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Instagram-Worthy Apple Pie Cups

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Serves 12 pie cups | Prep Time 30 | Cook Time 35

Why I Love This Recipe

The phrase 'as American as apple pie' dates back to the 1920s, when apple pie became a symbol of American prosperity and patriotism. However, the origins of apple pie can be traced back to England, where it was a popular dish as early as the 16th century.

Ingredients You'll Need

1 cup (2 sticks) unsalted butter, softened, divided
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large apples (Granny Smith or other baking apples), peeled, cored, and thinly sliced
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
1 tablespoon lemon juice


Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray or butter.

In a large bowl, beat 1/2 cup of the softened butter and 1/2 cup of the granulated sugar until light and fluffy. Beat in the vanilla extract and one of the eggs until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Divide the dough into 12 equal portions and press each portion into the prepared muffin cups, forming a cup shape with a thin layer of dough on the bottom and up the sides.

In a separate bowl, toss the sliced apples with the remaining 1/4 cup granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until well coated.

Divide the apple mixture evenly among the dough cups, piling the apples high in the center.

Bake for 20-25 minutes, or until the crusts are golden brown and the apples are tender.

While the pie cups are baking, beat the remaining 1/2 cup of softened butter and the remaining egg until well combined.

Remove the pie cups from the oven and brush the tops of the apples with the butter-egg mixture.

Return the pie cups to the oven and bake for an additional 5-10 minutes, or until the tops are golden brown and the filling is bubbly.

Let the pie cups cool in the tin for 10 minutes, then carefully remove them from the tin and serve warm or at room temperature.

Pairs Well With

A glass of cold, creamy milk or a scoop of vanilla ice cream for a classic pairing.

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