This mini apple pie recipe from The Pampered Chef will help satisfy your sweetie's sweet tooth.
- 1 Lemon
- 1/2 Cup sugar
- 1 Teaspoon Cinnamon Plus® Spice Blend or pumpkin pie spice
- 1/2 Package (14.1 oz) refrigerated pie crusts (1 crust), softened according to package directions
- 3 Medium Granny Smith apples, peeled
- 1 Cup thawed frozen whipped topping
- 1/4 Cup caramel sauce or butterscotch rum sauce
Preheat oven to 425°F. Line Cookie Sheet with Parchment Paper; set aside. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tsp. Combine zest, sugar and spice blend in large Bamboo Fiber Mixing Bowl; mix well. Unroll one pie crust onto lightly floured Pastry Mat; roll to a 12-in. circle using Baker’s Roller®. Spacing closely together, cut 12 disks from crust using (3-in.) Biscuit Cutter. Transfer disks to Cookie Sheet; lightly prick with pastry tool and sprinkle evenly with about 2 tsp of the sugar mixture. Bake 6–8 minutes or until disks are golden brown.
Meanwhile, cut apples into wedges using Apple Wedger. Add apples to remaining sugar mixture in mixing bowl; toss well to coat completely. Arrange apples in a single layer in Small Ridged Baker; cover with Parchment Paper. Microwave on HIGH 3–5 minutes or until apples are soft. Carefully drain apple liquid into Mini Easy Read Measuring Cup to measure 3 tbsp. Place whipped topping in small Bamboo Fiber Mixing Bowl; fold in apple liquid.
Remove Cookie Sheet from oven to Stackable Cooling Rack. To assemble, transfer one disk to a serving plate. Arrange three apple wedges on disk in a single layer using Sauté Tongs. Top apples with 1 tbsp of the whipped topping mixture. Place second disk over filling; top with two apple wedges and 1 tbsp of the whipped topping mixture. Repeat with remaining disks, apple wedges and whipped topping mixture. Drizzle with sauce.