Who’s ready for fall? I know you can’t see me, but I’m waving my hand frantically. There’s definitely that unmistakable feeling of fall in the air in New York City. I really couldn’t be happier about that.
Few things say “fall baking” to me more than the combination of apples and cinnamon. Just the smell alone is enough to make me happy. With this recipe, apple-cinnamon goodness gets wrapped inside a tender, flaky crust. You need these in your life. Really.
First off, I have a baking confession. I was terrified of making pie crusts for a very long time. It’s a bit silly, but I was so sure of failure that I never really tried to learn. Well, my baking friends, I am here to proclaim that I am no longer afraid of pie crust!
I read a lot of different methods and theories for making the perfect pie crust. I took what I liked from dozens of sources and just dove in and figured out how to make it work for me. If you’re in the same Pie Crust Terror boat that I was, take heart because it IS doable! For my recipe and tips, see my All-Butter Pie Crust.
If you’re unsure about making pretty pie crusts, then these little pies are for you. I like to think of these as pies for people who don’t bake pies. They don’t have to be uniform and pretty. It’s actually part of their appeal that they each have their own character!
And, if you’re still not convinced, I won’t think less of you for using pre-made pie crust. I highly recommend either Trader Joe’s or Immaculate Baking Co.
For the pie crust:
2 & 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
4-6 tablespoons cold water
For the filling:
2 medium tart apples, such as Pink Lady, Granny Smith, or Fuji (peeled or unpeeled)
2 tablespoons unsalted butter
1/4 cup granulated sugar
1 & 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
To make the pie crust:
- Whisk together flour, sugar, and salt. Add cold butter and mix with a pastry blender or fork until mixture resembles coarse meal and the pieces of butter are pea-sized.
- Add 1 tablespoon cold water and continue mixing. Continue adding water, 1 tablespoon at a time, and mix until dough holds together when you pinch it. (You may not need to use all of the water.)
- Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours.
To make the filling:
- Preheat oven to 400°. Line 2 baking sheets with parchment paper.
- Cut apples into small pieces (about 1/2-inch). Place chopped apples and butter in a large pan over medium heat. Cook for 3-4 minutes, stirring frequently. Add sugar and cinnamon, and continue cooking for another 3-4 minutes.
- Remove chilled dough from refrigerator and place on a clean, well-floured surface. Roll out dough to about 1/4-inch thickness.
- Using a sharp knife, cut dough into 4-inch squares. Assemble dough scraps and re-roll as needed.
- Place dough squares on lined pans. Spoon 1 to 1 & 1/2 teaspoons apple mixture into center of each square. Fold corners of squares toward the center, overlapping corners slightly on top and pinching them together.
- Brush the top of each square lightly with melted butter. Sprinkle with 1/8 -1/4 teaspoon cinnamon-sugar.
- Bake, one pan at a time, 14-16 minutes, or until crust is golden. Cool slightly on pans on wire racks before serving.
*If you want to make your own cinnamon-sugar, combine 1/2 cup sugar and 1-2 tablespoons cinnamon. Keep what you don’t use in an airtight container for future use. For these little bundles, I like to combine sanding sugar with cinnamon to give them a little extra sparkle.
20 Comments on “Apple Pie Bundles”
I’m SO ready for Fall pretty much every day of the year! And these look like the perfect treat to start off my Fall baking. Pinned 🙂
I am so ready for Fall too, and for delicious baking adventures like these apple pie bundles. Thank you for the pie crust recipe – I have always avoided making my own crust, but you’ve motivated me to give it a go! It looks delicious!
These are perfect! I am not one to spend time meticulously working on a beautiful pie, but I love the simplicity and rustic look of these little pies that literally get thrown together. Thanks for sharing, and happy fall!
These look just perfect…today is cool and Fall is in the air! I can’t wait to try them.
Did you really mean 1 1/2 teaspoons of apple filling each? I would think even tablespoons wouldn’t be enough – unless these are really really tiny!
i need to make some of these =)
@ Dawn – I was going to ask the same question – thank you!
Also, is anyone else having trouble finding certain types of apples this year? We were up in Michigan talking to farmers last week for our shop, and they were telling us that the drought in the Midwest has been playing havoc with their orchards.
Dawn and Patricia, these are pretty small. You can put more filling if you’d like, but it will make it harder for them to stay closed and hold their shape.
Yum! Your site is so impressive, and it makes us so hungry. Thank you for all of the yummy posts. Also, a big thanks for all of your work to share baking love with others!
I’m so ready for fall! These apple pie bundles look delicious!
These look so delicious. I don’t usually like classic apple pie because it’s too much pastry but these are perfect.
I love seasonal baking. Always on the look-out for a new recipe that fits the time of year. These pie bundles look scrumptious, and I am anxious to make them. I sometimes tend to come out on the dry side with recipes like this, so I might puree a small bit of extra apples to guard against dryness.
Thanks for breaking down the dough situation for me. When it comes to baking (unlike cooking) I often need explicit instructions – it just doesn’t come as naturally for me! Thinking about making these with a mixed berry filling – I’ll let you know if I post them 🙂
I just made these. I made them just as directed in the recipe but no matter how hard i pinched the bundles closed, they opended in the oven and set back to their original square shape. Only 2 of my bundles held their shape through baking. How in the world do i get them to stay bundle-shaped?
Lauren, my only issue with them staying together was the one I overfilled. For the rest that had the right amount of filling, I pinched the corners together and they held their shape much better.
Little bundles of yumminess. thank you 🙂
I got a laugh from your comment about pie crust. I wasn’t afraid until I made it. You could have used it for a Frisbee! Then I tried bread and it would have been good to use in a sling shot!
I’m not great with bread, either, but I’m working on it!
Can you assemble these ahead of time and then cook when ready?
Trying to decide if I should bake ahead or wait to bake till we’re closer to dessert
Hi, Shannon. I think you can assemble in advance. You can also reheat the baked pies before serving if that’s easier for you.