Caramel Apple Pie Cups

"When you want a change from the same old apple pie, these miniature apple pies are a nice alternative.I find the double crust and the smaller size of the pies a good balance for the sweetness of the filling.These are best served warm with a good quality vanilla ice cream."
 
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Ready In:
1hr 15mins
Ingredients:
10
Yields:
12 small pies
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ingredients

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directions

  • Combine apples, sugar, butter,juice, cream, spices, cornstarch and caramels in a skillet.
  • Bring to boiling over high heat, stirring frequently, 8-10 minutes.
  • Lower heat to medium; cook for another 2-3 minutes.
  • Remove from heat.
  • Preheat oven to 425 degrees.
  • Roll pie crust out to 1/4" thickness.
  • Cut out circles just large enough to fit 12 3" diameter muffin cups with a bit of overlap all around the edge.
  • Cut slightly smaller circles for lids.
  • Press dough on bottoms and up sides of muffin cups overlapping rim slightly.
  • Fill each cup with a scant 1/4 cup of filling.
  • Brush edges of smaller circles with egg.
  • Place smaller circles on top of filled cups; pinch pastry edges together to seal.
  • Pierce top of pie cups or cut out with miniature cutters before brushing on egg wash.
  • Bake at 425 degrees for 15 minutes or until filling is bubbly.

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Reviews

  1. Yummy, and not hard to make. I used heavy cream (it's what I had on hand) and water in place of the apple juice (no juice on hand). I thought the final product might be runny, but not at all. The flavor is very good. I served them warm from the oven with french vanilla ice cream - a big hit here at our house! I already have requests from my family to make again - thanks for such a good recipe!
     
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Tweaks

  1. Yummy, and not hard to make. I used heavy cream (it's what I had on hand) and water in place of the apple juice (no juice on hand). I thought the final product might be runny, but not at all. The flavor is very good. I served them warm from the oven with french vanilla ice cream - a big hit here at our house! I already have requests from my family to make again - thanks for such a good recipe!
     

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