Imagine a dessert so irresistible, it fits perfectly in the palm of your hand and delivers an explosion of autumn flavors with every single bite. These Mini Salted Caramel Apple Pies are not just a dessert; they're a miniature masterpiece that combines the classic comfort of apple pie with the decadent richness of salted caramel. Whether you're hosting a dinner party, looking for a crowd-pleasing treat, or simply craving something sweet, these adorable individual pies will transform your dessert game and leave everyone begging for more!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of unsalted butter, chilled
- 1/4 cup of sugar
- 1/2 teaspoon of salt
- 1/4 cup of ice water
- 3 cups of apples, peeled and sliced
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- 1/4 cup of salted caramel sauce
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the pie crust by combining flour, salt, and sugar in a large mixing bowl. Cut the chilled butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up and the gluten to relax.
- While the dough chills, prepare the apple filling. Peel and slice apples into small, uniform pieces. In a bowl, mix sliced apples with brown sugar and cinnamon, ensuring the apples are evenly coated.
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly to prevent sticking.
- Remove the chilled dough and roll it out on a lightly floured surface to approximately 1/8 inch thickness. Use a round cookie cutter or glass to cut circles large enough to line the muffin cups with some overhang.
- Carefully press the dough circles into each muffin cup, ensuring they cover the bottom and sides completely. Trim any excess dough hanging over the edges.
- Fill each pie crust with the prepared apple mixture, leaving a small space at the top for the caramel sauce.
- Drizzle salted caramel sauce over the apple filling in each mini pie, distributing it evenly.
- Cut additional dough circles for the pie tops. You can create a traditional top crust, lattice design, or cut decorative shapes. Place the top crust over each mini pie.
- Crimp the edges of the top and bottom crusts together to seal. Cut small vents in the top crust to allow steam to escape.
- Brush the tops of the pies with beaten egg wash to create a golden, shiny finish.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the mini pies cool in the tin for 10 minutes. Carefully remove them and transfer to a wire rack to cool completely.
- Optional: Drizzle additional salted caramel sauce over the cooled pies before serving. Serve warm or at room temperature.
Tips
- Keep your butter extremely cold when making the pie crust - this ensures a flaky, tender texture.
- Use firm, tart apples like Granny Smith or Honeycrisp for the best flavor and texture in your filling.
- Don't overfill the mini pie crusts - leave a little room for the caramel sauce and to prevent overflow during baking.
- For a more uniform look, use a round cookie cutter or glass to cut perfect pie crust circles.
- Make sure to create small vents in the top crust to allow steam to escape and prevent soggy bottoms.
- The egg wash is key to achieving that beautiful golden-brown, glossy finish on your mini pies.
- Let the pies cool slightly in the muffin tin before removing to help them set and prevent breaking.
- For an extra indulgent touch, serve these mini pies slightly warm with a scoop of vanilla ice cream.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
