These little handheld mini pies are what dreams are made of. They're packed full of fragrant apples and a fresh, homemade caramel. The crust is so tender and flaky.
Watch me make Caramel Apple Mini Pies here
There are several things to be noted about this dish...things that should be paid close attention to in order to have a successful result. So let's start with the dough...
A note about the dough
Once all of the wet and dry ingredients have been added together, your dough should resemble wet sand and should come together easily without falling apart. If you have a food processor that you can make the dough in I would highly recommend it for this stage...mainly for a couple reasons; it will reduce the amount of time needed for you to actually hand mix these items in and will improve results. What a machine will do that hands won't be able to allow the butter to cut through so well, that you achieve that we sand look and feel. Secondly, using a food processor will ensure that each ingredient is evenly distributed. When using cutting the circles, be sure to use something that measures about 2 inches in diameter. Using different sizes will change the number of pies.
All about the apples
I used Granny Smith apples for this recipe because of their tart flavor and extra crisp texture. Cutting the apples very small is going to be paramount here because these pies have a short bake time and if they're not small enough, the apples won't cook. Additionally, the pies are small so you'll want to make sure the apple pieces are small as well!
If you want to make your own caramel, that would be the absolute best bet but these would also be great using store-bought caramels. I have included very detailed directions on how to make your own caramel at the link below in my fruit dip video.
How to assemble caramel apple mini pies
To start, you'll want to make sure that your apples have been chopped small, after you have added the dry ingredients listed place a small spoonful atop each square of dough. Next, spoon over a bit of caramel and top with another round of dough. FIRMLY PRESS the dough around the edges to make each circle meet. Follow up by using a fork to gently seal the edges and create a pattern. Once all of the pies are complete, cut a couple slits at the top with a sharp knife. The egg wash is optional, it is used to create a shiny, golden brown look. Last, the pies are ready to BAKE!!!
Caramel Apple Mini Pies are tender and flaky mini pies that are filled with the perfect amount of caramel and apples.
FOR THE FILLING:
12 Werther’s soft caramels, roughly chopped
¼ cup heavy cream
--or, half of my caramel recipe; listed separately
1 teaspoon all-purpose flour
1 cup Granny Smith Apples, diced and peeled very small
½ teaspoon cinnamon
2 tablespoons cup sugar
1 teaspoon fresh lemon juice
FOR THE DOUGH:
½ teaspoon salt
2 cups all-purpose flour
1 cup butter, cut into cubes
- For the filling-If making your own caramel see separate instructions. If using store-bought caramels, melt the caramel together with the heavy cream in a small saucepan, let cool slightly. Cut apples into tiny pieces (about ¼ inch in size). Combine apples, cinnamon, sugar, flour, and lemon juice in a bowl; mix well. and set aside
- For the dough: Combine dry ingredients in a bowl. Using a food processor or pastry blender, cut the cold butter into the dry ingredients until the mixture resembles wet sand. Stir in sour cream, mixing thoroughly. Turn the dough out onto a well-floured surface. Use a rolling pin, roll the dough out into a thin sheet (about ⅛ inch thin). Use a perfect circle to cut dough rounds into 16 circles, you may have to bring the dough together and roll again.
- Place 8 of the circles on a baking sheet and top with apples and caramel, one pie at a time. After each pie has been topped with the filling, place another round of dough on top. Press firmly to seal the ends, first use your fingers then use a fork. Cut 2 slits in the top of each pie; brush with egg wash. Bake at 425 degrees or until pies are golden brown.
- Prep Time: 30 minutes
- Cook Time: 20 minutes