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Apple pie fingers are little bite-sized apple pies, drizzled with cream cheese glaze. This apple pie recipe is quick and easy, coming together in minutes, using ready-to-bake pie crust dough!
When I was little I knew an older woman who made a cute little dessert she called ‘hand pies’. When I first heard this name, I was a little freaked out, understandably so. If I was freaked out by the name, just imagine what a 12 year old would think…well, kids are literal! Since then, I’ve made peach hand pies, and they are delicious. But apple pie FINGERS? Yikes!
Of course, all it took was one bite of these mini apple pastries for my boys to realize that they are little bite sized, well, pies! Some people make these bite sized apple pies using homemade pie crust. I have seen others over the years make them with ready-to bake-biscuit dough and even crescent roll dough. No matter which way you ‘slice it’ these quick little bites are a great way to serve a dessert. And with the trend turning toward mini-indulgences as opposed to giant over sized portions at dessert time, you will find that you almost prefer these tiny darlings to a heap of apple pie. At least from a guilt-free dessert standpoint!
I have used homemade dough, crescent roll dough and pre-made pie crusts to make the apple pie fingers. Use whatever works for you. I make these quite a bit this time of year, using pears and apples we have picked. This dessert is SO easy to make, even kids can make them! My kids made this particular batch themselves (with oven supervision). They’re a little darker than I would have liked, but they were delicious! I added a drizzle of sweetened cream cheese frosting and they were complete!
I have never written down the exact proportions of sugar, cinnamon and nutmeg that I use. Like a lot of you, I don’t measure. I just seem to know what is enough by the color and smell, I guess. I recently came across a recipe in Taste of Home that is similar, so I will give you that and add in what I use.
I hope you enjoy the apple pie fingers as much as we do!
Total Servings 24
Bite sized “fingers” of apple pie.
10 minPrep (inc. refrigeration & rest time)
13 minCook Time
23 minTotal Time
Ingredients
- 1/2 C sugar
- 3 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 2 Tb butter, melted
- 2 large Granny Smith apples, unpeeled, cut into wedges. I used my Pampered Chef apple cutter for this. Perfect uniform slices!
- refrigerated pie crust dough (or homemade, enough for 2 crusts)
Instructions
- Pre-heat oven to 425 degrees. Line 2 cookie sheets with parchment paper.
- In a small bowl combine the first 3 ingredients. On a flat surface that is lightly dusted with flour (or even sugar) unroll 1 pie crust and use fingers to make into a perfect circle. Brush the surface with butter and liberally sprinkle with the sugar mix.
- Using a pizza cutter or knife cut the circle into eighths (pizza style). Then place an apple slice on the outside of each wedge and roll in. Similar to how you roll a crescent roll.
- There will be some apple showing and that is OK. The dough puffs up a bit and it will look pretty in the end. Place each wrapped slice on the cookie sheet. Brush each one with a bit of butter and sprinkle with more sugar mix.
- Bake for 13 or so minutes. The apples will be perfectly baked. Allow to cool for a bit and frost, if desired.
For the cream cheese frosting, I just mixed 1 package of softened cream cheese with 1/2 cup of confectioners sugar. I used the nip the end off of a sandwich bag trick. It works like a charm. ???? Drizzle the glaze over the top of the mini apple pies and you are ready to eat.
Also, here’s a great recipe for mini apple danish that I have made several times. It comes from The Country Cook. You ought to check that recipe out, too. Talk about easy!
