I love fall. Here in Philly we had a taste of fall for about a week or so and then it got warm again! What gives? We had a cold front come through and the weather should be more seasonal now, which I’m happy about. One thing I love about fall: Apples! My favorite kind of apple? Honey Crisp! They are amazing and I’ve been a fan ever since I tasted one years and years ago.
There’s a Farmer’s Market right outside of my apartment building every Saturday and they have the BEST Honey Crisp Apple Sauce. It’s so good. We go through jars and jars of it.
I wanted to take a break from making Cupcakes, so I decided to make some Mini Honey Crisp Apple Crumb Pies. They were super easy and delicious! I will say that they are definitely better the same day that you make them. They are best served warm out of the oven.
These are the Nonstick Mini Round Tart Pans that I used.
For the Apples:
- 2 tablespoons butter
- 2 honey crisp apples chopped into small pieces
- 1 tablespoon flour
- 1 teaspoon apple pie spice
- 2 tablespoons brown sugar
- 2 tablespoons of apple cider
For the Topping:
- 1/3 cup flour
- 1/2 cup packed brown sugar
- 3 tablespoons cold butter
- 1/2 teaspoon cinnamon (you can use more or less)
Puff Pastry Dough
Toss the chopped up apples in a bowl with the flour and apple pie spice.
Melt butter in a small sauce pan on medium low heat. Add the apples and brown sugar and let the apples cook down for about 10 minutes or so. You don’t want them to be too soft, you want them to have a little bite to them.
Bump the heat up to medium and add in two tablespoons of apple cider. You don’t want it to be a soupy mess – you want there to be just enough so that it’s a bit saucy. Once it thickens a bit, remove from the heat and set aside.
Preheat your oven to 400 degrees.
Lay your (thawed) Puff Pastry Dough on a cutting board. You want to cut out a circle a little larger than your Mini Tart Pan. Take the circle of dough and push it into your mini tart pans. Cut off the excess dough at the top.
Spoon some of your Apples into the mini tart pan.
To make the topping:
Mix the flour, brown sugar and cinnamon in a bowl. Using a pastry cutter or a fork, cut the butter into the flour/brown sugar/cinnamon mixture. Do this until it’s nice and crumbly! You don’t want big chunks of butter.
Top each Mini Apple Pie with the crumb topping and push down lightly to make sure it gets down into all of the little holes.
Bake for about 15 minutes and enjoy!
Yield: 4 Mini Tarts.
I had mine with some amazing Bourbon Vanilla Ice Cream. A perfect fall treat!