Bring a package of refrigerated pie crust to room temperature. Preheat the oven to 425F. Line a baking sheet with parchment paper.
Wash, peel, core and slice apples into chunky wedges. I washed and peeled them and then used an apple corer/slicer combo. Set aside.
Roll out the pie crusts. Melt butter in a small bowl. In a separate small bowl, mix together the granulated sugar and apple pie spice.
Using a pastry brush or rubber spatula, spread half the melted butter on each pie crust. Sprinkle each pie crust with the sugar-apple pie spice mixture.
Using a pizza cutter, slice each round into 5-6 strips, then cut down the middle to make 10-12 smaller strips.
Wrap each apple wedge in pastry, rolling it like croissant around the apple.
Place all the wedges on the baking sheet. They should all fit, you don’t need much space between each.
If desired, brush milk on the pastry and sprinkle with sparkling sugar. (This is completely optional, but would add a nice touch.)
Bake for 12-15 minutes or until each bite is golden brown and bubbly.
Allow to cool for 5 to 10 minutes, then inhale!
Originally Submitted
4/23/2012
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