I know this isn’t a revolutionary thought, but isn’t it kind of neat how apples are a year-round fruit? I’m just as likely to crave apples on crisp fall days as I am to shovel apple pie into my mouth all summer long. And that feels like a Very Good Thing. When I was making my chocolate chip hot fudge sauce a few weeks ago, I realized that apple pie is another perfect addition to an ice cream bar. Sure, maybe you won’t need apple pie AND sprinkles AND maraschino cherries, but I bet I could talk you into a thick slice of pie with vanilla bean ice cream and a drizzle of caramel sauce.
These apple pie bites have a few key advantages. Maybe you just want a bite of two of apple pie flavor. Check! Or maybe it’s the middle of summer and hot and the thought of a pie cooking for upwards of an hour in a blazing oven is enough to make you want to cry. Well, these bake in just fifteen mintues! One thing is for sure: you won’t make these just once. These guys have so much flavor and texture you’ll want to make them all the time.
Before we get into the recipe, I am throwing this photo up here in the hopes that some time in the future we will invent Smell-er-net and you’ll be able to inhale the scent of this apple mixture. YUM.
- 2 apples (your favorite variety, peeled/cored/chopped into small pieces
- 3 tablespoons sugar
- 2 tablespoons fresh lemon juice (plus a little extra to seal the wontons, if you like)
- 1 teaspoon cornstarch
- 1 1/2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 1 package wonton wrappers
- cooking spray or melted butter
- cinnamon sugar
- Preheat oven to 350 degrees.
- Combine apples, sugar, lemon juice, cornstarch, pumpkin pie spice, and salt in a bowl until the apples are coated.
- Optional step: I prefer soft apples for my filling, so at this point I cook the apple mixture over medium heat for about 15 minutes to thicken the sauce and remove some of the crunch from the apple. If you prefer crispy apples, go on to the next step!
- To assemble each bite: dip your finger (or a brush) into the reserved lemon juice and moisten all outside edges of the wonton wrapper. Spoon a bit of the mixture into the center, then fold the wrapper in half and press firmly to secure. (Water works just as well here!) Arrange on a baking sheet.
- Mist gently with cooking spray or brush with melted butter. This helps the wonton wrapper get crispy without getting too dry.
- Bake for 15 minutes. Top with cinnamon sugar.
- If you're using square wonton wrappers: form triangles, not rectangles!
It fits just fine, see!
My only regret is not having vanilla ice cream to accompany these babies. Guess I’ll just have to make them again tomorrow…
These look great – have you tried them cold? I wonder would thy be good for school lunches – I think thry might work really well!
These were gross.
Jan, oh no! I’m so sorry to hear that! I make these frequently and they are some of my favorites- tell me more and I can see what might have gone wrong.