Jessica Wright
Mini Apple Pie
I made a strawberry pie in a cast-iron skillet for my March/April recipe column for The Roanoker and ended up with some leftover dough. With the strawberry pie already – and quickly – consumed, I needed a sugar fix and threw together some miniature pies with some other ingredients I had on hand.
Taking a page from my friend, The Lazy Baker, I used just three ingredients for these quick treats:
APPLE PIE BITES
Store-bought or homemade pie crust
A can of fried apples
cinnamon
Using a standard drinking glass, I cut three rounds out of my leftover dough (if you have more dough than I had, make more rounds). I chopped up a few apples from a can of fried apples and added some cinnamon. After placing about a teaspoon of the mixture on one side of the dough rounds, I folded the other side over and crimped the edges with a fork. The pies baked for about 20 minutes at 350 degrees until they were golden brown. I sprinkled on more cinnamon, dolloped a bit of whipped cream on top and devoured while still warm.
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