Monday, August 25, 2014

Sugar Pies

My #1 kitchen assistant and very favorite 4 year old helped create these little sweeties and therefore got naming rights. 

Friends, countrymen-I give you Sugar Pies.

These will be our new go-to dessert at our house because they are so quick and easy and the delight inside is probably only limited by your imagination.

I made these mini-apple hand pies because I really was craving some fried pies but wanted to simplify things and lighten things up just a bit-or a lot! 

This recipe makes eight Sugar Pies, if you want, cut it in half and make four. Save the other pie crust for another day (like tomorrow). 
Here's what you need:

Two Pillsbury refrigerated pie crusts, thawed according to package directions (one package)

Two medium apples, peeled and diced
1/2 cup sugar (substitute for Splenda another alternative if you want)
1/2 tsp cinnamon
1/2 tsp honey
1 tablespoon flour

Preheat oven to 425.

Unroll each pie crust onto wax paper. Using a pizza cutter or sharp knife cut each crust into quarters (cut into two semi-circles, then cut each in half)
Combine apples, sugar, cinnamon, honey and flour in a small mixing bowl.

Spoon a small mound of apple mixture into each pastry piece. Fold pastry over, seal edges with a fork.

Place each sugar pie onto a cookie sheet covered with parchment paper or sprayed with nonstick spray. Brush the top of each pie with water, sprinkle with sugar and prick the tops with a fork.

Bake 15-17 minutes watching to make sure the cornered brown but don't burn. Cool. Enjoy. 

Easy as pie!! Wait, I think this is actually EASIER than pie!!

Share if you want. Or keep them all for yourselves! 

Makes 8.