Apple Pie Bites Recipe (2024)

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If you like this recipe then PIN IT on Pinterest Amazing Apple Pie Bites Ingredients Instructions Categorized: You'll Also Love Add a Comment Comments JENNIFER Sandy Tracy Angela Budget Savvy Diva Charity Budget Savvy Diva Charity Jenna Rachel Tudgeman Rachel Designed by Megan » Mini Apple Pie Bites Sheila Loveless Tessa Bacon Budget Savvy Diva FUN FRIDAY: Fun, Family recipes 5/11 | Xtreme Couponing With Dee Dee Over {Something} | 80% Homemade Kathy Amy whitney Amanda Angie Sarah Miller SamAndRay 10 Apple Recipes You Need to Try! » Three Loud Kids Karen PinLaVie... Make your pins come true – Apple Pie Bites Recipe Caroline Caroline 25 Awesome Apple Desserts - Cookies, Cakes and More! HOW TO MAKE APPLE PIE BITES RECIPE – Good Taste FAQs

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Apple Pie Bites Recipe (2)

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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

Apple Pie Bites Recipe (3)

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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: Sara @ Budget Savvy Diva

: Dessert

: 16

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

Categorized:

  • Recipes

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Comments

  • JENNIFER

    those look yummy

  • Sandy

    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.

  • Tracy

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

    • Budget Savvy Diva

      I would likely grease the parchment paper 🙂 Hope that helps

  • Charity

    Did you use both pie crusts in the box?

    Thank you!

    • Budget Savvy Diva

      Only one

      • Charity

        Awesome! Thank you! I am making these on Saturday 🙂

  • Jenna

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

  • Rachel

    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!

    • Tudgeman

      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.

      • Rachel

        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. 🙂

  • Designed by Megan » Mini Apple Pie Bites

    […] night's creation was inspired by a recipe that I found (via Pinterest) at Budget Savvy Diva. I modified the recipe slightly because I used my own dough recipe. You can buy pre-made dough […]

  • Sheila Loveless

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

  • Tessa Bacon

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

    • Budget Savvy Diva

      Yes you can 🙂

  • Kathy

    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.

  • Amy

    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!

  • whitney

    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!

  • Amanda

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

    p.s. i love Penzey’s!

  • Angie

    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.

  • Sarah Miller

    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!

  • SamAndRay

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

  • Karen

    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. 🙂

  • Caroline

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

    • Caroline

      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.

Apple Pie Bites Recipe (2024)

FAQs

What makes apple pie soupy? ›

One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. There's almost no such thing as over-baking an apple pie; I've baked apple pies for 2 hours and longer, and they turn out just fine.

Explore More ›
How do you keep apple pie from getting soggy? ›

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

View More ›
What apples should not be used for apple pie? ›

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Explore More ›
Should I cook apples before putting in pie? ›

To bring out the best apple flavor and texture, pre-cook the filling for only about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert.

Discover More ›
What happens if you don't put lemon juice in apple pie? ›

There is no need to add lemon juice to prevent discoloration when baking with apples. It won't hurt the filling to have the lemon juice in there, but tossing the apples in juice isn't necessarily benefiting the dessert, either.

Get More Info ›
What are the best apples for apple pie? ›

The best apples for making apple pie
  • Crispin (Mutsu). ...
  • Golden Delicious. ...
  • Granny Smith. ...
  • Honeycrisp. ...
  • Jonagold or Jonathan. ...
  • Northern Spy. ...
  • Pink Lady. This super crisp apple certainly is sturdy enough to hold its shape when baked. ...
  • Winesap. This heirloom cultivar is said to have been around for centuries.
Oct 8, 2021

Explore More ›
What is the best thickener for apple pie? ›

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

View Details ›
Why did my apples turn to applesauce in my pie? ›

For example, sweeter apples tend to break down easier than their acidic partners. This means that apples like Red Delicious break down quickly, turning your pie into more of an applesauce than a delectable dessert.

Learn More ›
Why add flour to apple pie filling? ›

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

Keep Reading ›
How do you get a crispy crust on the bottom of a pie? ›

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

Read More ›

Should you pre-bake pie crust for apple pie? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Know More ›
How do I keep the bottom crust of a pie from being soggy? ›

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Get More Info ›
What is one thing you should not do when making pie crust? ›

Mistake to Avoid No.

Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust. Remember: The more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.

Learn More ›
What makes apples mushy in an apple pie? ›

Perfect Pie Tip #6: Choose Tart Apples

Pectin is the biological glue that holds together plant cells, giving fruits and vegetables their shape and structure. When apples are cooked, this pectin breaks down, and the apples turn mushy.

View More ›
Why does apple pie crust collapse? ›

Any number of things can contribute to a slumping crust. Maybe your recipe uses an extra-high amount of shortening or butter, or you rolled the crust too vigorously, or you didn't let it rest and chill before baking. Perhaps you used the wrong size pan, or not enough filling.

See More ›
What happens if you put too much water in pie crust? ›

Richard's solution: The trouble with pastry is that you need to be accurate; too much water and you're left with shrunken, tough pastry, too little and it stays dry and crumbly. When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time.

Read On ›
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