2 pie crusts

2 medium apples, peeled, cored and diced

1/4 cup sugar

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon salt

2 tablespoons butter, melted

2 tablespoons all-purpose flour

2 tablespoons heavy cream

For the Snickerdoodle Topping:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted


Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat.

In a large bowl, mix together the diced apples, sugar, brown sugar, spices, salt, melted butter, flour, and heavy cream.

Roll out one pie crust on a lightly floured surface. Cut into 24 circles using a 2-inch cookie cutter or round biscuit cutter.

Place a spoonful of the apple mixture in the center of each circle. Roll up the edges to seal, forming a mini pie. Repeat with remaining pie crust and apple mixture.

Place the mini pies on the prepared baking sheet. Brush with melted butter and sprinkle with the snickerdoodle topping mixture.

Bake for 18-20 minutes, or until the crust is golden brown and the filling is bubbly.

Serve warm, topped with vanilla ice cream or whipped cream, if desired. Enjoy!

Post a Comment

Previous Post Next Post