So, You Want to Make Apple Pie Bites? Let Me Tell You...
Alright, pull up a chair because I honestly never thought I'd be one of those people who craves apple pie on a Tuesday night—yet here we are. I remember the first time I made these apple pie bites with crescent dough, it was after a long, weird day at work, and all I wanted was something sweet but not, you know, a whole pie. My mum always made legit apple pies from scratch (crust and all, bless her ambitious heart), but me? I like shortcuts. Crescent dough, apples, cinnamon, and boom—instant cozy vibes. Plus, you get to eat them with your hands, which is way more fun than pie forks. Or is that just me?
Why You'll Love This (Or At Least, Why I Do)
I make these when it's been that kind of week (you know the one) and the idea of dragging out the rolling pin makes me want to lie down. My family practically inhales them, especially if there’s vanilla ice cream nearby (and if it's not, we whinge about it). Also, these are a great way to use up apples that are looking a bit, erm, tired. Oh, and they're crazy simple. I used to burn the bottoms because I got distracted by Netflix—just set a timer, trust me.
What You'll Need (Swaps Totally Welcome)
- 1 can refrigerated crescent dough (I’ve tried the store brand when I’m feeling thrifty; honestly, doesn’t make much difference!)
- 2 medium apples (Granny Smith give a nice tang, but I’ll grab whatever’s in the fruit bowl; I once used Pink Lady, turned out fine)
- 3 tablespoons brown sugar (I sometimes sub white sugar with a pinch of molasses if I’ve run out)
- 2 teaspoons cinnamon (or, sometimes, I get wild and use apple pie spice)
- 2 tablespoons unsalted butter, melted (I use salted if that’s all I’ve got, just skip the pinch of salt later)
- Optional: handful chopped pecans or walnuts, because why not?
- Optional: a squeeze of lemon juice, especially if your apples are super sweet
How I Actually Make Them
- Preheat your oven to 375°F (190°C). Or, you know, as close as your oven gets—mine runs hot so I knock it down a smidge.
- Line a baking sheet with parchment. If you can’t find any, just grease it up; I’ve forgotten both and they still turn out, just maybe a bit stickier.
- Peel and slice the apples into thin wedges. I’m not precious about size. Sometimes they’re chunky, sometimes thin—depends how much patience I have that day.
- Pop open the crescent dough (that satisfying "pop" always scares my dog). Separate into triangles.
- Mix brown sugar and cinnamon in a little bowl. Now, brush each triangle with some melted butter, then sprinkle over the sugar-cinnamon mix. Save a bit for the tops.
- Put an apple slice (or two, if they’re skinny) at the wide end of each triangle. Add a few nuts if you’re feeling fancy, and a tiny squeeze of lemon if you remembered.
- Roll ‘em up, starting at the wide end—don’t fuss if they look a bit messy, they always puff out in the oven. Tuck the sides if you want, or leave them wild.
- Brush tops with more melted butter (this is where I usually sneak a bit of the sugar mix and sprinkle it right on top—extra crunch!).
- Bake about 13–15 minutes, but keep an eye out. Sometimes mine are done in 12 (it’s probably my oven), sometimes they need the full time. Tops should be golden, apples soft.
Notes (from Someone Who's Squished a Few Bites)
- If your apples are super juicy, you might get some leakiness—don’t panic, the caramelized bits are the best part.
- Actually, I find it works better if you don’t overfill the triangles (I always try to cram an extra apple slice, learn from my messes).
- Too much butter and they’ll get soggy, but too little and they're not as rich—aim for the Goldilocks zone.
Variations I've Tried (Some Winners, Some... Not)
- I once swapped the apples for pears—surprisingly good, a bit softer though.
- Sprinkling in mini chocolate chips? Life changing, honestly.
- Tried making a "savory" version with cheese and ham once. Didn’t love it, but my partner did. (To each their own, right?)
Equipment (And What If You Don't Have It)
- Baking sheet (or, in a pinch, I’ve used a casserole dish; just give them space)
- Parchment paper (foil or a good spritz of nonstick spray works too)
- Basting brush for butter (sometimes I just use a spoon or even my fingers when I can’t find the brush—real talk)
How to Store These (If They Last)
If you’ve got leftovers (lucky you), toss them in an airtight container. They’re fine at room temp for a day, or in the fridge for 2–3 days. I think they taste better the next day, honestly, but my kids disagree—they say “not as crispy.” Reheat in the oven for a few minutes to crisp them up. Though really, in my house, they rarely make it that long!
Serving: What I Like (But You Do You)
We usually serve these warm, sometimes with a scoop of vanilla ice cream (especially on Sunday nights when we need a treat). My dad likes them with a drizzle of caramel sauce, which I always forget to buy. Sometimes I just dust with powdered sugar and call it done. They’re great for breakfast too—no judgment.
Things I Learned the Hard Way
- Don’t rush rolling the dough; I once tried to do it all in a hurry and half the filling fell out in the oven. Patience pays off.
- Let them cool for a few minutes before eating. Hot sugar burns are no joke—I’ve done it, and I regretted it every time.
- You can make these ahead and bake later, but the dough gets a bit weird if it sits too long. Just sayin’.
FAQ: Real Questions (and Some I’ve Asked Myself)
- Can I use puff pastry instead of crescent dough? Yeah, you can, but it puffs a lot more and gets super flaky. I like the crescent dough texture better—less fuss, more cozy.
- Do I have to peel the apples? Not really. I usually do, but sometimes I don’t bother and nobody’s ever complained—skin gets soft anyway.
- Can these be frozen? Sort of. They freeze, but aren’t quite as good once thawed. If you’re desperate, reheat straight from frozen in the oven.
- What apples are best? Granny Smith for tartness, Gala for sweetness, honestly, whatever’s on sale works. I’ve even used those sad lunchbox apples that come home uneaten (mum life).
- Any good resources for making dough from scratch? Ooh, I’ve tried Sally’s Baking Addiction—her crescents are bomb, but it takes some time. Also, for apple varieties info, I like Allrecipes' apple guide.
And, quick side note: if you find yourself making these repeatedly (like I do), maybe it's time to admit you just really like apples and cinnamon. No shame, friend. No shame at all.
Ingredients
- 1 can (8 oz) refrigerated crescent dough
- 1 large apple, cored and sliced into 8 wedges
- 2 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon granulated sugar
- ¼ cup chopped pecans (optional)
Instructions
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1Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2Unroll the crescent dough and separate into 8 triangles.
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3In a small bowl, mix together brown sugar, cinnamon, nutmeg, and granulated sugar.
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4Brush each dough triangle with melted butter and sprinkle with the sugar-spice mixture.
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5Place an apple wedge at the wide end of each triangle, sprinkle with chopped pecans if using, and roll up the dough around the apple.
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6Arrange the bites on the prepared baking sheet and bake for 13-15 minutes, or until golden brown. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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