Bite Sized Apple Pies Food

BITE SIZE APPLE PIES

Steps:

• To prepare the pie crust, combine flour, sugar and salt in the food processor. Pulse 3-4 times, add coconut oil and cream cheese and pulse a few more times, until the mixture starts to look like coarse corn meal. Add water and continue pulsing until the dough comes together to form a ball. Divide the dough into 6 pieces
• Coat 6 cups of a muffin tray with cooking spray. Evenly press each piece into a muffin cup, so the dough comes all the way up the sides. Refrigerate for 15 minutes and preheat the oven to 350F
• Prick the bottom and sides of the dough with a fork and bake for 30 minutes. Set aside to cool
• While the pie crust cooks, prepare the cream cheese filling. Combine all in the ingredients in a medium bowl and whip together using a hand mixer. Refrigerate until ready to use
• To prepare the apple topping, melt coconut oil in a non stick skillet. Add the diced apples and cook over medium heat for 2 minutes, stirring often. Add water and maple syrup and continue cooking for another 2 minutes. Add chopped walnuts and cook for 1 to 2 minutes, stirring constantly. Set aside to cool
• To assemble the pies, fill each cup with cream cheese mixture and top with apples

BITE-SIZED APPLE PIES

Steps:

• Preheat oven to 425°. In a small bowl, mix sugar and cinnamon; reserve 1 tablespoon. On a lightly floured surface, unroll pie crusts; roll and trim each to an 8-in. square. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture. Cut each square into eight 1-in. strips., Cut each apple into 8 wedges; wrap 1 strip of pastry around each wedge, placing sugared side of pastry against the apple., Place on a parchment-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake 13-15 minutes or until pastry is golden brown. Serve warm, with caramel sauce if desired.

BITE SIZE APPLE PIES

Steps:

• 1. Prepare Apples: Peel and core apples. Cut apples into small pieces (1/2 inch chunks). Put them in a small glass baking dish. Sprinkle with lemon juice.
• 2. Put cinnamon and sugar mix in a small bowl. Add 3 Tablespoons of corn starch. Mix together well being sure to break up any "chunky" pieces of corn starch.
• 3. Pour cinnamon mixture over the top of the apples. Toss apples to completely coat. It will be wet and sticky now. Make sure there is no dry mix left on bottom of baking pan. Dot the top of apples with small pieces of butter.
• 4. Place apples in oven and bake at 350 for about 15 minutes or until apples are soft but not mushy.
• 5. Remove from oven and allow to cool completely. Juice will thicken while cooling. Every now and then fold apples thru juice.
• 6. Prepare Fillo Shells: When apples are completely cooled. Take fillo shells from the box. Heat a small amount of butter in microwave. Turn fillow shells upside down and brush each with butter lightly, then sprinkle lightly with cinnamon and sugar, immediately after brushing with butter. Turn shells back over and arrange on serving platter or dishes. Fill each shell with apple mixture and sprinkle with plain granola if desired (i did half with and half without) I refrigerated mine for about an hour then since my family likes their apple pie cold. You can also put a very small dollop of cool whip on them before serving.

TINY FRIED APPLE PIES

Steps:

• 1. Place filling ingredients in a large bowl and toss until well combined. Cut chilled dough into 2 equal pieces. Roll into equal rectangles about 1/4 inch thick. Onto one of the rectangles, place spoonfuls of filling (about 2 tablespoons each) in rows 1/2 inch apart. Place pies in the refrigerator and chill for 30 minutes.
• 2. To make the egg wash, whisk together egg and heavy cream. Using a pastry brush, carefully brush egg wash onto dough between the rows of filling. Gently lay the second dough rectangle over top and press around each mound of filling. Cut 3-by-1-inch rectangles with a pizza cutter and press the back of a fork along the edges to seal.
• 3. Preheat oil to 375°F. Carefully begin frying pies, a few at a time, for 7 to 8 minutes or until golden brown. Drain pies on paper towels and allow to cool.
• 4. Stir together the icing ingredients in a small bowl until smooth. Drizzle icing over pies and serve.

