Mini Apple Crisp Pie
Mini apple crisp pie takes an heirloom family recipe for apple crisp and adapts it into adorable, mini apple crisp tarts in easy graham cracker tart shells. These individual apple pies can be prepared in advance and reheated.
- 12 mini graham cracker shells 2 packages, 6 shells each
- ¼ cup Old Fashioned rolled oats
- ¼ cup all-purpose flour
- 4 Tbsp cold unsalted butter
- ½ cup light brown sugar
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- pinch kosher salt
- 3 large Macintosh or Granny Smith apples peeled, cored, and diced
- toppings: ice cream and caramel syrup
Preheat oven to 400°F.
In a medium bowl, combine the oats, flour, butter, brown sugar, cinnamon, nutmeg, and salt with a pastry cutter until well-mixed and the butter is broken into little pea-sized pieces.
Remove the graham cracker shells from the packaging (leaving each in its aluminum tin), and place on a bake sheet.
Fill each shell with apple and top each with the flour-sugar mixture.
Bake at 400°F for 25 minutes or until toasted on top and bubbly in the center.
Remove the pies from the foil liners (see Notes below for my trick to do this using a paper towel).
Serve warm or at room temperature topped with ice cream and caramel sauce.
Calorie calculation is an estimation using an online app and does not include ice cream or caramel sauce.
For an easy trick to get the pies out of the tin liners: take one and place on a paper towel, offset from the center; loosely fold the towel over the top of the pie and invert; unfold the towel and gently coax off the foil tin. Refold the towel over now the bottom of the pie and invert again giving you an upright pie. Carefully transfer to a plate as these shells are a delicate once out of the foil. Repeat with the remaining pies.