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 1/4 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 1/8 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