• 24servings
  • 18minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D, P
MineralsNatrium, Fluorine, Silicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 crust refrigerated unbaked piecrust

  2. 2 medium baking apples core and chop

  3. 1/2 c. toffee chips or butterscotch or lemon chips

  4. 1/4 c. brown sugar,packed

  5. 2 T. butter,melted

  6. 1/8 teas. salt Powdered sugar,

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375^. Prepare and roll dough according to package directions. In a medium bowl, combine apples, toffee pieces, brown sugar, melted butter and salt;set aside. On a lightly floured surface, unroll one piecrust at a time. Using a 3-inch cookie cutter or throughly scrubbed empty regular size tuna can, cut our dough. Reroll scraps once to cut enough additional rounds to make 24 total. Press dough rounds into 24 ungreased 1 3/4-inch muffin cups. Spoon about 1 T. of the apple mixture into each cup. Bake about 18 minutes until crust is golden brown and filling is bubbly. Remove from muffin cups and cool completely on a wire rack. If desired, sprinkle with powdered sugar. Can freeze up to 3 months.


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