Recipe courtesy of Catherine McCord
Recipe courtesy of Catherine McCord
Watch how to make this recipe.
Apple Pie Cups
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 273
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 5 g
- Sugar
- 42 g
- Protein
- 2 g
- Cholesterol
- 40 mg
- Sodium
- 80 mg
I really enjoy making a homemade apple pie, but it takes some time and I wanted to come up with a version that was a bit less labor intensive. My thought was to deconstruct the traditional apple pie and make something whimsical and less formal than what we're used to eating.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 273
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 5 g
- Sugar
- 42 g
- Protein
- 2 g
- Cholesterol
- 40 mg
- Sodium
- 80 mg
Ingredients
Directions
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37m
Easy
CLASS
- Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Place the butter in a large saute pan over medium heat until fully melted. Add the apples, brown sugar, cinnamon, vanilla and salt and stir occasionally until the apples are fork tender, 10 to 12 minutes. Serve the apple pie filling warm or remove from the heat and allow to cool for about 15 minutes.
- Meanwhile, roll out the pie dough to about 1/4-inch thick. Using a cookie cutter (preferably an apple shape, but any shape will work), cut out the pastry and place onto the prepared baking sheet. Brush the pastry with the beaten egg.
- Bake the pastry until golden brown, 10 to 12 minutes. Remove and let cool for 5 minutes.
- Divide the apple mixture into 8 bowls or glasses, top with a scoop of vanilla ice cream and place 1 pastry apple on top.
