APPLE PIE CUPCAKES #BREAKFAST #PIE
When you don't have a craving for having a crusty fruit-filled treat then these Apple Pie Cupcakes are only the best elective that you can get.
Tis the season for apples!
I don't need to reveal to you that fall is the ideal time for making crusty fruit-filled treat, what with the abundance of new apples – their sweet-tart aroma filling the energetic air. Pie is only a characteristic vehicle for getting a charge out of every one of those Honeycrisps, Mutsus, Pink Ladies, Galas, and Granny Smiths.
Be that as it may, as much as a crisp crusty fruit-filled treat is charming to eat, it tends to scare make and considerably trickier to serve.
My answer? Small scale pies, heated in a cupcake skillet.
Who doesn't love nibble measure sweets, isn't that so?
All things considered, I comprehend what you're going to state… ..one more nibble measured pie. You officially posted Pumpkin Pie Bites, Chocolate Cream Pie Bites and Strawberry Pie Bites !! Yet, on the off chance that you imagined that I'm finished with chomp measured pastries, you're off-base.
While I adore normal pie, there's something about chomp estimated pies that improve them to such an extent. Possibly the reality they're flawlessly divided or they cause a straightforward sweet you to can simply get and appreciate. Or on the other hand possibly it's that you can eat two (or three) and not feel so regretful about it.
Furthermore, let's face it, small scale treats are simply superior to standard pastries. Isn't that so?
Today, I'm imparting to you my new bend: Apple Pie Cupcakes!!! What's more, think about what, despite everything I have such a significant number of fascinating thoughts at the forefront of my thoughts, similar to Pecan Pie Bites.
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
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.
For more detail : http://bit.ly/2NWJ1ko
