4 Large Green Sour Apples
1/2 cup butter
1/2 cup light brown sugar
1/4 cup spiced rum
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon nutmeg
1/3 cup flour
1/4 cup almonds
Preheat oven to 375 Degrees
Peel and core all the apples and cut them into thin silver dollar slices. Lightly chop the almonds and add to a large skillet with the butter, cook them for about 3-5 minutes and then add the lemon juice, lemon zest, nutmeg, and rum. Cook this for about 5 minutes. Add the apples and toss in the liquid. Next add the flour and brown sugar and lightly toss until all combined. Cook until the apples become soft. turn off heat and let sit. Add to the slightly baked pie crust.
Topping
1/4 stick of butter
1/2 cup light brown sugar
1 tablespoon sugar
1 package of cinnamon graham crackers
In a small bowl melt the butter then add the brown sugar and sugar. Crush the graham crackers until they are a fine powder. Add them to the rest and mix together. Add to the top of the pie.
Crust
1 cup of butter melted
¼ cup of sugar
2 cups of sifted flour
In a large bowl mix butter, sugar, and flour, until dough is thoroughly mixed together. Spray muffin pan with non-stick spray. Then press an inch ball into a muffin pan forming a mini pie shape. Continue until dough is gone. When you take them out of the oven immediately press the air out of dough while in the pan with a spoon or measuring cup. Set aside to cool. Once the tarts are cooled use a cutting board to cover the top of the muffin pan. Then turn them over to get the tarts out of the pan.
