Directions

1. Put white sugar and water in a medium sized pot, stir once to get all the sugar wet and turn the heat on medium-high. Let the sugar and water cook while stirring as little as possible (or not at all). The sugar should bubble a bit as it cooks. Once it reaches a light amber, it will be very close to done. As soon as the caramel turns a golden brown color, turn the heat off and slowly whisk in the heavy cream. Be careful as the caramel will bubble a lot at this point. Once the heavy cream is whisked in, add the butter and sea salt. Stir until butter is completely melted and then pour the sauce over cooked apples. Mix together well and let cool.
2. Make 12 mini pie shells using your favorite pie crust recipe and large muffin tins. Freeze shells for an hour and then fill each pie about 3/4th full of filling. Roll out some extra dough and brush with egg wash. Cut in strips and lay across the top of each shell to make lattice. Sprinkle on some cinnamon sugar and sea salt and then bake in a 400 degree oven for 20 minutes or till golden brown.