Apple Pie Cups

I don't know when my love of apple pie began, but I can tell you in 23 years it hasn't stopped! When I lived on campus I used to stock up on these apple pie crumb cakes and vanilla ice cream for those nights of studying, and oh boy did they come in use. Anyways, I was searching new apple pie recipes and just couldn't pass this up. On a blog called Roaxanne's Home Baking, I found these apple pie cups and just about fell off my seat. You mean I can have a whole apple pie, in one bite, yes please!

5 frozen Pillsbury grand’s flaky layers biscuits

1 (21 oz.) can Duncan Hines caramel apple pie filling

3 oz. Pillsbury simply oatmeal brown sugar cookie dough

2 tbsp. rolled oats

2 tbsp. Hershey’s cinnamon chips

Heat the oven to 350F.

Remove the biscuits from the freezer and let rest at room temperature for 5 minutes.

Meanwhile grease a 12 cup cupcake pan and cut 10 squares of aluminum foil. Set aside until needed.

With a sharp knife cut the biscuits in half.

On a floured surface, take each half biscuit and roll it flat into a 4 inch discs.

Place the discs into the prepared cupcake pan, covering the bottom and the sides.

Cover the pie cups with aluminum foil and fill with a something way the dough down a bit.

Bake for 5 minutes. Remove from the oven without turning it off.

Remove the aluminum foil with the baking beads, gently pressing the pie crust in the cupcake pan.

Fill the pie crust with the pie filling.

In a small bowl crumble the cookie dough and mix it with the oats and cinnamon chips.

Top the pie cups with the cinnamon oats topping

Bake for 25 more minutes.

Leave to cool for 5 minutes in the pan before removing.

#Recipes