Apple Pie Bites

Ingredients

• 1/2 package (about 1 cup)Warrior Bread Mix
• 50 g (1/4 cup)granulated monk fruit sweetener or another preferred sweetener
• 115 g (1/2 cup), meltedvegan butter
• 2eggs
• A pinchsalt
• 2apples
• 1 lemon, juice onlylemon
• 100 g (1/2 cup)granulated monk fruit sweetener or another preferred sweetener
• 30 ml (2 tbsp)cinnamon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Make the dough

   In a bowl with the Warrior Bread Mix, add 50 g (1/4 cup) sweetener, the melted vegan butter, eggs and salt. Stir to combine, then keep stirring for 1 minute to form a dough.

3. 3

   Prepare the apples

   Cut the apples into wedges and toss them with the lemon juice to help prevent browning.

4. 4

   Mix the coating

   Combine the 100 g (1/2 cup) sweetener with the cinnamon.

5. 5

   Shape the bites

   Take a small palmful of dough and press it into an oval in your palm. Sprinkle some cinnamon mixture on the work surface and set the dough on top. Press an apple slice firmly into the dough, then wrap the dough around it so it reaches halfway up the sides. Toss the wrapped apple in the cinnamon mixture. Use a fork to make pie-like marks across the exposed flesh of the apple, then place it on a parchment-lined baking sheet. Repeat with the remaining apple slices or until the dough runs out.

6. 6

   Bake the bites

   Bake for 30 minutes, until the dough is cooked through.

7. 7

   Serve

   Serve the apple pie bites.

What are apple pie bites?

These are small apple wedges wrapped partly in dough and coated in cinnamon sweetener, rather than a traditional pie with a pastry base and top. They bring together familiar apple-and-cinnamon flavours in a format that is easy to portion and serve.

This version uses Warrior Bread Mix for the dough and vegan butter, while the fork marks give the exposed apple a pie-like finish. The wedges stay partly uncovered, so the apple remains visible after baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 73 calories, 2g protein, 7g carbs, 5g fat.

The apples and bread mix provide most of the carbohydrates, while vegan butter supplies much of the fat and the eggs contribute protein. Monk fruit sweetener may contribute little or no energy depending on the product used, so the estimate can vary. Pair a bite or two with plain yoghurt for a more balanced snack.

Choosing the apples and dough

Apples: Choose firm apples that can be cut into wedges and pressed into the dough without breaking apart. The recipe does not specify a variety.

Dough: Stir the mixture for the full 1 minute after combining the ingredients. It should come together enough to press around the apple slices.

Keeping the fruit fresh

Lemon juice: Toss the wedges with the juice soon after cutting them. This helps limit browning while you prepare the dough and coating.

Wedges: Cut the apples into pieces that are manageable to wrap. The method calls for wedges, but does not give a specific thickness.

Wrapping and coating

Shape: Press a small palmful of dough into an oval before setting it on the cinnamon mixture. Press the apple firmly into the dough, then wrap the dough only halfway up its sides.

Finish: Toss each wrapped wedge in the cinnamon mixture and make the fork marks across the exposed apple flesh. Leave enough apple visible for the marks to show.

Baking and doneness

Oven: Bake at 175°C (350°F) for 30 minutes, as directed. Arrange the bites on a parchment-lined baking sheet.

Doneness: The recipe's cue is that the dough is cooked through. If the dough still looks underbaked at the end of the stated time, check the bites before serving.

Serving ideas

Serve the bites warm or at room temperature as a small dessert or snack. Their cinnamon coating and apple filling work well alongside a spoonful of yoghurt or a simple fruit salad.

For a more substantial plate, serve them after a meal with a source of protein, such as plain yoghurt. Keep accompaniments separate so the cinnamon coating stays intact.

Recipe notes & tips

• Use parchment on the baking sheet, as directed, to make the bites easier to lift after baking.
• Keep the apple wedges coated in lemon juice while you work through the dough.
• Use a small palmful of dough for each wedge so it can wrap halfway up the apple.
• Set out the cinnamon mixture before shaping so each bite can be coated as soon as it is wrapped.
• Make the fork marks on the exposed apple flesh before placing each bite on the tray.

Variations

• Change the sweetener: Use another preferred granulated sweetener in both parts of the recipe.
• Try another apple: Choose a different firm apple variety while keeping the same wedge shape.
• Add a dip: Serve with plain yoghurt on the side for a cool contrast.
• Serve with fruit: Pair the bites with fresh fruit for a simple dessert plate.

Common mistakes to avoid

• Skipping the lemon juice: Toss the cut wedges with lemon juice to help prevent browning.
• Using too much dough: Take a small palmful and wrap it only halfway up the apple sides.
• Forgetting the coating: Toss each wrapped wedge in the cinnamon mixture before baking.
• Covering the whole apple: Leave the flesh side exposed so you can add the fork marks.
• Removing them too soon: Bake for 30 minutes and check that the dough is cooked through.

How to store

Cool the bites and store them in an airtight container in the fridge for up to 3 days. Reheat briefly in the oven until warmed through; the dough may soften during storage.

Frequently asked questions