1 tub (12 ounces) refridgerated buttermilk biscuits
1 medium tart apple, peeled and finely chopped
1/4 cup raisins
3 tablespoons sugar
1 teaspoon ground cinnamon
2 tablespoons butter
Using a rolling pin, flatten each biscuit into a 3 inch to 4 inch circle. Combine the apple, raisins, sugar, and cinnamon; place a tablespoonful on each biscuit. Dot with butter. Bring up sides of biscuits to enclose filling and pinch to seal.
Place in ungreased muffin cups. Bake at 375 degrees for 11-13 minutes or until golden brown.
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