Time 30m Yield 10 servings. Number Of Ingredients 6 Steps:
Using a rolling pin, flatten each biscuit into a 3-in. to 4-in. circle. Combine the apple, raisins, sugar and cinnamon; place a tablespoonful on each biscuit. Dot with butter. Bring up sides of biscuit to enclose filling and pinch to seal. , Place in ungreased muffin cups. Bake at 375° for 11-13 minutes or until golden brown.
Time 1h Yield 18 Number Of Ingredients 10 Steps:
Stir together 6 tablespoons brown sugar, almonds and flour in small bowl. Cut in Parkay with pastry blender until mixture resembles coarse crumbs; refrigerate until ready to use. Preheat oven to 375 degrees F. Spray 18 medium nonstick muffin cups with baking spray. Roll each pie crust into a 13-inch circle on floured work surface. Trim and discard edges to make two 10-1/2-inch square crusts. Cut each crust into 9 square pieces. Carefully press pieces into muffin cups; set aside. Combine apples, remaining 2 tablespoons brown sugar, cinnamon and vanilla in large bowl. Spoon 1/4 cup apple mixture into each crust-lined muffin cup. Bake 20 minutes. Top each with crumble mixture; bake 8 to 10 minutes more or until crumble browns. Cool in pan 5 minutes; carefully remove from muffin cups. Top each with Reddi-wip just before serving.
Time 1h Yield 18 Number Of Ingredients 10 Steps:
Stir together 6 tablespoons brown sugar, almonds and flour in small bowl. Cut in Parkay with pastry blender until mixture resembles coarse crumbs; refrigerate until ready to use. Preheat oven to 375 degrees F. Spray 18 medium nonstick muffin cups with baking spray. Roll each pie crust into a 13-inch circle on floured work surface. Trim and discard edges to make two 10-1/2-inch square crusts. Cut each crust into 9 square pieces. Carefully press pieces into muffin cups; set aside. Combine apples, remaining 2 tablespoons brown sugar, cinnamon and vanilla in large bowl. Spoon 1/4 cup apple mixture into each crust-lined muffin cup. Bake 20 minutes. Top each with crumble mixture; bake 8 to 10 minutes more or until crumble browns. Cool in pan 5 minutes; carefully remove from muffin cups. Top each with Reddi-wip just before serving.
Time 1h Yield 18 Number Of Ingredients 10 Steps:
Stir together 6 tablespoons brown sugar, almonds and flour in small bowl. Cut in Parkay with pastry blender until mixture resembles coarse crumbs; refrigerate until ready to use. Preheat oven to 375 degrees F. Spray 18 medium nonstick muffin cups with baking spray. Roll each pie crust into a 13-inch circle on floured work surface. Trim and discard edges to make two 10-1/2-inch square crusts. Cut each crust into 9 square pieces. Carefully press pieces into muffin cups; set aside. Combine apples, remaining 2 tablespoons brown sugar, cinnamon and vanilla in large bowl. Spoon 1/4 cup apple mixture into each crust-lined muffin cup. Bake 20 minutes. Top each with crumble mixture; bake 8 to 10 minutes more or until crumble browns. Cool in pan 5 minutes; carefully remove from muffin cups. Top each with Reddi-wip just before serving.
Time 1h Yield 18 Number Of Ingredients 10 Steps:
Stir together 6 tablespoons brown sugar, almonds and flour in small bowl. Cut in Parkay with pastry blender until mixture resembles coarse crumbs; refrigerate until ready to use. Preheat oven to 375 degrees F. Spray 18 medium nonstick muffin cups with baking spray. Roll each pie crust into a 13-inch circle on floured work surface. Trim and discard edges to make two 10-1/2-inch square crusts. Cut each crust into 9 square pieces. Carefully press pieces into muffin cups; set aside. Combine apples, remaining 2 tablespoons brown sugar, cinnamon and vanilla in large bowl. Spoon 1/4 cup apple mixture into each crust-lined muffin cup. Bake 20 minutes. Top each with crumble mixture; bake 8 to 10 minutes more or until crumble browns. Cool in pan 5 minutes; carefully remove from muffin cups. Top each with Reddi-wip just before serving.
Time 1h30m Number Of Ingredients 12 Steps:
First, make the crumble. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs. Stir in the flaked almonds and chill until needed. Can be prepared up to two days ahead and chilled. Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Peel, core quarter and slice the apples, then tip into a bowl with the sugar, mixed spice and flour. Toss well and set aside. Roll the pastry out on a lightly floured surface until it’s large enough to line a 20-22cm pie dish. Line the dish with the pastry, then trim and crimp the edge. Alternatively, re-roll the pastry trimmings into an 80cm-long strip, then cut into three thin, long strips, and arrange into a 1cm-wide plait. Arrange the plait around the edge of the dish, and brush with some beaten egg. Spoon the apples into the base, then scatter over the crumble. Bake on the hot tray for 35-40 mins until the topping is toasted and the pastry is deep golden. Leave to stand for 10 mins, then serve warm with cream, custard or ice cream.
Time 45m Yield Makes Pies Number Of Ingredients 12 Steps:
First, stew the apples: Peel, core and finely chop (1-2 cm cubes) the apples and put in a small saucepan with a lid. Add the water and caster sugar, cover and bring to the boil, then turn down the heat to allow them to stew while you make the bases. Keep an eye on how soft they are becoming, they should be ready in about 10 minutes. Remove from the heat when they resemble apple crumble filling. To make the bases: Preheat the oven to 180ºC (350ºF, gas mark 4). Beat the butter and sugar together until pale and fluffy, then gradually beat in the egg. Mix the flour and cinnamon, then sift into the batter. Finally add the oats and fold it all together. Grease a 12-hole mince pie tin and use a tablespoon to divide the base mix evenly between them. Put to one side while you make the topping. To make the topping: In a mixing bowl, use your fingers to crumble together the butter and flour, until they form crumbs. Add the sugar and crumble it into the butter and flour until the whole mix resembles fine crumbs. Assemble and bake: Flatten each spoonfull of batter, and use your finger or the back of a spoon to make an indent in each base. Use a teaspoon to add the stewed apple to form a small mound on top. Leave 1-2mm of batter visible at the edges beneath the apple. Spoon the crumble topping over each pie to cover the apple and base. Bake for 10â15 minutes or until golden brown. Cool slightly in the tin, then turn out onto a wire rack with the aid of a rubber spatula. Serve warm, if possible.
Time 1h40m Yield 24 tiny pies Number Of Ingredients 11 Steps:
Cream butter and cream cheese together. Once well combined, add flour and work into dough by hand or by mixer. Chill dough for about one hour. Meanwhile, make the filling by combining the apples, sugar, cinnamon, and nutmeg. Allow the apple mixture to sit and flavors to meld. Combine flour, brown sugar, and nutmeg into a small bowl, stirring well. Cut in butter until it resembles coarse crumbs. When dough is ready, preheat oven to 400°F. Divide dough into 24 small balls and press into the bottom and up the sides of the cups in a miniature muffin pan. Fill each crust with apple filling - this should rise a little above each cup, as the apples will settle a bit during baking. If you have extra juice in the bottom of the bowl when you’ve used up the apples, divide that up throughout the cups too. Top each pie with crumble topping. Bake for 18-20 minutes. Filling will be bubbly and top a light golden brown when ready.
