Old Fashioned Apple Crumb Pies
Prep time
Cook time
Total time
Old fashioned apple crumb pies in handheld form.
Serves: 30 miniature pies
For your Pie Crust:
  • 3¾ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • ⅔ cup unsalted butter, COLD (NOT room temperature), cut into pieces
  • ⅔ cup shortening, COLD (NOT room temperature)
  • ⅔ cup ice water, plus more as needed
  • 4 teaspoons distilled white vinegar
For the Crumb Topping:
  • 1⅓ cup all-purpose flour
  • ¾ cup packed brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ¾ cup unsalted butter, room temperature and cubed
  • ½ cup slivered almonds or oats (optional)
For the Apple Filling:
  • 4 large apples, diced
  • 1 cup brown sugar
  • ¼ cup all-purpose flour
  • 1½ teaspoons cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground ginger
  • juice of half a lemon
  • ½ cup raisins (optional)
For your Pie Crust:
  1. Whisk together the flour, sugar, and salt in a large bowl. Add in the chopped pieces of cold butter and cold shortening (cold is essential for a flaky pie crust). Blend together with your hands (or, alternatively, a food processor) until you have coarse crumbs (it doesn’t have to be perfect). You can use a pastry cutter, too, but I find that a clean pair of hands work best. Place the dough back into the fridge for 15 minutes or so, so it stays cold. Mix together the water and vinegar in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated and the dough forms into a nice ball. You may not need all of the water. It might seem a bit too wet at this point, but it will dry up while it sits in the fridge. Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or as long as overnight (obviously, overnight is best - I sometimes let this dough sit for 36 hours).
For the Crumb Topping:
  1. Whisk together the all-purpose flour, brown sugar, salt, and cinnamon. Add in the cubed butter, and with your hands or a pastry cutter (I prefer to use my hands), blend the butter into the dry mixture until medium sized crumbs form. Add in the oats or almonds, if using. Cover and place in the refrigerator until ready to use. I usually make this a day ahead when I make the pie crust.
For the Apple Crumb Pies:
  1. Make your filling when you are almost ready to use your dough. Peel, core, and finely dice your apples to very small pieces, otherwise known as a brunoise. Toss them with the filling ingredients, fold in the raisins (if using), and allow the mixture to sit in the fridge for 15 minutes or so.
  2. Preheat your oven to 400 degrees F. Generously butter 2 muffins tins (and I mean generously - the better you do it, the easier it will be to pop the pies out later). When ready to use, roll out your pie crust to ½-inch thick on a well floured surface and cut out circles that are a bit bigger than the muffin tins you will be using so that there is enough crust to go up around and form the edges. Fill the pies with 2-3 tablespoons of filling (don't overfill the pies or else they will bubble over and be hard to remove), then sprinkle with a liberal amount of your crumble topping.
  3. Bake for 15-20 minutes, until the crumble is a golden brown and the pies are bubbling. Allow them to cool completely before using a small, blunt knife to help wiggle them out of the tins. I suggest a blunt knife over a butter knife because a bit of sharpness helps ease them out, I've found. These will keep well in an airtight container in the fridge (or at room temperature if it's not summertime) for up to 4 days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/07/15/old-fashioned-apple-crumb-pies/