Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Look for toffee chips near the chocolate chips on the baking aisle. Be sure to chill the butter well beforehand to make it easier to cut into small cubes.

Recipe by Cooking Light January 2013


Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

25 mins
55 mins
Serves 12 (serving size: 1 pie)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Combine apple, toffee chips, sugar, lemon juice, and cinnamon in a medium bowl.

  • Roll the pie dough on a lightly floured surface into 2 (12-inch) circles. Using a 3-inch round cookie cutter, cut each dough portion into 12 rounds. Discard any remaining dough scraps. Place 12 dough rounds on a baking sheet coated with cooking spray. Brush half of the beaten egg over dough rounds. Spoon about 1 tablespoon apple-toffee mixture onto each round, leaving a 1/2-inch border around the edges of the dough. Top each round with 1 piece of butter. Top pies with remaining 12 rounds of dough; press edges together with a fork to seal. Brush remaining half of beaten egg over each pie. Bake at 375° for 25 minutes or until golden brown.

Nutrition Facts

142 calories; fat 8.3g; saturated fat 3.1g; mono fat 2.4g; poly fat 1.6g; protein 1g; carbohydrates 15.3g; fiber 0.2g; cholesterol 24mg; iron 0.1mg; sodium 114mg; calcium 4mg.