Dutch apple pie bites: Whip up an easy take on a fall classic

Calling all fall bakers: It's time to add Dutch Apple Pie Bites to your repertoire.

Dutch Apple Pies Bites
(Image credit: MyKitchenEscapades.com)

We love a flavorful fall apple pie as much as the next person, but you have to admit it requires a lot of work: You have to roll out the pie crust, whip up the filling from scratch, and time the baking just right so you don't wind up with burnt crust. 

Enter: Dutch apple pie bites.

This genius recipe from Carole Jones' 30 minutes: The Cooking from Frozen Cookbook is not only easier to make, but you also won't need to wait for a crowd to indulge in your sweet-tooth. These two-bite treats can be enjoyed anytime, anywhere. While this recipe technically serves 15 people, we'd recommend making them for a smaller group. (After all, they're just too easy to pop into your mouth, one after another.) If you want to take your dessert skills up a couple of notches, trade in the Granny Smith apples for another varietal or drizzle on some caramel. Yum! 

Read on for this delectable dessert recipe.

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How to Make Dutch Apple Pie Bites


  • 3 1/2 tablespoons cold salted butter, divided 
  • 3 medium Granny Smith apples, peeled, cored, and diced small 
  • 1/2  tablespoon lemon juice  
  • 3 tablespoons water 
  • 3 tablespoons granulated sugar 
  • 1⁄4 teaspoon cinnamon 
  • 1⁄8 teaspoon ground nutmeg 
  • 1⁄4 cup all-purpose flour 
  • 3 tablespoons brown sugar 
  • 1⁄2 (1.9-ounce) box frozen phyllo shells (15 shells) 


  1. Preheat oven to 400°F.
  2. Heat a large skillet over high heat. When hot, add 11⁄2 tablespoons butter and apples. Sauté until apples begin to soften, about 5 minutes. Add lemon juice and water, then cover the skillet to cook for another 3 minutes. Add granulated sugar, cinnamon, and nutmeg. Stir and cook for another 2 minutes. Remove from heat and set aside. 
  3. While apples cook, in a small bowl, combine flour and brown sugar. Using a pastry cutter or two forks, cut remaining 2 tablespoons butter into dry ingredients until mixture is the size of small peas. Spread mixture on rimmed baking sheet and bake until golden brown, 6–8 minutes. Stir when it comes out of the oven to break up the crumble a bit. 
  4. Remove shells from packaging and place on baking sheet. Bake for 3 minutes, then fill with apples. Top apples with crumble, pressing into the apples so it sticks. Serve warm.

Excerpted from The 30-Minute Cooking from Frozen Cookbook by Carole Jones. Copyright © 2020 by Simon & Schuster, Inc. Photography by James Stefiuk. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster.

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