1/2 cup firmly packed brown sugar, divided
1/3 cup sliced almonds
1/4 cup all-purpose flour
3 tablespoons cold Parkay® Original-stick
PAM® Baking Spray
1 pkg (15 oz each) refrigerated pie crusts
1- pounds apples (such as Braeburn), cored, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Reddi-wip® Original Dairy Whipped Topping
Mini Apple Pies
|% Daily Value|
|Total Fat||9 g||13%|
|Saturated Fat||3 g||15%|
|Dietary Fiber||1 g||4%|
|Vitamin C||1 mg||2%|
|Vitamin A||66 iu||1%|
Stir together 6 tablespoons brown sugar, almonds and flour in small bowl. Cut in Parkay with pastry blender until mixture resembles coarse crumbs; refrigerate until ready to use.
Preheat oven to 375°F. Spray 18 medium nonstick muffin cups with baking spray. Roll each pie crust into a 13-inch circle on floured work surface. Trim and discard edges to make two 10-1/2-inch square crusts. Cut each crust into 9 square pieces. Carefully press pieces into muffin cups; set aside.
Combine apples, remaining 2 tablespoons brown sugar, cinnamon and vanilla in large bowl. Spoon 1/4 cup apple mixture into each crust-lined muffin cup.
Bake 20 minutes. Top each with crumble mixture; bake 8 to 10 minutes more or until crumble browns. Cool in pan 5 minutes; carefully remove from muffin cups. Top each with Reddi-wip just before serving.
Mini Apple Pies
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