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Bobby’s Lighter Apple Pies

By Bobby Deen


Difficulty: Easy

Prep time: 35 minutes

Cook time: 40 minutes

Servings: 8



  • 4 teaspoons butter
  • 3 peeled, cored, and sliced Mcintosh apples
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1/2 (15 oz) package refrigerated pie crust
  • 2 tablespoons confectioner's sugar


Preheat the oven to 400 °F. Spray a large sheet tray with nonstick spray.

Heat the butter in a large nonstick skillet over medium heat until melted. Add the apples, sugar, cinnamon and lemon juice. Cook, over medium heat, stirring occasionally, until the apples are soft, 10€-15 minutes. Remove from the heat; let the filling cool 15 minutes.

Cut the pie crust roll into 8 (1 1/4-inch) pieces. On a lightly floured surface, roll each piece into a 5-inch round. Spoon 2 tablespoons filling slightly off center of each round. Fold each round over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork. Prick the top of each pie two or three times to vent. Bake until golden, about 20 minutes. A little of the filling may bubble out. Cool on the baking sheet on a rack 5 minutes. Sprinkle with powdered sugar while still warm. Serve warm or at room temperature.

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