Dessert
Mini Apple Pies
30 minPour 8Nutri-Score D€€
D
30 min
30 minMini Apple Pies
ce qu’il vous faut
Ingrédients
refrigerated pie crust (unrolled, at room temperature)Produits frais2 morceaux
apple pie filling (canned, apples cut into smaller pieces)Épicerie595 g
egg (beaten with a splash of water for egg wash)Produits laitiers1 morceau
sugar (for cinnamon sugar)Épicerie50 g
cinnamon (ground, mixed with the sugar)Épices3 g
par portion
Nutrition
235kcal
- Glucides
- 33 g
- Protéines
- 2 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
mini apple pie mold ×2
Plaque de cuisson
Saladier
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Form the bottom crusts
- Unroll the pie crusts and press the back side of the pie molds into the crust.
- Pull out the perfectly formed apple crusts.
- Turn the molds around and lay the crusts without the holes inside the apple molds.
- Étape 2
Prepare the filling and cinnamon sugar
- Pour the apple pie filling into a bowl and cut the long apple slices into smaller pieces with a knife.
- Mix the sugar and cinnamon in a small bowl.
- Étape 3
Fill and seal the pies
- Spoon some filling into each apple mold.
- Brush a little egg wash around the edges so the top crust sticks.
- Cover with the top crust with the venting holes and fold the mold over to seal the edges.
- Étape 4
Brush and sprinkle
- Place the pies on a greased baking tray.
- Brush with egg wash and sprinkle the cinnamon sugar on top.
- Étape 5
Bake
- Bake at 425 °F until golden.
- Étape 6
Serve
- Serve on their own or with ice cream and caramel sauce.