It’s been a minute since we’ve shared a recipe around here. It’s obvious that fall and food goes hand-in-hand. If you’re a foodie (like myself)… fall is the season you’re always looking forward to. I know most of you follow along for interior content, but from time to time, I like to pop in my favorite things… and this season- that happens to be lots of delicious recipes. Click through for the most adorable and delectable mini caramel apple pie recipe!
These pies aren’t too terribly difficult to make. I cheat and buy pre-made pie crust to save time and the entire process only takes about 30 minutes.
2 pre-made pie crusts
2 cups peeled and diced green apples (about 3 apples)
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 cup granulated sugar
a handful of soft caramels
2 tablespoons lemon juice
1 egg (for egg wash coating)
crystal sanding sugar
Preheat the oven to 425ºF and line a baking sheet with parchment paper. Set this aside, you’ll be happy you prepared this in advance once your pies are assembled!
In a small bowl, toss the diced apples, lemon juice, cinnamon, sugar and flour. Mix until the apples are thoroughly coated.
Flour your surface and turn the pie dough onto your prepped area. Use a rolling pin to spread the dough into an even 1/4″ layer. Using a cut & seal tool, cut out as many circles as possible. Roll out the scraps and continue cutting until you’re out of dough.
Spoon a tiny amount of the apple filling into the center of half of the pie circles.
Trust me when I say, you do NOT want to overfill these babies. Leave a border around the edge for sealing.
Dice up some of the caramels and top the apple filling with tiny pieces of caramel.
Place a second dough circle on top of the filling and using the cut & seal tool, press down to seal the pies. Make sure the edges are totally interlocked and smashed together.
Whisk the egg and brush the egg wash onto the top of each pie. After coating the pies in the wash, cut two little vents on top of each pie using a sharp knife. Sprinkle the pies with sanding sugar and pop them in the fridge for about 30 minutes.
Once the pies have chilled, bake them for 15 minutes or until they’re golden brown and cooked throughout.
Now that it officially feels like fall, I’m making as many caramel apple things as I possibly can! I made these pies for our backyard fall party and they were definitely a hit. I like that they’re small and work so well for entertaining because it’s a finger food. You can also make these in advance. They keep well in an airtight container… just pop them back in the oven before serving. It will crisp them up and melt the caramel inside.
What are your go-to fall recipes? I pretty much love all fall flavors: apple, cinnamon, pumpkin, chocolate, etc.