Apple Pie Bites
Roll out premade pie crust dough to about half of the original thickness then place over an ice cube tray. Gently press the dough about 1/3-1/2 inch into the ice cube well then fill with chopped apple pie filling.
Brush each of the edges with egg wash then top with a second layer of pie crust dough and press the edges to seal.
Invert the pie bites onto a cutting board then use a knife to separate the bites and trim off excess dough. Gather up the excess dough to re-roll and fill until all of the dough is used.
Place the cut pie bites onto a baking pan lined with parchment paper then brush with egg wash and sprinkle with cinnamon sugar. Bake for 12-14 minutes, until golden brown.
The apple pie bites are best served warm with a caramel dipping sauce made with homemade caramel, heavy cream, and a pinch of salt.
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Apple Pie Bites
32
pie bites40
minutes12
minutes55
minutesMini apple pies that are shaped in an ice cube tray, making them the perfect size for dunking into creamy caramel dipping sauce.
Ingredients
1 (15-oz) box premade refrigerated pie crust
1 (20-oz) can apple pie filling
½ teaspoon cinnamon, divided
1 egg
1 tablespoon water
2 tablespoons sugar
- For the Caramel Dipping Sauce
1 recipe Homemade Caramel Sauce
2 tablespoons heavy whipping cream
Pinch salt
Directions
- Thaw unopened pie crusts at room temperature for 15-20 minutes. Meanwhile, make the homemade caramel sauce and set aside.
- Preheat oven to 425 F and line a baking pan with parchment paper.
- Pour the apple pie filling onto a cutting board and chop until all of the apples are cut into approximately ¼-inch pieces. Transfer the filling to a bowl and stir in ¼ teaspoon cinnamon.
- In a small bowl, beat together the egg and water. In another small bowl, mix together sugar and ¼ teaspoon cinnamon. Set aside.
- Unroll the pie crust and roll out to about half the original thickness. Cut the circle in half and lay one half over the ice cube tray. Press slightly into the ice cube wells.
- Spoon about ½ tablespoon of the chopped apple filling into each well, careful not to overfill. Brush each edge with the egg wash then lay the second half of the pie crust over the tray and press firmly over each edge.
- Invert the pie bites onto a cutting board then cut to separate and remove the excess dough. Transfer the pie bites to the prepared baking pan.
- Repeat with the second pie crust then gather the scraps to re-roll and fill until all of the pie crust is used.
- Brush the pie bites with egg wash and sprinkle with the cinnamon sugar. Bake for 12-14 minutes, until golden brown.
- For the Caramel Dipping Sauce: Stir the heavy whipping cream and salt into the caramel sauce and serve with the pie bites.
Notes
- Cover leftovers and store in the refrigerator for up to 3 days.
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