Mini Apple Pies

Serves: 10
Total Calories: 133


1 (12-ounce) package refrigerated biscuit
1 tart apple, peeled and chopped fine
1/4 cup raisins
3 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons butter or margarine


Using a rolling pin, flatten each biscuit to a 3- to 4-inch circle. Combine the apple, raisins, sugar, and cinnamon. Place a tablespoonful on each biscuit. Dot with butter. Bring up sides of biscuits to enclose filling and pinch to seal. Place in ungreased muffin cups. Bake at 375° for 11–13 minutes or until golden brown.

Fun Fact: Everyone has heard the phrase “as American as apple pie.” Long before America’s discovery, early European “pyes,” mostly meat, were baked in narrow pans called “coffins,” and their crusts were often inedible. English tradition credits Queen Elizabeth I with making the first cherry pie, but one has to wonder if she spent much time in the kitchen. Apple pie may not have been “invented” in America, but it certainly got perfected here. When the Pennsylvania Dutch put their abundant fruits into edible crusts in shallow round pottery plates, the results were so delicious that the men who fought in the Revolution carried the news of them back across the ocean, establishing pie as “the great American dessert.”

Nutritional Facts:

Serves: 10
Total Calories: 133
Calories from Fat: 31

This Mini Apple Pies recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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