{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Person",
  "name": "Glen"
 },
 "name": "Mini Apple Pies",
 "recipeCategory": [
  "Dessert"
 ],
 "recipeYield": "24 mini pies",
 "totalTime": "PT45M",
 "recipeIngredient": [
  "1¼ cups (156 g) all-purpose flour",
  "¼ tsp salt",
  "½ cup (1 stick, 113 g) cold unsalted butter, cut in ½-inch cubes",
  "3 to 4 tbsp ice water",
  "flour, for rolling",
  "3 Honeycrisp apples, diced small",
  "2 tbsp light brown sugar",
  "1 tsp cinnamon",
  "1 tbsp cornstarch",
  "A squeeze of lemon",
  "½ cup rolled oats",
  "2 tbsp light brown sugar, for the crumble",
  "2 tbsp butter",
  "A shake of cinnamon",
  "24 parchment squares"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Make the crust: whisk the flour and salt in a bowl. Cut in the cold butter with a pastry blender, two knives or your fingertips, and stop while the pieces are still about the size of walnut halves. Pieces that size give a flaky crust; worked down to peas, it turns mealy."
  },
  {
   "@type": "HowToStep",
   "text": "Sprinkle on 3 tablespoons of ice water and toss with a fork just until the dough holds when you squeeze it. Add the last tablespoon only if it still crumbles; up here a little more water may help. Do not knead: overworking builds gluten and makes the crust tough. Press it into a disk, wrap it and chill at least 1 hour."
  },
  {
   "@type": "HowToStep",
   "text": "Set a rack in the lower third of the oven, so the bottoms bake crisp instead of soggy, and heat the oven to 375 °F. Put a parchment square in each cup of a 24-cup mini muffin tin."
  },
  {
   "@type": "HowToStep",
   "text": "Roll the dough on a floured counter a little thinner than ⅛ inch and cut 24 rounds with the rim of a ⅓-cup measuring cup (about 2.6 in), re-rolling the scraps once. Press one into each cup."
  },
  {
   "@type": "HowToStep",
   "text": "Toss the apples with the sugar, cinnamon, cornstarch and lemon. Add a heaping tablespoon to each cup."
  },
  {
   "@type": "HowToStep",
   "text": "Rub the oats, brown sugar, butter and cinnamon together until clumpy and top each cup."
  },
  {
   "@type": "HowToStep",
   "text": "Bake on the lower rack 20–25 minutes, until the edges are golden and the filling bubbles."
  },
  {
   "@type": "HowToStep",
   "text": "Cool 10 minutes in the tin, lift out by the parchment, and cool completely."
  }
 ],
 "image": "https://asharedpalate.com/assets/scenes/mini-apple-pies.jpg",
 "imageAlt": "Illustration: a mini muffin tin of tiny golden apple pies",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 24",
  "calories": "95 kcal",
  "proteinContent": "1.1 g",
  "carbohydrateContent": "11.9 g",
  "fatContent": "5.0 g",
  "saturatedFatContent": "3.0 g",
  "sugarContent": "at least 4.6 g (1 row carries no value)",
  "sodiumContent": "33 mg",
  "fiberContent": "1.0 g"
 },
 "url": "https://asharedpalate.com/mini-apple-pies"
}