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Alright, don’t linger, let’s task this apple pies in muffin/cupcake tins formula with 14 components which are absolutely easy to have, and we have to process them at the very least through 12 ways. You should expend a while on this, so the resulting food could be perfect.
Ingredients for Apple Pies in Muffin/Cupcake Tins:
- Require 4 lb - apples, I used local Macoun today but usally use easy to find Granny Smith
- Get 2/3 cup - granulated sugar
- Give 2 tbsp of fresh lemon juice
- Give 4 tbsp - unsalted butter
- Need 2 tbsp for all-purpose flour
- Take 1 tsp ground cinnamon
- Require 1/4 tsp of salt
- Provide 3 9 inch pie crust dough either homemade or pre made disks such as Pillsbury refrigerated pie crust ( 2 in a box rolled up )
- Require of CRUMB TOPPING
- Take 1/2 cup all-purpose flour
- Prepare 1/4 cup packed light brown sugar
- Provide 1 tsp for apple pie spice mix or cinnamon
- Take 1/4 cup - toffee chips such as heath bits. found near the chocolate cbips in the grocery store
- Get 4 tbsp for cold butter, cut into cubes
Apple Pies in Muffin/Cupcake Tins how to cook:
- Peel.and core the apples
- Cut apples into cubes, add to.large bowl with lemon juice while cutting. When all.cut apples are in bowl.add sugar toss to coat.
- Heat butter in a large skillet, add sugared apples with lemon juice and cook, stirring often just until softened but holding their shape.Add flour, cinnamon and salt.and cook just until blended. Transfer to a bowl to chill .Store up to two days in the refrigerator
- MAKE CRUMB TOPPING
- In a bowl combine flour, brown sugar, salt, apple pie spice and toffee chips add butter and mix with a fork until.It looks like like a crumble.Keep very cold up to a week.before using . Add to pies cold.
- FOR CRUSTS
- Spray 12 standard size muffin or cupcake tins with non stick spray, set aside
- Roll each pie crust out , cut 4 -4 inch circles from each crust.I used a freezer container lid..place dough circles in each of the prepared tins .smooth sides to fit and trim tops. Chill at least an hour. Note dough is easy to work with if kept cold. Do 4 pie crusts at a time, keeping dough cold when your not working with it.
- Fill.each cold crust evenly with apple mixture
- Top.each pie evenly with crumb topping
- Bake 12 minutes, rotate baking pan bake 9 to 12 minutes more until golden
- Cool. pan on wire rack 15 minutes then run a small.sharp knife around edges of pies to prevent sticking.Cool about 15 minutes more before gently lifting out with a small knife.They need to be just warm, If you try to take out when to hot they will.not stay intact.
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