- Dish type
- Mini cakes
- Petits fours
Delicious and scrummy. The recipe is very versatile and you could use any fruit you like.
County Antrim, Northern Ireland, UK
18 people made this
IngredientsMakes: 12 apple pies
- For the pastry
- 250g plain flour
- 125g butter, cubed
- 2 egg yolks
- 2 tablespoons caster sugar
- 1 pinch salt
- 1 tablespoon milk, if needed
- For the filling
- 20g unsalted butter
- 2 Bramley apples - peeled, cored and chopped
- 1/2 teaspoon ground ginger
- 1 tablespoon water
- 1 (397g) tin prepared caramel
- To finish
- 1 egg
- 2 tablespoons granulated sugar
MethodPrep:35min ›Cook:20min ›Ready in:55min
- Put the flour and butter in a food processor and blitz to breadcrumbs. Add the egg yolks, sugar and salt; stir well. Use your hands to combine the mixture into a smooth dough. If it feels a bit dry add a little milk.
- Form the pastry into a ball, wrap it in cling film and put in the fridge to rest for 30 minutes. Once ready to use bring it out of the fridge and let it warm up a little. Roll it out on a floured surface to the thickness of a pound coin.
- Pre-heat the oven to 190 C / Gas 5.
- Melt 20g butter in a saucepan add the apples, ginger and water. Cover with a lid and cook for 10 minutes, stirring occasionally, until the apples are soft and broken down. Remove and let cool.
- You are now ready to cut out your pastry circles. Cut out 12 circles using a 9cm round pastry cutter for the bases. Line a 12 hole muffin tin with these. For the lids use a 6cm round pastry cutter to cut out 12 lids; you will need to re-roll the pastry.
- Once you have lined the muffin tin with the pastry bases you can add your filling. Spoon one teaspoon of caramel onto the pastry and then cover with the apples. Dampen the edges of the pastry with water and place the smaller circles of pastry on top. Press lightly to seal and pierce a small hole in the centre of each pie. Brush with the egg and sprinkle with sugar.
- Bake in the pre-heated oven for 20 minutes, or until the pastry is lovely and golden. Leave to cool in the tin for a few minutes then put on a wire rack. Sprinkle with a little icing sugar. Fantastic!
For the pastry:
For the filling:
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Caramel Apple Mini pies
Thaw Puff pastry. Flour and roll puff pastry approximately 12 x 16". Cut circles out with a mouth of a glass or biscuit cutter about 4 - 5 inches wide. Take circles and roll to fit inside muffin tins all the way up inside. Gather up remaining dough and roll again and finish cutting out 12 circles.
Divide crumbs sprinkling evenly over all Apple pies.
Place in oven and bake at 350 degree's 35 to 40 minutes or until tops are golden brown.
Run a butter knife around inside of tins and crust before removing from tins.
Oven-Baked Mini Caramel Apple Pie Recipe
Since our apple tree in the garden did very well this year, it would be crazy of me to buy filling when I can make homemade filling from these fresh apples. Of course, if you have homemade filling, you must have homemade crust. Ok, let’s not kid ourselves, if you think I made caramel sauce myself, well, not this time. How ever much cooking is fun for me, I don’t really want to spend all my free time in the kitchen.
If you like the idea of these mini apple pies, and you don’t really have much time, be free to use the shortcuts and take refrigerated Pie Crust and a can of Apple Pie Filling. In only a few minutes, you will make identically tasty Apple Pie Cookies. If you’re not hungry for cookies you or apple based baking you could always bake something different, like a magic cake or the a great tasting peanut butter cheesecake.
For the Caramel, bring brown sugar, corn syrup, butter and sea salt to boil in medium saucepan on medium heat, stirring occasionally during first 2 minutes. Boil 3 to 4 minutes without stirring until mixture is golden brown. Remove from heat. Carefully stir in cream. Set aside.
Preheat oven to 400°F. For the Mini Apple Pies, using one of the quiche dishes as a template, cut out 4 rounds from the puff pastry sheet. (If needed, roll out pastry on lightly floured surface.) Set aside. Mix flour, brown sugar, cinnamon, allspice and nutmeg in large bowl. Add apple slices toss to coat. Divide among dishes, mounding apples slightly in the center. Drizzle each with 1/4 cup of the Caramel. Top each dish with a puff pastry round. Brush pastry with egg yolk. Cut out a small X in center of pastry. Mix granulated sugar and sea salt sprinkle on pastry. Place dishes on a large baking sheet.
Bake 20 to 25 minutes or until pastry is golden brown and apples are tender. Cool slightly. Serve warm with vanilla or dulce de leche ice cream, if desired.
Easy Apple Hand Pies
WW – 5 points (Green Plan)
These quick and easy apple pies are perfect for an appetizer, dessert table at Thanksgiving or when you want a healthy dessert. Plus, they are only 5 points each on the Weight Watchers program and worth every bite!
