Tender juicy apple filling and a buttery, flaky pastry crust. Apple pies are one of my favorite desserts ever – the flip side is that I’m really bad at making pies. The crust gives me trouble every time. Then the filling overflows in the oven and sets the oven on fire, I freak out and nearly have a heart attack before remembering that we own a fire extinguisher, and this is why we don’t eat homemade apple pie at our house.
Then I had the idea for this recipe. Imagine all the deliciousness of a homemade apple pie, but with half the work. No crust issues. No filling overflow. No fire extinguisher. That’s what these apple pie bites are.
They’re also great finger foods since they’re so easy to eat, which makes them perfect for potlucks and entertaining. Right now, this recipe tops my list of fall favorites.
We’ll start with making the crust. This is one of the main reasons I love apple pie bites as opposed to a full apple pie. The crust is so easy to work with!
I put my flour, salt, and shortening in a mixing bowl, then use a wooden spoon to mix them together. Next, I add water in 1 Tbsp increments while I stir. Logan is super dry, so I usually need 2 or three more Tbsps more than recommended, but this is what it should look like when you’ve got the right consistency:
I turn it out onto a floured surface, roll it into a ball, then attack with my rolling pin. Since we’re going to cut the dough into many little circles, it doesn’t matter if you roll the dough out pretty. Just make sure it’s about 1/4 inch all the way across. I used a mason jar lid to cut the dough, although a standard water glass works as well.
Take your circles and press them into the pan. I usually end up with a little dough left over, which can be refrigerated for 3-5 days and used for other projects (I love these mini apple dumplings from Mommy Musings. I use my leftover pie crust in place of the crescent rolls).
Next comes the filling. Microwave the butter until melted, then stir in the brown sugar and milk. These makes a very thin caramel glaze that tastes and smells delicious! Throw the apples in and coat them with the caramel. Try not to eat them right then and there.
You’ll want to fill your dough cups pretty full because the apples will cook down during baking. I fill mine slightly heaping- that way, they’ll be even with the top (or just slightly below) when they’re done.
Last step’s the easiest – bake those mini cups of goodness at 400 for 20-25 minutes. The dough should be golden and the house should smell amazing. When they’re done, pop the bites out with a knife. If you want to make salted caramel bites, now’s the time to add a pinch of coarse salt to the tops of these.
As for serving, these are amazing warm, but also taste good at room temperature. They’ll keep overnight if you put them in an airtight container.
I love these. So easy, and don’t they look impressive?
What other fun fall recipes would you like to see? Leave a comment and let me know!