Apples. It seems that wherever I go there they are. During fall they are the highlight of the Virginian countryside. Apple festivals, apple cider stands, and roadside diners selling homemade apple pie throughout the Shenandoah countryside. Next to the classic pumpkin the second most popular is apple pie on Thanksgiving tables.
For a school project growing up we had a potluck consisting of dishes from the original Thanksgiving feast. No one will argue that our feasts circa 2015 are a bit tastier than circa 1621.Porridge can’t hold a candle to gravy and mini marshmallows.
This mini apple pie recipe would be so perfect for your holiday table. After all everyone wants to have more than one kind of pie on turkey day. This one is portion size perfect. You can make them in a muffin tin and any extra in a mini size pie pan. Variety provided and you are the perfect fall host or hostess. The apples are spiced divinely and the crust is flaky and delicious. It is difficult to have just one.
These are portion perfect and are the perfect addition to any fall feast. As the leaves continue to fall here and the air turns crisp and cool here in Virginia we will definitely be enjoying a batch of our own. They make me nostalgic for horseback rides, big family meals, and my grandparents.
Mini Apple Pie
For crust: Use your favorite two-crust recipe
7 cups peeled, cored and sliced apples (Rome or Courtland work well)
4 Tbsp. butter
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
2 Tbsp. apple cider
1 Tbsp. tapioca flour
2 Tbsp. cornstarch
For Streusel topping:
1/4 cup almond meal
1/4 cup coconut flour
1/3 cup brown sugar
1 tsp. cinnamon
4 Tbsp. butter cut in small chunks
2/3 cup chopped pecans
Prepare crust, wrap in plastic wrap and refrigerate while preparing apples. Peel, core and slice apples, then sprinkle with a little lemon juice to prevent browning. Set aside.
Roll out crust (working with ½ of the recipe at a time), and cut into circles approximately 5 inches in diameter. Gently press pie crust circles into muffin tin cups (should make 12).
Over medium heat, melt butter in sauce pan and stir in sugars, vanilla and spices. Whisk together apple cider, tapioca flour and cornstarch. Stir into butter/sugar mixture and bring to boil. Turn down to medium. Add apples and toss gently to combine. Cook 10 minutes, or until apples begin to soften. (Cooking the apples before filling the crusts allows for a shorter bake time and ensures that the apples are tender. This is especially important for harder apples like granny smith.)
Preheat oven to 425 degrees F.
When apples are tender, remove them from heat and cool slightly while preparing streusel topping.
For topping, combine almond meal, coconut flour, brown sugar and cinnamon in food processor and pulse until combined. Add butter and pulse until mixture is like coarse meal. Stir in pecans and reserve.
Spoon apple mixture into prepared crusts and top with streusel mixture. Bake 15-20 minutes, covering with foil if needed to ensure the crust and/or topping does not get too browned.
Cool completely before removing from muffin tin. Serve as is or with a tiny dollop of homemade vanilla ice cream. Apple Pie YUM!