4-Bite Apple Pies - aka Apple Pie Cookies

October 7, 2012

It's Crazy Cooking Challenge time!  This month's challenge assignment? - APPLE PIE.  And what perfect timing for an apple challenge. ...

I actually went to the North Carolina mountains yesterday to go apple picking! 

Of course, those apples weren't used in the making of this recipe.  Ya know, since I'm not quite that much of a magician that I could get home from the apple picking trip last night, whip up these little beauties, photograph them, edit the photos, and get this post done in time for the Crazy Cooking Challenge go-live today.  Nope.  Definitely not that much of a magician.

So these are made with apples from the grocery store, instead of ones fresh from the orchard.  Oh well, I now have a bushel of fresh-from-the-orchard apples for trying out some of the other recipes shared in this month's Challenge.  Sssweet!

As soon as I saw our assignment was apple pie, I knew I wanted to do something small.  A mini version of apple pie somehow.  That's when I came across Apple Pie Cookies from Tracey's Culinary Adventures.  I thought to myself, not only do these little treats look right up my alley, the blogger who made them has such a cool name!  And she even spells it right!!  (Ha!  For those of you not aware of the joke here -- my name is Tracey ... with an 'e' ... too.) 

I changed up the recipe method, but Tracey's apple pie cookies were the inspiration behind the creation of my 4-Bite Apple Pies.  I filled mine with a chunky homemade apple pie filling and made them a tiny bit larger than Tracey's cookies, yielding a hand-held, 4-bite mini version of apple pie.

Now, the crust-to-filling ratio on these is higher than for traditional apple pie.  So, for all you crust lovers out there (eh-hem, Dorothy), here's an apple pie that's over the top for you!

Start by making a chunky apple pie filling on the stove top.  Just gently simmer some chopped apples ... and other stuff ... for about 10 minutes.

Then place a dollop of apple filling on pie crust rounds, top each with a second pie crust round, and ...

... seal the rounds together.

Bake them up, and in about 15 to 20 minutes you'll have warm hand-held 4-bite apple pies!  These were just the perfect fall treat for my lunchbox.  Mmmmmmmm.

4-Bite Apple Pies   (aka: Apple Pie Cookies)
Source: Concept adapted from Tracey's Culinary Adventures Apple Pie Cookies, apple filling adapted from my Mom's apple pie
(Printable recipe)
1 T. butter
2 1/2 c. peeled chopped apples
1/4 c. water
3 T. sugar
2 T. brown sugar
1 1/2 tsp. cornstarch
1/4 tsp. ground cinnamon
1/8 tsp. salt
pinch of nutmeg
pinch of ground cloves

Pie crust for a two-crust pie, store-bought or use your favorite homemade recipe
1 large egg
1/4 tsp. water
Sanding sugar (optional)

For the Filling:
1.  Melt butter in a saucepan over medium heat.  Add chopped apples, water, sugar, brown sugar, cornstarch, cinnamon, salt, nutmeg, and ground cloves.  Stir to combine.

2.  Gently simmer over medium-low heat for about 10 minutes, or until apples are tender and 'saucy' but still have some tender chunky pieces.

For the Assembly:
3.  Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick.  Use a 2 1/2 to 3 inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each 4-bite apple pie). 

4.  Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds).  Place about 2 measuring teaspoons of apple filling in the center of each round.  Top each with one of the remaining rounds.  Press the edges to seal each 4-bite apple pie, and then use a fork to crimp the edges.

5.  Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water.  Brush each 4-bite apple pie with egg wash, being sure to get some egg wash over the entire surface of the pie.  (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash.  The egg wash gives them a nice golden brown color.)

6.  Sprinkle the tops with a pinch of sanding sugar, if using.  Use a small knife to cut slits in the top of each pie.

7.  Bake at 350 degrees for about 15 to 20 minutes, until crust is golden brown.  Remove to a wire rack to cool.

These are delicious warm or cold, and freeze very well.



  1. My mom used to make something similar with raisins instead of apples...I was in love with them! The dough was sweet and heavenly...

  2. How perfect for lunches. Love it.

    #27 on today's list.

  3. Oh these look so good. I LOVE apple pie. What a great concept! :)

  4. Those are really cute! Great for little hands too! Jen #16

  5. I want these little pies in my lunchbox! Great CCC recipe! I'm #17 :)

  6. Adorable! I don't think I could eat just one!

  7. I'd love to make these to freeze and keep on hand for lunch boxes...or just when I need a midnight snack :-) Thanks for sharing! #32

  8. Thies pies, wow, they look original like the ones on the package-pictures in the supermarket. Wow, and not very complicate to make...

  9. Those are so cute! Perfect for on the go! And a great way to help with portion control! #1

  10. Looks Yummy! The crust is the best part!

  11. Your apple pies are so mouth watering! This is a nice for picnics, outdoor activities, lunch boxes etc. There’s nothing wrong with deviating from the traditional shape and size of the apple pie. Sometimes, you just have to make something like this one for an easy grab!

  12. your cute little pies looks delicious!

  13. I have a link party on Wednesdays, and I would love it if you would link this and any other posts. It is called Wednesdays Adorned From Above Link Party. It runs from Wednesday to Sundays.
    I hope to see you there. Have a great Day.
    Debi Bolocofsky
    Adorned From Above

    1. I meant to tell you that your pies look amazing.

  14. These are the perfect little hand pies...love the homemade pie filling too!!!

  15. Your Apple Pie Cookies are a great idea and look delicious! Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  16. These are the cuties little pies... thanks so much for sharing them on foodie friday.

  17. Thanks for sharing this. I've been fooling around with a savory version.... Now I'll have to try yours.

  18. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  19. miniature brilliance is what this is! We went apple picking last weekend, and after making applesauce, I still have a bunch of apples that needed a good recipe to go into :) Thanks for sharing on Foodie Friday last week, I'm featuring it this week!

  20. This recipe looks so good!!!! Totally going to do this... Great blog :)

  21. Wow these look so good! I was just thinking of making mini-pies, and these fit the bill!


    Found you on Gooseberry patch!

  22. Would I freeze prior to baking? How would you defrost, by cooking/reheating? TIA


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