Mini Apple Pies
Food Club
Food Club
Recipe - Bay Shore King Kullen
Mini Apple Pies
Prep Time15 Minutes
Servings10
Cook Time25 Minutes
Ingredients
2 boxes Food Club Pie Crust
1 can Food Club Apple Pie Filling
1-2 Tbsp ground cinnamon
1 egg, beaten with 1 Tbsp water
1-2 Tbsp coarse sugar
Caramel Sauce (for serving)
Whipped cream (for serving)
Directions
- Grease a 12-cup muffin tin and preheat oven to 400°. Roll out pie crusts on a lightly floured surface and, using a 4” cookie cutter (or jar), punch out 12 circles. Reserve extra dough. Press rounds into each muffin cup and spoon apple pie filling evenly into each. Sprinkle ground cinnamon over apple pie filling.
- Reflour surface and roll out remaining dough. To create a “full” pie crust topping, cut out an additional 12 circles. Using a small knife, cut an “x” into the center of each. Gently place rounds on top of mini pies, pinching crust and top together to seal in filling.
- To create a lattice pattern, use a pizza cutter to cut thin strips of dough about 4” long, then, using 4 vertical and 4 horizontal strips, weave into a basket pattern. Carefully transfer to muffin cups using a flat spatula, trimming off excess with a small knife. Brush crusts with beaten egg and sprinkle each top with coarse sugar.
- Bake 20-25 minutes, until pie crust is golden brown. Cool completely and drizzle with caramel sauce before serving with whipped cream.
15 minutes
Prep Time
25 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Food Club Pie Crusts, 9 Inch, 2 Each
$3.79 was $3.99$1.90 each
Food Club Pie Filling or Topping, Apple, 20 Ounce
$2.99$0.15/oz
McCormick Ground Cinnamon, 2.37 oz, 2.37 Ounce
$3.59 was $3.99$1.51/oz
Not Available
Food Club Sugar, Granulated, Pure Cane, 4 Pound
$4.79$1.20/lb
Smucker's Caramel Flavored Topping, 12.25 oz, 12.25 Ounce
$3.79$0.31/oz
Reddi Wip Original Dairy Whipped Topping, 13 oz, 13 Ounce
$6.79$0.52/oz
Directions
- Grease a 12-cup muffin tin and preheat oven to 400°. Roll out pie crusts on a lightly floured surface and, using a 4” cookie cutter (or jar), punch out 12 circles. Reserve extra dough. Press rounds into each muffin cup and spoon apple pie filling evenly into each. Sprinkle ground cinnamon over apple pie filling.
- Reflour surface and roll out remaining dough. To create a “full” pie crust topping, cut out an additional 12 circles. Using a small knife, cut an “x” into the center of each. Gently place rounds on top of mini pies, pinching crust and top together to seal in filling.
- To create a lattice pattern, use a pizza cutter to cut thin strips of dough about 4” long, then, using 4 vertical and 4 horizontal strips, weave into a basket pattern. Carefully transfer to muffin cups using a flat spatula, trimming off excess with a small knife. Brush crusts with beaten egg and sprinkle each top with coarse sugar.
- Bake 20-25 minutes, until pie crust is golden brown. Cool completely and drizzle with caramel sauce before serving with whipped cream.