Easy Apple Pie Cups Recipes

Steps:

• Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
• Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
• Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
• Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

Steps:

• Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
• In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Measure 2 cups of the dough, and set aside remaining dough. Using the 2 cups of dough, firmly press a heaping tablespoon of dough into bottom of each muffin cup.
• Chop apple pie filling into small pieces; place a generous 2 teaspoons pie filling in center of each cookie cup. On floured surface, roll remaining dough 1/8 inch thick. Using small 1 to 1 1/2-inch cookie cutter, cut small shapes of your choice. If necessary, press any leftover scraps together, and reroll on floured surface to make total of 24 cutouts. Place one cutout on top of apple pie filling in each cookie cup.
• In small bowl, mix sugar and cinnamon; sprinkle on tops of cutouts. Bake 14 to 17 minutes or until edges of cookies are deep golden brown. Cool 10 minutes in pan on cooling rack. Run metal spatula around edge of each cookie cup to loosen; cool in pan 20 minutes. Remove cookies from muffin cups to cooling rack to cool completely.

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Steps:

• Heat oven to 425°F.
• Unroll 1 pie crust on work surface. With 3 1/2-inch round cutter, cut 6 rounds from crust. Repeat with second pie crust. Press circles into 12 ungreased regular-size muffin cups. Use small (1 1/2- to 2-inch) cookie cutter to cut 12 cutouts from remaining dough, rerolling scraps as needed.
• In small bowl, mix apple pie filling and 1/2 teaspoon cinnamon until well blended. Divide mixture evenly among crust-lined cups.
• Top each muffin cup with 1 cutout. In small bowl, mix sugar and 1/8 teaspoon cinnamon until blended. Sprinkle on tops of cutouts.
• Bake 21 to 24 minutes or until golden brown and mixture is bubbly. Cool completely in pan, about 1 hour. With small knife, loosen edges; remove from pan to cooling rack. Store in airtight container at room temperature.