Description
Adorable mini apple pies with a caramel center and a beautiful lattice crust, perfect for individual servings.
Ingredients
Scale
2 tbsp. butter
2 Granny Smith apples, finely chopped
1/4 c. packed brown sugar
2 tbsp. granulated sugar
2 tsp. cinnamon
1/2 tsp. ground nutmeg
1 tbsp. cornstarch
Juice of 1/2 lemon
All-purpose flour, for surface
2 refrigerated pie crusts (such as Pillsbury)
1 c. caramel (warmed in microwave to make spreadable, if necessary)
Egg wash, for brushing
2 tbsp. cinnamon sugar, for sprinkling
Instructions
- Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Step 2: To make the apple filling, melt butter in a large pot over medium heat. Add apples and cook until they begin to soften.
- Step 3: Add the brown sugar, granulated sugar, cinnamon, and nutmeg, and stir. Let cook for a few more minutes.
- Step 4: Stir in the cornstarch and lemon juice. Remove from the heat and let the filling cool slightly.
- Step 5: Roll out one refrigerated pie crust on a floured work surface. Slice it into strips that are about 4 inches long and 1/2 inch thick. Set aside.
- Step 6: Unroll the second pie crust and use a 3-inch cookie cutter to cut out rounds. Place the rounds on the prepared baking sheet.
- Step 7: Spoon a small amount of caramel into the center of each circle and top with the apple pie filling.
- Step 8: Weave a lattice top by placing half the dough strips over the filling in one direction, then the remaining half in the other direction.
- Step 9: Use the same cookie cutter to trim off excess dough from the lattice. This will also help seal the crusts together.
- Step 10: Brush the pies with egg wash and sprinkle with cinnamon sugar.
- Step 11: Bake for 28 to 30 minutes, or until golden brown.
- Step 12: Let the pies cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American