Mini Apple Pies from Reddi-wip®

Easy mini apple pie tart recipe with fresh apple, cinnamon and almond crumble tucked inside pastry cups.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 183 Calories

Ingredients

• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ cup all-purpose flour
• ⅓ cup sliced almonds
• ½ cup firmly packed brown sugar, divided
• 3 tablespoons cold Parkay® Original-stick
• 1 (15 ounce) package refrigerated pie crusts
• 1 pound apples (such as Braeburn), cored, chopped
• 1 serving PAM® Baking Spray
• 4 tablespoons Reddi-wip® Original Dairy Whipped Topping

Recipe Instructions

Step 1

Preheat oven to 375 degrees 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.

Step 2

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.

Step 3

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.

Step 4

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.