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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Good-for-you things come in small packages when you make a batch of the tiny apple pie treats shared by Mary Kelley, Minneapolis, Minnesota. Sweet and cinnamony, these mouthwatering morsels are a delightful addition to a dessert buffet or snack tray. For convenience, you can prebake the shells a day or two ahead of serving. Ingredients:
1 sheet refrigerated pie pastry |
1 tablespoon sugar |
dash ground cinnamon |
filling: |
2 teaspoons butter |
2 cups diced peeled tart apples |
3 tablespoons sugar |
3 tablespoons fat-free caramel ice cream topping |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon lemon juice |
1/8 teaspoon salt |
Directions:
1. Roll out pastry on a lightly floured surface; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick pastry with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over pastry.
2. Bake at 350° for 6-8 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
3. In a large saucepan, melt butter. Add apples; cook and stir over medium heat for 4-5 minutes or until crisp-tender.
4. Stir in the sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and apples are tender. Cool for 5 minutes. Spoon into tart shells. Yield: 10 servings.
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