Briana Riddock
Total
40 mins
Yield
8-10 pies 

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. 

How to Make It

Step 1

Preheat oven to 325°.

Step 2

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.

Step 3

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. 

Step 4

With an electric mixer, whip the cream until stiff peaks form. Fold in remaining ½ teaspoon vanilla extract, mascarpone, and confectioners’ sugar.    

Step 5

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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