Step 1: Supplies
1/2 cup + 1/3 cup brown sugar (light or dark)
6 Tbsp butter or margarine, melted
1/4 cup quick cook oatmeal
pinch of salt
2 medium Granny Smith apples
1 Tbsp lemon juice
1/2 teas cinnamon
pinch of nutmeg
1/4 teas cardamom (optional)
mini muffin tin(s) totaling 24 muffin sections
mini tart shaper (optional: it's a wooden tool used to press crust shapes in mini muffin tins--mine came from Pampered Chef)
Step 2: Crust
Spray your muffin tin(s) with spray oil.
In a medium bowl, combine:
- I cup flour
- 1/2 brown sugar
- 1/4 cup oats
- pinch of salt
Set aside 1/3 cup of this mixture.
Place approximately 1 Tbsp dough into as many mini muffin tins as you can. It should fill 18-20 muffin tins.
TIP: if you find you have enough crust to fill each muffin tin, consider leaving one tin empty. This makes it easier to get your muffin tin out of the oven.
Press your tart maker into each dough-filled section to form a mini crust. If you don't have a tart maker, use your thumbs. The crust should be a uniform thickness and come up to the top edge of the tin.
Step 3: Filling
- 1/3 cup brown sugar
- 2 Tbsp flour
- 1/2 teas cinnamon
- pinch nutmeg
- 1/4 teas caramom
Step 4: Baking and Finishing
Sprinkle the excess crust mix on the top of the mini pies.
Bake 15 minutes. If the tops of your crust are not as brown and crisp as you'd like, place them under the broiler (not the top rack but one rack down from it) for a minute or two until the desired color.
Cool and use 17 make the shape of the symbol pi, as shown.
OPTIONAL: make a small batch of royal icing and pipe the pie symbol onto each one.
1/2 cup powdered sugar
1 Tbsp meringue powder
2 teas warm water
Combine in a medium bowl. Beat until mixture becomes light and fluffy, about 4-5 minutes. Place in piping bag with small round tip or in a small zip top bag and cut off a tiny corner. Pipe the Pi symbol onto each mini pie.