I've got several boxes of apples picked from our trees last fall sitting in my garage. They're starting to soften, so I don't care to eat a whole one, but they're still great for cooking. I used several making filling for these little treats for Family Home Evening. I used a purchased crust, that had been in the fridge since Christmas (Date's still good for another week - I checked!).
The kids really liked these. I served them with ice cream on the side, but I thought they'd be great with just a glass of milk. They are easy to serve as an "on the go" snack. I can see making several of these to put in the freezer for a quick and easy dessert anytime!
Little Apple Pie Bites
1 can of apple pie filling or make your own (directions below)
1 batch of pie crust or 1 box of pre-rolled pie crust dough
Roll out crust and using a biscuit cutter, cut out as many rounds as you can get. (out of 1 box of crust I got 24 rounds) Spray a cookie sheet with cooking spray. Place one dough round on a cutting board or other work surface. Put one scant tablespoon of apple filling in the center of the round. Place a second round over top of the filling, pull edges of top and bottom together and press around the edges with a fork. Gently move the little pie to the cookie sheet. Continue this process with the rest of the rounds. Brush each pie with melted butter and sprinkle with cinnamon sugar. (about 1 T. cinnamon to 1 C. of sugar is what I mix & keep in the cupboard for toast) Bake at 375 for 20 minutes or until crust starts to brown. Cool.
To make the filling for this from scratch, I peeled and diced several small apples. (probably the equivalent of 6 regular store apples) Put those in a 2-3 quart saucepan, add 1/2-3/4 C. apple juice and bring to a boil. Cover and let simmer for 10 minutes or until apple chunks are tender. Add 1 C. sugar and 2-3 tsp. cinnamon & a sprinkle of nutmeg. Heat back to boiling, turn to medium low and let simmer 5-10 minutes. Dissolve 1 T. cornstarch in a couple of T. of water, add to the apples & cook until thickened. Cool a little before using for filling.
Joy's Notes: The pie filling was made by just tasting & adding more sugar & cinnamon until it was where I liked it. Tweak it to your own tastes. I would also use this same recipe for filling - minus the cornstarch, to serve as a chunky applesauce... or as a topping for ice cream.