Apple-Cinnamon Mini Pies

Name: Apple-Cinnamon Mini Pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1 package (14.1 ounces) refrigerated pie pastry; 1/2 cup chunky applesauce; 3 teaspoons cinnamon sugar, divided; 2 tablespoons butter, cut into 12 pieces; 1 tablespoon 2% milk, divided

I came up with the idea for my mini pie recipes while snacking on applesauce one night and thought it would make a quick and delicious pie filling. They were a total hit and what's better than a mini pie that you can actually hold in your hand to eat? —Kandy Bingham, Green River, Wyoming

Ingredients

1 package (14.1 ounces) refrigerated pie pastry
1/2 cup chunky applesauce
3 teaspoons cinnamon sugar, divided
2 tablespoons butter, cut into 12 pieces
1 tablespoon 2% milk, divided

Directions

Preheat oven to 350°. On a lightly floured surface, unroll pastry sheets. Using a floured 3-1/2-in. round cookie cutter, cut six circles from each sheet.
In a small bowl, mix applesauce with 1-1/2 teaspoons cinnamon sugar. Place 2 teaspoons applesauce mixture on one half of each circle; dot with butter. Moisten pastry edges with some of the milk. Fold pastry over filling; press edges with a fork to seal.
Transfer to ungreased baking sheets. Brush tops with remaining milk; sprinkle with remaining cinnamon sugar. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm or at room temperature.

Nutrition Facts

1 mini pie: 104 calories, 6g fat (3g saturated fat), 8mg cholesterol, 77mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 1g protein.

Originally published as Chunky Apple Cinnamon Mini Pies in Simple & Delicious August/September 2013

Reviews

My Review

Click stars to rate

Average Rating:

Muddyfrogwater

Jun 22, 2016

When we were kids my mom made these for us with her leftover pastry dough whenever she made pies. She used a spoonful of jam (any flavor) and put them in the oven with the pies. Cook until golden. So good.
Dianaore

Jul 20, 2014

These look great in the photo, and I was really hoping this one was a winner for my family but, they were not that great, and not like the photo at all. (Mine were more the size of mini pot-stickers) I am not sure what went wrong with mine. I read all the reviews and decided like some of the others to go with apple pie filling. That made my 31/2" circles to full. ( one apple slice) when folded over, So in the end there just wasn't enough filling to off set the dough. It tasted like we were basically eating a double layer of crust. Mine also made way more than the 1 doz and I only used one of the pastry sheets.
Simini11

Jan 4, 2014

I made these for a potluck supper because I had the ingredients handy and only a little bit of time. I should have made more than 2 dozen- they were very popular. They were easy to make and delicious.
eyeball4

Sep 3, 2013

have made these for years EXCEPT I use apple pie filling and add a little more cinnamon....also have used cherry pie filling....any flavor can be used.
melgoody03

Jul 7, 2013

I thought that these pies were good, but not spectacular. I made 1 dozen following the recipe and 1 dozen with peach apricot preserves. The apples pies did not have as much flavor as I would have liked, while the ones with the preserves had a much better, fruity flavor to them. I think that there is just so little fruit in the pies that they need something with a bolder flavor than apple to make up for it.The assembly is not difficult; however, I did find it to be a bit more time consuming than I typically like for a recipe that uses pre-packaged ingredients. If I make this in the future I will most likely just make my own crust and filling.The pies are very cute and my toddler loved the fact that he could have an entire pie all to himself. He also enjoyed helping me cut the pie crust with cookie cutters. It's great that this recipe is kid-friendly.
chiamans

Jul 1, 2013

I'm so excited about my recipe being featured in Taste of Home. To see this recipe and many more please visit my blog at http://kandyskitchenkreations.blogspot.com/Kandy Bingham