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Photo shot with egg wash and coarse sugar applied to tops. Recipe not changed since it would take away from simplicity/convenience of recipe. Egg wash and coarse sugar could be addressed in romance if desired. - iy,
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Nutritional Facts 1 serving equals 163 calories, 9 g fat (4 g saturated fat), 10 mg cholesterol, 108 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.
Originally published as Bite-Size Apple Pies in Taste of Home October 2011, p39
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Reviewed on Jan. 27, 2012 by Antiques
This recipe is fantastic. My father loves apple pie and when I don't want to do a whole pie, these are fabulous. I can whip them up in no time. I don't do the egg wash and sometimes I add a little extra cinnamon/sugar and butter. I use whatever apples I have on hand - they are that good. But the Granny Smith works the best! I make these again and again and recommend them. So simple the kids can help you bake.
Reviewed on Jan. 19, 2012 by btaylor123
Great idea--these are so good! I make half the recipe, using 1 apple and 1 crust, and it's much more manageable than an entire pie for 2 people. We like them warm with a little ice cream or some cheddar.
Reviewed on Nov. 28, 2011 by spiderman6707
Excellent treat! And so easy to make. I did bake mine a little longer and used apples I had in the frig (gala.)
Reviewed on Nov. 18, 2011 by LibbiPeach
This was perfect for using up the 2nd pie crust in a package. Very easy, very yummy! Another great recipe by ToH !
Reviewed on Nov. 17, 2011 by Laves_girl
Delicious, and impressive-looking! I agree with those who cut the pastry in thinner strips. Otherwise, there is quite a lot of pastry in proportion to the apple. The parchment paper is essential; makes cleanup of the sticky sugar that leaks out a snap.
Reviewed on Nov. 15, 2011 by myrojisa
Such an easy recipe. I cut the pastry in smaller strips to get 10 per sheet. That way I used my apple slicer/corer (which makes 10 sections per apple. Used a large fuji apple and granny smith apple. Liked the fuji apple better. I left the skin on. Yummy!
Reviewed on Nov. 14, 2011 by amgm1119
I have made this recipe a lot. It is a big hit in my house. I actually use refrigerated crescent roll dough. Yummy!
Reviewed on Nov. 05, 2011 by sstetzel
These were super easy & very addicting, would be great for a party! I modified the recipe a bit - I used a premix cinnamon / sugar blend and tossed the apple slices in it before rolling in the dough instead of sugaring the dough. After they were rolled, I brushed the pies with butter and sprinkled with the sugar mixture before baking - YUM! Everyone loved them!
Reviewed on Nov. 05, 2011 by GrammyGarl
Sounds yummy and so easy, planning to make this afternoon.GinnyB, it probably depends upon which type of apple as well as where they were grown. There's info online about which type of apples are best in different cooking situations. I found it was a great reference for me. :)
Sounds yummy and so easy, planning to make this afternoon.
GinnyB, it probably depends upon which type of apple as well as where they were grown. There's info online about which type of apples are best in different cooking situations. I found it was a great reference for me. :)
Reviewed on Oct. 29, 2011 by KGMANNING
I made a half batch of these today - very easy and tasty! I left the peel on the apples, I used JonaGold since the store was out of Jonathans. Peel was not tough, apples were completely cooked and held their shape. Also, I put in just a pinch of nutmeg. My husband loved them and told me to make them for Thanksgiving instead of taking a whole pie to our family dinner.
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