I saw a photo of “Bite size apple pies” on Pinterest, but hadn’t had time to read the recipe before we had guests over. I guessed at the ingredients from the photo and since I didn’t have pie crust on hand, I used crescent roll dough instead. They turned out pretty good, a little more tart or sour than I thought and my husband suggested that the apple slices be a bit thicker next time, but other than that, everyone seemed to enjoy them!
*I apologize that I don’t have any photos this time, I’ll try and update this post later whenever I make them again.
2 cans of crescent roll dough
2 medium-sized Granny Smith apples
3ish Tbsp of softened or melted butter (you just need to be able to spread it with a pastry brush)
2 Tbsp of brown sugar
Cinnamon sugar mix to use throughout recipe (I usually keep a bottle of this mixture on hand since we eat a lot of cinnamon toast)
Preheat oven to 350 degrees. Grease large cookie sheet.
Slice apples into thin wedges. I made them pretty thin to help them cook faster, but they could probably be cut into half inch wedges.
In a bowl, blend apple slices, brown sugar, and some cinnamon sugar together, let the mixture set while you prepare the dough. They’ll begin to kind of caramelize together.
Unroll the dough and separate the pieces. Using a pastry brush, spread the butter over one side of the dough. Sprinkle with the cinnamon sugar mixture over the butter.
Place an apple wedge or two at the wide end of the dough, roll the apples up in the crescent roll. Once rolled, spread the top of the pie with butter and sprinkle with cinnamon sugar.
Bake on a large cookie sheet for about 12 minutes or until tops of pies are golden brown.
Yields about 16.