Mini Apple Pie

These were Mini Apple Pies with almond Streusel, or crumb toppings.

It was a leftover creation with the leftover pie dough from spinach quiche and cooked apples from custard cream tart with caramelized apples.

The leftover cooked apples were almost like jam, which actually worked wonderfully to fill the tiny shells. I pushed some dried currants into the apple filling to complete these "miniature" apple pies. (The cross section in the above pic didn't show the evidence of currants clearly, but there were some in there.)

I wasn't sure the baking temperature and time and tried 425 F on lower middle, about 30 min, until crusts became golden brown (oops, I burned some crumbles) and apple started bubbling. It turned out "well-done" without soggy bottoms. Little cute pies for J!