Recipe Image

Mini Apple Pies with Cheddar

  • 1 h
  • 2 h
Stacy Fraser
“Here's a healthy—and adorable—twist on deep-dish apple pie. This mini apple pie recipe will give you just a bit of something sweet and the melted wedge of Cheddar on top is a nod to the New England tradition of serving cheese with apple pie.”

Ingredients

    • ⅔ cup pecans
    • 6 tablespoons granulated sugar
    • ½ teaspoon salt
    • 1¾ cups white whole-wheat flour (see Tip) or all-purpose flour
    • 6 tablespoons cold unsalted butter, cut into small pieces
    • 1 large egg, lightly beaten
    • 1 tablespoon water
    • Filling
    • 4 large crisp, sweet apples, such as Honeycrisp or Gala, unpeeled, diced
    • ⅓ cup packed light brown sugar
    • 3 tablespoons lemon juice
    • 1 teaspoon ground cinnamon
    • ⅛ teaspoon ground nutmeg
    • 1 tablespoon white whole-wheat flour or all-purpose flour
    • Topping
    • ½ cup old-fashioned rolled oats
    • 2 tablespoons white whole-wheat flouror all-purpose flour
    • 2 tablespoons packed light brown sugar
    • 2 tablespoons canola oil
    • ¼ teaspoon ground cinnamon
    • Pinch of salt
    • 12 small wedges Cheddar cheese (about 3 ounces)

Directions

  • 1 Preheat oven to 400°F. Coat 12 ( ½-cup) muffin cups with cooking spray.
  • 2 To prepare crust: Combine pecans, granulated sugar and salt in a food processor; pulse until the nuts are finely ground. Add 1¾ cups flour; pulse to combine. With the motor running, add butter a few pieces at a time until well incorporated. Then add egg and water and process until starting to clump together. Using about ¼ cup each, press the dough into the bottom and all the way up the sides of each muffin cup to form a crust. Prick the bottom with a fork.
  • 3 Bake until the crusts are set and the edges are just beginning to brown, 6 to 8 minutes. Let cool on a wire rack.
  • 4 Reduce oven temperature to 350 degrees .
  • 5 To prepare filling: Combine apples, ⅓ cup brown sugar, lemon juice, 1 teaspoon cinnamon and nutmeg in a large saucepan. Place over medium-high heat and cook, stirring frequently, until the sugar melts, about 1 minute. Reduce the heat to medium, cover and cook, stirring occasionally, just until the apples start to soften, 6 to 8 minutes. Remove from the heat and stir in 1 tablespoon flour. Divide the filling among the crusts (about 2 tablespoons each).
  • 6 To prepare topping: Combine oats, 2 tablespoons each flour, brown sugar and oil, ¼ teaspoon cinnamon and pinch of salt in a medium bowl. Press the topping onto each mini pie (about 1 tablespoon each).
  • 7 Bake until the topping is beginning to brown, 20 to 25 minutes. Remove from the oven and nestle a cheese wedge in the center of each pie. Return to the oven and bake until the cheese is melted, about 5 minutes more. Let cool at least 15 minutes before serving. Run a sharp knife around the edge of each mini pie to loosen it, then gently pry from the muffin tin with a butter knife. Serve warm.
  • Make Ahead Tip: Prepare crust (Step 2) and topping (Step 6), cover and refrigerate separately for up to 3 days.
  • Equipment: Muffin tin with 12 ( ½-cup) cups
  • Tip: Bake with white whole-wheat flour, made from a special variety of white wheat, and whole-wheat pastry flour, milled from soft wheat and containing less gluten. Both provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 7/19/2019