Apple Pie Bites

 

It's almost apple season here in our little corner of the world. The big apple boxes are out in the orchard across the road, and I see the red globes hanging from the tree branches when I walk out to get the mail. 

Now that the smoke from summer wildfires is almost gone, we'll soon smell the unique spicy scent of apples on the morning breeze. 

September seems like a perfect time to make recipes featuring apples. 

If you like apple pie, these little Apple Pie Bites are a welcome treat!

Apple Pie Bites

Crust
1/2 cup butter
1 8 oz. pkg. cream cheese
1 cup flour

Filling
3 large Granny Smith apples
1 tbsp. cinnamon
1/3 cup flour
2/3 cup sugar

Topping
1/3 cup butter
1 tsp. cinnamon
1/2 cup flour
3/4 cup quick oats
dash of salt

Caramel Sauce (optional)

Preheat oven to 350 degrees.

Crust: Soften butter and cream cheese. Combine until smooth then add in flour. Continue mixing until it forms a ball. Cover with plastic wrap and set in fridge for an hour or overnight (you can also stick it in the freezer for about 30 minutes if you are pressed for time but it works better in the fridge).

Topping: Soften butter then mix with cinnamon, dash of salt, flour and oats. Stir until crumbly. Set aside.

Filling: Peel, core and slice apples into small pieces. In a heavy saucepan, stir apples with cinnamon, sugar and flour and well coated. Cook over medium heat until apples soften and the filling looks a little like caramel. As it thickens, you’ll need to stir it more frequently. The reason for precooking the apples is because the crust cooks really fast and if you put the apples into the cups uncooked, they’ll still be crunchy when the crust is long past done.

To assemble, coat mini muffin-cups with non-stick cooking spray. Remove crust from fridge and form into balls about the size of a small walnut. Use a tart tamper (coated in flour) to push the crust into the bottom and up the sides of each cup. Fill each cup with about a teaspoon of the apple filling then top with the crumb topping, pressing it down gently.

Bake for about 12 minutes until the tops are brown and juice is bubbling. Remove and serve immediately or refrigerate until ready to use. You can also freeze these.

I served mine warm with a little caramel sauce over the top. You could also add a dollop of whipping cream or a scoop of ice cream (like dulce de leche).

USA Today bestselling author Shanna Hatfield is a farm girl who loves to write. Her sweet historical and contemporary romances are filled with heart, humor, hope, and hunky heroes. When Shanna isn’t dreaming up unforgettable characters, twisting plots, or covertly seeking dark, decadent chocolate, she hangs out with her beloved husband, Captain Cavedweller. Shanna loves to hear from readers. Follow her online at:

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