Cinnamon Apple Pie Cups Food

CINNAMON APPLE PIE CUPS

Steps:

• Spray a muffin tin with the Cooking Spray, and place a Cinnamon roll in each muffin space
• Press the roll up the sides and down in the bottom of the muffin tin, to form a little cup/crust.
• Make sure to press the roll evenly up the sides.
• Fill the little cups with the chopped Apple Pie Filling, and bake at 375 degrees for 14 to 18 minutes, or until golden brown.
• Remove from oven to a wire rack to cool for 5 minutes, and then gently remove cups from muffin tin, and all to finish cooling.
• Place the Icing from both cans of Cinnamon rolls in a small pastry bag, and when Apple Pie Cups are completely cooled, pipe the icing on top of each one. Serve, and Enjoy!

APPLE PIE CUPS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Place the butter in a large saute pan over medium heat until fully melted. Add the apples, brown sugar, cinnamon, vanilla and salt and stir occasionally until the apples are fork tender, 10 to 12 minutes. Serve the apple pie filling warm or remove from the heat and allow to cool for about 15 minutes.
• Meanwhile, roll out the pie dough to about 1/4-inch thick. Using a cookie cutter (preferably an apple shape, but any shape will work), cut out the pastry and place onto the prepared baking sheet. Brush the pastry with the beaten egg.
• Bake the pastry until golden brown, 10 to 12 minutes. Remove and let cool for 5 minutes.
• Divide the apple mixture into 8 bowls or glasses, top with a scoop of vanilla ice cream and place 1 pastry apple on top.

CINNAMON-SUGAR APPLE PIE

Steps:

• In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

EASY APPLE PIE CUPS

Steps:

• Heat oven to 425°F.
• Unroll 1 pie crust on work surface. With 3 1/2-inch round cutter, cut 6 rounds from crust. Repeat with second pie crust. Press circles into 12 ungreased regular-size muffin cups. Use small (1 1/2- to 2-inch) cookie cutter to cut 12 cutouts from remaining dough, rerolling scraps as needed.
• In small bowl, mix apple pie filling and 1/2 teaspoon cinnamon until well blended. Divide mixture evenly among crust-lined cups.
• Top each muffin cup with 1 cutout. In small bowl, mix sugar and 1/8 teaspoon cinnamon until blended. Sprinkle on tops of cutouts.
• Bake 21 to 24 minutes or until golden brown and mixture is bubbly. Cool completely in pan, about 1 hour. With small knife, loosen edges; remove from pan to cooling rack. Store in airtight container at room temperature.

CINNAMON APPLE PIE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll 1 pie crust pastry onto a work surface; lightly roll with a rolling pin until crust is a 9x13-inch rectangle, cutting crust if needed. Press crust into the bottom of a 9x13-inch baking dish, placing leftover crust pieces in the corners.
• Whisk white sugar, flour, cinnamon, and nutmeg together in a large bowl. Toss Granny Smith apples and gala apples in sugar mixture until evenly coated. Spread apple mixture evenly over pie crust; pour remaining juices over apples.
• Roll the remaining pie crust to 9x13-inch rectangle and place over apple layer, folding edges over apples to completely cover.
• Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes. Cool apple bars slightly, about 20 minutes.
• Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until topping is smooth and desired consistency; drizzle over bars.

BAKED MAPLE APPLE PIE CUPS

Steps:

• Preheat your oven to 375F and spray 8 cups in a muffin pan with nonstick spray. Taking each crescent roll, press into the cup shape of the muffin cups and make sure that you get the dough up the sides as well. It's important to get all of the edges sealed in there!
• Peel and chop the apples into small pieces and mix with the brown sugar, cinnamon, maple syrup, flour and sea salt.
• Spoon equal amounts into the cups.
• Bake for 15 minutes until the edges are browned.
• Serve hot with a little more maple syrup drizzled on top.

LINA'S APPLE PIE DESSERT CUPS +

Steps:

• Butter the won tons, sprinkle with cinnamon sugar. Place in the muffin tin and bake @ 350 for 5 t0 6 minutes til done.
• Add a small spoon full of nuts on the bottom of the wontons after baking. Add the apple pie filling. One small scoop of ice cream on the filling. A spoon full of caramel and sprinkle with pecans.
• I dipped my wontons in chocolate when they were done and sprinkled with nuts.
• Variations:.
• Lina's Taco Cups.
• Butter the won tons bake as stated above. Add your taco fillings to the finished won tons.
• for mixing.