Few things say fall to me more than the combination of apples and cinnamon. Just the smell alone is enough to make me happy. Luckily, there’s more than just smell at work here with these little apple pies. Sweet, cinnamon-y apples are all wrapped up in tender, flaky pastry.

I like to think of these as pies for people who don’t bake pies. They don’t have to be uniform and pretty. It’s actually part of their appeal that they each have their own character!

If you want to make your own cinnamon-sugar, combine 1/2 cup sugar and 1-2 tablespoons cinnamon. Keep what you don’t use in an airtight container for future use. For these little bundles, I like to combine sanding sugar with cinnamon to give them a little extra sparkle.

Apple Pie Bundles
By Jennifer
Makes 10 individual pies

Pie Crust Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
4-6 tablespoons cold water

Filling Ingredients:

2 medium tart apples, such as Pink Lady, Granny Smith, or Fuji (peeled or unpeeled)
2 tablespoons unsalted butter
1/4 cup granulated sugar
1 & 1/2 teaspoons ground cinnamon

Assembly Ingredients:

2 tablespoons unsalted butter, melted
cinnamon-sugar

Directions:

Prepare dough. In a medium bowl, whisk together flour, sugar and salt. Add cold butter and mix with a pastry blender or fork until mixture resembles coarse meal and the pieces of butter are pea-sized.

Add 1 tablespoon cold water and continue mixing. Continue adding water, 1 tablespoon at a time, and mix until dough holds together when you pinch it. (You may not need to use all of the water.)

Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 400°F. Line 2 baking sheets with parchment paper.

To make filling, cut apples into small pieces (about 1/2-inch). Place chopped apples and butter in a large pan over medium heat. Cook for 3-4 minutes, stirring frequently. Add sugar and cinnamon, and continue cooking for another 3-4 minutes.

Remove chilled dough from refrigerator and place on a clean, well-floured surface. Roll out dough to about 1/4-inch thickness.

Using a sharp knife, cut dough into 4-inch squares. Assemble dough scraps and re-roll as needed.

Place dough squares on lined pans. Spoon 1 to 1 1/2 teaspoons apple mixture into center of each square. Fold corners of squares toward the center, overlapping corners slightly on top and pinching them together.

Brush the top of each square lightly with melted butter. Sprinkle with 1/8 -1/4 teaspoon cinnamon-sugar.

Bake, one pan at a time, 14-16 minutes, or until crust is golden. Cool slightly on pans on wire racks before serving.

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