Apple Pie Stuffed Biscuits
Sweet, cinnamon apples in between layers of flaky biscuits.
Ingredients
- 1 tbsp butter
- 2 medium/large apples I like Honeycrisp or Granny Smith but any kind will work
- 3 Tbsp brown sugar or maple syrup
- 1/4 tsp ground cinnamon
- tiny pinch salt
- 1 can biscuits (8 uncooked biscuits)
- 1 egg
- 3 Tbsp cinnamon-sugar (3 tbsp granulated sugar plus 1/8 tsp ground cinnamon)
Instructions
- Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Dice the apples into very small pieces. (Kids might like to use a vegetable chopped if you have one.) I don't peel mine but you can peel the apples before you chop it if you prefer.
- Add the butter to a skillet over medium heat. Once the butter is melted, add the apples, brown sugar, cinnamon, and salt. Stir in a 1/4 cup of water to help soften the apples and create a sauce.
- Cook, stirring often, until the apples have softened and the juices in the pan have thickened, 8 to 10 minutes. Pour the apples onto a plate and set aside to cool.
- Carefully spit each biscuit in half, placing the bottom half on the prepared baking sheet. Make each biscuit half a little bigger by pressing down and flattening each piece on the parchment paper. You want the biscuit dough to be even in thickness and hold lots of apples.
- Once the apples have cooled to warm (They don't have to be completely cool just not super hot), spoon them onto the center of the bottom biscuits. You want about 3 to 4 tablespoons on each biscuit but don't add too much or they won't seal.
- Use your fingers to pinch the top biscuit dough into an even thickness, making the circle a little bit larger so it fits over the top of the apples. Place the top of the biscuit dough on top of the apples, stretching it a little to fit if needed. Press the biscuits together to seal the edges.
- Use a fork to seal the edges of the biscuits, pressing the tines all around the circumference of the circle.
- Beat the egg in a small bowl then use a pastry brush to generously brush the egg wash over the entire top of the biscuits. Sprinkle the cinnamon sugar genrously over the top of each biscuit. Use a small knife to cut a small x in the top of each biscuit to let out steam while baking.
- Bake until very golden brown, 12 to 15 minutes. Enjoy warm or room temperature.