apple pie bites

apple pie bites

apple pie bites

cinnamon and sugar apple pies
Sweet, crisp granny smith apples, simmered in sugary greatness, wrapped in a warm and flaky, buttery crust that melts and crumbles into your mouth with every bite — completely covered with cinnamon and sugar.  Fried apple pies.

Apple pies are a delicious dessert that I’ve always had the pleasure of enjoying during the holidays — Thanksgiving and Christmas.  And during these holidays, we typically like them really hot and with ice cream!  Vanilla bean ice cream that is, and we like to burst the apple pies open around the middle so that the filling and the vanilla can mix in together — probably far more detail than is needed, but the point I’m making here is that apple pies are a pastry to be celebrated and appreciated.

These fried apple pie bites are amazing!  And it may seem like they aren’t enough, being that they are small squares stuffed with greatness and not the full sized hot pot looking ones .. but throw them in a bowl with a few scoops of ice cream and you will hardly notice the difference.

I really like to eat these apple pie bites with a few scoops of ice cream.  The spoon to ice cream and apple pie ratio is pretty serious here.  You’ve got ice cream, that’s melting rather quickly — and its oozing over the crispiest parts and edges of the pies.  You’ve got the warm apple filling that breaks the outer crust giving you just enough buttery -flakiness and cinnamon sugar mix to drive your taste buds into a frenzy.  It’s so good..

TO THE TIPS | TO THE RECIPE

But why are THESE so good?  Why this recipe, specifically?

This delicious apple pie bite doesn’t have your normal filling.  Theres a special ingredient that makes it all the more delicious.  You don’t need too much, just a little — but a little goes a long way here.  

What is that ingredient?! Caramel .. Because who hasn’t tasted a delicious apple pie and thought that caramel wouldn’t be better served with an already great apple pie made of sugar, apples, buttery and flaky greatness, served with ice cream. 

I’ve seen caramel drizzled on top of apple pies before, so It’s no surprise that caramel and apple pies are not something new.  But I can’t say I’ve ever had an apple pie or fried apple pie with caramel mixed into the filling.  It makes a difference.  

Even more important than the filling, is the crust!  A buttery, flaky and crispy golden crust is the perfect compliment to a delicious apple pie filling.  Even the thickness of the dough, as you roll it out prior to filling, can add layers and layers of buttery, flaky goodness to such a delicious sweet treat.

Side note, these apple pie bites don’t have to be fried, they can be baked!   

These apple pie bites are so fun to serve, you can make them in any size and shape you prefer.  Personally, I like any shape that will allow me to stuff as much filling as I possibly can.  Like, taking a large round piece of dough and pinching in the edges until you get one big dough ball.   Insanity.

 

Now sure, you can opt for fast food versions of fried apple pies.  But the truth of the matter is, anytime you can make anything homemade, it’s so much more fun to do !  Not only that, but you can make as many as you want, as often as you’d like — and who doesn’t love that type of convenience?

apple pie mix

TIPS

  • Keep your dough ingredients cold: specifically the butter and the vegetable shortening.
  • Keep your dough moderately thick when rolling it out.  At least ¼ inches in thickness is good standard of measure!
  • Make sure you dont overheat your oil.  The most unexciting thing you could possibly do is burn your apple pies on the outside and the inside hasn’t had an opportunity to do its thing.  Plus, that burnt taste — yikes! 

GET THE RECIPE

Yields1 Serving

Apple Pie Filling
 2 Granny smith apples, chopped
 1 tbsp Caramel
 5 ½ tsp Corn starch
 ½ tsp Ground Cinnamon
 ¼ cup Granulated Sugar
 ¼ cup Light Brown Sugar, packed tightly
 ½ Lemon, squeezed (juiced)
 ¼ tsp Salt
Apple Pie Dough
 5 ½ cups Flour
 1 tbsp Granulated Sugar
 1 tsp Salt
 ¼ cup Unsalted butter, chopped and cold
 ¼ cup Vegetable shortening, cold
 ½ cup Ice cold water on stand by
 ½ cup Flour
 Vegetable Oil
 5 ½ tsp Cinnamon
 ½ cup Granulated Sugar

For the Dough
1

In a mixing bowl, combine all dry ingredients and add cold butter and s shortening. Mix together until flour, butter and shortening have combined.

