We savor the flavors of fall, especially when it comes to apple desserts. So we were thrilled when Leah Bergman from Freutcake offered to share a delicious seasonal recipe with us. We’re going to whip up these mini pies for our next dinner party.
“It simply wouldn’t be fall without an abundance of apple cider, apple pie, and of course, caramel apples! Whoever decided that crisp tart apples dipped in buttery soft caramel would be a tasty combination was an absolute genius. I would like to personally shake his or her hand and then give them a Mini Caramel Apple Hand Pie as a token of my gratitude. This recipe takes the best of apple pie and caramel dipped apples and wraps them all up in one little easy-to-eat package!”
1-box store bought refrigerated pie crust (2 rolls) *I like to use Pillsbury
2 cups peeled and diced Granny Smith apples (about 3 apples, diced small)
2 Tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 cup sugar
10 store-bought soft caramels, cubed
½ a lemon juiced
Egg wash (1 egg whisked with 1 Tablespoon water)
Crystal sanding sugar
1. Preheat the oven to 425ºF and line a baking sheet with Silpat or parchment paper. Set aside.
2. In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar and flour. Mix until apples are thoroughly coated. Set aside.
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