1 package (15 ounces) refrigerated pie crusts
(for the filling)
4 ounces cream cheese, softened
1/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 medium Granny Smith apples, peeled, sliced and chopped (3 cups)
3 tablespoons firmly packed light brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter or margarine
**NOTE: this is the recipe as I found it from Pampered Chef, however I've only used 1/3 to 1/2 of the filling mix, so when I make it now I only cut up 1 or 2 apples, or grab another package of pie crust and make double the amount.
1. Preheat oven to 375°F. On lightly floured surface, unroll one pie crust. Cut 12 circles from dough. Press into a mini-muffin pan. Repeat with remaining pie crust.
2. For apple filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Mix in egg until well blended. Stir in flour and cinnamon until smooth. Peel and slice apples. Chop into small pieces. Stir into cream cheese mixture.
3. Fill prepared muffin cups with apple mixture, filling over top of pastry. For topping, combine 3 tablespoons flour and 3 tablespoons brown sugar. Cut in butter until forms coarse crumbs. Spoon over apple filling.
4. Bake in preheated oven 18-20 minutes or until light golden brown. Let cool in pan 5 minutes. Remove from pan. Serve warm or at room temperature. Makes 24.
**NOTE: Pampered Chef makes lots of products that makes preparing this very easy. I love my mini-tart shaper for putting the cut dough circles into the pan, so easy. If you are interested in any other Pampered Chef products, I know a great consultant - Jena - and you can shop with her online!