Have you ever found yourself walking down the street when suddenly you realized your pie hand was empty? If so, this recipe is for you! A quick little treat when you don't need a whole pie.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
619 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until golden brown, 15 to 18 minutes.
Step 2
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick foil.
Step 3
Mix apple pie filling, 3 tablespoons cinnamon, and allspice in a bowl until well combined. Lightly whisk egg and water together in a small bowl.
Step 4
Gently unroll each pie crust and cut into quarters; you will have 8 pieces of dough. Put 4 pieces on the prepared baking sheet. Spoon about 1/4 cup filling onto the centers of those pieces, leaving 1/4 inch around the edges uncovered. Cover each filled quarter with a top crust and press the edges together to seal. Roll the edges up and over, and crimp them with a fork. Cut 3 slits for ventilation in the top of each pie with a sharp knife.
Step 5
Brush egg wash over top crusts and all edges. Sprinkle tops with cinnamon, sugar, and salt.
Step 6
Cool on rack for at least 15 minutes before serving.
Ingredients
½ teaspoon ground allspice
1 tablespoon water
1 large egg
salt to taste
1 teaspoon white sugar, or to taste
2 cups apple pie filling, or as needed
3 tablespoons ground cinnamon, or more to taste
2 (9 inch) refrigerated pie crusts, at room temperature
