Mini Apple Pies

This week at Maya's preschool, they have been talking about apples. Yesterday they tried all different types and colors of apples, and today they tried apples prepared in all kinds of ways. Apple juice, sauce, pie, icecream, and (so Maya says) fruit snacks. YUM! Since I had this leftover crust from yesterdays pies, I remembered these and put them together this morning for Maya to take and share. I only wish I had made more. My dear friend and baker extraordinaire Marilee says this is the best recipe for apple pie she's ever had.

Mini Apple Pies

1 pkg. refrigerated ready-to-bake pie crust
1/2 (8 oz) pkg cream cheese, softened
1/4 C. light brown sugar, firmly packed
1 egg
2 T. flour
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
3 medium Granny Smith apples, peeled, sliced and chopped (about 3 cups)

3 T. light brown sugar
3 T. flour
2 T. butter

Preheat oven to 375. On lightly floured surface, roll one crust out and cut 12 circles (or scallops) from the dough using a 3 inch cookie cutter. Press into mini muffin pan. Repeat with remaining crust.
Whish cream cheese until smooth, and add sugar. Mix in egg til well blended, then addflour, cinnamon and vanilla;stir til smooth. Peel and slice apples. Chop into small pieces. Stir into cream cheese mixture. Fill prepared muffin cups with apple mix, filling over top of pastry.
Combine remaining brown sugar, flour, and butter. Cut in butter til coarse crumbs are formed. Spoon over apple filling. Bake for 18-20 minutes or til light golden brown. Let cool in pan 5 minutes, then remove and serve. Makes 24.