Muffin Tin Apple Cranberry Pies with Walnut Streusel

A muffin tin sized apple pie next to cinnamon sticks and a cranberry.

Muffin Tin Apple Cranberry Pies with Walnut Streusel

Muffin Tin Apple Cranberry Pies with Walnut Streusel have the spirit of fall in every bite. Tender apples, tangy cranberries, and crunchy streusel are surrounded by warm spice and flaky pie crust.

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Dessert

American

mini pies

242 kcal

Equipment

Ingredients

1 box of 2 refrigerated pie crusts , or homemade crust for a double crust pie

Walnut Streusel

6 tablespoon all purpose flour
¼ cup walnuts, finely chopped
¼ cup brown sugar
3 tablespoon white sugar
¼ teaspoon cinnamon
⅛ teaspoon kosher salt
3 tablespoon unsalted butter, melted

Pie Filling

2 cup apples, (about 1 lb) peeled, cored and chopped into small cubes
¾ cup cranberries, halved (fresh or frozen; NOT dried or canned)
1½ tablespoon all purpose flour
2 tablespoon granulated sugar
½ teaspoon cinnamon
⅛ teaspoon nutmeg
pinch kosher salt

Instructions

Preheat the oven to 425°F with a rack in the middle position.
In a medium bowl, combine all the dry ingredients for the streusel. Add the melted and cooled butter and stir until it is just combined but still slightly crumbly. Set aside.
Use a 4-inch round cutter to cut as many circles as you can from the pie dough. Gather the scraps, re-roll and cut additional circles until you have 12. Gently press a circle of dough into each muffin cup making sure it is touching the bottom, corners and all the way up the sides. Put the muffin tin in the fridge while you make the filling.
In a large bowl, combine all the pie filling ingredients.
Fill each mini pie crust with apple cranberry filling. Divide the walnut streusel over each pie.
Bake for 16 to 20 minutes (this takes about 18 minutes in my oven). Allow to cool for 20 minutes then pop them out using the tip of a dull knife.

Notes

Cover and store leftovers at room temperature for two days. After that, transfer to an airtight container or wrap in plastic wrap and store in the refrigerator for up to another two days.
Microwave a single mini pie for 20 to 30 seconds, or reheat them in a 350°F for 10 to 15 minutes to bring back that fresh baked quality.
Use a single variety or a combination of apples. Some great options include Granny Smith, Honeycrisp apples, Fuji, Gala apples and many more.
4-inch circles are the perfect size for a standard muffin tin, but if you don't have that size cutter, look for a small bowl in that diameter. Turn the bowl upside down on the dough and use a small knife to trace around the edge.

Nutrition

fall, holidays, oven

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