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Apple Pie Bites

Apple pie bites pair tender, spiced Granny Smith apple filling with flaky crescent roll pastry baked in a muffin pan. A cinnamon-sugar finish adds a crisp, sweet touch to each handheld bite.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling 15 minutes
Total Time 54 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 1 Granny Smith apple large, peeled, cored, and cut into 1/4-inch dice
  • 2 tbsp light brown sugar packed
  • 1 tsp lemon juice
  • 0.5 tsp apple pie spice
  • 0.125 tsp kosher salt
  • 1 tsp cornstarch
  • 3 tbsp water divided
For the bites
  • 1 tbsp granulated sugar
  • 0.25 tsp ground cinnamon
  • 1 can (8 oz) crescent roll dough refrigerated
  • 1 tbsp unsalted butter melted

Equipment

  • 1 10-inch skillet
  • 1 12-cup muffin pan

Method
 

Make the filling
  1. Combine the diced apple, brown sugar, lemon juice, apple pie spice, salt, and 2 tablespoons of the water in a 10-inch skillet.
  2. Cook over medium heat for 5–7 minutes, stirring occasionally, until the apple is tender but still holds its shape.
  3. Stir the cornstarch into the remaining 1 tablespoon water until smooth.
  4. Stir the cornstarch mixture into the apple mixture and cook for 30–60 seconds, until the juices are thick and glossy.
  5. Remove from the heat and cool for 10 minutes.
Assemble and bake
  1. Heat the oven to 375°F.
  2. Grease 8 cups of a 12-cup muffin pan.
  3. Mix the granulated sugar and cinnamon in a small bowl.
  4. Separate the crescent dough into 8 triangles.
  5. Press one triangle into each greased muffin cup, using the wide end to cover the bottom and sides.
  6. Spoon about 2 tablespoons of cooled filling into each dough cup.
  7. Fold the pointed dough end over the filling.
  8. Bake for 15–18 minutes, until the pastry is deep golden brown and cooked through.
  9. Brush the warm bites with melted butter.
  10. Sprinkle the bites with the cinnamon sugar.
  11. Cool in the pan for 5 minutes before removing.

Notes

Cool the filling before adding it to the dough so the pastry stays flaky. Store in the refrigerator for up to 3 days; freezing is suitable. For a dairy-free swap, use plant-based butter.