Salted Caramel Apple Mini Pies

Salted Caramel Apple Mini Pies

Fall = apple and pumpkin desserts.

A classic dessert is apple pie, but like the rest of America I have become obsessed with salted caramel.  So why not combine apple pie and salted caramel for the ultimate apple pie experience?  Pretty genius.

Salted Caramel Apple Mini Pies

I also wanted to make a dessert that would be easy to store and quick to grab when I am craving something sweet throughout the week.  I have seen recipes for hand pies floating around on the internet and I did not want to go through the rigmarole of making homemade pie crusts.  I know, I know call me lazy.  I am guilty of it.  Normally, I do make my own pie crusts, but it was Sunday and I wanted to make this dessert as pain-free as possible.

Salted Caramel Apple Mini Pies

Using store bought pie crusts saves time and energy, which is a win-win in my book.  Feel free to make your own pie crust if you would like–this recipe calls for two pie crusts if you choose to make your own.  I also prefer to use caramel bits instead of the wrapped individual caramel squares you may find in the baking aisle.  The caramel bits are already small and unwrapped, which saves additional time when you are making this dessert.

Salted Caramel Apple Mini Pies

The caramel will melt into the apple pie filling and the sea salt will be a great contrast to the sweetness of pie.  These salted caramel apple mini pies are great to have on hand as a snack or dessert and you can easily bring them to work or a gathering with friends as a treat.

Salted Caramel Apple Mini Pies

Indulge a bit the next time you are craving apple pie and add a little caramel and sea salt to your recipe.  You won’t regret it.

Salted Caramel Apple Mini Pies

As always,

Bon Appeteek

Recipe adapted from Just A Taste’s Salted Caramel Apple Hand Pies.

Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 14 mini-pies

The Players: 

2 Pillsbury Pie Crusts
2 small Granny Smith apples
juice of 1/2 a lemon
1/8 C granulated sugar, extra for sprinkling
1/8 C brown sugar
2 t cinnamon
2 t all purpose flour
1 t course ground sea salt
1/3 C caramel bits

The Rules:

  1. Preheat oven to 425 F and line cookie sheet with silicone baking mat or parchment paper.  Remove the pie crusts from the refrigerator so they are easier to work with.
  2. Peel and core your apples.  Dice the apples into small cubes (~the size of your pinky nail).  Place in medium mixing bowl.
  3. Add juice of half a lemon, brown sugar, granulated sugar, cinnamon, and flour.  Mix well.
  4. Unroll your pie crusts onto a floured surface.  Using a cup with a 3-inch diameter, punch out circles from the pie crust.  Gather the remaining scraps of pie crust and knead to form another ball of dough, flatten with rolling pin so that the pie crust is the same thickness as the previously cut out dough, punch out more circles.  (Note: You should have enough dough for 28 circles = 14 mini pies)
  5. Spoon 1 heaping tsp of the apple mixture into the center of half the pie crust circles.  Make sure you leave a border around the circumference of the crust so that you can seal it later.  Add 4-5 caramel bits and a pinch of sea salt on top of the apple mixture.
  6. Slightly stretch another pie crust round and place over the piece with the pie filling.  Using a fork, firmly press down with the tongs around the perimeter of each pie round, sealing the edges closed.
  7. Brush each mini pie with the egg whites.  Using a sharp knife, slice two slits on the top of each pie.  Sprinkle the top of each pie with a pinch of granulated sugar.
  8. Transfer 7 pies to cookie sheet and bake for 15 minutes.  Remove from the oven and transfer pies onto a cooling rack.
  9. Place remaining pies onto the cookie sheet and bake for 15 minutes.  Remove from the oven and allow to cool
  10. Enjoy the pies warm or cold.  Optional: serve with a side of vanilla ice cream.

Cherry Crunch Tarts

Cherry Crunch Tarts

Today was my weekly grocery shopping day.  It is one of my favorite activities during the weekend.  I lose track of time every time I go to the grocery store.  Don’t get me wrong, I love making grocery lists, but there is something to be said for the awesome finds you can stumble across in the grocery store.  That is exactly what happened today.

Cherry Crunch Tarts

I went into the store with a plan to make salted, caramel, apple hand pies.  I am still making those little pies, but that’s a recipe for a different day.  I was in the baking aisle stocking up on chocolate chips and all sorts of goodies when Andrew exclaimed about the Keebler Graham Cracker Pie Crusts.  This is very unusual since Andrew’s feelings about grocery shopping are the polar opposite of mine.  Despite his love for all the yummy food I make, he does not enjoy these grocery missions.  He is more of an efficient shopper.  Go in. Grab a basket.  Once the basket is full.  Check out.  But I am lucky because he will appease me and join in on these weekly adventures :)

Cherry Crunch Tarts

He recalled this recipe for Cherry Crunch Tarts that his mom used to make.  He even went as far as to call her while we were at the grocery store so that we could buy all of the ingredients for the tarts.  I have never seen him this excited during a grocery mission.  Obviously, I made the tarts today.

Cherry Crunch Tarts

These are great because they are simple, ready in less than 30 minutes, and they look and taste as if you whipped them up from a french bakery.  My immediate thought was that these would be perfect for the holidays.  The fact that they are personal size means easy clean up–added bonus!

Cherry Crunch Tarts

I am going to explore future recipes with alternative pie fillings, but I believe that the tart and sweet taste of the Cherry Crunch Tarts will always be my favorite.

As always,

Bon Appeteek

Recipe adapted from the Creating Magic Moments: 23 Desserts and Treats for Memorable Holidays (cookbook)

Prep Time: 5 minutes
Cook Time: 22 minutes
Servings: 6

The Players:
1 4oz package Keebler Ready Crust Single Serve Graham Cracker Pie Crusts
1/4 C egg white beaters
1 21 oz can cherry pie filling
juice of 1/2 lemon
1 T granulated sugar
1 T brown sugar
3 T all-purpose flour
3 T quick oats
2 T butter, melted

The Rules:

  1. Preheat oven to 375 F.
  2. Brush the pie crusts with the egg white.  Place in oven for 2 minutes then remove and set aside.
  3. In a medium mixing bowl combine the cherry pie filling with the lemon juice.
  4. In a small mixing bowl combine the remaining ingredients.
  5. Divide cherry pie filling amongst pie crusts.  Top with oatmeal crumble mixture.
  6. Bake the cherry tarts for 20 minutes.  Remove from the oven and allow to cool for ~10 minutes.  Serve warm or cool.