All the flavors of a classic fall treat – with none of the mess!
These charming mini candy apple pies are the perfect individual portion, chock full of apples, caramel and just a pinch of flaky sea salt.
And they are so easy too – just unroll refrigerated pie crusts, cut out circles with a glass and fill.
Serve them out of hand, with a fork, or even with a scoop of ice cream!
They can be made in advance too – assemble and freeze unbaked, and just add a few more minutes to the baking time.
Candy Apple Mini Pies:
- 2 tart apples (like Granny Smith), peeled cored and chopped into small dice
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- Pinch of kosher salt
- 2 pie crusts (store bought or home made), at room temperature
- 9 soft caramels, each cut into 4 pieces
- Flaky sea salt
- 1 egg beaten with 1 tablespoon water
- Raw sugar, for sprinkling
Combine the diced apples, sugar, cinnamon and salt in a small saucepan. Bring to a boil, stirring constantly; reduce heat and simmer for 10 minutes. Allow to cool (you can pop the pan in the fridge to speed things up).
Pre-heat the oven to 375 degrees; line a baking sheet with parchment paper.
Use a glass or cookie cutter to cut circles out of one of the pie crusts – place on your prepared baking sheet. Top each with some of the apple filling, 3 pieces of caramel and a bit of flaky sea salt. Cut circles out of the remaining pie crust and top the filled crusts, pinching the edges to seal.
Use a fork to crimp the edges, and brush with the beaten egg. Sprinkle generously with the raw sugar and cut small slits in the top to allow steam to escape.
Bake for 18 – 20 minutes or till deep golden brown. Transfer to a cooling rack to cool – serve warm or at room temperature.