Last week, my family and I went apple picking. I have great big bags of apples in my fridge. I had a jar of salted caramel sauce. My daughter’s favorite way to eat apples is sliced and dipped in this delicious sauce which you can buy at Trader Joe’s. I also happened to have some Pillsbury pie crust in the freezer. So I made some apple pies.
Notice there is no apologizing for the prepared pie crust today. I have tried to make pie crust and it really isn’t my thing. Maybe one of these days, I will get it right but for now Pillsbury does the trick. I brushed the crust with a little melted butter and I have not received a complaint yet about my pies. They might not be like your grandmother’s homemade pie but they taste pretty good.
For some reason, making food in mini form always makes things disappear. Last year, I made these Itty Bitty Concord Grape Pies for Pie Party Live and I think the cuteness factor made everyone want one. It is also easier to eat a mini pie than cut a piece from a larger one. These mini pies are as cute as ones you see in a bakery or pastry shop. Enjoy!
If you are going to make these mini salted caramel apple pies, here are a few tips in making sure they turn out right:
**Do not overfill the muffin tins as they will be hard to remove from the pan.
**Slice the apples very thin and cut them into smaller pieces. Thin apples will cook quicker as there is not a long baking time for these pies.
**Make sure there is not a lot of liquid in the filling as they will spill over and the sugar will have the pie stuck to the pan.
**Roll the dough at room temperature on wax paper.
**If you cannot find salted caramel sauce, use regular caramel sauce and add a bit of salt to the filling.
- 2 medium apples, peeled, cored, sliced and chopped
- ¼ cup salted caramel sauce
- ½ tsp cinnamon
- 1 (9 inch) prepared pie dough
- 2 TBS melted butter
- Preheat oven to 375 degrees.
- Mix together apples, caramel sauce and cinnamon. Set aside.
- Roll out the pie crust on wax paper and using a biscuit cutter, make 6 to 7 rounds depending how big your muffin tin is. Reroll the scraps and make 24 to 28 strips (4 per pie).
- Place each round in a muffin cup and press so that it fits nicely. Fill each cup with filling making sure the tins are not overfilled. ( Do not pour any extra liquid from pie filling in the cups as this will spill over when baking.) Top pies with dough strips to make a lattice topping. Brush with melted butter.
- Bake for 15 to 20 minutes or until pies are cooked and golden brown.
- Cool for 20 minutes before removing. Remove carefully sing a metal knife.