- 1 apple for 2 1/2 pies
- Flaky can biscuits (2 biscuits per pie)
- 1 1/2 Tablespoons brown sugar per pie
- 1 pat of butter per pie
- Cinnamon & sugar
- Start by breaking open a package of layer biscuits.
- Peel, core, slice an apple (1 apple is enough for 2 1/2 desserts. Drop the slices in a bowl with some cinnamon/sugar and stir them around so they are lightly coated.
- Sprinkle some sugar on a board or counter.
- Roll out or use your hands to pat out a circle (or football shape for a “super” party dessert) about 4-5” wide on the sugar.
- Place several apple slices in the center of the biscuit, leaving a 1/2” border.
- Layer on the apples 1 1/2 Tablespoon of brown sugar,
- A light sprinkle of the cinnamon/sugar, and
- 1 pat of butter.
- Take a second biscuit that is patted out about the same size as the bottom and lay over the top of everything.
- Press the edges together with the bottom biscuit.
- Brush melted butter over the top biscuit and sprinkle on some more cinnamon sugar.
- Line a cookie sheet with foil and spray with oil. Bake the pies 20-25 minutes at 325° F.
Post script: The little grands liked making this recipe with one biscuit and a single slice of apple for a double bite size treat. It was easy for them to handle and made a fun party finger food. We served the little versions with a ramekin of warm caramel ice cream topping to dip them. Talk about fun and delicious, I can't wait to do this for a church pot luck.