Mini Apple Pies from Reddi-wip®

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

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.
Mini Apple Pies from Reddi-wip®

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

Categories

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