Mini Apple Streusel Pies
Ingredients:
| Streusel Topping |
| 1/4 |
cup (50 mL) all-purpose flour |
| 1/4 |
cup (50 mL) packed light brown sugar |
| 2 |
tbsp (30 mL) butter, softened |
| 1/4 |
tsp (1 mL) ground cinnamon |
| Crusts & Filling |
| 1 |
pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions |
| 1/3 |
cup (75 mL) packed light brown sugar |
| 2 |
tbsp (30 mL) all-purpose flour |
| 1/2 |
tsp (2 mL) ground cinnamon |
| 4 |
Granny Smith apples, peeled and cored |
| 1 |
lemon |
Directions:
| Preheat oven to 400°F (200°C). For streusel topping, combine ingredients in small mixing bowl; mix until crumbly. |
| For crusts, unroll one crust onto lightly floured surface; roll to a 12-in. (30-cm) circle. Cut three 5 1/2-in. (14-cm) disks. Place disks into three of the Mini Pie Pans, pressing into bottom and up sides. Fold edges of crust under and flute. Repeat with remaining crusts and pans. |
| For filling, combine sugar, flour and cinnamon in large mixing bowl; mix well. Thinly slice apples; cut apple slices in half. Zest lemon to measure 1/2 tsp (2 mL). Juice lemon to measure 2 tsp (10 mL). Add apples, zest and juice to sugar mixture; toss gently to coat. Layer apple mixture in pie pans; sprinkle with streusel topping. Arrange pie pans on Cookie Sheet. Bake 23-25 minutes or until filling is bubbly and crusts are golden brown. Remove from oven; cool completely. |
Yield: 6 servings
Nutrients per serving: (1 pie): Calories 370, Total Fat 14 g, Saturated Fat 7 g,
Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 63 g, Fiber 3 g, Protein 3 g
