Mini Salted Caramel Apple Pies
Use your favorite pie dough recipe to make these mini pies. They will be baked in a large muffin tin. To make an egg wash for brushing on the dough, beat an egg well with 2 teaspoons water.
Ingredients
- 1/4 cup butter
- 12 green apples, peeled, cored, and diced
- 1 1/4 cups sugar
- 3 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoons ground or grated nutmeg
- About 1 1/2 pounds pie dough
- Egg wash, for finishing
- Cinnamon sugar, for sprinkling
Directions
- Melt the butter in a medium pot over medium heat, then add apples. Add the sugar, cornstarch, cinnamon, allspice, and nutmeg and stir together. Cook, stirring occasionally, until the apples are tender but not falling apart, about 15 to 20 minutes. Transfer the apples to a large bowl and let cool.
Caramel Sauce
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/2 cup butter
- 1 1/2 teaspoons sea salt
Directions
- Combine the sugar and water in a heavy medium saucepan, stirring briefly so all the sugar is wet, and set the pan over medium-high heat. Let cook, without stirring, until the sugar reaches a rich golden-brown color. Take the pan off the heat and slowly whisk in the heavy cream, taking care because it will bubble up a lot. Once the heavy cream is whisked in, add the butter and sea salt. Stir until the butter is completely melted and then pour the sauce over the cooked apples. Mix together well and let cool.
- Roll the pie dough out and cut it into circles a couple inches larger than the diameter of muffin cavities in your pan. Use them to line 12 large muffin pan sections. Freeze the shells for 1 hour.
- Preheat the oven to 400 F. Spoon the caramel-apple mixture into the mini pie shells, each about 3/4 full. Roll out extra dough and/or dough trim to cut into strips for a lattice topping on the mini pies. Brush the dough with egg wash and sprinkle lightly with cinnamon sugar and sea salt.
- Bake until the dough is golden brown, about 20 minutes. Let cool in the pan, then remove to serve.
