Mini Apple Pies Sandra Lee Recipes

Steps:

• Preheat the oven to 350 degrees F. Place the phyllo shells on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven (keep the oven on) and let cool.
• For the filling: Meanwhile, melt the butter in a large skillet over medium heat. Add the apples, cinnamon, nutmeg, salt and lemon juice. Cook, stirring often, until the apples start to soften and release some juices, about 4 minutes. Add the sugar and continue to cook, stirring often, until the sugar has dissolved, about 2 minutes more.
• Stir together the cornstarch and 2 tablespoons of water in a small bowl. Stir into the apple mixture and cook, stirring often, until the liquid is very thick, about 2 minutes more. Stir in the vanilla, remove from the heat and set aside.
• For the granola crisp topping: Line a baking sheet with parchment paper. Stir together the oats, flour, sugar, cinnamon, salt, butter and honey and spread the mixture on the baking sheet, using your hands to form some small clumps. Bake until browned and crisp, about 10 minutes. Remove from the oven, stir in the almonds and let cool.
• To assemble, add a heaping tablespoon of the filling to each phyllo shell, followed by a tablespoon of the topping. Serve warm or at room temperature.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
• In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
• Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheets with parchment paper and set aside.
• In a medium bowl combine first 5 ingredients (sugar - salt) and then add the apples and toss.
• Unroll the pie crusts on a floured board and cut 3-inch rounds (note in description), re-roll scraps and cut out more rounds (need an even number of rounds).
• brush each round with beaten egg and then place a large spoonful of apple mixture in center of half of the rounds, top each with a plain round which you have cut a vent in, sealing edges with a fork or your fingers (we used fingers), sprinkle with sugar.
• Bake pies on baking sheets for 20 minutes or until golden.

Steps:

• Bake apple pie per package instructions. Let cool. Once cooled, break up pie with a fork.
• Thaw puff pastry sheet at room temperature for 30 minutes.
• Preheat oven to 400 degrees F.
• Unfold puff pastry sheet on a lightly floured surface. Cut into 3 strips along the fold marks. Place strips 2-inches apart on a baking sheet. Bake for 15 minutes, or until golden. Remove from baking sheet and cool on a wire rack.
• In a small bowl combine whipped topping and cinnamon sugar. Set aside.
• In a small mixing bowl, beat on low speed with an electric mixer the cream cheese and powdered sugar until light and fluffy. Add caramel creme liqueur and beat until smooth.
• Place one baked puff pastry sheet on a platter. With the back of a fork, gently push down center of the pastry creating a trough for filling. Spoon in some broken-up apple pie, and then layer with 1 cup of whipped topping mixture. Repeat with next layer. Top with baked pastry sheet. Drizzle with glaze and serve.

Steps:

• 1. Pre-heat oven to 350°F
• 2. Warm the tortillas in a microwave to make them pliable. Divide the apple filling between the 4 tortillas. Fold in ends and then roll up each tortilla.
• 3. Place on an un-greased baking sheet and make slashes to allow stem to vent. Brush tops with milk and sprinkle with sugar.
• 4. Bake for 20 minutes or until lightly browned.

Steps:

• Preheat oven to 425 degrees F.
• Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl.
• Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling. Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into pie. Cut steam slit in crust and brush with apple juice concentrate and sprinkle with sugar. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.

Steps:

• Preheat the oven to 350 degrees F.
• Warm the tortillas in a microwave to make them pliable. Spread each tortilla with 1 tablespoon of peanut butter. Divide the apple filling between the 4 tortillas. Fold in sides and then roll up each tortilla. Transfer to an ungreased baking sheet and make a couple of slashes in the top to allow the steam to vent. Sprinkle the tops of tortillas with 1 tablespoon sugar and bake until lightly browned, about 10 minutes. Remove from the oven and put the tortillas on a serving platter.
• In a small bowl, whisk together the cream cheese, milk, powdered sugar, and pumpkin pie spice. Brush on the apple pies and serve.

Steps:

• Remove the biscuits from the can and place onto a cutting board. Using a 1/2-inch biscuit cutter or the cap from a water bottle remove the center from each biscuit. Place both the donuts and donut holes onto a sheet pan and allow them to rest and come to temperature, about 15 minutes.
• In a large bowl combine powdered sugar, pumpkin pie spice and apple juice. Whisk together until smooth and well combined. Set aside.
• Heat the oil, in a medium pot over medium heat, to 350 degrees F.
• Fry the donuts, 3 at a time, until golden brown, about 1 minute per side. Remove from oil and place on a sheet tray lined with a paper towel. Repeat with remaining donuts and donut holes.
• Dip the top of each donut into the prepared glaze and place on a serving tray. Let glaze set about 5 minutes and serve.

Steps:

• MAKE FILLING AHEAD.
• Peel apple.
• Cut apples into thin, small pieces (I used my apple peeler, corer, slicer (http://tinyurl.com/ylhpgx) and an apple slicer corer (http://tinyurl.com/yfjo4h) - I ended up with slices about a quarter inch thick and half an inch wide).
• In a bowl with a lid, mix apples, sugar, flour, cinnamon and nutmeg.
• Seal and refrigerate for 12+ hours for mixture to get juicy.
• ASSEMBLE.
• Cut circles to fit and place in mini tart pans (about 2 inch pans) I used 10.
• Fill crusts with apple mixture.
• Put extra crust pieces on top, sprinkle with sugar (I used a mini muffin pan to hold the tart pans).
• I had extra apple mix and pie crust so I made two (2) "apple burritos" by rolling up apple mixture in extra crust and sprinkling sugar on top.
• Both the pies and burritos bake for about an hour at 350 degrees (F).
• I would bake for 45 minutes and check.
• Wait for golden brown crust.