Apple Crumble Mini Pies: Crisp Oat Streusel Over a Filling That Is Not Wet

Small pies are having a fall. A Food Republic round-up of October fast food and cafe launches, published on 6 October, lists Starbucks mini pies in apple crumble, pecan and pumpkin, at $2.95 each. The Takeout the same day put the apple crumble head to head with Trader Joe’s Teeny Tiny Apple Pie, and the verdict was telling: the Starbucks version had a strong apple flavour but few apple pieces and a filling the reviewer found too wet, which dampened the crumble on top into paste.

That complaint is the whole recipe. A crumble topping stays crisp only if the filling underneath has already given up its water. Cooking the apples briefly in a pan, thickening the juices with a little cornflour and cooling the filling before it meets the pastry gives you tender chunks of fruit in a glossy, set filling.

Apple crumble itself is a plain British idea, a pudding of fruit under a rubbed topping of flour, butter and sugar, and the oats here are a common American addition. The point of a mini pie is the ratio: more crumble and crust to fruit than a full pie, and no knife needed.

Muffin-tin pies also solve the usual pie problem of serving. Each one is a single portion with a short, buttery crust, a spoonful of fruit and a proper oat streusel.

Ingredients

Makes 12 mini pies. Total time about 1 hour 45 minutes, including chilling and cooling.

• For the pastry: 250 g plain flour, 1/2 teaspoon fine salt, 1 tablespoon caster sugar
• 150 g cold unsalted butter, cubed
• 4 to 5 tablespoons ice-cold water
• For the filling: 700 g firm apples (Granny Smith, Braeburn or Honeycrisp), peeled and cut into 1 cm dice
• 40 g unsalted butter
• 60 g light brown sugar
• 1 teaspoon ground cinnamon, a pinch of salt, 1 tablespoon lemon juice
• 1 tablespoon cornflour mixed with 1 tablespoon cold water
• For the crumble: 60 g plain flour, 50 g rolled oats, 50 g light brown sugar, 1/2 teaspoon ground cinnamon, a pinch of salt, 60 g cold unsalted butter, cubed

Method

1. Make the pastry: rub the butter into the flour, salt and sugar until it resembles coarse breadcrumbs. Add the water a tablespoon at a time until the dough just holds together, shape into a disc and chill for 30 minutes.
2. Melt 40 g butter in a wide pan over medium heat. Add the apples, brown sugar, cinnamon, salt and lemon juice and cook for 6 to 8 minutes, stirring, until the apples are just tender but still hold their shape.
3. Stir in the cornflour mixture and bubble for 1 minute until the juices turn glossy and thick. Spread the filling on a plate and cool for 20 minutes.
4. Heat the oven to 190 C (170 C fan). Roll the pastry to 3 mm and cut twelve 10 cm rounds. Press them into a 12-hole muffin tin, pushing them into the corners, and chill for 10 minutes.
5. Make the crumble: rub the butter into the flour, oats, sugar, cinnamon and salt with your fingertips until it clumps in pea-sized pieces.
6. Fill each case with about 2 heaped tablespoons of cooled filling, packing it in gently. Top with a generous spoonful of crumble, pressing lightly so it sticks.
7. Bake on a low shelf for 25 to 28 minutes, until the crumble is deep golden and the pastry edges have colour.
8. Rest the tin for 10 minutes so the filling sets, then ease each pie out with a small knife. Serve warm or at room temperature.

Tips, swaps and storage

Use a mix of apples if you can: one that holds its shape and one that softens slightly. If your apples are very juicy, drain a spoonful of liquid from the pan before adding the cornflour.