Prep Time
45 Mins
Bake Time
40 Mins
Yield
24 pies (serving size: 1 pie)
Photo: Mark Thomas; Styling: Gerri Williams

How to Make It

Step 1

Make filling: Cook filling ingredients in a medium pan over low heat, stirring, until butter has melted. Raise heat to medium-high; cook for 5 minutes, stirring, until apples release juice. Let cool.

Step 2

Make crust: Beat cream cheese and butter until combined. Add flour and salt; mix just until dough forms. Divide into 24 1-inch balls. Press 1 ball in each cup of a miniature muffin tin so dough covers sides and bottom evenly. (If dough is very soft, chill for 10 minutes before dividing and shaping.)

Step 3

Make topping: Mix flour, both sugars, cinnamon and salt. Rub in butter with your fingers until mixture resembles coarse crumbs. Toss in walnuts.

Step 4

Preheat oven to 350ºF. Divide filling among muffin cups, leaving juices behind. Gently press topping over apples. Bake until golden, 30 to 40 minutes. Let cool on a wire rack for 15 minutes. Using a small metal spatula, remove pies and place on rack to cool completely.

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