Mini Salted Caramel Apple Pies

Baking instructor Nancy Burgeson makes apple pies that are perfect for eating the whole thing by yourself!

Nancy is offering a virtual Truffles class on Thursday, September 24th.  Call Rosemount Community Ed for more information at 651-423-7920.    She’s also offering this class in-person in Rogers.  Contact the Rogers Community Education for information (763-241-3400).


Preheat oven to 375 degrees.

2 large apples-your choice of kind-peeled and cut into small pieces (2 cups)
¼ cup granulated sugar
2 tsp. all-purpose flour
2 tsp. fresh lemon juice
½ tsp. cinnamon
½ tsp. salt
½ cup Kraft Caramel Bits or any soft caramel candies

Note:  if using caramel squares they will need to be cut in very small pieces.

Flaky Sea Salt

1 large egg
1 Tblsp water
Sanding sugar (optional)

Piecrust from scratch (double batch) or 4 purchased piecrusts

Line a cookie sheet with parchment paper.

Mix together apples, sugar, flour, lemon juice, cinnamon, and salt until well combined.

Using a 3-inch round cookie cutter, cut out a total of 32 circles.

Arrange 16 of the circles on the parchment paper.

Spoon 1 heaping tablespoon of apple filling onto center of each circle. Leaving a 1/4-inch border around filling.

Sprinkle Caramel bits over apple filling and sprinkle lightly with sea salt.

Whisk together egg and water in a small bowl, and brush some of the mixture around the dough edges  of the filled rounds.

Top each filled round with remaining 16 dough rounds.  Crimp together top and bottom rounds with a spoon or a fork.

Brush the tops of each pie with remaining egg mixture.

Using a sharp paring knife cut small slits in each pie top.

Sprinkle with sanding sugar

Bake in preheated oven until pies are a nice golden brown, 15-20 minutes.

Cool on baking sheet about 30 minutes before removing.


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