Feb 2007

Mini Apple Pies


  • 1 package of Trader Joe’s Whole Wheat pizza dough
  • 4 small/medium apples (any variety works)
  • Cinnamon
  • Sugar
  • Maple Syrup
  • Butter

Preheat oven to 425 F. Lightly grease baking sheet with butter. Make sure the dough has been sitting at room temperature for at least 20 minutes. Begin by chopping up the apples into cubes. The skins can be removed if desired.

Melt half a tablespoon of butter into a medium sized saucepan and add the apples. Make sure all of the apples are coated with a bit of butter and close the lid and simmer on medium to high heat for 15 minutes. Do stir the apples occasionally. When the apples begin to break down, add in a tablespoon of maple syrup and a sprinkling of cinnamon (about 1/4 tablespoon). Cook for an additional 10 minutes or until the apples are well done. The consistency should resemble that of apple pie filling. Drain the excess juice from the apples into a separate container and set the apples aside. Prepare a cinnamon and sugar mixture by mixing together 1/8 C of sugar with 1/2 tablespoon of cinnamon. Set aside.

Divide the pizza dough into 6 even chunks. Roll out the dough into roughly a 3 inch by 5 inch surface. Dust the surface with some of the cinnamon and sugar mixture. Add 1/6 of the apple filling. Make sure not to include any liquid. Fold the dough over to form a pocket. Seal the dough with fingertips first and then use a fork for extra sealant. Cut slits on top of the pockets for steam to escape. Brush pie with liquid from apple mixture. Sprinkle the top of the pocket with some more of the cinnamon and sugar mixture and place on baking sheet. Repeat the steps above for the remaining dough. Bake for 9-11 minutes at 425 F. Serve warm.

Makes 6 servings.

Recipe by The Gastronomer with inspiration from Epicurious and Cooking Light

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