Bite Size Apple Pies

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I wasn't sure if I should peel the apple or leave the skin on, as the recipe didn't specify. So I left them on...I liked the texture and color it added. Next time I'll try without so I can compare the taste, though. I also wondered if the apple would be hard and uncooked baking such a short time, but they were very soft and tender, the crust crispy and golden.
I served them warm with ice cream....2 little pies a piece was just a perfect size dessert. I made only half a batch as I wasn't sure how they would taste cold or reheated.


Bite Size Apple Pies

1/2 c. sugar
2 tsp. cinnamon
1 pkg. (14.1 oz..} refrigerated pie crust
3 tbsp. melted butter, divided
2 medium tart apples, each cut into 8 wedges

In a small bowl, combine the sugar and cinnamon, set aside 1 Tbsp. On a lightly floured surface, unroll the pastry. Brush with  2 Tbsp. melted butter, sprinkle with remaining sugar mixture.
Cut each sheet into 8 one inch strips, about 8 in. long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.

Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. bake at 425 for 13-15 minutes or until pastry is golden brown. Serve warm. Makes 16.

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