Whole Wheat Mini Apple Pies With Cheddar Wedges

• 23 cup pecans (toasted)
• 6 tablespoons granulated sugar
• 12 teaspoon salt
• 1 34 cups white whole wheat flour (or all-purpose flour)
• 6 tablespoons cold butter (salted or unsalted, cut into small pieces)
• 1 large egg (lightly beaten)
• 1 tablespoon water
• 4 large crisp sweet apples (such as Honeycrisp or Gala, unpeeled, diced)
• 13 cup light brown sugar (packed)
• 3 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 18 teaspoon ground nutmeg
• 1 tablespoon white whole wheat flour (or all-purpose flour)
• 12 cup old fashioned oats (not instant)
• 2 tablespoons white whole wheat flour (or all-purpose flour)
• 2 tablespoons light brown sugar (packed)
• 2 tablespoons light olive oil
• 14 teaspoon ground cinnamon
• 1 pinch salt
• 3 ounces extra-sharp cheddar cheese (cut into 12 small wedges)

1. Preheat oven to 400F for crusts.
2. (Temperature will be reduced to 350F for the filling.
3. ).
4. Coat 12 (1/2-cup) muffin cups with cooking spray.
5. To prepare crust:
6. Combine pecans, granulated sugar and salt in a food processor; pulse until the nuts are finely ground.
7. Add 1 3/4 cups flour; pulse to combine.
8. With the motor running, add butter a few pieces at a time until well incorporated.
9. Then add egg and water and process until starting to clump together.
10. Using about 1/4 cup each, press the dough into the bottom and all the way up the sides of each muffin cup to form a crust.
11. Prick the bottom with a fork.
12. Bake until the crusts are set and the edges are just beginning to brown, 6 to 8 minutes.
13. Let cool on a wire rack.
14. Reduce oven temperature to 350F.
15. To prepare filling:
16. Combine apples, 1/3 cup brown sugar, lemon juice, 1 teaspoon cinnamon and nutmeg in a large saucepan.
17. Place over medium-high heat and cook, stirring frequently, until the sugar melts, about 1 minute.
18. Reduce the heat to medium, cover and cook, stirring occasionally, just until the apples start to soften, 6 to 8 minutes.
19. Remove from the heat and stir in 1 tablespoon flour.
20. Divide the filling among the crusts (about 2 tablespoons each).
21. To prepare topping:
22. Combine oats, 2 tablespoons each flour, brown sugar and oil, 1/4 teaspoon cinnamon and pinch of salt in a medium bowl.
23. Press the topping onto each mini pie (about 1 tablespoon each).
24. Bake until the topping is beginning to brown, 20 to 25 minutes.
25. Remove from the oven and nestle a cheese wedge in the center of each pie.
26. Return to the oven and bake until the cheese is melted, about 5 minutes more.
27. Let cool at least 15 minutes before serving.
28. Run a sharp knife around the edge of each mini pie to loosen it, then gently pry from the muffin tin with a butter knife.
29. Serve warm.
30. Make Ahead Tip: Prepare crust and topping (cover and refrigerate separately for up to 3 days).
31. Equipment: Muffin tin with 12 (1/2-cup) cups.

pecans, granulated sugar, salt, whole wheat flour, cold butter, egg, water, sweet apples, light brown sugar, lemon juice, ground cinnamon, ground nutmeg, whole wheat flour, oats, whole wheat flour, light brown sugar, light olive oil, ground cinnamon, salt, cheddar cheese

Taken from www.food.com/recipe/whole-wheat-mini-apple-pies-with-cheddar-wedges-506653 (may not work)