Mini Apple Pies with Crumble Topping

It’s autumn and in most countries throughout Europe, the sun has been replaced with thin, greying clouds, the air is full of cool breezes and the sky is alive with masses of colourful leaves. Tenerife doesn’t seem to have noticed that summer is over – every morning I still wake up to the perfect weather for a long, lazy day at the beach.
Even though the weather here still strongly resembles summer, I saw so many autumn recipes circulating throughout the rest of the online baking community and couldn’t resist trying some of my own, and what better way to welcome autumn than with a fresh-out-the-oven, warm apple pie?
Rather than making one huge apple pie, I made small individual ones. That way, I can convince myself that it’s perfectly okay to have two because they’re only miniature! These pies would be perfect to share whilst cuddling under a blanket in front of a fire on a dark, chilly autumn evening.
This recipe does take quite a while to follow, but it is definitely worth the effort. The crumbly pastry and sweet topping give way to the gooey, fragrant apple centre when you bite into this sumptuous treat. If you’re looking to make a dessert out of this, try adding caramelised apple chunks and cream – gorgeous!
This recipe yields 12 mini apple pies.
200g flour
Pinch of salt
70g lard
50g butter
50g sugar
2 tbsp cold water
2 medium apples
2 tbsp butter
2 tbsp brown sugar
2 tbsp cinnamon
1 tbsp nutmeg
100g flour
25g white sugar
25g brown sugar
2 tbsp butter
1. Preheat the oven to 200C. Mix the flour, salt and sugar together in a bowl. Chop the butter and lard into small cubes and add into the bowl with the flour. Rub together with your hands until you have a mixture which resembles fine breadcrumbs.
2. Add drops of water until the mixture is thick enough to roll into a dough. This should be somewhere between 1 tbsp and 2 tbsp. Knead the dough for around five minutes.
3. Grease a 12-muffin muffin pan. Roll out the dough so it’s about 1cm thick and using a cutter, cut out circles big enough to fit into the muffin moulds about 3/4 way up. Place dough circles in the muffin pan so they form cups.
4. Place in the oven for around 10 minutes to ensure the pastry cups cook well. Remove from the oven and leave to cool.
1. Peel both apples and chop them into small cubes. Place in a pan over a medium heat with the butter, sugar, cinnamon and nutmeg. Cook just until the apples are soft, then remove from the heat.
2. After the mixture is cooled, spoon it evenly into the pastry cups in the muffin pans
1. Combine the flour and sugars together in a bowl.
2. Rub in the butter with your hands until the mixture resembles breadcrumbs.
3. Sprinkle the topping over the apple pies so all chunks of apple are covered. Place in the oven for around 20 minutes until golden brown.


  1. Lynne says

    I really want to make these muffin pan apple pies, but I can’t use a recipe that lists ingredients using the metric system. If this doesn’t change I will have to unsubscribe.

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