I cheated and use a store-bought 9 inch refrigerated pie crust.  I rolled the crust out further in order to be able to cut two 6-inch rounds from the dough.  My pie pan was a Deep Dish 4-inch Tart Pan with a removable bottom. 

I lightly rubbed a little oil on the inside of each of the tart pans before laying and pressing my dough into each corner and trimming the top.  Once both pans were filled with their crust, I docked the crust by poking small holes with a fork.  Then the filled tart pans went into the freezer for 15 minutes to chill. 

Once in the freezer, I preheated the oven (toaster oven) to 375 degrees, and placed the rack in the middle of the toaster oven.  Once the pie shells were firm, I filled with aluminum foil and ceramic pie weights.  The tart pans went onto a baking sheet that fits inside my toaster oven and baked for 15 minutes, turning them from front to back halfway.  Then, I removed the pie shells from the oven, carefully lifted out the foil and weights and placed the shells back into the toaster oven for 4 minutes until they were dry and set.  Then I set them aside while I made the apple filling and crumble topping.

P.S. - Blind Baking crusts is a common technique that helps to keep crusts crisp and not soggy.  For a different spin - See “Chocolate & Peanut Butter Mini Dessert Pizza” and Macaroni & Cheese Mini Quiche For One.

Second:  The Crumb Mixture for Topping

Ingredients we used to make the topping:

  1. - 2 Tablespoons Quick Oats  (original recipe uses 1/4 cup ground walnuts)

  2. - 2 Tablespoons packed light brown sugar

  3. - 1 Tablespoon all-purpose flour

  4. - Pinch of kosher salt

  5. - 1/4 teaspoon ground cinnamon

  6. - 1 Tablespoon cold unsalted butter, cut into small pieces


Place the oats, light brown sugar, all-purpose flour, salt and cubed butter into a small mixing bowl.  With a fork, mash until it comes together.  Cover and refrigerate until ready to bake the pies.  This can be made a day in advance.

Third:  The Apple Pie Filling


  1. - 1 teaspoon fresh lemon juice

  2. - 1 1/2 medium-size Granny Smith apples

  3. - 2 Tablespoons unsalted butter

  4. - 2 Tablespoons sugar

  5. - 1/4 teaspoon ground cinnamon

  6. - 2 Tablespoons apple cider or juice

  7. - 1 teaspoon corn starch

  8. - Pinch of salt


Pour or squeeze the lemon juice into a medium-size mixing bowl and set aside.

Peel the apples, and cut them in half.  Remove the cores and place the halves, cut side down on a cutting board.  Cut each half in half lengthwise and then cut the edges crosswise into 1/2-inch-thick slices.  Add the apples to the lemon juice and toss well to coat the slices with the juice.

Melt the butter in a medium-size skillet over medium-high heat.  Stir in the sugar and cinnamon.  Add the apples and sauté until the are crisp-tender, about 5 minutes.

Meanwhile, place the cider, cornstarch and salt into a small bowl and whisk until smooth.

Add the corn starch mixture to apples and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.  Transfer the apples to a small bowl and let them cool completely.

Fourth:  The Finished Apple Crumble Pies!

The final stretch ... these were such a blast to put together - and the outcome was fabulous!  So there’s not much to finishing them up ... here goes:

Be sure your oven is preheated to 375 degrees.  Remove the Crumb Topping Mixture from the refrigerator and set aside.  Pour the cooled apple filling into the cooled and cooked pie shells.  Divide the filling evenly between them, and sprinkle with the Crumb Topping Mixture.

Bake in a 375 degree oven until the topping is golden brown and the filling is hot, 20 - 22 minutes, turning the pan from front to back halfway during baking if needed.  Let cool slightly, then unmold and serve!  ENJOY!!!!