Good morning! I've got a special treat for you. Or rather a recipe for a special treat. Last Friday, I was on a pinning spree and saw that my friend, Tammy, had just pinned this, which I immediately re-pinned. And then as if on cue, I really, really wanted it. Like badly. So what's a girl to do? Well, lucky for me I actually had a few items that I thought would help me recreate the same thing, but in a much quicker fashion. I had some pie crust in the freezer (saved it for a day like this) along with some apple pie filling (also got just in case of potential Fall dessert cravings), which I knew would be the perfect and easy way to create those mini apple pies I saw on Pinterest.

I decided that since I didn't have those adorable mini pie pans, I would use the next best thing: a cupcake pan. And it worked out just fine. I have seen enough cooking/baking shows, that I thought I could wing this without a recipe to follow. I mean, how bad could it turn out with pie crust and apple pie filling, right? Not so bad, people. This is definitely going to be a go-to dessert recipe when I have no time to bake anything and want it to look like I slaved away in the kitchen baking up a storm. That's the kind of dessert I'm talking about. Easy, delicious, and makes you look like a pro. So let's get to it, shall we?

Ingredients
1 Pillsbury® refrigerated pie crust (from 14-oz box), softened as directed on box
1 21oz. can of Apple Pie Filling (Cinnamon Spice Apple is the one I used)
1 egg, beaten
Sugar, to sprinkle the tops of the pies
Flour, for dusting

Tools
Cupcake Pan (no need to grease this)
Rolling Pin
Cookie Cutter (3" diameter)

Directions
Preheat the oven to 425 degrees. Roll out the pie crust onto a lightly floured surface. Using a rolling pin, roll the pie crust so that it's about 1/8" thick. Don't go too thin or else they'll break when you try to take them out of the pan after baking. Use a large cookie cutter (I used a scalloped edge one which gives it a decorative look) to cut out rounds that will go into the cupcake pan as well as on top of the filling. After cutting out the rounds, roll them out with a rolling pin just a little bit so that they're large enough to line the insides of the cupcake pan. If you run out of rounds for topping the pies, roll out the scraps until you have enough. Chop up the apple pie filling so that you have 1/3" sized pieces. Then spoon the filling to fill 3/4 of the way up in each pie crust. Place the additional rounds you cut out on top of the filled cups and press them lightly so that the cups are sealed. Vent the tops with small slits to release any steam. Then brush the tops of the pies with the beaten egg. This will help with browning and adds a nice shine to the pastry. Sprinkle sugar on top. Pop them in the oven for 18-25 minutes or until they are a golden brown color. Let them cool in the cupcake pan for 5-10 minutes. Then carefully remove them and onto a cooling rack. These can obviously be eaten immediately or enjoyed later. But I would recommend reheating them in the oven or toaster oven so that the filling gets nice and warm. Then enjoy!


A two ingredient dessert recipe is exactly the type of dessert I want (and can make) at home. Especially, when a craving strikes, which is exactly what happened this time around.