Prep 1 hr
Cook 15 mins
When you want a change from the same old apple pie, these miniature apple pies are a nice alternative.I find the double crust and the smaller size of the pies a good balance for the sweetness of the filling.These are best served warm with a good quality vanilla ice cream.
- 3 granny smith apples, peeled, cored and chopped
- 3⁄4 cup brown sugar
- 3 -4 tablespoons butter
- 1⁄4 cup apple juice
- 1⁄4 cup heavy cream
- 1⁄4 teaspoon apple pie spice
- 1 tablespoon cornstarch
- 1⁄4 cup soft caramel (about 8 pieces)
- double crust, pie mix prepared
- 1 egg, lightly beaten
- Combine apples, sugar, butter,juice, cream, spices, cornstarch and caramels in a skillet.
- Bring to boiling over high heat, stirring frequently, 8-10 minutes.
- Lower heat to medium; cook for another 2-3 minutes.
- Remove from heat.
- Preheat oven to 425 degrees.
- Roll pie crust out to 1/4" thickness.
- Cut out circles just large enough to fit 12 3" diameter muffin cups with a bit of overlap all around the edge.
- Cut slightly smaller circles for lids.
- Press dough on bottoms and up sides of muffin cups overlapping rim slightly.
- Fill each cup with a scant 1/4 cup of filling.
- Brush edges of smaller circles with egg.
- Place smaller circles on top of filled cups; pinch pastry edges together to seal.
- Pierce top of pie cups or cut out with miniature cutters before brushing on egg wash.
- Bake at 425 degrees for 15 minutes or until filling is bubbly.
Yummy, and not hard to make. I used heavy cream (it's what I had on hand) and water in place of the apple juice (no juice on hand). I thought the final product might be runny, but not at all. The flavor is very good. I served them warm from the oven with french vanilla ice cream - a big hit here at our house! I already have requests from my family to make again - thanks for such a good recipe!