Mini apple pies are a great way to end an evening of good eating. They also make good snacks for those who love apple pie, but want to make something a lot simpler.
To make this dessert you need: sugar, cinnamon, 1 can of extra rich refrigerator biscuits, cinnamon and spice apple pie filling and melted butter.
Blenders
Preheat oven to 375 degrees.
Prepare 2 cookie sheets by spraying them with nonstick cooking spray.
In a small bowl, combine 1 tablespoon of sugar and 1/4 teaspoon of cinnamon; set aside.
Separate the biscuit dough into 8 pieces. Press or roll each biscuit to form a 5-inch round. Place each round onto the prepared baking sheets.
Place 2 tablespoons of the pie filling slightly off center onto each biscuit round (on just one cookie sheet). Fold biscuits over pie filling and seal edges with a fork. Prick the tops 3 times with a fork to vent. Brush each round using 4 teaspoons of melted butter. Sprinkle 1 tablespoon of sugar onto rounds.
Bake for 15 to 20 minutes or until the pies turn a golden brown color. You may see some of the filling bubble out at the edges.
Repeat the same steps with biscuit rounds on the second cookie sheet. When done, immediately removed pies from cookie sheets. Let cool for 5 minutes before serving.
Makes 8 mini pies.
Bonus Recipe: Mini Biscuit Pies
To make this dessert you'll need: all purpose flour, packed brown sugar, cinnamon, butter or margarine, chopped nuts (optional), 1 can flaky refrigerated biscuits, 1 can apple, blueberry or cherry pie filling, whipping cream and cinnamon-sugar.
Preheat oven to 350 degrees.
In a medium bowl, combine 3/4 cup of flour, 1/2 cup brown sugar and 1 teaspoon of sugar. Using a pastry blender or a fork, cut in 1/2 cup of butter until the mixture resembles coarse crumbs. Stir in nuts, if desired.
Separate biscuit dough into 8 pieces. Split each biscuit in half to make 16 rounds. Flour your fingers and flatten each dough piece with your fingers to form a 4-inch round. Press each biscuit round into an ungreased 2 3/4x1 1/4-inch muffin cup.
With a spoon, fill each biscuit lined cup with 2 tablespoons of pie filing. Sprinkle each with 2 tablespoons of flour mixture.
Bake for 15 to 22 minutes or until pies are a golden brown color. Cool for 5 minutes. Remove pies from muffin cups and place on a wire rack. Let cool an additional 10 minutes.
In a small bowl, beat 1 to 1 1/2 cups of whipping cream until stiff peaks form. Top each pie with a dollop of whipped cream; sprinkle cinnamon sugar on top to decorate. Serve immediately, or store in refrigerator.
Makes 16 servings.
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