Recipe courtesy of Joseph Simmons

Apple Pie Bites

  • Level: Intermediate
  • Total: 1 hr 55 min (includes cooling time)
  • Active: 55 min
  • Yield: 8 servings
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1 tablespoon fresh lemon juice

8 mixed apples, such as Granny Smith, Pink Lady and Macintosh 

4 tablespoons (1/2 stick) unsalted butter 

1 cup granulated sugar 

1 1/2 teaspoons apple pie spice 

Pinch kosher salt 

3 tablespoons cornstarch 

1 egg, beaten

Two 14.1-ounce packages refrigerated pie crust 

Confectioner's sugar, for dusting 


  1. Add the lemon juice to a large bowl. Peel, core and cut the apples into 1/2-inch pieces, adding them to the bowl with the lemon juice as you go to prevent browning.
  2. Melt the butter in large skillet over medium-high heat. Add the apples, granulated sugar, apple pie spice and salt; cook, stirring occasionally, until slightly softened, about 8 minutes. Sprinkle in the cornstarch and simmer until the juices thicken, 1 to 2 minutes.
  3. Preheat the oven to 375 degrees F. Line two rimmed baking sheets with foil or parchment paper.
  4. Unroll the pie crusts and cut out 16 rounds using a 3-inch cutter. Dollop 1 tablespoon of the apple filling into the center of half of the rounds. Cover each with a second round, seal with egg wash and crimp the edges with the tines of a fork. Place the pies on the prepared baking sheets and brush the tops with egg wash. With a sharp knife, cut a 1-inch vent in the top of each pie.
  5. Bake until golden brown all over, 20 to 25 minutes. Let cool in the pan for 5 minutes, then transfer the pies to a rack to cool until warm or room temperature.
  6. Before serving, put the confectioner's sugar in a small sieve and tap it with your hand to evenly dust the pies.

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