I just had the most FUN catering event this week! It was complete dessert spread – fall themed. My favorite.
Twist my arm… um…YES I will make pumpkin cupcakes…mini apple crumble pies… maple sugar cookies…double chocolate thumbprints. And then I will eat it all. I am in a self induced sugar coma, recovering from a week of cookie taste testing and a crazy yesterday of party execution.
I am like a one woman jam band at the moment trying to orchestrate some freelance catering gigs. And I wouldn’t give it up for a second. It’s always an adventure/hilarious trying to figure out how one person is going to design, grocery shop, cook, bake, store, transport, set up, clean up….an entire party. But it always works out gorgeously and it is the best feeling when my clients love it! I am so so proud of this one. Thank goodness for unpaid interns…aka best friend and family members.
I created these little mini crumble pies because I needed a perfect fall finger food that guests could pop in their mouths without worrying about forks or making a mess. AND they needed to be quick to make and easy to make a million of.
Posing at the party with my pretty cousin!
Guys. These are the perfect party food! You can even make them a day ahead. And they are DELISH. These were the biggest hit at the party, they were gone in seconds!
Plus there’s no epic mind battle between which dessert you want…. apple pie or apple crumble…instead they both got together and made the perfect love child.
Mini Apple Crumble Pies
Yields 22 Mini Pies
For the Apple Filling
- 3 Braeburn apples, peeled, cored, and diced into small chunks (small enough to fill the mini muffin tins)
- 1/2 tablespoon fresh lemon juice
- 4 tablespoons sugar
- 1/2 tablespoon flour
- 3/4 teaspoon cinnamon
For the Crumble Topping
- ½ cup plus 2 tablespoons all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons chilled butter, cut into small pieces
2 pie pre-made pie crusts (1 package)
- Preheat oven to 350.
- In a medium bowl, combine the chopped apples, lemon juice, sugar, flour, and cinnamon. Set aside.
- In another medium bowl, whisk together the flour, sugar, and cinnamon. Using a pastry cutter, or knives, cut the butter into the dry ingredients until the mixture resembles meal. Set aside.
- Working with one pie crust at a time, carefully roll out onto a cutting board. Use a 3-inch circle cookie cutter to cut out circles of pie crust dough. Be sure to cut the circles as close together so that you get as many circles as possible out of the dough. Gently mold each pie crust circle into the mini muffin cups.
- Fill each lined cup with the apple mixture and then top with the crumble topping.
- Bake 25-30 minutes, or until the pie crust and the crumble topping are golden brown.