Happy Halloween Y’all, here is a little treat for all you parents out there abstaining from eating your kids halloween candy. It’s tiny and cute and yet bursting with all the appley goodness and fall vibes you could want.
If you’re like me and you like to make a giant batch of pie filling early in the season these legit take no time at all to whip up, and if not they’re still so worth it. These are perfect for a dinner party or thanksgiving as everyone always loves getting their own special dessert. I love them because they are mini and they prevent you from eating too much. I don’t know about you but when it comes to something sweet I find a few bites is all I really need to tell my brain it’s the end of my meal. Furthermore, if you’re making these for thanksgiving who really has that much room left for dessert anyway?
I like to bake homemade desserts around halloween as I would so much rather offer my kiddos something homemade with real ingredients vs letting them go to town on packaged candy. To be honest my kids love loading up on it, but rarely eat more than few pieces on Halloween night. It’s more the excitement of going through the bags afterwards with friends and dressing up that makes it special.
If your kids are like mine it helps them part with all that extra candy the next day if they’ve got something else to look forward to, like a mini apple pie, hot cocoa or chocolate chip pumpkin cookies! This recipe is actually a mix between an apple cookie and an apple crisp and top anything with ice cream in my house and it’s a hit, my kids don’t even notice the cookie crust is whole wheat.
As we are still in the throws of the Coronavirus pandemic this year will surely be different but no less special. In fact my kids are really excited to see a few neighborhood kids and watch a scary movie outside tonight. Whatever you’re doing to celebrate this year I wish you all a healthy and safe Halloween and hope you try these mini pies to celebrate fall and all the yummy treats we’re meant to enjoy with loved ones.
The Cutest Mini Apple Crisp Pies
Equipment
- muffin tin
Materials
- 8 apples Granny Smith, Rome, Braeburn, Cortland, Honeycrisp or a mix of these
- 1/2 cup sugar
- 1 lemon juice plus zest
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1.5 tso vanilla extract
- 1/2 cup flour
For the crust
- 2 cups whole wheat pastry flour
- 8 tbsp butter
- 1/2 cup applesauce
- 1/2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
For the crisp topping
- 6 tbsp butter
- 2/3 cup rolled oats
- 2/3 cup brown sugar
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/2 cup whole wheat pastry flour
- 1/4 tsp salt
Instructions
- Preheat your over to 375 degrees and grease 12 muffin cups well with coconut oil or butter.
- Make your "dough" by combining the butter and applesauce in a large bowl or stand mixer fitted with the paddle attachment, slowly add in the dry ingredients and mix until you get a dough like consistency. Roll the dough into equal size balls and then using your fingers press the balls around all sides of your greased muffin tin. Place your muffin tin in your refrigerator while you make the filling and crumb topping.
- Make your apple pie filling by peeling and slicing your apples into 1/8 inch slices or cubes. Add to a large dutch oven and add in the lemon, spices and vanilla and mix to combine. Set over low heat and begin cooking slowly so as not to burn.
- In a small bowl combine the flour and white sugar and then add while stirring to the apple mixture, cook over low to medium low heat approx 10-15 mins til the mixture begins to thicken and the apples start to soften.
- Make the crisp topping by adding all dry ingredients to a medium mixing bowl and then add in the butter and work it into the flour and oats with your hands or a pastry blender.
- Fill the cold muffin tin crusts with pie filling and distribute the crisp topping evenly over all the mini pies.
- Bake 10-12 mins until the crusts are done and if desired turn your oven to broil to set up the crisp topping another 30 seconds to 1 min.
- Allow to cool slightly and carefully removed from the muffin tins and top with vanilla ice cream.
