Apple Pie Cupcakes #desserts #cupcakes

I don't need to disclose to you that fall is the ideal time for making crusty fruit-filled treat, what with the abundance of crisp apples – their sweet-tart aroma filling the lively air. Pie is only a characteristic vehicle for appreciating each one of those Honeycrisps, Mutsus, Pink Ladies, Galas, and Granny Smiths.

Be that as it may, as much as a new crusty fruit-filled treat is agreeable to eat, it very well may scare to make and considerably trickier to serve. My answer? Small scale pies, heated in a cupcake skillet. While I adore standard pie, there is something in particular about reduced down pies that improve them to such an extent. Perhaps the reality they're impeccably divided or they cause a basic pastry you to can simply get and appreciate. Or then again perhaps it's that you can eat two (or three) and not feel so regretful about it.

What's more, let's face it, scaled down sweets are simply superior to ordinary treats. Isn't that so?

Today, I'm offering to you my new bend: Apple Pie Cupcakes!!! What's more, think about what, despite everything I have such a significant number of intriguing thoughts at the forefront of my thoughts, similar to Pecan Pie Bites.

With press-in outside layers, simple crusty fruit-filled treat filling and a basic morsel besting, these cupcake-sized sweets don't require any unique moving, weaving, or fluting aptitudes to make amazing little treats.

When you don't want to have a crusty fruit-filled treat then these Apple Pie Cupcakes are only the best elective that you can get.

Ingredients

• 2 pre-made, ready to roll pie crusts

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

1. Heat oven to 350 degrees F. Lightly spray 24 mini muffin cups with cooking spray.
2. 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.
3. In a medium bowl, combine the flour, brown sugar and pecans/walnuts add butter and mix in until crumbly.
4. Roll the pie crust out on a floured surface with a floured rolling pin.
5. 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)
6. 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.
7. Divide the apple filling evenly onto pie crusts in muffin cups then top with the crumble topping.
8. 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.
9. Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.

Read more our recipe : Cranberry Beergaritas

For more details : https://bit.ly/2ks70Km