Description
Delightful mini dutch apple pies showcase classic Netherlands dessert flavors in bite-sized pastry cups. Crisp cinnamon-spiced apples nestled in buttery crust promise sweet comfort for dessert enthusiasts.
Ingredients
Scale
- 2 apples (medium, peeled, cored, and diced)
- 1 pie crust (premade or homemade)
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 2 tbsps granulated sugar
- 2 tbsps unsalted butter (melted)
- 1 tbsp flour (for dusting)
- 1 tbsp brown sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- ½ tsp cinnamon
- ¼ tsp cinnamon
Instructions
- Preparation: Preheat the oven to 375F (190C) and lightly grease the muffin tin to prevent adherence of the mini pies.
- Crust Formation: Roll out the pie crust on a flour-dusted surface, using a 3-inch round cutter to create precise circular bases. Gently press each crust into the muffin cavities, ensuring a snug fit.
- Apple Filling Creation: Combine diced apples with granulated sugar, brown sugar, cinnamon, lemon juice, and cornstarch. Allow the mixture to rest, enabling the flavors to meld and intensify while releasing natural juices.
- Streusel Topping Preparation: Blend flour, brown sugar, and cinnamon, then incorporate melted butter to craft a crumbly, textured topping that will provide a delightful crunch.
- Assembly and Baking: Evenly distribute the apple mixture among the prepared crusts, then generously sprinkle the streusel topping over each mini pie. Bake in the preheated oven for 18-22 minutes until the edges turn golden brown and the filling becomes bubbly.
- Cooling and Serving: Allow the mini pies to rest for 10 minutes, enabling them to set and easily release from the tin. Serve warm, optionally accompanied by a scoop of vanilla ice cream for an extra indulgent touch.
Notes
- Precision Matters: Use a 3-inch round cutter or glass rim to ensure uniform mini pie shells, creating consistent and professional-looking desserts.
- Apple Selection Technique: Choose firm, slightly tart apples like Granny Smith or Honeycrisp to maintain structural integrity and prevent mushy filling during baking.
- Moisture Management: Sprinkle diced apples with cornstarch to absorb excess liquid, preventing soggy crusts and ensuring a perfectly crisp streusel topping.
- Temperature Control: Allow mini pies to cool for exactly 10 minutes in the tin before removing, helping them set and preventing potential crumbling or structural collapse.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 7
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg