Mini Apple Pie Bites
These little bad boys are DELICIOUS Had the men of the house not saved me I probably could have sat down and put these all away myself On my top pies list apple pie ranks in the top 3 for me To me these tasted just like a homemade apple pie but MUCH easier to make
These little bad boys are DELICIOUS Had the men of the house not saved me I probably could have sat down and put these all away myself On my top pies list apple pie ranks in the top 3 for me To me these tasted just like a homemade apple pie but MUCH easier to make
- Carbohydrate 32.92753109375 g
- Cholesterol 5.7193359375 mg
- Fat 7.842025234375 g
- Fiber 1.43177501177788 g
- Protein 1.439796328125 g
- Saturated Fat 3.1394653125 g
- Serving Size 1 1 Serving (66g)
- Sodium 104.06125 mg
- Sugar 31.4957560819721 g
- Trans Fat 0.729260171874999 g
- Calories 204 calories
Step-by-step
- Take your pie crusts out of the fridge and let them sit on the counter for 10-15 minutes.
- Preheat your oven to 425 degrees.
- Combine the cinnamon and sugar in a small bowl.
- Roll out your pie crusts and cut them into 8 strips (16 strips total). The pie crusts I used were round so I cut the circle to look more like a rectangle, before making my strips. I used a fluted pastry cutter but you can use a pizza cutter, or sharp knife to cut your strips.
- Brush each strip with melted butter and sprinkle on some of the cinnamon sugar mixture. Wrap each strip around each apple wedge (with the sugar side facing the apple). Brush the tops with more butter and sprinkle with the cinnamon sugar.
- Place your “pies” on a parchment lined baking sheet. Bake for 15-17 minutes, or until golden.
Operating under a strict thirty-minute timeframe requires precision when wrapping Granny Smith wedges in pastry strips, as butter tends to soften rapidly at room temperature. Scaling this yield requires careful management of the oven space; doubling the batch means baking on multiple racks at 425 degrees Fahrenheit, which necessitates rotating the pans halfway through the fifteen to seventeen minute window to ensure even browning. Standard baking sheets work well, but parchment paper is mandatory to prevent the melting sugar from bonding directly to the metal surface.
- Allow refrigerated pie crusts to temper on the counter for exactly ten to fifteen minutes before cutting; colder dough cracks, while warmer dough stretches and loses structural integrity.
- Cut the round pastry sheets into rectangles first using a fluted pastry wheel or a standard pizza cutter to maximize yield and eliminate uneven scrap waste.
- Brush the butter onto the strips with a light touch so the cinnamon-sugar adheres uniformly without creating pools that prevent the crust from crisping.
Bake the wrapped wedges until the pastry turns a deep golden brown and the apple centers yield slightly to a paring knife. Proper cooling on a wire rack prevents the steam released from the fruit from softening the crisp exterior crust.
