“Found on facebook; original recipe from From EatingWell: November/December 2012. This mini apple pie recipe will give you just a bit of something sweet and the melted wedge of Cheddar on top is a nod to the New England tradition of serving cheese with apple pie. Make Ahead Tip: Prepare crust and topping (cover and refrigerate separately for up to 3 days).”
1hr 30mins
12 muffins

Ingredients Nutrition


  1. Preheat oven to 400°F for crusts. (Temperature will be reduced to 350°F for the filling.).
  2. Coat 12 (1/2-cup) muffin cups with cooking spray.
  3. To prepare crust:
  4. Combine pecans, granulated sugar and salt in a food processor; pulse until the nuts are finely ground.
  5. Add 1 3/4 cups flour; pulse to combine.
  6. With the motor running, add butter a few pieces at a time until well incorporated.
  7. Then add egg and water and process until starting to clump together.
  8. Using about 1/4 cup each, press the dough into the bottom and all the way up the sides of each muffin cup to form a crust. Prick the bottom with a fork.
  9. Bake until the crusts are set and the edges are just beginning to brown, 6 to 8 minutes. Let cool on a wire rack.
  10. Reduce oven temperature to 350°F.
  11. To prepare filling:
  12. Combine apples, 1/3 cup brown sugar, lemon juice, 1 teaspoon cinnamon and nutmeg in a large saucepan. Place over medium-high heat and cook, stirring frequently, until the sugar melts, about 1 minute.
  13. Reduce the heat to medium, cover and cook, stirring occasionally, just until the apples start to soften, 6 to 8 minutes.
  14. Remove from the heat and stir in 1 tablespoon flour.
  15. Divide the filling among the crusts (about 2 tablespoons each).
  16. To prepare topping:
  17. Combine oats, 2 tablespoons each flour, brown sugar and oil, 1/4 teaspoon cinnamon and pinch of salt in a medium bowl.
  18. Press the topping onto each mini pie (about 1 tablespoon each).
  19. Bake until the topping is beginning to brown, 20 to 25 minutes.
  20. Remove from the oven and nestle a cheese wedge in the center of each pie. Return to the oven and bake until the cheese is melted, about 5 minutes more.
  21. Let cool at least 15 minutes before serving.
  22. Run a sharp knife around the edge of each mini pie to loosen it, then gently pry from the muffin tin with a butter knife. Serve warm.
  23. Make Ahead Tip: Prepare crust and topping (cover and refrigerate separately for up to 3 days).
  24. Equipment: Muffin tin with 12 (1/2-cup) cups.

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