Make-ahead filling, foolproof pie crust (not soggy), and crumble topping make French Crumble Mini Apple Pies amazing!
My love of baking apple pies goes back a long way. Growing up I would watch my Mom make her own pie crust, and I still use her rolling pin. The way it sounds reminds me of our family home, the kitchen, and of my Mom baking.
Apple Pie was the first (and so far) the only recipe I ever had published in print. I still have my copy of the Balboa Island community cookbook, filled with recipes from that wonderful community.
Even back then, I made my own pie crust and love making pies. Rolling the pie crust, filling the pies, and baking them was a relaxing respite from my stressful business career. Over the years, I have worked on this recipe, and now it’s all I want in an apple pie.
Pretty, lots of pie crust in each serving (AND BITE), a crumble topping which is so yummy, and the filling is thick and doesn’t turn the pie crust soggy. Finally, this recipe is my dream apple pie…so pretty we put a bow on it!
- 1 pie crust homemade or store-bought
- 4 cups apple pie filling
- 1 cup crumble topping
- 1 1/2 cup all-purpose flour
- 1 teaspoon kosher sea salt
- 1/2 teaspoon baking powder
- 1/2 cup cold diced butter
- 6 large Granny Smith apples 6 lb. cored and cut into medium 1/2" size pieces
- 1/2 cup fresh lemon juice
- 4 1/2 cups sugar
- 6 tablespoons cornstarch
- 1 teaspoon kosher salt
- 4 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups water
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1 cup flour
In a food processor, blend flour, salt, baking powder, butter and pulse 10 times until the butter is the size of “peas”.
Add 1/3 cup ice water, pulse until ball forms.
Wrap in a zip-top bag, chill in the fridge for 30 minutes.
In a large pot, add lemon juice, sugar, cornstarch, kosher salt, cinnamon, and ground nutmeg to a boil.
Boil 2 minutes and keep stirring (don’t walk away) then add apples.
Cover, medium simmer 10-12 minutes.
Turn off heat, cover, and cool for 30-45 minutes. It will get really thick.
Use or store in zip-top bags in the freezer.
Mix soft butter, brown sugar, and flour in a bowl with two forks until it's a small crumbled mix.
Pre-heat oven to 400 degrees
In small pie dishes, roll the pie dough 1/4" thick, cut into circles just slightly larger than pie dishes. Place pie crust in bottom of the mini pie dish.
Add 1 cup apple pie filling.
Sprinkle 1/4 cup crumble apple pie topping.
Bake 400 degrees, 30 minutes until crust is golden brown and bubbly.
If baking a large pie, it will take up to 1 hour, and up to for 1 hour 15 minutes for deep dish pies.
Put in zip-top bags. This is a freezer recipe for pies, tarts, and crumbles.
Granny Smith green apples are my pick for apple pies…
Homemade apple pie filling is easy and freezes very well…
Mini Apple Pies are a beautiful way to set a fall or Thanksgiving table!
All those years ago, I can remember baking in my little beach house on Balboa Island, CA and the neighbors could smell it baking and came over for a slice of warm apple pie. Little did I know what was in store for that apple pie recipe. That memory makes me so thankful and happy!
Little did I know what was to come of that original apple pie recipe. That memory makes me so thankful and happy!
Yay for apple pie… for friends…family…and neighbors…
All The Best Dishes,
Easy Make-Ahead Apple Pie Filling keeps your pie crust well baked (not soggy) for terrific pie baking results!
For one of the most delicious easy fall desserts, try my Baked Caramel Apple Crisp Dessert tastes like caramel apples!
And for something that screams summer…try S’more Mini Skillet Chocolate Chip Pizookie Cookies have chocolate chip cookie dough and s’more toppings all melted together…. oh my, they are good!