MINI CRUMB APPLE PIES

Steps:

• Preheat oven to 400°F. Spray 3 mini muffin tins (36 total cavities) with cooking spray, preferably the kind with flour. Otherwise, grease them with butter or shortening.
• Unroll your pie crusts and use a 2.5" circle cutter to cut rounds of crust. A cookie cutter is perfect, but a glass or a jar lid will work too. Press one crust into the bottom of each muffin tin cavity. With re-rolling your dough, you will get about 36. Chill until filling is ready.
• Peel and slice apples to a small dice. Place one inch of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
• Stir 1/4 cup sugar and cinnamon in a small bowl. Set aside.
• While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
• Drain apples very well and divide among crusts, about 1 tablespoon each. Sprinkle 1/4 teaspoon of the cinnamon sugar mixture over the apples in each pie. Add your crumb mixture evenly on top of each, about 1 tablespoon per mini pie. Place muffin tins on a cookie sheet to avoid mess in the oven.
• Bake for about 12 minutes, until the edges of the crust are browned. Cool at least 10 minutes in pan and remove carefully using a knife to help you lift out each pie.

BITE SIZE APPLE PIE

Steps:

• In a small bowl, combine sugar and cinnamon; set aside 1 tablespoon. On a lightly floured surface, unroll pastry. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture.
• Cut each sheet into eight 1-in. strips, about 8 inches long. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple.
• Place on parchment paper-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake at 425° for 13-15 minutes or until pastry is golden brown. Serve warm.

BITE SIZED APPLE PIES {5 INGREDIENTS}

Steps:

• Preheat your oven to 425 degrees. Peel & core the apples - slice into wedges. Mix the sugar & cinnamon together.
• Unroll one of the pie crusts & brush with the melted butter. Sprinkle a good helping of the cinnamon sugar on top. Cut into 10 strips. Roll the apple wedges up like a mummy in the pie crust strips. Repeat with the other pie crust.
• Spray a baking sheet with nonstick cooking spray or Baker's Secret - or line the baking sheet with parchment paper. Bake the mini apple pies for 12-15 minutes.
• Let cool on a wire rack for 5 minutes, then transfer the pies with a spatula to a plate.

BITE SIZED APPLE PIES

Steps:

• Place all topping ingredients in the bowl of the food processor and pulse a few times until well blended(or mix thoroughly by hand).
• Peel and dice apples. Saute in a medium pan over medium heat, with butter. Cook until nearly soft. Add brown sugar and cinnamon. Mix cornstarch and water and pour into the simmering apple mixture. Cook, while stirring until well thickened. Turn off heat and allow to cook slightly.
• Roll out the chilled pie crust and cut into circles. Be sure to cut one then double check that the circle size works for the size of your muffin pan. Place circles in greased muffin tin, being sure not to pierce holes in the bottom. You can use mini muffin tins for bite sized treats or regular for something more substantial. Spoon filling into dough cups, all the way to the top.
• Place one spoon full of topping over that. Press the topping gently so the crumbs don't fall off of the pies. Bakes pies at 400 degrees for 12-15 minutes. Allow to cool for about 5 minutes then serve warm. Enjoy!
• Note:.
• If in a rush use canned pie filling.

BITE-SIZE APPLE PIES

Steps:

• 1. To make apple pie spice, place all ingredients in a small, resealable container and mix together. Use as directed in recipes that call for apple pie spice. Store in a dry place for up to 6 months.
• 2. For the apple pies, in a bowl mix gingersnap crumbs and butter until well combined. With a spoon or melon ball scoop, place mixture into a muffin cup pan and press crust to fit inside. Bake at 350 for 5 minutes.
• 3. Dice apples to make 4 cups. Place into a food processor and slowly pulse to make apple bits. Place in another bowl and combine brown sugar, sugar, apple pie spice, salt, and flour. Stir.
• 4. Place apples in a saucepan and cook down over medium heat.
• 5. Take the cooked apples and spoon into crust. Bake at 350 for 10 minutes. Let cool and then drizzle caramel on top.
• 6. Caramel Sauce: Mix the brown sugar, half and half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.