Mini Apple Pies

By jab120638

Ingredients

• 1/2 cup firmly packed brown sugar, divided
• 1/3 cup sliced almonds
• 1/4 cup all-purpose flour
• 3 tablespoons cold Parkay® Original-stick
• PAM® Baking Spray
• 1 pkg (15 oz each) refrigerated pie crusts
• 1 - pounds apples (such as Braeburn), cored, chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Reddi-wip® Original Dairy Whipped Topping

Details

Servings 18
Preparation time 25mins
Adapted from reddiwip.com

Preparation

Step 1

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°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.