Apple pie is the ultimate comfort dessert, especially around the holidays. These easy mini apple pie pockets, give you the same taste of an apple pie, but can be ready much quicker, and with limited effort.
As with many recipe’s I try, this came about when I had extra apple pie filling, since I made too much for an apple pie. I wanted to use the ingredients without making another pie. So with my muffin pan, I decided to use crescent dough and fill each roll up with the apple pie filling.
When you start to add them to the muffin pan, you want to make sure you roll the crescent roll dough out into a circle, and that there is enough dough to completely cover the top of the pocket. After you fill the pocket, pinch the tops, but leave a hole or two, to allow hot air to escape during baking. Sprinkle the tops with cinnamon for a little added taste.
Since these easy mini apple pie pockets were so easy, I though I’d share. Definitely, a pro tip to get the same taste as apple pie, with half the time. Throw some ice cream on top and you’ve really got something.
PrintEasy Mini Apple Pie Pockets
Super easy mini apple pie pockets, that take half the time as the traditional apple pie. You just need a couple apples, crescent dough, and a muffin sheet, and you are in business.
- Prep Time: 15 min.
- Cook Time: 25 min.
- Total Time: 40 min.
- Yield: 8 mini pies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 gala apples (granny smith would also work)
- 1 tbs sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tbs lemon juice
- 1 tsp flour
- 1 container crescent rolls dough (contains 8 rolls pre-cut)
- Muffin cups*
Instructions
- Preheat oven to 375
- Prepare muffin sheet with muffin cups on 8 of the spots
- Peel and cut the apples into thin slices
- Combine the apple slices, sugar, cinnamon, nutmeg, lemon juice, and flour in a medium bowl.
- Split the dough into 8 pieces, and roll each piece in a ball. Using flour as needed, roll each ball into a small circle about 6 – 8 inches in diameter.
- Place in a muffin cup, with the excess dough spread out on the sheet.
- Spoon in the filling, so as to fill the cup.
- Place the excess dough on top, and pinch closed, leave a couple air pockets.
- Repeat for the remaining 7 dough balls.
- Bake for 20 – 25 minutes.
- Serve with a scoop of ice cream, and enjoy!
Notes
- *If using a non stick muffin pan, like me you don’t need muffin cups.
- Don’t be afraid to be generous with the flour while rolling out. The dough can be really sticky.
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