Tuesday, September 25, 2012
what I'm baking - mini apple pie crescents
September is typically apple pie time around here & it's become a family tradition to drive to Julian to pick our own apples and also take home one of Julian's famous apple pies. Our trip was postponed until next month so no pie until then :( so I decided to bake these mini pies - recipe from cooks.com but I've adapted it. This is super easy to make and a great baking project to do with the little ones.
2 c. peeled, thinly sliced apples or 1/2 can apple pie filling (OR use any pie filling you want!)
1/2 c. sugar
3 tbsp. flour (I haven't always added the flour and it doesn't seem to make a difference)
1 tsp. cinnamon *If you have cinnamon sugar, can swap that for the sugar/cinnamon
8 oz. can Pillsbury refrigerated quick crescent dinner rolls (I use 2 cans to make sure everything is completely sealed)
Heat oven to 375°F. In large bowl combine first 4 ingredients. Separate crescent dough into 4 rectangles. Press 2 rectangles over bottom of ungreased 8 or 9 inch square pan or baking dish. Spread apple mixture over dough. Place remaining 2 rectangles over apples/filling; stretch gently to cover - it will look more like a turnover.
As I said above, I usually use 2 cans of crescent rolls so it would be 4 rectangles for top and bottom, and I can make 5 mini pies. Just make sure everything is sealed because if you're using apple pie filling, it will ooze through any openings. Also I use cinnamon sugar instead of separate sugar and cinnamon and sprinkle on the apple pie filling as well as spreading the mixture over the top.
Bake for about 30 minutes or until done.