1 lb apples i use 2 granny smith apples cored peeled cut into 1/4-inch dice
1 tablespoon brown sugar light packed
1 pinch salt
1 tablespoon sugar
5 tablespoons sugar
1 tablespoon butter unsalted
3 tablespoons butter unsalted chilled cut into small pieces
10 tablespoon butter unsalted at room temperature
0.3 cup walnut pieces finely chopped
Equipment
frying pan
oven
wire rack
spatula
muffin liners
muffin tray
Directions
Make filling: Cook filling ingredients in a medium pan over low heat, stirring, until butter has melted. Raise heat to medium-high; cook for 5 minutes, stirring, until apples release juice.
Let cool.
Make crust: Beat cream cheese and butter until combined.
Add flour and salt; mix just until dough forms. Divide into 24 1-inch balls. Press 1 ball in each cup of a miniature muffin tin so dough covers sides and bottom evenly. (If dough is very soft, chill for 10 minutes before dividing and shaping.)
Mix flour, both sugars, cinnamon and salt. Rub in butter with your fingers until mixture resembles coarse crumbs. Toss in walnuts.
Preheat oven to 350F. Divide filling among muffin cups, leaving juices behind. Gently press topping over apples.
Bake until golden, 30 to 40 minutes.
Let cool on a wire rack for 15 minutes. Using a small metal spatula, remove pies and place on rack to cool completely.
