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 (14 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||8 g||13%|
|Saturated Fat||3 g||14%|
|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
You may also like recipes
Login to your Ready Set Eat AccountLog in with Facebook Log in with Google
Don't have an account?
Create one for a personalized experience!
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.