Caramel apples are the absolute best. Ever since I was little, at every harvest festival, boardwalk, and carnival, I got good old-fashioned apples dipped in warm caramel…
Well, these Salted Caramel Apple Mini Pies just changed the game.Not only do these pies have apples and caramel, but they have big flakes of sea salt, too! These three delicious autumn flavors combine inside a pocket of homemade buttery pie crust goodness – it doesn’t get better than that. When you bite into these babies, they are positively oozing with warm salted caramel, cinnamon, and sweet apple juice. You may not have noticed this before, but these are mini pies.
A.k.a tiny pies filled with magic.
That is not an exaggeration. Obviously, everything is better miniature, and these baby pies are no exception. Also, their teeny tiny size gives you another reason to have just one more… 😉This past weekend I went apple picking with my family in Vermont, when we visited my sister in college. The trees were packed with apples on every branch, and we took home a huge bushel. What shall I do with all of these apples, I pondered…? Hand pies was the answer.Followers, this is your warning: do not wait to make these. Do it now! They will be the biggest hit of the season, I promise! And, they only take an hour to make in all, even including chilling the dough!
Happy first official day of fall!
Salted Caramel Apple Mini Pies
Adapted from Just A Taste
Prep time: 1 hour
Cook time: 15 minutes
Yield: 12 hand pies
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 sticks butter (1 cup), diced into 1/2 inch cubes
- 1/2 cup plain yogurt (Greek works too!)
- 2 peeled and diced apples of your choice (dice them really small, about 1/2 inch across, so they soften in only 15 minutes of baking!)
- 1/2 teaspoon cinnamon
- 2 teaspoons freshly squeezed lemon juice
- 1/4 cup sugar
- 1/2 cup heavy cream
- 2 teaspoons all-purpose flour
- 10 Kraft (or another store brand) caramels, diced into tiny pieces (about the same as the apples)
- Flaked sea salt (or regular salt is you don’t have large flaked)
To make the dough:
- Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl. Work in the cubed butter with clean hands until the mixture is even in texture.
- Fold in the yogurt with a spatula and turn the dough out onto your lightly floured work surface.
- Knead the dough gently until it comes together, adding more flour if the dough’s still too sticky. Roll the dough into an 8×10 inch rectangle and fold it into thirds.
- Knead again, and roll it into another 8×10 inch rectangle. Cover it with plastic wrap and refrigerate for 30 minutes.
To make the filling:
- In a small bowl, combine all of the filling ingredients until thoroughly mixed and set aside.
To assemble the pies:
- Preheat the oven to 425*F and remove the dough from the fridge. Roll it out into a 14×14 inch square or until the dough is about 1/2 inch thick.
- Using a glass with about a 3-inch diameter, cut out as many circles of dough as you can. Continue cutting out as many circles as you can, re-rolling the dough scraps.
- Place half of the circles on a parchment paper-lined cookie sheet and fill them with about a tablespoon of filling each. The place 2-3 pieces of diced caramels on top and sprinkle a pinch of salt flakes. Do this to each base.
- Place the other circled on top of the filled bases and pie filling, and crimp the edges down to seal with a fork. Make two slits with a knife on top of each mini pie for air to escape.
- Bake for about 20 minutes, or until golden brown on top.
- Serve 10 minutes after baking, or later on after a 15-second burst in the microwave to get the caramel nice and gooey!