This is a little twist on a classic apple pie.
I want to start off by saying if you make something in a muffin tin which has a pie crust THEY ARE NOT CALLED MINI PIES. Okay? They are called tarts. I will fight you on this. I’d like to also mention that these tarts are a delicious alternative to regular apple pie. Same apple cinnamon-y taste but the texture is completely different – in a wonderful way.
If you’d prefer a pie, this makes one 8 inch pie. Otherwise you should get 12 tarts. Delicious, apple-y tarts. (Not mini pies… just to make sure we’re on the same page…)
Shredded Apple Tarts
Or enough dough for an 8 inch pie
1 1/4 cup sugar
1/2 cup butter, softened
3 Tbsp flour
2 tsp vanilla
1 tsp cinnamon
3 medium apples, grated
Preheat oven to 350. Roll out pie crust and, using a cookie cutter or large glass, cut out 12 circles of dough a little larger than the size of the muffin tins (you may need to re roll scraps to get enough). Press the circles into the muffin tins.
In a large bowl, beat together the sugar, butter, flour, vanilla, cinnamon, salt, and eggs until well combined, scraping sides of bowl as needed. Add in shredded apples and stir in. (Note – apples don’t have to be peeled)
Scoop the apple filling into the pie dough in the muffin tins. Fill to the top.
Bake at 350 until golden brown and set, about 30 – 40 minutes. (If you make a pie it will be about one hour)
Let cool in pans for about 10 minutes. Then run a knife around the edge of each tart and remove to wire rack to cool.
You can serve them warm, if you prefer, or chilled. Up to you!
My favorite? Warm with a big ol’ scoop of ice cream on top.
If you want to change up the texture even more…. add in a 1/4 to 1/2 cup of chopped pecans/walnuts for a bit of crunch. Homemade pie crust is definitely the way to go with these BUT we totally get it if you want to save yourself that step and just buy it.