Sunday, October 18, 2009

Pumpkin and Apple Pie Bites!

I love Fall. What's my favorite part of fall? Well besides of the leaves and weather...its the Fall Baking. Yep, warm pies, cookies, breads. Ahhh I love it. Bakerella kicked off her Fall baking by making Pumpkin Pie Bites. Mmm. Just saying it makes my mouth water.

I couldn't just sit there and stare at the computer screen drooling. I had to bake these. And its true they are incredibly easy! Using "Ready to Roll" Refrigerated Pie Crust makes it super quick!

I made my way to the store to buy my supplies and a pumpkin shaped cookie cutter. (You really want to make sure you use this size cookie cutter. The first batch I made I used a smaller "cheaper" cutter. After baking they didn't look much like Pumpkins.)

Mmmm....they are soo delicious! Best Pumpkin Pie filling ever! Take a look how they came out.....

pie bites 1

pie bites 2

pie bites 4

Peanut Butter Cupcakes & Pie Bites 118


It doesn't stop there... I also made some APPLE PIE ones...!

Before baking I add a little bit of milk and sugar to the tops of the unbaked pies.
Apple Pie 3

Apple Pie 2

Apple Pie 1

Apple Pie 4

Apple Pie

1/2 cup flour
1/2 cup sugar
3/4 teaspoon ground cinnamon (Depending on how cinnamon-y you want your pie filling you can alter the amount)
1/4 teaspoon ground nutmeg
5 cups diced peeled apples (for regular apple pie I just slice these, you need smaller chunks to fit in these small pies)

Mix Flour, Sugar, Cinnamon, Nutmeg, & Apples in a large bowl.
Stick in the refrigerator for about 1 hour. (This way all flavors combine a little and your mixture settles and gets juicy.)
While your filling is in the refrigerator, cut your ready to roll pie crust using a medium sized round cookie cutter.
Press them into a mini muffin pan.
When your filling is ready fill the dough with the filling, top lightly with milk and addontial sugar.

Bake in a oven heated to 425 Degrees for about 10-15 minutes or until juice is bubbly.


Visit Bakerella and make her Pumpkin Pie Bites! NOW! :)

♥ cupcake

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