Prep 1 hr
Cook 15 mins
Notes: The cubed apples should be no larger than the size of corn kernels to ensure they become tender during the quick 15-minute bake time. Adapted from Just A Taste.
- 1 (14 1/8 ounce) boxstore-bought roll out refrigerated pie crusts (2 rolls)
- 2 cups peeled and diced Granny Smith apples (about 3 apples, diced small)
- 2 teaspoons all-purpose flour
- 1 teaspoon cinnamon
- 1⁄4 cup sugar
- 1 large flake sea salt
- 8 -10 store-bought soft caramels, rough chopped
- 2 teaspoons fresh lemon juice
- egg wash (1 egg whisked with 1 Tablespoon water)
- crystal sanding sugar
- Preheat the oven to 425ºF and line a baking sheet with Silpat or parchment paper. Set aside.
- In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar and flour. Mix until apples are thoroughly coated. Set aside.
- Unroll the pie dough onto a well-floured surface. Using a 3-inch circular cookie cutter or glass, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue cutting out circles until you run out of dough.
- Spoon 1 tablespoon of the apple filling into the center of half of the pie circles. Make sure to leave enough of a border around the filling to seal them shut. Do not overfill.
- Top the apple filling with a few pieces of caramel. Top the filling with a portion of the chopped caramels and a pinch of sea salt.
- Brush around the edges of the dough with a finger dipped in egg wash.
- Place a second dough circle on top each filled circle then use a fork to crimp the edges together.
- Brush each pie with the egg wash and cut two vents on the top of each pie with a sharp knife. Sprinkle the pies with crystal sanding sugar and place on prepared sheet pan.
- Refrigerate for 20-30 minutes.
- Bake the pies for 15 minutes or until they’re golden brown. Allow to cool about 10 minutes before serving; filling is hot.