Salted Caramel Apple Pies (Printer-Friendly Version)

Flaky mini pies with tart apples and salted caramel for warm autumn indulgence.

# What You'll Need:

→ Filling

01 - 4 cups diced Granny Smith apples (about 4 medium apples)
02 - Juice of 1 lemon
03 - 1/2 cup granulated sugar
04 - 1/2 cup packed light brown sugar
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg (optional)
07 - 1/4 teaspoon salt
08 - 2 tablespoons cornstarch
09 - 2 tablespoons water
10 - 1 teaspoon vanilla extract

→ Crust

11 - 1 pre-made pie crust
12 - Flour for dusting dough
13 - Nonstick cooking spray

→ Topping

14 - Salted caramel sauce for drizzling

# Steps to Follow:

01 - Preheat oven to 375°F. Spray a 12-cup muffin tin generously with nonstick cooking spray to prevent sticking.
02 - In a large bowl, mix diced apples with lemon juice, granulated sugar, brown sugar, cinnamon, optional nutmeg, and salt. Let sit for 10 minutes to draw out juices.
03 - Combine cornstarch and water in a small bowl until smooth. Add slurry and vanilla extract to the apple mixture and stir gently to coat evenly.
04 - On a lightly floured surface, roll out pie crust to 1/8 inch thickness. Cut twelve 4-inch circles using a round cutter.
05 - Place each dough circle into muffin tin cups, pressing gently to line the bottom and sides without tearing.
06 - Spoon apple filling into each crust-lined cup, filling about three-quarters full to allow bubbling during baking.
07 - Drizzle a generous amount of salted caramel sauce over the filling in each mini pie.
08 - Optionally, create a lattice or cover each pie with a second crust piece, cutting small slits for steam ventilation.
09 - Bake in preheated oven for 20 to 25 minutes, until crust is golden brown and filling is bubbling.
10 - Allow pies to cool in the tin for a few minutes before removing. Serve warm, drizzling additional salted caramel if desired.

# Additional Tips:

01 - Chilling the dough ensures a flaky crust; avoid using warm dough to prevent toughness.
02 - Watch baking time closely to avoid overbaking, which dries out the filling, or underbaking, which leads to sogginess.
03 - For a thicker filling, add an extra tablespoon of cornstarch if mixture seems too runny.
04 - Mini pies can be baked fresh or prepared ahead by refrigerating filled crusts; bake within 3 days for best results.

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