These convenient handheld mini apple pies takes a few notes from the classic dessert for a delicious modern twist. The favorite childhood vanilla wafer cookie makes a comeback in the form of a crunchy crust. Similar to a graham cracker pie crust, the wafer cookies are crushed and mixed with melted butter to mold into muffin cups. Sour Granny Smith apples are cooked in a skillet on the stovetop and are warmly seasoned with staple fall spices to create the filling. Rich mascarpone becomes delightfully fluffy and when folded into a fresh batch of whipped cream for a decadent pie topper.
1 (11-ounce) box vanilla wafer cookies
1/2 cup (1 stick) unsalted butter, melted and divided
3 large Granny Smith apples, peeled, cored, and cubed
1 teaspoon cornstarch
1/2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 1/2 teaspoons vanilla extract, divided
1 tablespoon dark rum
1 cup heavy whipping cream
1/2 cup mascarpone cheese, softened
1 tablespoon confectioners’ sugar
How to Make It
Preheat oven to 325°.
Place cookies in the bowl of a food processor; process until coarsely ground. Transfer cookie crumbs to a large bowl; stir in 4 tablespoons of melted butter. Evenly distribute the crumb mixture into a 12-cup muffin pan, and form each pie’s by pressing the mixture along the bottom and up sides of the cups. Bake at 325° for 10 minutes or until golden-brown; cool for 10 minutes.
Combine the cornstarch and the apples in a medium bowl; toss to coat. Heat a large skillet over medium-high heat. Add the remaining 4 tablespoons butter and apples to pan; cook for 5 minutes stirring frequently. Stir in the brown sugar, cinnamon, nutmeg, allspice, and 1 teaspoon vanilla extract. As the sugar begins to melt and bubble, reduce the to heat to medium-low to prevent it from crystallizing. Stir in the rum and cook for another 3 minutes. Remove from heat and allow apple mixture to cool slightly.
With an electric mixer, whip the cream until stiff peaks form. Fold in remaining ½ teaspoon vanilla extract, mascarpone, and confectioners’ sugar.
Gently remove the cookie cups from the pan and assemble the pies. Divide the apple filling evenly among the cookie cups and top each with a dollop of whipped mascarpone topping. Serve immediately.
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