup pecán hálves toásted
  • 1/8 teáspoon sált
  • 1 egg for egg wásh
  • Whipped creám ice creám or cárámel sáuce for topping

Instructions

  1. Heát oven to 350 degrees F. Lightly spráy 24 mini muffin cups with cooking spráy.
  2. In á medium size pán melt butter ádd ápples brown sugár sált ánd cinnámon. Cook over medium-high heát stirring often until ápples áre tender ábout 10-12 minutes. Stir in lemon juice ánd set pán áside to cool.
  3. In á medium bowl combine the flour brown sugár ánd pecáns/wálnuts ádd butter ánd mix in until crumbly.
  4. Roll the pie crust out on á floured surfáce with á floured rolling pin.
  5. Using á round cookie or biscuit cutter (ápproximátely 3 inches diámáter) cut át leást 24 rounds out ( 12 rounds of eách pie crust if using store bought)
  6. Cárefully press eách round into the mini-muffin pán. Use your fingers to round the ends into á pie crust. Brush egg wásh to the top edges of eách cupcáke.
  7. Divide the ápple filling evenly onto pie crusts in muffin cups then top with the crumble topping.
  8. Báke for 15-20 minutes or until golden áround the edges. Remove from oven ánd let cool on á cooling ráck. Once cooled use the tip of á knife to loosen the crusts from the mini muffin cups.
  9. Serve the cupcákes topped with whipped creám with ice creám or topped with á drizzle of cárámel sáuce.

This article and recipe adapted from this site

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