Dessert. Bet you can’t just have one bite. Especially if they’re bite-size.
When it comes to cocktail parties, or a large dinner party, your guests are much more likely to eat your hard-effort dessert if it’s more accessible. It’s easier to pop something into one’s mouth over slicing into a large cake. Not to say they won’t devour it if served though!
In addition to the recipe below, I have also purchased mini pre-made pie shells and stuffed them with the apple filling. To top them, I used miniature autumn leaves cookie cutters on frozen pie crust and used a knife to score the details of the leaf. Picture at the bottom!
- 4 Apples, diced with skin on
- 1/4 cup Apple Cider
- 1 tsp+ Cinnamon
- 1/4 tsp. Nutmeg
- 2 Tbls Brown Sugar
- 1/2 Stick of Butter
- 1 Box Frozen Pastry Dough
- Non-stick cooking Spray
- Whipped Cream
- Mini Cupcake tin
Preheat the oven to 350 degrees. Defrost the frozen pastry dough and set aside. Chop up the applies into small pieces, leaving the skin on. Toss into a large pan over medium heat with the butter, brown sugar, apple cider, and cinnamon. Let simmer until the cider is absorbed and the apples begin to get soft. Take off the heat and set aside.
Spray the mini cupcake tin with the non-stick spray. When the dough is defrosted, use a cookie cutter to cut out a circle of dough, just large enough to cover the mini cupcake tin. Carefully push the dough down to create a cup.
Bake as instructed on the box. Pull out of the oven though once the dough starts to bubble up, as shown in the picture.
Fill each cup with the apple mixture and then continue to bake until the dough is crispy. Repeat these steps until all the dough and apples have been cooked. Serve warm or room temperature. These Bite Size Apple Pies can be made the day ahead – refrigerate and then bring to room temperature before serving. For an extra kick, top with whipped cream!