Apple Pie Cups Recipes

Steps:

• Heat oven to 425°F.
• Unroll 1 pie crust on work surface. With 3 1/2-inch round cutter, cut 6 rounds from crust. Repeat with second pie crust. Press circles into 12 ungreased regular-size muffin cups. Use small (1 1/2- to 2-inch) cookie cutter to cut 12 cutouts from remaining dough, rerolling scraps as needed.
• In small bowl, mix apple pie filling and 1/2 teaspoon cinnamon until well blended. Divide mixture evenly among crust-lined cups.
• Top each muffin cup with 1 cutout. In small bowl, mix sugar and 1/8 teaspoon cinnamon until blended. Sprinkle on tops of cutouts.
• Bake 21 to 24 minutes or until golden brown and mixture is bubbly. Cool completely in pan, about 1 hour. With small knife, loosen edges; remove from pan to cooling rack. Store in airtight container at room temperature.

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
• On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white.
• Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Place the butter in a large saute pan over medium heat until fully melted. Add the apples, brown sugar, cinnamon, vanilla and salt and stir occasionally until the apples are fork tender, 10 to 12 minutes. Serve the apple pie filling warm or remove from the heat and allow to cool for about 15 minutes.
• Meanwhile, roll out the pie dough to about 1/4-inch thick. Using a cookie cutter (preferably an apple shape, but any shape will work), cut out the pastry and place onto the prepared baking sheet. Brush the pastry with the beaten egg.
• Bake the pastry until golden brown, 10 to 12 minutes. Remove and let cool for 5 minutes.
• Divide the apple mixture into 8 bowls or glasses, top with a scoop of vanilla ice cream and place 1 pastry apple on top.

Steps:

• Preheat your oven to 375F and spray 8 cups in a muffin pan with nonstick spray. Taking each crescent roll, press into the cup shape of the muffin cups and make sure that you get the dough up the sides as well. It's important to get all of the edges sealed in there!
• Peel and chop the apples into small pieces and mix with the brown sugar, cinnamon, maple syrup, flour and sea salt.
• Spoon equal amounts into the cups.
• Bake for 15 minutes until the edges are browned.
• Serve hot with a little more maple syrup drizzled on top.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 mini muffin tins with paper cups or grease with butter.
• Combine flour, baking powder, cinnamon, and nutmeg in a bowl.
• Beat sugar, milk, eggs, and vanilla extract together in a bowl using an electric mixer until creamy. Gradually add melted butter to the mixture. Add the flour mixture gradually, beating until combined. Fold in apples. Pour batter into the mini muffin cups.
• Bake in the preheated oven until golden, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool completely, at least 15 minutes, while making the icing.
• Beat butter in a large bowl using an electric mixer until creamy. Gradually add sugar, milk, cinnamon, and nutmeg, beating until well blended. Spread icing over the cupcakes.

Steps:

• Combine apples, sugar, butter,juice, cream, spices, cornstarch and caramels in a skillet.
• Bring to boiling over high heat, stirring frequently, 8-10 minutes.
• Lower heat to medium; cook for another 2-3 minutes.
• Remove from heat.
• Preheat oven to 425 degrees.
• Roll pie crust out to 1/4" thickness.
• Cut out circles just large enough to fit 12 3" diameter muffin cups with a bit of overlap all around the edge.
• Cut slightly smaller circles for lids.
• Press dough on bottoms and up sides of muffin cups overlapping rim slightly.
• Fill each cup with a scant 1/4 cup of filling.
• Brush edges of smaller circles with egg.
• Place smaller circles on top of filled cups; pinch pastry edges together to seal.
• Pierce top of pie cups or cut out with miniature cutters before brushing on egg wash.
• Bake at 425 degrees for 15 minutes or until filling is bubbly.