Mini Caramel-Apple Pies

Availability: Out of stock

Yield : 12 Mini Pies
  • 1 tbsp. butter
  • 1 large Granny Smith apple, peel, cored and finely diced (1 1/2-cups)
  • 1 tbsp. turbinado sugar
  • 1/2 tsp. lemon juice
  • 1/4 tsp. ground cinnamon
  • 1 tsp. cornstarch
  • 2 tsp. water
  • 1/4 cup caramel chips
  • 1 - 14.1-oz. pkg. refrigerated pie crusts

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Additional Info
Yield : 12 Mini Pies
  • Melt butter in a small saucepan over medium heat. Add apple, sugar, lemon juice and cinnamon. Cook and stir 3 to 5 minutes or until apple softens. In a small bowl, combine cornstarch and water; add to pan. Cook and stir 2 to 3 minutes or until thickened. Remove from heat; cool completely. Stir in caramel chips and set aside.
  • Preheat oven to 425°F. Roll out 1 pie crust on lightly floured surface. Dip both sides of Pie Crust Cutter into flour before using. Cut 6 bottom crusts. Turn Cutter over; cut 6 top crusts, removing mini cut-outs. Line each of 6 cavities of Mini-Pie Pan with 1 bottom crust. Set top crusts and mini-cut-outs aside. Roll out remaining pie crust on lightly floured surface; repeat cutting crusts and mini cut-outs. Line each remaining 6 cavities with 1 bottom crust.
  • Spoon 1 rounded tablespoon of filling in each cavity; place 1 top crust over each. Gently press crust edges into fluted rim to seal. If desired, place 1 mini cut-out on center of each pie.
  • Bake 10 minutes. Reduce temperature to 325°F; bake 8 to 10 minutes or until golden brown. Remove from oven to cooling rack; cool 5 to 8 minutes. Lift and remove pies. Serve warm or at room temperature.

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