Serves: 24 mini pies and some little fried apple pies
Ingredients
wonton wrappers (I used 24 for the mini-pies and then extras for the crispy apple wontons)
4 medium Granny Smith apples, peeled and diced
juice and zest of half a lemon
½ teaspoon cinnamon
a dash of nutmeg
⅓ cup packed brown sugar
Topping (for the mini apple pies):
¼ cup wheat flour
¼ cup old fashioned oats
2 tablespoons packed brown sugar
¼ teaspoon cinnamon
2 tablespoons melted butter
non-stick cooking spray (for the muffin pan)
vegetable oil (for frying the crispy apple wontons)
a bit more granulated sugar and cinnamon (for dusting the fried apple wontons)
Instructions
Pre-heat the oven to 350. Spray the mini-muffin with the non-stick cooking spray. Tuck one wonton wrapper into each muffin cup and then set aside.
In a large bowl stir together the diced apples, lemon juice, lemon zest, cinnamon, nutmeg, and brown sugar.
Fill each muffin cup just to the edge of the pan.
In a smaller bowl stir together the wheat flour, oats, brown sugar, cinnamon and melted butter until coarse crumbs form. Sprinkle a little of this crumbly topping over each of the mini pies in the muffin pan.
Bake for about 10 minutes, or until the wonton wrappers are crispy brown and the filling is bubbly. Cool slightly before serving.
Heat the vegetable oil in a skillet or heavy-bottomed pan. Spoon about a teaspoon of the remaining apple pie filling into the center of each wonton. Use water to press the wrappers into a triangle and seal. Fold the bottom corners together and pinch with a little dab of water to make apple pie "envelopes".
Drop each filled wonton wrapper into the hot oil and fry for about 1-2 minutes on each side, or until golden brown.
Remove from the oil with a slotted spoon and let drain and cool on a paper towel. Immediately dust with the granulated sugar and cinnamon.
Recipe by Sugar Dish Me at https://www.sugardishme.com/i-suck-at-mario-kart/