Apple pie bites! What is more cute than that?! Apple pie is one of my favorite desserts. Especially for a holiday celebration like Thanksgiving. Forget the pumpkin pie, I’m all about the apple pie! And mini apple pies?! Even better!
My mom was the one who pointed me to the idea of apple pie roll-ups (hi Mom!) I’m still so proud of her whenever she finds recipes on the internet, so when she linked me through to the Blonde Chef’s recipe for Apple Pie Bites, and then baked them the next day, I knew I had to create my own variation.
These Apple Pie Roll-ups are similar to hand pies, but even easier! (I love making hand pies – my favs are my Rhubarb Hand Pies!) Pie you can eat with your hands = the best. The original recipe uses Pillsbury Crescent dough as the “pie crust” to roll around slices of apple. I wanted to use a whole food approach and used homemade pastry with the same method. Apples are peeled, cored and sliced into thick slices, and then rolled up in triangles of pastry, which are sprinkled with cinnamon and sugar. Easy! By rolling pastry around slices of apple, you’re forgetting about the fiddliness of hand pies and creating a smaller quantity than a pie.
(Psst – I soaked the apple slices in bourbon for 20 minutes before wrapping them up in the cinnamon sugar pastry – that is totally optional! But more tasty in my opinion.)
Apple Pie Roll-ups would be a lovely dessert at a small dinner party – because they’re simple to make, you’ll have other time free to focus on your dinner dishes.
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup cold unsalted butter, cut into small pieces
- ¼ cup cold sour cream
- 2 apples, cored, peeled, and thickly sliced (I used Macintosh apples; Granny Smith also work well)
- glug of bourbon (optional)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 2 tablespoons butter, melted
- In your food processor, add flour, salt, and baking powder and pulse briefly until combined. Add butter pieces and pulse until crumbly. Add sour cream and pulse until dough comes together (this will happen pretty quickly!)
- (If you don't have a food processor, whisk together the flour, salt, and baking powder. Add the butter, working it in with a pastry cutter or 2 knives to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. Then stir in the sour cream; the dough may still be crumbly.)
- Turn your dough out onto a floured work surface, and bring it together with a few quick kneads.
- Pat the dough into a rough log, and roll it into an 4″ x 5″ rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
- Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 4″ x 5″ rectangle. Fold it in three again.
- Wrap the dough, and chill for at least 30 minutes before using.
- Optional: place apple slices in a small bowl and pour a glug of bourbon over top. Let apples soak in bourbon for at least 20 minutes.
- Preheat your oven to 375 degrees F.
- Mix together the brown sugar, cinnamon, nutmeg, and allspice in a small bowl.
- Roll out pastry dough. Using a knife, cut out triangles of dough, approximately the width of the apple slices. (I got 15 triangles.)
- Evenly sprinkle each triangle with the brown sugar spice mixture.
- Place an apple slice at the wide end of each triangle. Roll up the apple slice in the dough, and place on a parchment-lined cookie sheet.
- Brush the tops of each apple pie roll-up with melted butter. Sprinkle with the rest of the cinnamon sugar, if you wish.
- Bake for 15-20 minutes at 375 F, or until tops are slightly golden.