Mini Caramel Apple Pies

Directions

1. Step 1
   Preheat oven to 425°F. Spray a standard muffin tin with nonstick spray. Unroll pie crusts.

2. Step 2
   Use a 4.5-inch round cutter (or trace around a small bowl) to cut out 6 circles for bottoms. Press each circle into the muffin cups.

3. Step 3
   Pour the Caramel Apple Fruit Filling into a medium bowl and use kitchen scissors to cut the apples into smaller cubes. Using a muffin scooper or large spoon, fill each crust with one scoop of the Caramel Apple Fruit Filling, going all the way to the top.

4. Step 4
   Cut the remaining dough to decorate the tops. Choose a mix of lattice strips, plain top crust with 2–3 steam slits, or mini leaf shapes cut with cookie cutters. For example, you can cut six more 4.5-inch circles out of the remaining pie dough. Cut two of them into strips for a lattice pattern. Cut two of them into smaller 3.5-inch circles to fit over the mini pies (use a mini heart cookie cutter to vent these). Then use the final two circles to cut little leaves to place on top of pies.

5. Step 5
   Place tops on pies (use a little water around the edges of the dough to help it stick). Seal edges by pressing lightly with fingertips or a fork. Brush tops with egg wash and sprinkle with sanding sugar.

6. Step 6
   Bake 20–24 minutes, until golden brown and bubbling at the edges. Let cool in pan 10 minutes, then run a butter knife around edges and lift out to cool fully.

Tip

Mini pies will thicken more as they cool and they’re best after at least 30 minutes cooling time.