Apple Pie Bites Recipe

February 21, 2012

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I just want to tell y’all if you only make one thing from all my recipes this is the one to make. I whipped these up without a sweat and the pay off is insane! Mr.Savvy ate a TON of them ( 10 to be exact). He said they taste like Apple Pies from McDonald’s  – all I know is that my husband loved them, they are easy to make, and it made my house smell cozy – talk about a winning recipe!

What You Need

1/2 cup sugar
2 teaspoons ground cinnamon
1 package refrigerated pie pastry
2 tablespoons butter, melted
2 medium tart apples – peeled – I cut about 16 slices

What To Do

Combine sugar and cinnamon

Set Aside a 1 Tablespoon of the mixture

Unroll Pastry and brush on 1 Tablespoon of Butter and sprinkle sugar mixture.

Place Apple Slices into the bowl with the rest of the sugar mixture – and mix.

Cut the pastry into strips — about 1 inch wide and 5 inches long.

Wrap one strip around each apple wedge, placing sugared side of pastry against the apple.

Place “pies” on parchment paper lined baking sheet. Brush on the remaining butter and sprinkles with the rest of the sugar mixture.

Bake at 425 for 10 – 13 minutes or till golden brown.

Enjoy!!

Try drizzling the Apple Pie Bites with –> Crock Pot Caramel

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Amazing Apple Pie Bites
 
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: Dessert
: 16
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Simple Bite Size Apple Pies
Ingredients
  • ½ cup sugar
  • 2 teaspoons ground cinnamon
  • 1 package refrigerated pie pastry
  • 2 tablespoons butter, melted
  • 2 medium tart apples – peeled – I cut about 16 slices
Instructions
  1. Combine sugar and cinnamon
  2. Set Aside a 1 Tablespoon of the mixture
  3. Unroll Pastry and brush on 1 Tablespoon of Butter and sprinkle sugar mixture.
  4. Place Apple Slices into the bowl with the rest of the sugar mixture – and mix.
  5. Cut the pastry into strips — about 1 inch wide and 5 inches long.
  6. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple.
  7. Place “pies” on parchment paper lined baking sheet. Brush on the remaining butter and sprinkles with the rest of the sugar mixture.
  8. Bake at 425 for 10 – 13 minutes or till golden brown.

This recipe is adapted from one from Taste of Home

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{ 25 comments… read them below or add one }

JENNIFER February 21, 2012 at 1:02 am

those look yummy

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Sandy February 24, 2012 at 9:36 pm

I always sautée the apple slices sprinkled with some of the cinnamon/sugar mixture in my cast-iron fryer in a small amount of the butter to soften first. Also enhances the cinnamon/apple flavors.

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Tracy March 1, 2012 at 2:59 am

These are wonderful!!!! My family says thank you!

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Angela March 5, 2012 at 2:46 am

I made these tonight and they were delicious! I had one small problem, the pie crust stuck to the parchment paper after baking. Any suggestions to help avoid this? Thanks for sharing such a quick and tasty treat!

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Budget Savvy Diva March 5, 2012 at 2:50 am

I would likely grease the parchment paper :) Hope that helps

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Charity March 7, 2012 at 9:53 pm

Did you use both pie crusts in the box?

Thank you!

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Budget Savvy Diva March 7, 2012 at 10:02 pm

Only one

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Charity March 8, 2012 at 6:48 pm

Awesome! Thank you! I am making these on Saturday :)

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Jenna March 14, 2012 at 2:39 pm

These sound great! Thanks for sharing! I’m going to celebrate Pi Day today with them!

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Rachel March 15, 2012 at 8:25 pm

Has anyone made these the night before they were served? I want to make them for my church sunday school class but need to make them beforehand. Just wondering how they hold up and taste reheated (in the oven) after being baked then refridgerated. Thanks for your help!

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Tudgeman May 18, 2012 at 2:45 am

Did it work for you? I want to make them the night before as well but I don’t know if it will turn out.

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Rachel May 18, 2012 at 3:13 am

I didn’t end up making them the night before. :/ I was scared to risk it but something happened when I made them the morning of, the dough didn’t puff at all. It looked like it was raw still. The cinnamon sugar mixture melted everywhere and burned. It was an epic fail for me but others have had great success so, I guess I should try it again. The only thing I can think of that went wrong was the pie crust had been prefrozen then thawed (properly) before I used it so, maybe that made the difference. Let me know if you try it the night before. I’m curious if it works. :)

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Sheila Loveless March 25, 2012 at 3:59 pm

Can’t wait to try this..
Buying ingredients tomorrow to have for desert..

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Tessa Bacon April 27, 2012 at 6:13 pm

Can you just use cresent rolls instead of the pie pastry?

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Budget Savvy Diva April 27, 2012 at 6:37 pm

Yes you can :)

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Kathy June 6, 2012 at 6:43 pm

Can these be made ahead of time? If so, do you have to refrigerate them and then reheat? I want to make them the night before. Would I store them in an airtight container? Thanks.

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Amy June 19, 2012 at 1:07 am

I just made these using peaches that were almost too ripe to eat. They were wonderfull with vanilla ice cream! Very easy, minimal ingredients, Everyone loved them!

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whitney July 31, 2012 at 1:57 am

Really good and simple I used reduced fat crescent rolls and tin foil just had to watch to make sure they didn’t burn. They would be good for breakfast too!

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Amanda August 15, 2012 at 10:48 pm

Wow. I will totally have to try these, they look so yummy! Thank you for posting!

p.s. i love Penzey’s!

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Angie September 3, 2012 at 9:29 pm

I made these today for a reunion. They were so easy to make and took very little effort. I’m glad that I ate one before taking to the gathering, because they were all gone. Such a huge hit….thank you for posting.

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Sarah Miller September 16, 2012 at 6:58 am

I made this tonight as a surprise dessert for my hubby and son and we all loved it! My husband said if he had this at a restaurant, it would be his new favorite place. :). I highly recommend this recipe, and thank you so much for sharing. Absolutely delicious!

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SamAndRay September 29, 2012 at 12:24 am

Thank you! My fiance’ and I made these together!! :))) Mmmmm!

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Karen December 31, 2012 at 7:59 pm

I made these a few weeks ago with extra apples from an apple pie I was already making. I used cresent rolls instead of the pie dough. I didn’t have enough apples to fill every roll so I just put some butter, sugar, and cinnamon in & outside of the roll and they all turned out great. I was told that I need to make these more frequently. I plan to make them tonight for dessert. :)

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Caroline January 12, 2013 at 10:24 am

I made these recently, and I thought they tasted even better the next day.

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Caroline January 12, 2013 at 10:27 am

I didn’t refrigerate or reheat the leftovers. I had one left after 3 days, and it was still very good. I used lemon juice on the apple wedges and dunked them in the sugar mixture to coat.

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