Don’t you just love that pie season is upon us? Oh, just a thought about the aroma in my kitchen makes me want to start baking. Especially if it’s warm apple pie. It’s my favorite one. -And of course, it’s a must to add a scoop of vanilla ice cream as a topping. Oh man, it’s so good. There are so many different ways to use apples in a recipe and the list is long, but one thing is for sure, my Caramel-Apple Mini Pies is exactly what you want to try this Fall.
These hand apple mini pies are super simple to make. In fact, they can be individually made or totally freezable if you make them in batches and save them for later. But I will warn you, these pies have a yummy flaky crust and will not last long enough in your home. I’ve made them before and since it’s been so gloomy and raining here in Florida, I was in a mood for them.
Although this time around, I decided to drizzle caramel sauce as a topping. Since no fork or spoons are needed to enjoy them, these yummy Caramel-Apple Mini Pies can be grabbed by your hands. Granted, the caramel makes them a tad messy, but who cares, that’s what paper towels or wipes are for.
For this recipe, I used two shortcuts. One being that I purchased pre-sliced apples from the market. This was so much easier than coring and peeling the apples. I cut each apple slice into small pieces, then added light brown sugar, flour, apple juice, and nutmeg in a large pot. On medium heat, allow your apple mixture to boil. Simmer until apples are tender, stirring frequently. Remove from heat after about 8 minutes. Let the mixture cool completely.
Place your mixture in a large bowl, then stir in two tablespoons of dulce de leche.
For the dough, I used frozen pastry dough sheets. I recommend that you remove your pastry dough sheets from your freezer at least 10-15 minutes before you’re ready to fill your pies. You’ll want your dough to be thawed to make it easier when using a round cookie cutter or medium size glass as I did to cut my dough in shape.
On a lightly floured surface, roll out your dough. Place down the rim of your glass firmly onto your dough. This would be a great time to preheat your oven to 375° degrees.
Take wax paper and line your baking sheet. Take one round pie crust and place it on your wax paper. Spoon your apple pie mixture in the middle of your pie dough. Place another pie crust and place it on top. With using a fork, go around the edges to make a pie crust imprint.
Before placing your pies in the oven, brush the edges of the dough with one egg.
You will want your pies to bake for 15 minutes or until the edges are brown. Let them cool completely.
These hand-stuffed mini pies look amazing already. They’re golden brown and have a flaky crust. But missing one thing. That’s right, bring on the caramel drizzle.
For the caramel sauce, I also used a 1/2 cup of dulce de leche and three tablespoons of heavy whipped cream. Whisk until your sauce becomes a liquid form, but still firm. The consistency of your sauce should not run.
My family can’t get enough of these tasty Caramel-Apple Mini Pies. They turn a classic apple pie into an absolute dream.
Just when you’ve tasted all that the season of Fall brings, along comes this delightful individual rustic dessert.
So tell me, what are some of your favorite ways to make an apple pie?
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