Do we all need a little break today from the 12 Days of Christmas Cocktails? I know I do! How about some dessert today? These cute little individual Salted Caramel Apple Pies are so easy to make hard to not eat just one!
I saw on Pinterest little individual pies like these. and thought they looked so tasty, I knew I had to give them a try. Salted caramel and apples is such a yummy combination. By combining those delicious flavors into little mini hand held pies is brilliant. Perfect for portion control, but only if you east just one. I must admit, I had more than one!
And just to make it extra caramel-ly, I drizzled some caramel sauce on top of these Salted Caramel Apple Pies. If you do that, have a napkin handy when you’re eating them cuz they get a bit messier, but well worth it!
Salted Caramel Apple Pies
Ingredients
- 1 box refrigerated pie crust
- 1 large apple, peeled and chopped into small pieces
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh squeezed lemon juice
- 1/8 cup sugar
- 1 teaspoon all-purpose flour
- 6 store-bought caramels, diced into about 4 pieces each
- Sprinkle of sea salt
- 1 large egg
- 1 tablespoon water
- Sugar in the raw for dusting on top
- Optional: Caramel syrup
Instructions
- Preheat oven to 425 degrees. Line a cookie sheet with parchment paper.
- In a mixing bowl, combine apples, lemon juice, flour, sugar, and cinnamon and diced caramels. Set aside.
- In small bowl, mix egg with water and set aside.
- Unroll pie crusts. Using a circular cookie cutter or glass, cut out as many circles as you can. I used a glass that was 3 1/4″ wide and got 8 circles per sheet of dough. If you want to roll out the pie dough scraps you could probably get a few more circles cut out.
- Place half of the crusts on cookie sheet. Top each pie crust circle with a spoonful of the apple/caramel mixture. Make sure each piece has about 4 or more caramel pieces on it. Sprinkle each with a bit of sea salt. Top each pie with another pie crust circle. Use the tines of a fork to press the edges of the crusts together to seal the top crust to the bottom. Make an X on top with a small knife to slice vents on each pie.
- Brush the tops of each pie with a bit of the egg mixture then sprinkle with sugar.
- Bake in until golden, about 12-15 minutes. Allow to cool on a cooling rack. Store pies in airtight container.
- Optional: Drizzle some of your favorite caramel sauce over each pie for extra caramel goodness!