Mini apple pies with a streusel topping, easy to put together and perfect for your fall dinner parties!
Mini Apple Pies with Streusel Topping
I felt like baking today and I really don’t know why. Today was really warm and I didn’t sleep much last night but I kept catching little whiffs of the fragrant apples on my table from my aunt’s apple tree, better than any candle or perfume. I wish I could save them and keep them forever! Since I know that’s not possible I just had to make my favorite apple treat with them. Actually, Tay made my favorite apple treat. 🙂 Instead of making a a standard size pie, it was mini apple pies today complete with a crumbly streusel topping.
Kid Friendly Mini Pies
I turned Tay loose in the kitchen and she went straight to work on these pies. With my growing list of things to do I should have taken that opportunity to cross a few of my smaller things off that list, but I ended up hanging out with her in the kitchen. I watched her pat down the circular cookie cutter. She has her own little way of pressing the round pie crust cut outs into the mini muffin pan and she kept sneaking apples out of her chopped pile. 🙂
She likes cooking and baking just fine when she has free reign and when she is in the mood. I’m very happy for a little relief when it comes to food prep so I welcome her help wholeheartedly! Along with that comes suggestions and preferences, insisting that some things are a certain way.
She likes a specific brand of pepper that we bought right before our last picnic and she insists that she use that pepper when she cooks. That’s what makes the eggs so good, she says.
I’m not sure where the strong preferences come from as I am the opposite in the kitchen. Well, except for my salt. I’m substituting, creating, going with my gut and using whatever I have. That includes putting together meals in record time when my other half leaves for work in 30 minutes after spending way too much time galavanting all afternoon. Rolling with it and being resourceful have been great for keeping me flexible. It’s never perfect but we always make it good. 🙂
Crumbly or Cookie-Like
Speaking of preferences, I’ve seen more than one way to make a streusel topping. Which way is your favorite?
A traditional streusel, from what I have seen, is crumbly without completely falling off the pie. Otherwise it would be a sprinkling and not a topping. I really like when pieces of topping work their way off the pie and into the ice cream, making beautiful harmony.
The second kind of streusel is more like a cookie dough baked on top, as you can see above. This is usually the kind of topping that you may have seen baked onto bars using seasonal berries and fruits. Instead of a more crumbly texture it is like a cookie dough and can be broken up on top of the pie. After it is baked to a golden brown the edges are slightly crisp and nearly melt in your mouth. Absolute heaven!
For the traditional streusel, add the butter last and work it into the other ingredients with a fork. If you prefer a more cookie-like top, add the butter and sugar first then mix them together before adding the other ingredients.
This recipe instructs you to make the more traditional type of streusel top.
- 1 box of pre made pie crust or one batch of homemade pie crust
- 2½ cups of chopped apples
- ¼ cup granulated sugar
- 1½ tsp. cinnamon
- 1 tbsp. melted butter + 4 tbsp. softened butter
- ¼ tsp. salt
- 4 tbsp. packed brown sugar
- 6 tbsp. flour
- 8 tbsp. oatmeal
- In a large mixing bowl combine chopped apples, ¼ cup granulated sugar, ½ tsp. cinnamon, 1 tbsp. melted butter and ¼ tsp salt until apples are evenly coated.
- In a smaller bowl add flour, brown sugar, oatmeal and remaining cinnamon. Mix together.
- Add 4 tbsp. softened butter and thoroughly mix using a fork.
- Unroll one section of your pie crust on a flat surface. If your crust seems moist and sticky lightly flour the surface and the top of the crust. Using a rolling pin, lightly roll out the crust to flatten any folds or seams.
- Using a 3 inch round cookie cutter, cut the crust into round shapes. Cut them very close to each other.
- Place round pie crust cut outs into a non stick mini muffin tin and gently press down into the center of the muffin tin using a tart tamper or the bottom of a tiny glass. You can use your hands if you prefer but be careful not to puncture the crusts.
- After the bottom of the crust is pressed into the bottom, fold the edges down flat onto the pan.
- Spoon apples into each mini pie crust then top with the streusel.
- Bake at 325 degrees F for 23 minutes or until the edges of the crust are golden brown.