Apple Pie Cupcakes Recipe

Name: Apple Pie Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Ingredients: 2 pre-made, ready to roll pie crusts or Homemade All Butter Pie Crust; Apple Filling; 2 tablespoons unsalted butter; 2 large apples, peeled, cored and diced in to 1/4-inch cubes; 2 tablespoons brown sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon salt; 2 tablespoons lemon juice; Crumble Topping; 2 tablespoons unsalted butter; 1/3 cup flour; 1/3 cup brown sugar; 1/3 cup pecan halves, toasted; 1/8 teaspoon salt; 1 egg for egg wash; Whipped cream, ice cream, or caramel sauce for topping

Ingredients

2 pre-made, ready to roll pie crusts or Homemade All Butter Pie Crust
Apple Filling
2 tablespoons unsalted butter
2 large apples, peeled, cored and diced in to 1/4-inch cubes
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons lemon juice
Crumble Topping
2 tablespoons unsalted butter
1/3 cup flour
1/3 cup brown sugar
1/3 cup pecan halves, toasted
1/8 teaspoon salt
1 egg for egg wash
Whipped cream, ice cream, or caramel sauce for topping

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 24 servings

Instructions

Heat oven to 350 degrees F. Lightly spray 24 mini muffin cups with cooking spray.
In a medium size pan, melt butter, add apples, brown sugar, salt and cinnamon. Cook over medium-high heat, stirring often until apples are tender, about 10-12 minutes. Stir in lemon juice and set pan aside to cool.
In a medium bowl, combine the flour, brown sugar and pecans/walnuts add butter and mix in until crumbly.
Roll the pie crust out on a floured surface with a floured rolling pin.
Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( 12 rounds of each pie crust, if using store bought)
Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash to the top edges of each cupcake.
Divide the apple filling evenly onto pie crusts in muffin cups then top with the crumble topping.
Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups.
Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.