Mini Apple Pies with Crumb Topping

• 1 refrigerated pie crust (from a package of two)
• 2 apples, cored and dicedapple
• 2 tablespoon sugarsugar
• 1 tablespoon all-purpose flourflour
• 1 teaspoon cinnamoncinnamon
• ¼ cup all-purpose flourflour
• ¼ cup light brown sugarbrown-sugar
• 2 tablespoon unsalted butter, meltedbutter

1. 011.    Preheat the oven to 425 degrees Fahrenheit. 2.    Using a 4-inch round cookie or biscuit cutter, cut the dough into rounds and press into the cavities of a muffin pan. Continue until all the dough has been used. You may need to gather the scraps and roll them out again to finish using the dough. You should have 12 mini pie doughs. 3.    In a mixing bowl, stir together the apples, sugar, flour and cinnamon until fully combined. Spoon into the dough rounds, dividing evenly among the 12. 4.    In a small mixing bowl, stir together the flour and light brown sugar. Drizzle with butter and mix well to combine. Spoon over the top of the pies, dividing evenly among them. 5.    Slide the muffin tin into the oven and bake for 18-20 minutes, until golden atop. Let cool for 30 minutes in the pan before loosening with a knife and removing to a wire rack to complete cooling.

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