As usual, I will ask my wife to take over.
Ingredients: (makes 24)
For the crust
8 tablespoons (4 ounces/120 grams) unsalted butter, softened, but still cool to the touch
3 ounces (80 grams) cream cheese, softened, but still cool to the touch
1 cup plus 2 tablespoon (140 grams) all-purpose flour
For the topping:
1/2 cup (62.g) AP flour
6 Tbs. brown sugar (1/4 cup + 2 Tbs.)
1/4 tsp. salt
4 Tbs. (60 g) butter
For the filling:
12 oz. (300 g) apple grated
1/2 cup (110 g) brown sugar
2 Tbs. (30 g) melted butter
2 Tbs. cornstarch
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
Directions:To make the crust: In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and cream cheese until smooth, about 2 minutes. Stop the mixer and add the flour. On low speed, mix until no streaks remain and the dough starts to come together, about 1 minute. Scrape any stray dough from the sides of the bowl, gather into a ball and flatten into a smooth rectangle or disc. Cover tightly and refrigerate for 1 hour.
Cut the cold dough into 24 equal pieces, (I did this by dividing the total weight of the dough by 24 to get the gram weight of each piece. That way they would at least be somewhat equal). Using your fingers, evenly press each piece into the bottom and up the sides of the 24 mini muffin cups, making sure there are no holes. (This part was a bit tricky I found the best way was to make a small ball out of the dough, put it in the cup then using my thumb push down on the center of the ball forcing a depression in the center and the displaced dough up the sides of the cup.) There is enough butter in the recipe that the papers were not necessary. Refrigerate uncovered, while making the filling.
To make the topping:
Mix all the ingredients together using your fingers until they form small pea sized clumps. Set aside
To make the filling:
Grate the apple using the large holes of a grater. Add all the other ingredients mixing to distribute them evenly. Add about a tablespoon of the filling to each dough cup filling them about 3/4 full. (I used the smallest ice cream scoop to fill the cups about 3/4 full.) Top each cup with the topping.
Bake in a 350 degree oven for about 15 to 20 minutes until the crumble and crust are golden brown. Cool completely before removing from the pan.
These are wonderful little pies. Just the right amount for a sweet mouthful after a meal. Just perfect for us. The filling became almost like a thick jam which went very nicely with the crunch of the topping.
For the crust
8 tablespoons (4 ounces/120 grams) unsalted butter, softened, but still cool to the touch
3 ounces (80 grams) cream cheese, softened, but still cool to the touch
1 cup plus 2 tablespoon (140 grams) all-purpose flour
For the topping:
1/2 cup (62.g) AP flour
6 Tbs. brown sugar (1/4 cup + 2 Tbs.)
1/4 tsp. salt
4 Tbs. (60 g) butter
For the filling:
12 oz. (300 g) apple grated
1/2 cup (110 g) brown sugar
2 Tbs. (30 g) melted butter
2 Tbs. cornstarch
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
Directions:To make the crust: In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and cream cheese until smooth, about 2 minutes. Stop the mixer and add the flour. On low speed, mix until no streaks remain and the dough starts to come together, about 1 minute. Scrape any stray dough from the sides of the bowl, gather into a ball and flatten into a smooth rectangle or disc. Cover tightly and refrigerate for 1 hour.
Cut the cold dough into 24 equal pieces, (I did this by dividing the total weight of the dough by 24 to get the gram weight of each piece. That way they would at least be somewhat equal). Using your fingers, evenly press each piece into the bottom and up the sides of the 24 mini muffin cups, making sure there are no holes. (This part was a bit tricky I found the best way was to make a small ball out of the dough, put it in the cup then using my thumb push down on the center of the ball forcing a depression in the center and the displaced dough up the sides of the cup.) There is enough butter in the recipe that the papers were not necessary. Refrigerate uncovered, while making the filling.
To make the topping:
Mix all the ingredients together using your fingers until they form small pea sized clumps. Set aside
To make the filling:
Grate the apple using the large holes of a grater. Add all the other ingredients mixing to distribute them evenly. Add about a tablespoon of the filling to each dough cup filling them about 3/4 full. (I used the smallest ice cream scoop to fill the cups about 3/4 full.) Top each cup with the topping.
Bake in a 350 degree oven for about 15 to 20 minutes until the crumble and crust are golden brown. Cool completely before removing from the pan.
These are wonderful little pies. Just the right amount for a sweet mouthful after a meal. Just perfect for us. The filling became almost like a thick jam which went very nicely with the crunch of the topping.
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