Mini Caramel Apple Pies

Ingredients (makes 8–10 mini pies)

Pie Crust

• 2 ready-made pie crusts
  (or homemade: 2 1/2 cups flour, 1 cup cold butter, 6–8 tbsp ice water)

Apple Filling

• 3 medium apples, peeled and diced

• 2 tbsp butter

• 1/3 cup brown sugar

• 1 tbsp granulated sugar

• 1 tbsp lemon juice

• 1 tsp cinnamon

• 1/4 tsp nutmeg (optional)

• 1 tbsp cornstarch (mixed with 1 tbsp water)

• Pinch of salt

Caramel Sauce

• 1/2 cup sugar

• 3 tbsp butter

• 1/4 cup heavy cream

• Pinch of salt

For Assembly

• 1 egg (for egg wash)

• Extra caramel for drizzling

Instructions

1. Make the Caramel Sauce

1. Heat sugar in a saucepan over medium heat until it melts and turns amber.

2. Add butter and stir until smooth.

3. Pour in heavy cream (careful—it bubbles).

4. Add salt and stir.

5. Let cool.

2. Prepare the Apple Filling

1. Melt butter in a pan.

2. Add diced apples, brown sugar, white sugar, cinnamon, nutmeg, and lemon juice.

3. Cook 5–7 minutes until apples soften.

4. Add cornstarch slurry to thicken.

5. Remove from heat and let cool.

3. Prepare the Crust

1. Roll out pie crusts and cut circles to fit your muffin tin cups.

2. Gently press crust circles into each muffin slot.

3. Cut remaining dough into thin strips for the lattice tops.

4. Assemble the Pies

1. Fill each crust cup with apple filling.

2. Drizzle 1–2 tsp caramel sauce on top of the apples.

3. Arrange dough strips in a lattice pattern.

4. Brush lightly with egg wash.

5. Bake

1. Preheat oven to 190°C (375°F).

2. Bake for 20–25 minutes, or until golden brown and bubbling.

3. Let cool slightly.

6. Serve

• Drizzle extra caramel sauce on top.

• Serve warm for the best texture.

Optional Add-Ons

• Add chopped walnuts or pecans to the filling.

• Use salted caramel for a deeper flavor.

• Serve with vanilla ice cream.