Easy Apple Pie Easter Egg Dessert
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Do you love getting creative with your apple pie dessert? Are you looking for another fun Easter dessert? These apple pie Easter eggs are easy and delicious! Dessert doesn’t have to be hard, and these apple pie Easter pastries prove that. With only a few ingredients, our apple pie Easter egg desserts are perfect for any celebration, any time of year!
Since it’s springtime, we’re going to make a fun Easter dessert with a couple of left over pieces of pie. We’re turning 2 pieces of pie into 6 Easter egg pastry desserts!
Apple Pie Easter Egg Desserts
How can an apple pie turnover be only a few ingredients and not take forever to make? That’s simple, I’m glad you asked. We’re using the Easter bunny’s secret dessert weapon; Mrs. Smith’s Original Flaky Crust Apple Pie! The apple pie left overs, in conjunction with frozen pastry puffs and a couple simple ingredients you likely already have on hand is a fun way to upcycle your dessert!
Easy Apple Pie Turnovers
These apple pie pastries are great for using up left over Mrs. Smith’s Apple Pie, a slice or two is all you need to make a nice batch of apple pie Easter eggs. So, grab a Mrs. Smith’s Original Flaky Crust Apple Pie at Walmart and enjoy sharing the pie with family. Turn the leftover pie slices into awesome Easter desserts!
Begin a day or so ahead of time with a whole Mrs. Smith’s Original Flaky Crust Apple Pie. These apple pies are just like homemade pies, but they’re already made and ready for you to bake. They’re also the only frozen fruit pie made with real butter; we serve them as an everyday dessert as well as on special occasions. With that in mind, devour most of the pie with your family and friends, making sure to leave about two slices, or ¼ of the pie, untouched for this Easter egg pastry puff treat.
Make sure to thaw your pastry puffs according to the instructions on the package. Do this just before you get down to business. This may be the longest part of making these apple pie dessert pastry eggs…
Toss the slices of pie into a bowl and break it up nicely, mixing the crust and the filling together with a stiff spoon or fork.
Now that our pastry puffs are thawed, and on a lightly floured surface, roll them out a little thinner than their original thickness. Use a cookie cutter to cut shapes. I’m using Easter egg cookie cutters, but like I said – you can use any shapes for any occasion all year long!
Once the shapes are cut, brush the edges of one side with a butter mixture, found in the printable recipe below. Next, poke each pastry all over with a fork, this helps it not puff so much when it bakes.
Spoon a heaping tablespoon of the mixed up Mrs. Smith’s Apple Pie into the center of each pastry. Stuff as much as you can fit into the pastry while still being able to seal the edges!
Place the second pastry on top of the first, pressing the edges and pinching them with your fingers, you can crimp them with a fork if you feel they need a little extra help, but usually not necessary. Brush the entire pastry lightly with the butter mixture. Brushing with the mixture will help firm up the pastry puff when it bakes and give it a little extra cinnamon sugar flavor.
Bake at 400 degrees for 17 minutes or until golden brown. Allow to cool for at least 20 minutes. While they’re still hot, if you feel that the puff is standing too tall, use an oven mitt or towel to press down lightly on the top of the pastry to thin them out a bit.
Once your pastries have cooled, decorate with icing and edible embellishments!
10 minPrep Time
17 minCook Time
27 minTotal Time
- Preheat oven to 400 degrees
- Thaw your pastry puffs according to the package
- In a medium bowl, break up and mix 2 slices of Mrs. Smith's Original Flaky Crust Apple Pie
- Melt butter on stove or in microwave
- Whisk together melted butter, cinnamon, and granulated sugar in a small bowl
- On a floured surface, roll pastry puffs slightly thinner than the original thickness
- Cut pastries into shapes using cookie cutters or a knife
- Brush butter mixture onto the pastry edges
- Add a heaping table spoon of apple pie mixture to each pastry
- Top with second pastry, press and crimp edges
- Brush with butter mixture
- Bake for 17 minutes or until golden brown
- Remove from oven and allow to cool
- Decorate with icing and edible embellishments
- Share with family and friends!
I decided to use Mrs. Smith’s Apple Pie this time around because I had a hankering for apple pie and upcycling the leftover pie slices into a delicious and festive spring dessert seemed like a great idea. Next time I’m going to try this with the Edwards Cookies n Crème Pie!
How will you upcycle your Apple Pie?