Apple Pie Cups

Ever get a hankering for apple pie but don’t have hours to spend making one? These Apple Pie Cups are perfect for you! And really anyone, because who doesn’t love apple pie?!

It’s so easy to get a wee bit over zealous and bring home bushels and bushels of apples when you’re apple picking. We pick everything from Galas to Granny Smiths to Arkansas Blacks and more. We give some of the apples away to friends, cut some up for our kids to have as a snack, and use the rest to make a bunch of apple recipes like Apple Pie TurnoversApple ChipsFruit and Oat Crumble BarsApple Applesauce Muffins and these Apple Pie Cups.

We really enjoy making a homemade apple pie, but it takes some time and we wanted to come up with a version that was a bit less labor-intensive. We wanted to deconstruct the traditional apple pie and make something whimsical and less formal than what we’re used to eating. 

These Apple Pie Cups not only deliver as a serious treat, but they’re also incredibly simple to prepare. Sauté the apples and bake the apple cutouts in the afternoon and then assemble the dessert that night after dinner. You could certainly serve the sweet buttery apples warm, but at room temperature, the ice cream doesn’t melt as quickly.

Luckily, we had so many apples leftover from apple picking that we made double the amount of apple mixture to add to our kids’ lunches.

Apple Pie Cups

Prep Time 5 mins
Cook Time 15 mins
Servings 8 cups

Ingredients
  

  • 6 tbsp unsalted butter, softened
  • 10 apples, peeled, cored, and cut into 1-inch pieces (Jonathan, Honey Crisp, Red Rome, Gala)
  • 1 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 recipe of pie dough, see below for link
  • 1 large egg, beaten
  • Vanilla ice cream

Instructions
 

  • Preheat the oven to 375F degrees. Line a baking sheet with a Silpat or parchment paper.
  • Place the butter in a large sauté pan over medium heat until fully melted.
  • Add the apples, sugar, cinnamon, vanilla extract and salt and stir occasionally for 10-12 minutes or until apples are fork tender. Remove from heat and allow to cool for about 15 minutes.
  • Meanwhile roll out pastry dough to about 1/4 inch thick. Using a cookie cutter (preferably an apple shape, but any shape will work) cut out pastry and place onto baking sheet. Brush the pastry with the beaten egg.
  • Bake pastry for 10-12 minutes or until golden brown. Remove and let cool for 5 minutes.
  • Divide the apple mixture into 8 bowls or glasses, top with one scoop of vanilla ice cream and place 1 pastry apple on top.