Without fail cooking ultimate Apple Pies in Muffin/Cupcake Tins easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Apple Pies in Muffin/Cupcake Tins with 14 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 12 stages of easy cooking Apple Pies in Muffin/Cupcake Tins.
Ingredients for Apple Pies in Muffin/Cupcake Tins
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Prepare 4 lb : apples, I used local Macoun today but usally use easy to find Granny Smith.
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Needed 2/3 cup : granulated sugar.
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Prepare 2 tbsp : fresh lemon juice.
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Needed 4 tbsp : unsalted butter.
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Prepare 2 tbsp : all-purpose flour.
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Prepare 1 tsp : ground cinnamon.
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Prepare 1/4 tsp : salt.
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Needed 3 : 9 inch pie crust dough either homemade or pre made disks such as Pillsbury refrigerated pie crust ( 2 in a box rolled up ).
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Needed : CRUMB TOPPING.
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Prepare 1/2 cup : all-purpose flour.
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Prepare 1/4 cup : packed light brown sugar.
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Prepare 1 tsp : apple pie spice mix or cinnamon.
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Needed 1/4 cup : toffee chips such as heath bits. found near the chocolate cbips in the grocery store.
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Needed 4 tbsp : cold butter, cut into cubes.
If all ingredients Apple Pies in Muffin/Cupcake Tins it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Apple Pies in Muffin/Cupcake Tins
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Peel.and core the apples.
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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..
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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.
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MAKE CRUMB TOPPING.
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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..
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FOR CRUSTS.
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Spray 12 standard size muffin or cupcake tins with non stick spray, set aside.
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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..
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Fill.each cold crust evenly with apple mixture.
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Top.each pie evenly with crumb topping.
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Bake 12 minutes, rotate baking pan bake 9 to 12 minutes more until golden.
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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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