To get them sealed perfectly is all about the technique. A few tips for the pies coming out perfect is making sure the filling is in the middle of the pie and not spilling out. For the outer edge push down just enough to crease the two dough circles together making sure the dough does not break. The final step for a perfect hand pie is the vent by using a knife and making an “X” on the top. Bake till golden brown and serve warm for a delicious dessert.
How to Make Mini Caramel Apple Pies
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I spend more time than I would like to admit pinning ridiculous-looking recipes that I know I will never get around to making. Pinterest makes every recipe look not only insanely delicious, but also effortless. My food board of Pinterest is stocked with dessert recipes, so for my challenge I decided to take on Carmel Apple Hand Pies. The only ingredient I omitted was the salt (my roomies weren’t into the idea), and the results were (surprisingly) decent.
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Servings: 6 pies (to make more, make the pie dough thinner!)
Ingredients: 1 box store-bought refrigerated pie crust (2 rolls)
2 cups peeled and diced Granny Smith apples (about 2 apples, diced small)
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 cup sugar
6 store-bought soft caramels, cubed
½ lemon juice
Egg wash (1 egg whisked with 1 tablespoon water)
1. Preheat the oven to 425ºF and line a baking sheet with aluminum foil.
2. In a bowl, combine the apple, lemon juice, cinnamon, sugar and flour, mixing until the apples are coated.
3. Unroll the pie dough on a floured surface. I didn’t have a rolling pin, so I used a can of beans.
4. Using a circular, three-inch glass, cut as many circles as possible. Continue to re-roll the dough and cut until you have used it all.
5. Spoon 1 tablespoon of the apple filling into the center of pie circle. Top with a caramel. (Be careful not to over-stuff!)
6. Brush the edges with egg wash (I just used my finger). Place another circle of dough on top.
7. Use a fork to crimp the edges and seal the two pieces of dough together. Cut two slits in the top of the pie with a knife.
8. Brush entire pie with egg wash and place in the oven for 15 minutes or until golden brown.
Did my hand pies look as perfect as the ones on Pinterest? Definitely not, but I still think they turned out fine. And more importantly … they tasted great.
- 2 pastries for 9-inch single crust pies
- 3 cups diced Granny Smith apple
- 2 tablespoons instant tapioca
- ½ cup white sugar
- lemon juice
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Preheat oven to 400 degrees F (200 degrees C).
Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.
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).
MINI SALTED CARAMEL APPLE PIES
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.
Preheat oven to 180 degrees.
Mix pie apples and cinnamon sugar together in a bowl. Cut caramels into quarters and set aside.
Lay pastry sheets out on bench and using a glass or cookie cutter cut 9 circles into each sheet. Line baking trays with baking paper and place the 18 pie bases on the lined trays. This makes it much easier as they are not easy to move before cooking.
Spoon a heaped teaspoon of apple mix onto 18 pastry circles, top each one with 6 mini cubes of caramel sprinkle with a pinch of sea salt over each. Place a circle pastry lid on each pie and press edges down with a fork.
Lightly beat egg in a cup and using a pastry brush, brush egg over pastry. This will make your pastry nice and golden brown when cooked.
Sprinkle a pinch of raw sugar and sea salt over the top of pastry once brushed with egg. Cut two small slices in the top of your pastry.
Please Take a Moment to Enjoy These Vanilla Caramel Mini Apple Pies
What’s better than one big apple pie? Eight mini apple pies! These appetizing apple treats are made using the Vanilla Caramel Quest Hero Bar. That means you’ll enjoy exceptional sweet taste with a fraction of the sugar in traditional apple pie.
Check out the full recipe below:
VANILLA CARAMEL MINI APPLE PIES
Yields: 8 Servings | Serving Size: 1 mini pie
Calories: 110 | Protein: 8g | Fat: 3g | Net Carb: 8g
Total Carb: 14g
Prep Time: 20 mins | Cook Time: 12 mins (baking apples and crust) | Total Time: 38 minutes (includes cooling time)
EGGNOG CINNAMON ROLL WAFFLES
- 1 medium apple, cored and chopped
- 2 tbsp zero calorie brown sugar
- 1 tbsp zero calorie sugar
- 1/4 tsp cinnamon
- 1 tbsp lemon juice
- 2 Quest Vanilla Caramel Hero Bars
- 2 tbps water
- 1 scoop Quest Vanilla Milkshake Protein Powder
- Place the chopped apple, zero calorie brown sugar, zero calorie sugar, cinnamon and lemon juice into a frying pan over medium heat.
- Stir and cook for 4-6 minutes or until apples are tender.
- Remove from heat.
- Preheat the oven to 350 degrees F and prepare a tart pan with non-stick spray.
- Chop the hero bars into small pieces and place them into a food processor or nutribullet and blend until crumbles form.
- Add in the water and protein powder and blend until a dough forms.
- Separate the dough into eight evenly sliced pieces and place them into the bottom and “up” the sides of the mini tart pan molds.
- Bake them for 4-6 minutes.
- Let cool for 5 minutes before filling with the apples and serving.