Apple Pie Recipes – Baked Apple Pie

Baked mini apple pies are perfect for ending an evening with a good meal. They are also a great snack for anyone who loves apple pies but wants to make something simpler.

For this dessert, you’ll need sugar, cinnamon, a box of extra-thick cookies from the refrigerator, apple pie filling with cinnamon and spices, and melted butter.

Preheat the oven to 375°F.

Prepare two cookie sheets and spray them with non-stick cooking spray.

In a small bowl, combine 1 tablespoon sugar and 1/4 teaspoon cinnamon and set aside.

Divide the cookie dough into eight pieces. Press or roll the cookie dough into a 5-inch diameter circle. Place the circles on the prepared baking sheet.

Spoon 2 tablespoons of filling onto each cookie, slightly off-center (on one baking sheet only). Fold the cookie over the filling and secure the edges with a fork. Prick three times with a fork to let the air out. Spread 4 teaspoons of melted butter on each circle. Sprinkle 1 tablespoon of sugar over the circles.

Bake for 15-20 minutes or until golden brown. The filling may run off the edges.

Bake the round cookies on the second baking sheet in the same manner. As soon as they are ready, remove the pastries from the pan and let them cool for 5 minutes before serving.

This makes 8 mini cakes.

Bonus recipe: mini cookie cakes

For this dessert, you will need heavy flour, brown sugar, cinnamon, butter or margarine, chopped nuts (optional), 1 box of chilled puff pastry, 1 box of apple, blueberry, or cherry filling, whipped cream, and cinnamon sugar.

Preheat the oven to 350°F.

In a medium bowl, mix 3/4 cup flour, 1/2 cup brown sugar, and 1 teaspoon sugar. Using a mixer or fork, blend in 1/2 cup of butter until the mixture resembles coarse crumbs. Add nuts to taste.

Divide the cookie dough into eight pieces. Divide each cookie in half and form 16 circles. Dust your fingers with flour and shape each piece with your fingers into a 4 cm diameter circle. Press each cookie circle into a greased 2¾x1½-inch muffin tin.

In each cookie-lined cup, place 2 tablespoons of the cake filling. Sprinkle each cup with 2 tablespoons of flour.

Bake for 15 to 22 minutes or until the cake is golden brown; cool for 5 minutes. Remove cake from pan and place on wire rack. Cool for another 10 minutes.

In a small bowl, beat 1-1.5 cups of the whipped cream until stiff. Spoon some of the whipped creams over each cake and sprinkle with cinnamon sugar. Serve immediately or store in the refrigerator.

About Author

Sara is a qualified food expert at Main food line, Canada. She had graduated from the University of Cambridge. Sara loves to write about healthy nutrients which help to prevent the human body from various diseases. So people enjoy a healthy lifestyle. She is well experienced in apple cinnamon bread and has an impressive portfolio of serving international clients.