Apple Pie Bites

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These improbably delicious (and easy) pie Bites ar getting to be your go-to sweet in a very hurry!


Honestly, after I took the primary bite… i assumed, “how will one thing this simple be therefore damn good?”.  In but half-hour you'll be able to ready these tasty very little apple pies that ar an ideal unpunctual Thanksgiving (or anytime!) sweet.

I recently had the honour of contributory a formula and photograph to my town elementary school’s fundraiser reference book (those ar my cheddar cheese Jalapeno Corn Muffins!).

I was skimming through the reference book after I came upon a formula terribly just like this one.  Whenever I notice a formula that i would like to form, I’ll forever hunt for totally different variations of the formula and adapt it to form it my very own.

This formula needs pie spice which might be created simply reception with a combination of cinnamon, nutmeg and allspice. you'll be able to get the simple formula here!



INGREDIENTS


  • 1/4 cup packed light brown sugar
  • 1 teaspoon apple pie spice, and additional apple pie spice (about 1/4 teaspoon) for sprinkling on top of crescent rolls
  • 3 tablespoons butter, melted
  • 1/3 cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls

INSTRUCTIONS


  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside.
  4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  5. Sprinkle each triangle evenly with the chopped pecans.
  6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Recipe From :The Blond Cook



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