2

Take a spoon and slowly add one spoonful of ice water at a time, folding the dough until a stiffness begins to form.

3

Remove dough from bowl and place onto a lightly floured surface. Roll the dough into the flour, slowly adding more flour until the dough forms. When you have a solid dough, cover with saran wrap and allow to chill in the fridge.

For your Filling
4

In a small saucepan on medium heat, add chopped granny smith apples, lemon juice, light brown sugar, granulated sugar, cinnamon and salt.

5

Once the sugar has melted and the apples have begun to release fluid, add caramel and continue to mix until apples begin to soften. Add corn starch and stir until sauce begins to thicken. Remove from the saucepan and place in the fridge to chill.

6

Remove the dough from the fridge and allow to rest for three to five minutes. Take a large sheet of parchment paper and lightly flour the surface.

*it helps to slightly wet the countertop before you lay your parchment paper on top of it — or, put a damp paper towel underneath so the parchment paper does not shift while you roll out the dough.

7

Roll the dough out to ¼ inch thickness and cut into squares — an even number, so you can seal each square with a top.

8

Remove your apple filling from the fridge, take a spoon and scoop the filling to the center of each of your dough squares, sealing with another square of dough. Press the edges closed and use a fork to completely seal the edges shut.

9

Place the apple pie squares into the fridge to remain cold prior to frying.

10

In a large sauce pan heat vegetable oil on medium heat. Enough to place the pies in, where they will be covered at least 75% of the way. Make sure your oil does not exceed 375 degrees. You want to avoid burning your pastries.

11

Fry in oil until golden brown and toss in cinnamon and sugar mixture (1½ teaspoons of cinnamon and 1½ cups of granulated sugar)

Ingredients

Apple Pie Filling
 2 Granny smith apples, chopped
 1 tbsp Caramel
 5 ½ tsp Corn starch
 ½ tsp Ground Cinnamon
 ¼ cup Granulated Sugar
 ¼ cup Light Brown Sugar, packed tightly
 ½ Lemon, squeezed (juiced)
 ¼ tsp Salt
Apple Pie Dough
 5 ½ cups Flour
 1 tbsp Granulated Sugar
 1 tsp Salt
 ¼ cup Unsalted butter, chopped and cold
 ¼ cup Vegetable shortening, cold
 ½ cup Ice cold water on stand by
 ½ cup Flour
 Vegetable Oil
 5 ½ tsp Cinnamon
 ½ cup Granulated Sugar

Directions

For the Dough
1

In a mixing bowl, combine all dry ingredients and add cold butter and s shortening. Mix together until flour, butter and shortening have combined.

2

Take a spoon and slowly add one spoonful of ice water at a time, folding the dough until a stiffness begins to form.

3

Remove dough from bowl and place onto a lightly floured surface. Roll the dough into the flour, slowly adding more flour until the dough forms. When you have a solid dough, cover with saran wrap and allow to chill in the fridge.

For your Filling
4

In a small saucepan on medium heat, add chopped granny smith apples, lemon juice, light brown sugar, granulated sugar, cinnamon and salt.

5

Once the sugar has melted and the apples have begun to release fluid, add caramel and continue to mix until apples begin to soften. Add corn starch and stir until sauce begins to thicken. Remove from the saucepan and place in the fridge to chill.

6

Remove the dough from the fridge and allow to rest for three to five minutes. Take a large sheet of parchment paper and lightly flour the surface.

*it helps to slightly wet the countertop before you lay your parchment paper on top of it — or, put a damp paper towel underneath so the parchment paper does not shift while you roll out the dough.

7

Roll the dough out to ¼ inch thickness and cut into squares — an even number, so you can seal each square with a top.

8

Remove your apple filling from the fridge, take a spoon and scoop the filling to the center of each of your dough squares, sealing with another square of dough. Press the edges closed and use a fork to completely seal the edges shut.

9

Place the apple pie squares into the fridge to remain cold prior to frying.

10

In a large sauce pan heat vegetable oil on medium heat. Enough to place the pies in, where they will be covered at least 75% of the way. Make sure your oil does not exceed 375 degrees. You want to avoid burning your pastries.

11

Fry in oil until golden brown and toss in cinnamon and sugar mixture (1½ teaspoons of cinnamon and 1½ cups of granulated sugar)

apple pie bites

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