We went to an apple orchard recently and have enough apples to survive off of for a year. Okay, maybe not that long but it feels like it. A few days ago, I made these mini pies and they are really good. I think I may try to make one whole pie next time. Although, the mini pies are nice for a little treat… if you can just eat one. They’re also great to put in your child’s lunch for a treat.
I hope you enjoy!
Refrigerated pie dough
1 1/2 cups apples, sliced and peeled (cut them into the size of corn kernels)
2 teaspoons of lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
6 store-bought caramels (cut into fourths)
Egg wash (1 egg, whisked with 1 tablespoon water)
sugar for outside of pies
Preheat oven to 425 F.
In a small bowl, add the apples, lemon juice, cinnamon, sugar, and flour. Mix to incorporate. Sprinkle a little flour onto a cutting board. Unwrap 2 refrigerated pie dough crusts onto the cutting board. Take a glass or cookie cutter (the glass I used is 3 inches in diameter) and cut out the pie crusts. I was able to get 16 all together.
Line baking sheet with parchment paper and lay the pie crust on sheet. Divide the apple mixture and caramel evenly onto the pie crusts. Add a pinch of sea salt to the top of each. Place the tops of the pie crusts over the mixture. I slightly rolled out the tops to fit them easier. Using a fork, crimp around the edges of the mini pies.
With a knife, cut two holes on top of the pies. Brush each apple pie with the egg wash. Sprinkle them with sugar and put into the oven for 15 minutes or until golden brown.
Take out of the oven and let the pies rest for 10 minutes. Store in an airtight container or you can choose to devour several. I kept them in the refrigerator and warmed them up in the microwave for 10-15 seconds.