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1
Peel.and core the apples
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2
Cut apples into cubes, add to.large bowl with lemon juice while cutting.
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3
When all.cut apples are in bowl.add sugar toss to coat.
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4
Heat butter in a large skillet, add sugared apples with lemon juice and cook, stirring often just until softened but holding their shape.Add flour, cinnamon and salt.and cook just until blended.
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5
Transfer to a bowl to chill .Store up to two days in the refrigerator
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6
MAKE CRUMB TOPPING
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7
In a bowl combine flour, brown sugar, salt, apple pie spice and toffee chips add butter and mix with a fork until.It looks like like a crumble.Keep very cold up to a week.before using .
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8
Add to pies cold.
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9
FOR CRUSTS
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10
Spray 12 standard size muffin or cupcake tins with non stick spray, set aside
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11
Roll each pie crust out , cut 4 -4 inch circles from each crust.I used a freezer container lid..place dough circles in each of the prepared tins .smooth sides to fit and trim tops.
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12
Chill at least an hour.
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13
Note dough is easy to work with if kept cold.
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14
Do 4 pie crusts at a time, keeping dough cold when your not working with it.
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15
Fill.each cold crust evenly with apple mixture
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16
Top.each pie evenly with crumb topping
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17
Bake 12 minutes, rotate baking pan bake 9 to 12 minutes more until golden
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18
Cool.
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19
pan on wire rack 15 minutes then run a small.sharp knife around edges of pies to prevent sticking.Cool about 15 minutes more before gently lifting out with a small knife.They need to be just warm, If you try to take out when to hot they will.not stay intact.
