Small Apple Crumble Pies

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Hi,  we have made it to Friday and today I am sharing with you some Small Apple Crumble Pies.  They are really simple to make and look and taste wonderful too.

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The pastry I used for this recipe is one of James Martin’s recipes and it is from his book called –  James Martin Sweet.  I used a 58mm cutter by Kitchen Craft Plastic Double Edged Biscuit/Pastry Cutters- boxed.

The pastry is very easy to make and can be made a day before or a few day before needed and then frozen.  If you would like to know the propper name for this pastry it is called PÂTE SUCRÉE

For the Pastry:
Makes 500g

275g Plain Flour + a little extra
100g cold butter, diced
100g icing sugar, sifted
2 eggs

Place the flour, icing sugar and butter into a bowl and rub between your fingertips until it resembles breadcrumbs.

Make a well in the centre of the mixture and add the eggs.  Mix it all together until a sticky dough forms.

On a lightly floured surface, tip the dough out and knead lightly until smooth.  Shape it into a flattened oval/circle about 1cm thick. Wrap it in some clingfilm and place in the fridge for a minimum of 30 minutes.

All of the above can be done straight on your work surface if you prefer.

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Try and cut your apple pieces no bigger than 1cm cubes.

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You can remove these Small Apple Crumble Pies from the lining or leave them as is.  If removing them do so carefully while still warm.

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Instead of making these into individual Small Apple Crumble Pies you could just make a traditional round one or you could even make it as a tray bake.

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Some raisins could be substituted for cranberries if you prefer.

I hope you have a lovely weekend and are able to relax and give these Small Apple Crumble Pies a try xx

This recipe is adapted from Lovely Little Kitchen and can be read here Dutch Apple Pie Cookies.

Small Apple Crumble Pies

Recipes of My Art
Servings 30 +


  • 1 x 500g pastry from above
  • 5 granny smith apples roughly 900g starting weight, peeled, cored and diced finely
  • 60 g white sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons lemon juice
  • 1 tablespoon corn starch
  • 40 g dried cranberries roughly chopped
  • 300 g plain flour
  • 140 g demerara sugar
  • 140 g white sugar
  • 80 g rolled oats
  • 200 g butter melted
  • 40 g sliced almonds


  • Preheat the oven to 180°C.
  • Line your muffin tins with muffin cases
  • Roll out your dough on a lightly floured surface to about 5mm thick, cut with a 58mm cutter. Re-roll the dough as needed. Place each circle at the bottom of the muffin cases.
  • Place the diced apples, sugar, cinnamon, lemon juice, corn starch and cranberries in a pan on a medium heat. Mixing occasionally, cook the apples for 5 - 10 minutes until the apples have softened a bit and the juices have thickened. Remove from the heat.
  • Mix the flour, demerara sugar, white sugar, oats together and then add the melted butter and mix until it well incorporated. Mix the sliced almonds through.
  • Place a tablespoon of the apple mixture on top of the pastry circle in each muffin case and then add a heaped tablespoon of the crumble on top and press the crumble mixture down.
  • Place in the oven and cook for 20 minutes until lovely and golden brown.
  • Remove from the oven and allow to cool for 10 minutes before removing from the muffin tray tin. Once removed cool for a few move minutes if you are wanting to remove the muffin cases otherwise allow to cool on a cooling rack.


P.S these can be serves with some cream, ice cream or with some lovely custard 🙂

Small Apple Crumble Pies


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