Description
Mini apple pies topped with an iced oatmeal cookie crumble. Whoa!
Ingredients
- FOR THE CRUST:
- 1-½ cup All-purpose Flour
- 1 cup Whole Wheat Flour
- 1 Tablespoon Granulated Sugar
- 1 teaspoon Salt
- 2 sticks Chilled Unsalted Butter, Cut Into Small Cubes
- ½ cups Ice Cold Water
- FOR THE OATMEAL COOKIE TOPPING:
- ¾ cups Old Fashioned Rolled Oats
- 6 Tablespoons Brown Sugar
- 2 Tablespoons All-purpose Flour
- ¼ teaspoons Cinnamon
- 1 pinch Salt
- 3 Tablespoons Chilled Unsalted Butter, Cut Into Small Cubes
- FOR THE APPLE FILLING:
- ¼ cups Granulated Sugar
- 2 Tablespoons Brown Sugar
- 1 Tablespoon All-purpose Flour
- 1 pinch Nutmeg
- 1-½ teaspoon Lemon Juice
- 1-½ pound Sweet-Tart Apples, Like Pink Lady, Honeycrisp Or Even Gala, Peeled, Cored And Thinly Sliced
- FOR THE ICING:
- 1 cup Powdered Sugar
- 2 Tablespoons Milk
- ½ teaspoons Vanilla
Preparation
To make the crust dough: Combine flours, sugar and salt in a large bowl. Add butter cubes and, using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
If the butter has softened too much, place the bowl in the freezer for 5 minutes. Pour ice cold water into the mixture in the bowl. Stir with a spatula until a rough dough forms.
Turn dough out onto a counter top and knead a few times until dough comes together. Divide dough in half and shape each half into a ball. Flatten each ball into a 1-inch thick disc. Cover tightly with plastic wrap and chill in the fridge for 1 hour.
Meanwhile, make the oatmeal cookie topping: In a large bowl (you can use the bowl you just used to make the pie dough), combine oats, brown sugar, flour, cinnamon and salt. Cut in butter with your fingers and mix until well combined. Chill mixture until pie dough is fully chilled and ready to bake.
To make the apple filling: In a large bowl, combine sugars, flour, nutmeg and lemon juice. Add apple slices and toss until well combined.
Heat oven to 375 F. When pie dough is fully chilled, generously sprinkle a counter top with flour, then roll out each pie dough disc to a rough ⅛-inch thickness. Use a 4-inch round biscuit or cookie cutter to cut out dough rounds. Re-roll the dough scraps one time to cut out more rounds (you should end up with about 18 rounds). Press each round into the bottom and up the sides of an un-greased mini muffin pan.
Divide apple filling among the muffin cups (the filling will be a bit mounded, but it’ll bake down). Sprinkle tops evenly with oatmeal cookie topping. Bake for 40 minutes or until the topping is golden brown and pie crust is baked through. Remove from oven.
Cool the mini pies in the muffin cups for 30 minutes, then use a butter knife or spatula to carefully transfer pies to a cooling rack to cool completely.
Combine all the icing ingredients in a small bowl, adding more milk or powdered sugar as needed until a thick but pour-able icing forms. Drizzle icing over fully cooled pies.
